My son would like a layered ice cream cake for his birthday...so cake with ice cream as the filling. I have a butter-based home made chocolate cake in the freezer I can use but I'm wondering if an oil based cake would be better for an ice cream cake. As cold as it needs to be, I'm wondering if the butter based one will be too solid to enjoy. Any advice for this type of cake would be much appreciated!
I made an ice cream layered cake for my son’s birthday recently a couple months ago, and my cake was butter based. I’m not sure if it’s because it was a butter cake specifically or not, but my icecream at some point soaked into my cake. Everyone still enjoyed it once it was partially thawed, though, and the cake never once became unstable.