Description
Delicious chocolate cake baked directly in ice cream cones, topped with whipped cream and sprinkles. Perfect for parties, kids’ treats, or anytime you want a fun twist on dessert!
Ingredients
For the chocolate cake batter:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/3 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup buttermilk
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup hot coffee (or hot water)
For assembly:
- 12 flat-bottom ice cream cones
- 1 cup heavy cream
- 2 tablespoons powdered sugar
- Chocolate chips, sprinkles, or chopped nuts for topping
Instructions
1. Prep Ingredients & Pans
Preheat oven to 350°F (175°C).
Place 12 flat-bottom ice cream cones in a muffin tin for stability.
2. Make Cake Batter
Whisk together 1 cup flour, 1 cup sugar, 1/3 cup cocoa powder, 1 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt.
In a separate bowl, combine 1/2 cup buttermilk, 1/3 cup vegetable oil, 1 egg, 1 tsp vanilla.
Stir wet ingredients into dry until just combined. Slowly add 1/2 cup hot coffee (or water) for extra moisture.
3. Fill & Bake
Fill cones 2/3 full with batter.
Bake 18–20 mins until tops spring back and toothpick comes out with a few moist crumbs.
Cool 30 mins completely before adding toppings.
4. Whipped Cream & Toppings
Whip 1 cup heavy cream with 2 tbsp powdered sugar until soft peaks form.
Pipe or spoon cream onto cooled cones.
Decorate with chocolate chips, sprinkles, or chopped nuts.
- Prep Time: 15m
- Cook Time: 18m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 245 calories
- Sugar: 28g
- Sodium: 215mg
- Fat: 8g
- Saturated Fat: 3g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g