Ice Cream Filled Chocolate Loaf Cake

Chocolate Loaf Cake – No Mixer Required!

If you like the idea of homemade ice cream cake but don’t want to deal with the issue of what to do with the leftovers, here’s an easy recipe for a small chocolate loaf cake cake that serves about 6.  To make it, I used my family’s recipe for mayonnaise cake, but adjusted the temperature and time and baked it in a loaf pan.

Chocolate Loaf Cake

Turning it into an ice cream cake was actually an afterthought, but it worked out so well I can’t wait to do it again and try it with other flavors. For this one I used I used Dreyer’s Samoas flavored ice cream and an easy chocolate frosting.

5.0 from 1 reviews
Ice Cream Filled Chocolate Loaf Cake -- No Mixer Required!
Prep time
Cook time
Total time
Chocolate loaf cake filled with Samoas flavor ice cream.
Recipe type: Dessert
Serves: 6
  • 1 cup granulated sugar
  • 1/2 cup mayonnaise
  • 1 large egg
  • 1 teaspoon vanilla
  • 1/2 cup unsweetened natural style cocoa powder
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 1/4 cups flour
  • 3/4 cups brewed coffee
  • 2-3 cups (approximately) your favorite ice cream
  • Chocolate Icing (your favorite recipe, recipe below or canned)
  1. Preheat oven to 325 degrees F. Spray a 9x5 inch metal loaf pan with flour-added baking spray or line with nonstick foil.
  2. Mix the granulated sugar, mayonnaise, egg, and vanilla together in a mixing bowl.
  3. In a second bowl, sift together the cocoa powder, salt, baking soda and flour. Add the flour mixture to the mayonnaise mixture, and then stir in the coffee. With a wooden spoon or silicone scraper, beat for about 30 strokes or until blended (there will be a few stray lumps).
  4. Bake on center rack for 45 minutes or until loaf springs back when touched and a toothpick inserted comes out clean. Let cool for about 15 minutes, then turn (or lift if using foil) from pan and let cool completely. Split the cake into two layers and set both layers side by side on a baking sheet lined with foil or plastic wrap. Cover with foil or plastic wrap and freeze the cake layers for about an hour or until very cold.
  5. When ready to assemble, take the ice cream out of the freezer and let it soften for a few minutes or soften it in the microwave. How long it takes will depend on what type of ice cream you’re using and how cold it was to begin with.
  6. Line the original loaf pan with plastic wrap and set the bottom layer of frozen cake cut side up in the pan. Put the softened ice cream on the cake layer and press the ice cream down flat. Note: If you have time, you can mold the ice cream into a rectangle beforehand by putting it in a lined loaf pan on its own, unwrapping it, and just popping it on top of the layer. Put the top layer of cake over the ice cream, then wrap it up in plastic and freeze for a couple of hours or until the cake is very solid. Remove from the pan and frost with most of the frosting. Set aside about a cup so that you can spread on a final coat. Return to the freeze for another two hours or overnight.
  7. Before serving, remove the cake frozen solid cake from the freezer and frost with reserved frosting. You can cut the frozen pieces and let them sit a few minutes at room temperature before serving, or you can put the cake in the refrigerator for about 10 minutes and then cut. For a very clean cut, I cut the cake while frozen and let the individual slices come to room temperature.


Sour Cream Chocolate Icing (adapted from Chocolate Cake Mix Doctor)

4 tablespoons butter, softened
1/3 cup unsweetened natural cocoa powder
1 ½ cups sifted confectioners’ sugar
1/3 cup sour cream
1 teaspoon vanilla
Mix all the ingredients together, then beat until smooth.

Related posts:


  1. Karen says

    Chocolate cake plus icecream…heaven.
    I love this idea, made me think of Baked Alaska but I think this is easier, you don’t have to make the meringue and get the timing just so for company to eat.

  2. says

    That’s an amazingly awesome cross section :).

    I love actual cake with ice cream in it, much more then the typical “ice cream cake.” Plus to those not in the “know” it’s definitely an unexpected (and terrific) surprise.

  3. says

    I laughed about your comment regarding the leftovers, because on so many random occasions, I’ve been house sitting/ looking in someone’s refrigerator and INVARIABLY there is half a Carvel ice cream cake from a totally inappropriate holiday, or a birthday cake when I know the person’s birthday was a month or so ago.

    That being said, when I was young, those cakes went fast with me around! I’ve made Snickerdoodles with mayo, but never that chocolate cake–I’d love to give this one a try, and the portion size is perfect!

  4. says

    What a great idea! I like the surprise element! I’ve heard of a sour cream cake, but this is the first mayo cake I’ve seen. I love mayo! I have some ice cream, cocoa, and some time next week! (Deadly combo for me!)

  5. says

    Anna, I am not fond of the sour cream and chocolate combo in frosting. Is there something I could substitute for the sour cream? Thanks!

  6. says

    Oh. My. Gosh. I cannot WAIT to try this. Once the baby weight is gone, I suppose. But I’m emailing it to myself now. Thanks Anna! Hope your cruise was terrific.

  7. says

    I made this and it was delicious. I pieced the cake and ice cream layers together early in the morning and didn’t want to wake up the family using the mixer so I made the icing just before serving the frozen cake. My kids loved it that it “froze” as soon as it was spread on the cake. By the way, I used fudge brownie ice cream which added to the fudgy, creamy goodness of the recipe.

  8. says

    Hi Hope!
    Thanks so much for taking the time to try it and for leaving the review. Glad the cake worked out for you. I’m sure the fudge brownie ice cream was great. The next time I make it, I am going to use ice cream and maybe a layer or swirl of homemade or store bought fudge sauce.

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate This Recipe: