Description

This Best Cake Cone Recipe offers a delightful and festive dessert perfect for any occasion. Soft cake baked right inside ice cream cones creates a fun twist on traditional cake, making it both portable and visually charming. These cake cones can be topped with buttercream, sprinkles, or drizzled chocolate for extra flair, ideal for parties, birthdays, or everyday treats.

Ingredients

Scale

For the Cake Batter:

1 cup (200g) granulated sugar
½ cup (113g) unsalted butter, softened
2 large eggs, room temperature
1 ½ cups (190g) all-purpose flour
1 ½ teaspoons baking powder
¼ teaspoon salt
½ cup (120ml) whole milk
1 ½ teaspoons pure vanilla extract
12 flat-bottomed ice cream cones

Optional for Decorating:

Buttercream or whipped frosting
Sprinkles, mini chocolate chips, or crushed candies
Melted chocolate for drizzling

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Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Place the flat-bottomed ice cream cones upright in a muffin tin or a cone holder to keep them steady during baking.
Prepare Batter: In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually alternate adding the dry ingredients and the whole milk to the wet ingredients, mixing gently until just combined to form the batter.
Fill the Cones: Spoon the cake batter into each ice cream cone, filling about two-thirds full to prevent overflow while baking.
Bake the Cake Cones: Place the filled cones carefully into the oven and bake for 18 to 22 minutes or until a toothpick inserted into the cake portion comes out clean, indicating the cake is fully cooked.
Cool and Decorate: Remove the baked cake cones from the oven, allow them to cool completely. Once cooled, decorate the tops with your choice of buttercream or whipped frosting, and add sprinkles, mini chocolate chips, crushed candies, or drizzle with melted chocolate to finish.

Notes

Ensure cones are flat-bottomed for stability during baking.
Do not overfill cones to avoid batter spilling over during baking.
Cooling completely before decorating prevents frosting from melting.
Use room temperature eggs and butter for better batter consistency.
These cake cones can be stored in an airtight container for up to 2 days.