Coffee Ice Cream Cake
Prep time
Cook time
Total time
A delicious combination of coffee cake and coffee ice cream.
Recipe type: Cakes
Cuisine: Baking
  • Using a standard 1 cup /250ml measure.
  • 1 cup of natural yoghurt
  • 1 cup of light olive oil
  • 1 cup of sugar (this is a reduced amount, some people might prefer 2 cups)
  • 3 cups of self raising flour well sifted
  • 3 medium eggs
  • 2 dessert spoons of strong espresso coffee powder mixed with a little hot water.
  • 1 box of mikado sticks (a sprinkling of broken walnuts would be much healthier!)
  1. Preheat the oven to gas mark 4 / 180 c and line the cake tins with greaseproof paper.
  2. The thing I love about this cake recipe is that all you do is whisk the ingredients together in a large bowl.
  3. The mixture should be a soft gloopy, dropping consistency.
  4. Divide the mixture evenly between 3 x 8' sandwich tins for a 3 layer cake, or more generously just between two for two thicker layers.
  5. Bake in the middle of the oven until it is well risen and firm to touch, turning golden brown and coming away from the edges of the tin.
  6. Remove from the oven and allow to cool completely.
  7. When you are ready to assemble the cake, put it on a plate that you cake easily fit in you freezer. Allow the ice cream to soften a little before dividing it and spreading it between the layers. Return it to the freezer until just before you want to serve, and put the final touches of mikado sticks and birthday candles on at the last minute.
  8. Use a good knife to serve it, which can be warm in warm water just before, to make cutting easy.
  9. Return any leftovers to the freezer, cut it into slices and wrap individually in cling film, so that you don't have to defrost it all at the same time. Just allow each slice 10 -15 mins defrosting time for the sponge to soften.
Recipe by Whole Food Home at