Name: Peanut Butter Chocolate Ice Cream Cone Cake Recipe
Prep time: 20 min
Cook time: 38 min
Total time: PT-491325H13M46S
Cuisine: American
Ingredients: 1/2 cup (104g) sugar; 1/4 cup (45g) lightly packed light brown sugar; 1/4 cup (56g) unsalted butter, room temperature; 1/2 cup (140g) peanut butter; 1/4 cup (58g) sour cream, room temperature; 1 tsp vanilla extract; 3 large egg whites, room temperature, lightly beaten; 1 1/4 cups (163g) all purpose flour; 2 tsp baking powder; 1/4 tsp salt; 6 tbsp (90ml) milk, room temperature; 2 tbsp (30ml) water, room temperature; 3 oz (1/2 cup | 86g) semi sweet chocolate chips (for ganache and filling); 1/4 cup (60ml) heavy whipping cream (for ganache); 1 tsp corn syrup; 1/2 cup chopped waffle cone pieces (plus extra for decorating); 46 oz container Blue Bunny PB ‘N Cones Ice Cream; 2 cups (480ml) heavy whipping cream, cold; 1 cup (115g) powdered sugar; 1/4 cup (70g) peanut butter; 1 tsp vanilla extract; 2 mini ice cream cones (optional)

Jump to Recipe· 4.2 from 79 reviews

If you’re on the hunt for a show-stopping dessert that combines the rich flavors of peanut butter and chocolate with the playful crunch of ice cream cones, look no further than this Peanut Butter Chocolate Ice Cream Cone Cake Recipe. It’s a delightful fusion of cake, creamy ice cream, crunchy waffle cone pieces, and luscious frosting that promises to wow your taste buds with every bite. Whether it’s a summer celebration or just a sweet treat to savor, this cake brings together classic favorites in a fun and elegant way that’s perfect for sharing with family and friends.

Ingredients You’ll Need

A slice of cake with three layers sits on a white plate with a drizzle of chocolate sauce beneath it. The bottom layer is a light brown, soft cake. Above it is a thin dark brown layer of chocolate spread. The middle layer is thick, white, and creamy with small bits of a crunchy golden ingredient mixed inside. The top layer is smooth, white cream, decorated with pieces of a crunchy golden topping near the edge, some resting on a thin circle of dark chocolate that borders the slice. A fork rests beside the cake, on the right side, and the background is a white marbled texture with a slightly blurred blue and white checked cloth. photo taken with an iphone --ar 4:5 --v 7

Gathering these simple yet essential ingredients is your first step to creating this delicious Peanut Butter Chocolate Ice Cream Cone Cake Recipe. Each element plays a vital role—from adding moistness, creaminess, to that perfect balance of flavors and textures.

Sugar (1/2 cup, 104g): Provides sweetness and helps create a tender crumb.
Light brown sugar (1/4 cup, 45g): Adds a subtle caramel note and moisture.
Unsalted butter (¼ cup, 56g), room temperature: Gives richness and buttery flavor.
Peanut butter (½ cup, 140g): Delivers that iconic creamy, nutty taste throughout the cake and frosting.
Sour cream (¼ cup, 58g), room temperature: Keeps the cake moist and tender with a bit of tang.
Vanilla extract (1 tsp): Enhances all the flavors with warm, sweet notes.
Egg whites (3 large), room temperature, lightly beaten: Adds lightness and structure.
All-purpose flour (1 1/4 cups, 163g): The base for the cake’s structure.
Baking powder (2 tsp): Leavens the cake for a fluffy texture.
Salt (¼ tsp): Balances and brightens the flavors.
Milk (6 tbsp, 90ml), room temperature: Contributes moisture and smooth batter consistency.
Water (2 tbsp, 30ml), room temperature: Helps balance batter consistency.
Semi-sweet chocolate chips (3 oz, 86g): For melting into luscious chocolate ganache and filling.
Heavy whipping cream (1/4 cup + 2 cups, total 480ml), both cold and for ganache: Adds creaminess and creates the whipped frosting and ganache.
Corn syrup (1 tsp): Gives the ganache a glossy finish and smooth texture.
Chopped waffle cone pieces (½ cup, 60ml): Provides crunchy texture that mimics an ice cream cone experience.
Blue Bunny PB ‘N Cones Ice Cream (46 oz container): The star ice cream filling that ties the whole cake together.
Powdered sugar (1 cup, 115g): Sweetens and stabilizes the whipped cream topping.
Mini ice cream cones (2), optional: Cute decorations that double as fun edible accents.

How to Make Peanut Butter Chocolate Ice Cream Cone Cake Recipe

Step 1: Prepare the Cake Batter

Start by preheating your oven to 350°F (176°C) and prepping an 8-inch round cake pan with parchment and non-stick spray. Then, cream together the sugars, butter, and peanut butter until it’s fluffy and light, about 3 to 4 minutes. This step is important because it traps air that helps create a tender crumb. Next, mix in the sour cream and vanilla extract until smooth. Carefully fold in the lightly beaten egg whites in two batches to keep the batter airy. Finally, alternate adding your dry ingredients and the milk-water mixture, scraping the bowl sides often to ensure everything is well combined. Pour the batter into the pan and bake for 38 minutes or until a toothpick inserted comes out with a few crumbs.

Step 2: Cool and Prepare for Filling

Once baked, let your cake cool for a few minutes in the pan before transferring it to a wire rack to cool completely. While the cake cools, soften the Blue Bunny PB ‘N Cones ice cream by placing it in the fridge for about an hour—this makes it easier to spread later. Preparing your cake pan with parchment paper and a cake board or plastic wrap liner is a savvy tip for easy removal once assembled. Don’t forget to trim the dome off your cake layer so the ice cream sits evenly in the pan.

Step 3: Make the Chocolate Waffle Cone Filling

Gently heat heavy whipping cream and corn syrup until just boiling, then pour it over the semi-sweet chocolate chips. Let it sit for a few minutes before whisking it into a glossy ganache. Stir in the chopped waffle cone pieces for crunch and spread this decadent mixture over the peanut butter cake layer. This creamy, crunchy layer elevates the cake’s texture and flavor in a way that’s pure joy.

Step 4: Add the Ice Cream Layer

Spoon the softened peanut butter ice cream over the chocolate-vanilla waffle cone filling and smooth it out evenly. This frozen layer is the heart of the Peanut Butter Chocolate Ice Cream Cone Cake Recipe, marrying cool creaminess with nostalgic ice cream cone crunch. Once layered, freeze the cake for 5 to 6 hours or until firm.

Step 5: Whipped Cream Frosting and Final Touches

While your cake freezes, whip cold heavy cream with powdered sugar, peanut butter, and vanilla extract until stiff peaks form for the frosting. When your cake is firm, remove it from the pan and quickly coat it in this luscious peanut butter whipped cream. Don’t worry if the ice cream begins to soften; a quick return to the freezer will help. Finish by drizzling warm ganache across the edges and scatter more chopped waffle cones on top. Add mini ice cream cones as festive decorations if you have them. Freeze until you’re ready to serve!

How to Serve Peanut Butter Chocolate Ice Cream Cone Cake Recipe

The cake shows two thick layers: a bottom layer of light brown cake and a top layer of white ice cream mixed with bits inside. The outside is covered smoothly with white frosting. Chocolate sauce drips down the sides, starting from the edge of the top layer. There are small pieces of crunchy topping around the edge on top. A small ice cream cone dipped in chocolate lies on the top center, tilted sideways. The cake sits on a white plate with a twisty white stand, all on a white marbled surface with a blue checked cloth in the background. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of chopped waffle cones not only adds crunchy texture but also celebrates the ice cream cone theme perfectly. You can also dust the top gently with cocoa powder or place a few mini peanut butter cups on top to enhance that irresistible peanut butter and chocolate combo visually and flavor-wise.

Side Dishes

This cake is a dessert centerpiece on its own, but pairing it with fresh berries or a simple berry coulis can add a burst of brightness that cuts through the richness. A scoop of vanilla or salted caramel ice cream served alongside can complement the layers inside and amp up the indulgence.

Creative Ways to Present

Consider slicing the cake thinly and serving it as individual mini frozen cake sandwiches—perfect for parties. You could also transform it into a layered parfait, scooping cake crumbs, ice cream, and whipped frosting in clear glasses for a playful twist. Using colorful plates or adding edible gold leaf accents make the presentation extra special!

Make Ahead and Storage

Storing Leftovers

This Peanut Butter Chocolate Ice Cream Cone Cake Recipe is best stored in the freezer, lightly covered with plastic wrap or in an airtight container to maintain its freshness and prevent freezer burn. Leftovers can be safely enjoyed for up to one week, maintaining the texture and flavor perfectly.

Freezing

The cake can be fully assembled and frozen for up to a month, making it ideal for preparing ahead of events or just keeping on hand for spontaneous dessert cravings. Just ensure it’s tightly wrapped or in a sealed cake container to retain moisture and prevent ice crystals.

Reheating

No reheating required here! This dessert is meant to be enjoyed cold or frozen. Before slicing, it’s helpful to let it sit at room temperature for about 5 minutes so the cake softens just enough for easy cutting without melting the ice cream entirely.

FAQs

Can I use a different type of ice cream for this cake?

Absolutely! While Blue Bunny PB ‘N Cones ice cream pairs perfectly, feel free to use another peanut butter or chocolate-based ice cream—or even vanilla—to customize the flavor to your liking.

Do I need a springform pan to make this cake?

You don’t necessarily need a springform pan. Using an 8-inch round cake pan lined with parchment and plastic wrap works well for easy removal, but a springform pan is convenient for releasing the layered cake without damage.

Can I make the cake vegan or dairy-free?

With some ingredient swaps like plant-based butter, non-dairy ice cream, and aquafaba or egg replacer, you can adapt this Peanut Butter Chocolate Ice Cream Cone Cake Recipe. Just note the texture and flavor might vary slightly.

What’s the best way to slice this cake?

Use a sharp serrated knife warmed in hot water and wiped dry before slicing for clean cuts. Allow the cake to soften at room temperature briefly but not too long, or the ice cream might melt excessively.

Can I prepare the cake layers and frosting ahead of time?

Definitely! Bake the cake layers and make the frosting a day or two in advance and store them covered separately. Assemble with the ice cream and freeze when ready to serve for the freshest taste and texture.

Final Thoughts

This Peanut Butter Chocolate Ice Cream Cone Cake Recipe truly is a magical combination of flavors and textures that makes every celebration a little sweeter and every bite a delight. It’s an impressive yet approachable dessert that will have your loved ones asking for seconds. So, gather your ingredients, embrace the fun process, and indulge in this extraordinary cake—you’re going to love every crumb!