See more
Ice-Cream Cone Cakes Photo by: Photo: Oxmoor House

Ice-Cream Cone Cakes

Surprise the birthday honoree with cake made in ice-cream cones. Everything is edible, and there are no forks and plates to clean up!

Gooseberry Patch SEPTEMBER 2009

  • Yield: Serves 10.


  • 2/3 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/8 teaspoon salt
  • 1/3 cup baking cocoa
  • 2 tablespoons butter, softened
  • 1/2 cup sugar
  • 2/3 cup buttermilk
  • 1/2 teaspoon vanilla extract
  • 1 egg white
  • 10 flat-bottomed ice-cream cones
  • Frosting
  • Optional: colored sprinkles, 10 maraschino cherries with stems


Combine first 4 ingredients in a small bowl; set aside.

Beat butter and sugar in a large mixing bowl at medium speed with an electric mixer until creamy. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with flour mixture; beat at low speed after each addition just until blended. Stir in vanilla. Add egg white, mixing well.

Fill cones to within 1/2 inch of the top; carefully place on an ungreased baking sheet. Bake at 375 degrees for 35 minutes; cool completely on wire racks. Spread evenly with Frosting. Top with colored sprinkles and a cherry, if desired.


Go to full version of

Ice-Cream Cone Cakes recipe