Mocha Ice Cream Cake



  • 1 cup all-purpose flour
  • ½ cup sugar
  • 3 Tbsp. Dutch processed cocoa powder
  • ½ cup sugar
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • 1 pinch salt
  • ½ cup chocolate, chopped
  • ½ cup butter, at room temperature
  • 1 cup buttermilk
  • 1 tsp. vanilla extract

No Churn Coffee Ice Cream

  • 2 ½ cup heavy cream
  • 1 can sweetened condensed milk
  • 3 Tbsp. Hills Bros. Double Mocha Cappuccino Mix

Whipped Cream

  • 2 cups heavy cream
  • ¼ cup icing sugar
  • 1 tsp. vanilla extract



Preheat oven to 180 °F and grease an 8” spring form or ring mold cake tin with butter or oil. In a mixing bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. In another bowl beat together butter and sugar until creamy and soft.

Melt chocolate in double boiler and add it to the butter-sugar mixture. Stir in buttermilk and vanilla extract. Combine the flour mixture into the wet mixture in two or three batches and mix gently until all the ingredients are incorporated well. Transfer the batter into the prepared cake tin. Bake in preheated oven for about 30 minutes or until a cake tester inserted in the center of the cake comes out clean.

Remove the cake from the oven and let sit in the cake tin for 10 minutes. Unmold the cake and let it cool. Once cooled completely, slice the cake into two layers and set aside.

No Churn Coffee Ice Cream

In a mixing bowl, whisk the heavy cream on low until soft peaks appear. Stir in the Hills Bros.® Double Mocha Cappuccino Mix and whisk again for a few minutes or until soft peaks appear. Once the cream is whipped, fold in the sweetened condensed milk into the cream. Place in refrigerator covered with cling wrap until use.

Whipped Cream

In a mixing bowl, whip the cream on low until soft and creamy. Add sifted icing sugar and vanilla extract and whisk again on high until it starts to thicken. Place in refrigerator until use.

Assembling the Cake

Grease the spring form cake tin and place a layer of sliced cake on the bottom of the tin. Spread a thick layer of no-churn coffee ice cream on top of the cake layer. Cover with cling wrap directly on top of the ice cream layer and let it set in the freezer for 2 hours or until the ice cream layer solids.

Once the ice cream layer is firm enough, top it with the second layer of cake. Spread the whipped cream layer on top of the cake layer. Sprinkle some leftover cake crumbs. Slice and serve immediately or freeze until use. Store the leftover cake in the freezer wrapped with cling wraps.

Recipe credit: Cooking with Sapana

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