Can I make cake cones ahead of time for a party?

Absolutely! Bake your cake cones up to 2 days in advance and store them in an airtight container. Add the whipped cream and toppings just before serving to keep everything fresh and prevent soggy cones.

What's the best type of cone to use for this recipe?

Flat-bottom wafer cones work best because they stand upright during baking and provide a sturdy base. Sugar cones can work too, but they may tip over more easily. Avoid thin waffle cones as they might break under the weight of the batter.

Why did my cake cone batter overflow during baking?

This usually happens when the cones are filled too full – stick to the 2/3 rule! Also, make sure your baking powder and baking soda are fresh, as expired leavening agents can cause unpredictable rising. Finally, check that your oven isn't running too hot, which can cause rapid rising and overflow.

Chocolate Cake Cone Magic: 7 Ways To Treat Yourself

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

Scale

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

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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.

Notes

Use room-temperature ingredients for smooth mixing.

Hot coffee enhances chocolate flavor; hot water works in a pinch.

Don’t overfill cones stick to 2/3 full to avoid overflow.

Let cones cool completely before adding toppings to prevent melting.

Storage

Unfrosted cones: airtight container, room temp, up to 3 days; freeze up to 3 months.

Frosted cones: refrigerate, eat within 2 days.

Serving Suggestions

Create a dessert bar with chocolate chips, berries, caramel, or crushed cookies.

Drizzle melted chocolate for extra indulgence.

Pair with vanilla ice cream for a cake-meets-cone experience.

Use mini sugar cones for bite-sized treats or waffle cones for larger desserts.

Prep Time: 15 minutes

Nutrition

Calories: 245
Sugar: 28g
Sodium: 215mg
Fat: 8g
Saturated Fat: 3g
Carbohydrates: 42g
Fiber: 2g
Protein: 4g