Description
A dreamy fusion of buttery cake and fruity swirls, this Swirled Berry Ice Cream Butter Cake is smooth, rich, and packed with vibrant berry flavor. Perfect for celebrations or indulgent afternoons.
Ingredients
Scale
- 1 cup Unsalted Butter (softened)
- 1 ½ cups Granulated Sugar
- 4 large Eggs
- 2 cups All-Purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoon Salt
- ½ cup Whole Milk
- 2 cups Vanilla Ice Cream (softened)
- 1 ½ cups Mixed Berries (raspberries, blueberries, strawberries)
- 1 tablespoon Lemon Juice
- Powdered Sugar (optional, for serving)
Instructions
- Preheat your oven to 350°F. Grease and line a loaf pan with parchment paper.
- Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Add flour, baking powder, and salt. Mix until just combined. Stir in milk and softened ice cream.
- In a separate bowl, mash berries with lemon juice.
- Spoon half the batter into the pan, then add half the berries. Swirl gently. Repeat with remaining batter and berries.
- Tap the pan gently to release air bubbles and smooth the top.
- Bake for 50 to 60 minutes or until a toothpick comes out clean. Cool in the pan for 10 minutes, then transfer to a wire rack.
- Chill for 2 hours or freeze for 30 minutes. Slice and serve dusted with powdered sugar if desired.
Notes
- Let the cake chill before slicing for the cleanest cuts.
- Use full-fat ingredients for the creamiest texture.
- Frozen berries can be used, just thaw and drain first.
- To serve warm, skip the chilling step and enjoy as a soft butter cake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 395
- Sugar: 28g
- Sodium: 160mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 115mg
Keywords: butter cake, berry swirl cake, summer dessert, ice cream cake, fruity butter cake