Ice-Cream-Cone Cake

Serves: 4

Amie Torphy

1 January 1970

Based on User reviews:

50

Spice

50

Sweetness

53

Sourness

41 mins

Prep time (avg)

5.5

Difficulty

Ingredients:

3 cups

All-Purpose Flour

1 tbsp

Baking Powder

1 tsp

Salt

680 g

Unsalted Butter (softened)

3 cup

Sugar

4 large

Egg (at room temperature 30 minutes)

1 tbsp

Pure Vanilla Extract

1.5 cups

Whole Milk

9 large

Egg Yolk

Directions:

1

Make cake and cones: Preheat oven to 350°F with racks in upper and lower thirds

2

Butter pans

3

Line bottoms with parchment, then butter and lightly flour pans

4

Sift together flour, baking powder, and salt into a bowl

5

Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld

6

Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes

7

Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth

8

Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter

9

Divide remaining batter between cake pans

10

Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes

11

Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely

12

Invert cakes onto rack and cool completely

13

Preheat oven to 350°F with racks in upper and lower thirds

14

Butter pans

15

Line bottoms with parchment, then butter and lightly flour pans

16

Sift together flour, baking powder, and salt into a bowl

17

Beat butter with sugar using an electric mixer (paddle attachment for a stand mixer) at medium-high speed until pale and fluffy, about 5 minutes in a stand mixer or 10 with a handheld

18

Beat in eggs 1 at a time, then vanilla, and beat until thoroughly incorporated, about 5 minutes

19

Reduce speed to low and add flour mixture in 4 batches alternately with milk, beginning and ending with flour mixture and mixing until batter is just smooth

20

Stand cones, open ends up, in a 12-cup muffin pan and fill cones two-thirds full with batter

21

Divide remaining batter between cake pans

22

Bake cones in upper third of oven and cakes in lower third until a wooden pick inserted in center of cake comes out clean, 15 to 22 minutes for cones, 25 to 35 minutes for cakes

23

Cool cakes 5 minutes in pans on a large rack and transfer cones to another rack to cool completely

24

Invert cakes onto rack and cool completely

25

Make buttercream: Bring milk just to a boil in a medium saucepan

26

Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly

27

Transfer to saucepan and cook over medium-low heat, stirring constantly with a wooden spoon, until custard thickens and registers 175°F on an instant-read thermometer, 5 to 10 minutes (do not let boil)

28

Strain through a fine-mesh sieve into a metal bowl

29

Refrigerate, covered, until cold, at least 1 hour

30

Melt chocolate, then cool to warm

31

Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld

32

Reduce speed to medium and gradually pour in cold custard

33

Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld

34

Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream

35

Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling

36

Bring milk just to a boil in a medium saucepan

37

Whisk together yolks, sugar, and salt in a bowl until combined well, then add milk in a slow stream, whisking constantly

38

39

Strain through a fine-mesh sieve into a metal bowl

40

Refrigerate, covered, until cold, at least 1 hour

41

Melt chocolate, then cool to warm

42

Beat butter with cleaned beaters (whisk attachment if using stand mixer) at high speed until light and fluffy, about 2 minutes in a stand mixer or 4 with a handheld

43

Reduce speed to medium and gradually pour in cold custard

44

Add vanilla and increase speed to high, then beat until buttercream is smooth, about 2 minutes in a stand mixer or 4 with a handheld

45

Transfer 1 1/4 cups buttercream to a bowl and stir in warm melted chocolate to make chocolate buttercream

46

Transfer about 2 cups vanilla buttercream to another bowl and fold in crushed wafers to make cookies-and-cream filling

47

Assemble cake: Halve cakes horizontally with a large serrated knife

48

Put 1 cake layer, cut side up, on a cake stand or plate and, using offset spatula, spread top with 1 cup cookies-and-cream buttercream

49

Top with another cake layer, cut side down, and spread with 1 cup cookies-and-cream buttercream

50

Top with another cake layer, cut side up, and spread with remaining cookies-and-cream buttercream

51

Top with remaining cake layer, cut side down

52

Spread side and top of cake with about 2 1/2 cups vanilla buttercream (total)

53

Spoon chocolate buttercream and remaining vanilla buttercream into separate pastry bags

54

Halve each cone lengthwise with serrated knife

55

Attach cones (flat sides) to side of cake with tops of cones touching

56

(You will have an extra cone in case one gets damaged

57

) Holding pastry bag filled with vanilla buttercream vertically over cake, pipe about 2 tablespoons buttercream on top of every other cone (touching top of cake) to resemble soft-serve ice cream

58

Pipe chocolate buttercream on top of remaining cones in same manner

59

Halve cakes horizontally with a large serrated knife

60