Incredible Melted Ice-Cream Cake with Chocolate Marshmallow Frosting

There are some recipes that just transport you back in time, aren’t there? For me, this cake is one of them. I remember my mom making it on sweltering summer afternoons, the scent of melted ice cream mingling with the promise of sweet indulgence. It was always a bit of a spectacle, watching the batter, so rich and decadent, transform in the oven. And that chocolate marshmallow frosting? Pure magic. It felt like a true celebration, a simple yet utterly delicious way to beat the heat and create lasting memories.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 38 to 42 minutes
• Total Time: 53 minutes (plus cooling time)
• Servings: 16
• Yield: 1 Bundt cake
• Dietary Type: Dessert

Ingredients

For the Cake:

• 1 (18 1/4 ounce) package white cake mix
• 2 cups melted ice cream, your choice of flavor (cherry vanilla is particularly delightful here!)
• 2 large eggs

For the Chocolate Marshmallow Frosting:

• 2 cups confectioners’ sugar
• 1/2 cup unsweetened cocoa powder
• 4 tablespoons butter
• 1/3 cup plus 1 tablespoon milk
• 1 teaspoon vanilla extract
• 6 large marshmallows

Equipment Needed

• Large mixing bowl
• Electric mixer (handheld or stand mixer)
• Bundt pan
• Medium-sized saucepan
• Whisk
• Sifter (optional, but recommended for frosting)
• Cooling rack

Instructions

Creating this wonderfully whimsical cake is a straightforward affair, thanks to the ingenious use of melted ice cream as a liquid and fat component in the cake batter. It’s a testament to how simple ingredients can yield extraordinary results.

1. Prepare the Cake Batter: Begin by preheating your oven to 350 degrees Fahrenheit (175 degrees Celsius). Ensure your Bundt pan is generously greased and floured to prevent any sticking. In a large mixing bowl, combine the contents of the white cake mix package, the 2 cups of melted ice cream (your chosen flavor, allowing it to come to room temperature and melt completely is key), and the 2 large eggs.

2. Mix the Batter: Using an electric mixer, begin by beating the ingredients on low speed for 1 minute. This initial stage helps to incorporate everything without overworking the batter.

3. Beat to Perfection: Increase the mixer speed to medium and continue to beat the batter for an additional 2 minutes. You’re looking for a smooth, well-combined batter that is free of lumps.

4. Bake the Cake: Carefully pour the batter into your prepared Bundt pan, spreading it evenly. Place the Bundt pan in the preheated oven and bake for 38 to 42 minutes. The exact baking time may vary depending on your oven, so it’s important to check for doneness. A wooden skewer or toothpick inserted into the center should come out clean when the cake is ready.

5. Cool the Cake: Once baked, remove the cake from the oven and let it cool in the Bundt pan for about 10 to 15 minutes. This allows the cake to set slightly before you attempt to invert it. After this initial cooling period, carefully invert the cake onto a wire cooling rack to cool completely. It’s crucial that the cake is entirely cool before frosting.

6. Prepare the Frosting Base: While the cake is cooling, begin making the delightful frosting. In a large bowl, sift together the 2 cups of confectioners’ sugar and the 1/2 cup of unsweetened cocoa powder. Sifting ensures a smooth, lump-free frosting. Set this dry mixture aside.

7. Melt the Marshmallow Mixture: In a medium-sized saucepan, combine the 4 tablespoons of butter, the 1/3 cup plus 1 tablespoon of milk, and the 6 large marshmallows. Place the saucepan over low heat.

8. Melt and Stir: Stir continuously until the marshmallows are completely melted and the mixture is smooth and well combined. This should take approximately 3 to 4 minutes. Be patient and keep the heat low to avoid scorching the mixture.

9. Combine Frosting Ingredients: Once the marshmallow mixture is smooth, remove the saucepan from the heat.

10. Add Dry Ingredients and Vanilla: Pour the sifted sugar and cocoa powder mixture from step 6 over the melted marshmallow mixture in the saucepan. Add the 1 teaspoon of vanilla extract.

11. Stir Until Smooth: Stir everything together until the frosting is completely smooth and glossy. You want a luxurious, pourable consistency. If it seems a little too thick, you can add another teaspoon of milk; if too thin, a bit more confectioners’ sugar.

12. Frost the Cake: Once your cake is completely cool, pour or spread the chocolate marshmallow frosting over the top, allowing it to drip down the sides of the Bundt cake.

Expert Tips & Tricks

• Ice Cream Choice: While any flavor of ice cream works, consider how it will complement the white cake mix. Vanilla, strawberry, or even a coffee-flavored ice cream can add subtle nuances. Cherry vanilla, as suggested, offers a beautiful marbling effect and a delightful flavor pairing. Ensure the ice cream is fully melted and at room temperature for easy incorporation.
• Bundt Pan Preparation: Don’t skimp on greasing and flouring your Bundt pan. This is the most critical step to ensure your beautifully shaped cake releases cleanly. You can also use baking spray with flour for extra insurance.
• Frosting Consistency: The frosting should be pourable but not watery. If it’s too stiff, add milk a teaspoon at a time. If it’s too loose, gradually whisk in more sifted confectioners’ sugar until you reach the desired consistency.
• Marshmallow Melting: Keep the heat on low when melting the marshmallows. If they begin to brown, the frosting can develop a slightly burnt flavor. Gentle, consistent heat is key.

Serving & Storage Suggestions

This cake is a showstopper on its own, but it pairs wonderfully with a scoop of vanilla bean ice cream or a dollop of fresh whipped cream. For an extra decadent touch, a few fresh berries can add a burst of freshness and color.

Leftover cake can be stored at room temperature, well covered, for up to 2 days. If you live in a warm climate or prefer a firmer frosting, it can also be stored in the refrigerator for up to 4 days. Allow refrigerated cake to come to room temperature for about 30 minutes before serving for the best texture. This cake does not freeze particularly well due to the frosting’s texture.

Nutritional Information

While precise nutritional data can vary based on the specific brands and types of ice cream and cake mix used, here’s an estimated breakdown per serving (assuming 16 servings):

Nutrient	Amount per Serving	% Daily Value
Calories	350 kcal	18%
Total Fat	15g	23%
Saturated Fat	6g	30%
Cholesterol	45mg	15%
Sodium	250mg	11%
Total Carbohydrate	50g	18%
Dietary Fiber	1g	4%
Sugars	35g	70%
Protein	4g	8%

Note: Nutritional values are estimates and can fluctuate.

Variations & Substitutions

• Chocolate Cake Mix: For a richer, double-chocolate experience, use a chocolate cake mix instead of white. The melted ice cream will still provide moisture and a unique texture.
• Different Frostings: While the chocolate marshmallow frosting is divine, you could certainly experiment. A simple chocolate ganache, a vanilla buttercream, or even a cream cheese frosting would also be delicious. However, the melted marshmallow in the original frosting provides a unique, slightly chewy, and glossy finish.
• Flavor Infusion: Consider adding a few drops of peppermint extract to the frosting for a mint-chocolate twist, or a pinch of cinnamon to the cake batter for warmth.

FAQs

Q: Can I use regular milk instead of melted ice cream for the cake?
A: No, the melted ice cream is crucial for providing the fat and liquid content that replaces traditional oil or butter and milk in a standard cake recipe, contributing to its unique texture.

Q: How do I know if my Bundt pan is properly greased and floured?
A: When you tilt the pan, no dry spots of flour should be visible, and the grease should create a uniform, slightly shiny coating on all surfaces.

Q: Can I make the frosting ahead of time?
A: It’s best to make the frosting just before you plan to frost the cake. While it can be stored, the texture might change slightly upon reheating.

Q: What happens if I overmix the cake batter?
A: Overmixing can lead to a tougher cake. Mix just until the ingredients are combined and the batter is smooth.

Q: Why is my frosting too thick or too thin?
A: This can happen due to variations in humidity or the amount of liquid in your ingredients. Adjust with small amounts of milk (to thin) or confectioners’ sugar (to thicken) until you reach a pourable but not watery consistency.

This cake is a delightful journey into nostalgic flavors, proving that sometimes, the most treasured recipes are the simplest ones. It’s a treat that brings joy, comfort, and a touch of homemade magic to any occasion. Enjoy every gooey, chocolatey bite!