Ice cream cone cakes

Ice cream cone cakes

By Sarah Cook
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(7 ratings)

Prep: 15 mins Cook: 30 mins


Makes 10

Wafer cones make an unlikely but perfect case for light custard and vanilla sponge- decorate with buttercream and your favourite ice cream toppings

Nutrition and extra info

  • un-iced

Nutrition: per cake

  • kcal756
  • fat47g
  • saturates29g
  • carbs77g
  • sugars56g
  • fibre1g
  • protein4g
  • salt1g
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  • 12 flat-bottomed ice cream cones
  • 200g softened butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 200g plain flour
  • 4 tbsp custard powder
  • 1 tsp vanilla paste with seeds
  • 200g golden caster sugar
  • 2 large eggs, beaten

To decorate

  • 350g butter, softened



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 350g icing sugar, sorted
  • 2 tsp vanilla extract
  • sprinkles, wafers, chocolate, glacé cherries, sauces- whatever you like on ice cream!


  1. Heat oven to 180C/160C fan/gas 4. Sit the cones in a muffin tin to hold them upright.

  2. Put the butter, flour, custard powder, vanilla, sugar and eggs in a large mixing bowl. Beat together with an electric whisk until smooth. If you have nimblefingered little helpers, hand round pairs of teaspoons and set them to work filling the cones. If you’re making them yourself, spoon the cake batter into a food bag or disposable piping bag, snip off the end to give you a wide hole, then pipe into the cones, filling them ¾ full – this will enable you to get the batter right to the bottom.

  3. Bake the cone cakes, still in the muffin tin, for 30 mins until a skewer poked into the centre of the cake comes out clean. Leave to cool.

  4. To decorate the cakes, beat the butter until smooth, then add the icing sugar and vanilla, and beat again until well mixed. Put into a piping bag fitted with a big star nozzle, then pipe icing on top of each cake as you would a cupcake. Decorate with sprinkles, cherries, drizzles of sauce – whatever you like.

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Comments, questions and tips

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4th Jun, 2016
Definitely add some baking powder - I made one batch with and one without. They did look amazing and great for a bake sale :)
felicityd's picture
31st Aug, 2015
We wanted ice-cream for our seaside wedding but we got married in February so it was too cold! My mother-in-law made over 100 of these and they were a big hit - everyone loved them, children and adults alike.
kathryndonna's picture
29th Aug, 2015
I use a 3 egg Victoria sponge mix, using self raising flour, which is just right to fill a tray of 12 cones. As others have said, they are very unstable even in a muffin tin and need holding whilst you pipe the icing with the other hand. Also makes transporting them difficult as you need to pack them tightly. That said, they look beautiful and are a real crowd pleaser, worth every bit of effort.
21st Mar, 2016
I've made these loads and everyone loves them but I have not yet found a way of transporting them and my cousin has asked me to make 100 for his wedding about 20 miles away. How did you transport them? Mine always fall over
4th Jun, 2016
Ive made these for my sons party and have used a shoe box and cut circles out of the top, then wrapped in wrapping paper to make it pretty, then cut little flaps over the openings (circles) so the cakes can be pushed through.
12th Jun, 2015
I have just made a batch of these. I noticed there was no raising agent so took the liberty of adding a teaspoon of baking powder. They're still in the oven so don't yet know how they'll turn out. i used an ice cream scoop to fill them and there was enough mixture for 14 cones.
19th Aug, 2014
These are very nice, however they are also rather unstable. Even if you keep them in the muffin tin when icing, they keep moving away from your piping bag.
5th Aug, 2014
I made these ice-cream cakes for a cake sale at work, I wished i had made more as they where the first cakes to sell, thanks bbc good food for the inspiration. I'm also making these for my sons 21st birthday instead of buying him a cake.
18th May, 2014
Fun to make but I agree the sponge is very dense - it was my daughter who commented on the lack of raising agent and I do wonder if this was an error? Also, we tried using whipped cream for the topping and it just wouldn't hold the flake - so maybe it balances better with the buttercream.
lizfisher56's picture
6th Dec, 2013
I have found that there is too much icing if you follow these quantities. On the plus side, this does mean that I have enough left over for a Victoria Sandwich. Apart from this little quibble this is a very easy recipe. I am making them for a Church cake sale as I think they will appeal to children


14th Jun, 2017
Once baked how long do they keep in an airtight container? I'm worried the cone will become soggy!
goodfoodteam's picture
28th Jun, 2017
Thanks for your question. They'll keep for a couple of days after making. You can also freeze them before icing.
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