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Sunny Summer Day: Ice Cream Sundae Cake 

This ice cream sundae cake from Easy Food is the epitome of summer. With its bright colors, nod to the classic banana split, and delicious vanilla cake base, it’s a dessert that’ll make you feel like you’re sitting at the counter of an ice cream parlour on a warm sunny day. 


For the cake:

  • 100 g butter
  • 2 eggs
  • 2 tsp vanilla extract
  • 190 g flour
  • 2 tsp baking powder
  • 200 ml milk
  • 200 g sugar

For the buttercream:

  • 200 g butter, room temperature
  • 300 g sifted icing sugar
  • 1tsp vanilla extract
  • 1 tbsp cream

To decorate and fill: 

  • 2 bananas, sliced 
  • Hundreds & Thousands
  • Ice cream of choice 
  • Chocolate fudge dessert sauce
  • Toffee or butterscotch dessert sauce
  • Strawberry dessert sauce
  • Ice cream wafers
  • Glacé cherries


For the cake

  1. Set the oven to 180°C/160°C fan/gas mark 4. While it’s preheating, grease and line your cake tins. This recipe works well with two 20cm round sandwich tins.
  2. Cream the butter and sugar together until you have a fluffy and pale mixture. Carefully add the eggs one at a time, beating each one in until fully combined. Add the vanilla extract to the combined mixture. 
  3. Combine the baking powder and flour, then beat the dry ingredients into the butter mixture. 
  4. Add the milk and stir until you reach a smooth consistency. 
  5. Fill your prepared tin with the batter and bake for 30 to 40 minutes. Use a skewer to check when the centre of the cake is fully baked. 

For the buttercream

  1. Using a low speed, beat the icing sugar and butter together until they’re fully combined. Then, beat the mixture at a high speed until it becomes fluffy.
  2. Add the vanilla extract to the fluffy mixture and beat until it’s fully blended. 

To decorate: 

  1. Take one of the 20cm cakes and spread a layer of buttercream icing on it. Top it with the banana slices, being sure to arrange them in an even layer. 
  2. Put the second cake on top of the banana slices and spread the rest of the buttercream over the entire cake. Put the cake in the fridge until the buttercream has set firm. 
  3. Remove the cake from the fridge and use the Hundreds & Thousands to create a colorful border on the sides of the cake. 
  4. Add a few scoops of your ice cream of choice to the top of the cake, then place the cake in the freezer until the ice cream is firm. 
  5. When you’re ready to serve the cake, drizzle the fudge, strawberry, and toffee/butterscotch sauces over the top. 
  6. Sprinkle with more Hundreds & Thousands before adding ice cream wafers and cherries. 
  7. Kick back, relax, and enjoy the sweet, melty goodness of this reimagined classic. 


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