Chocolate & Raspberry Ice Cream Cone Cakes

Summertime is coming! And this calls for ice cream! (Or in this case, cupcakes that look like ice cream)

This is actually part 2 of my cone cake recipe (for part 1, please go here). As mentioned in the first part, the ice cream cones are safe to bake in the oven. If you’d like, just use any other cupcake batter, fill the cones 2/3 of its way up and bake for the same time as you would using a muffin liner.

The cupcake sponge itself is rich and chocolate-y. Meanwhile, the frosting is just the right amount of sweetness by adding fresh raspberries to balance the flavour out. They look quite impressive but in reality, are very simple to make.


For the chocolate cupcakes:

  • 110g plain flour
  • 225g caster sugar
  • 96g cocoa powder
  • 1 tsp baking soda
  • 3/4 tsp salt
  • 1 large egg
  • 125ml buttermilk
  • 56g butter, melted
  • 1 tsp vanilla extract
  • 1 tsp instant coffee, dissolved in 1/2 cup boiling water

For the raspberry buttercream:

  • 113g butter, softened
  • 1/2 cup fresh raspberries
  • 1 tsp vanilla extract
  • 1/8 tsp salt
  • 380g icing sugar, sifted


  1. Preheat oven to 180C/375F/Gas Mark 4.
  2. Sift flour, sugar, cocoa, baking soda and salt. Add in the egg, buttermilk, melted butter and vanilla extract. Beat with an electric mixer on medium until smooth, around 3 minutes. 
  3. Stir in the coffee with a rubber spatula. Note that the batter will be slightly runny. Pour mixture onto ice cream cones, filling no more than 3/4 full. 
  4. Bake for 20-24 minutes until the cupcakes feel slightly springy in the centre. Make sure to leave the cone cakes on a wire rack so that bottom don’t become soggy.
  5. To make the buttercream, beat butter, raspberries and salt at medium speed with an electric mixer until creamy. Gradually sift in the icing sugar, beating at low speed until blended and smooth after each addition.

Lemon Ice Cream Cone Cakes

Cupcakes in ice cream cone cakes? Say what?!

Yes, that’s right. It’s possible. When I saw a picture on Pinterest of some ice cream cone cakes, I literally shrieked and obsessed over the idea. So, I spent ages planning on the flavour, appearance of these cakes etc; only to find that these type of flat-bottomed ice cream cones are not as common in the UK in comparison to the US. I scoured Tesco, Asda, M&S, and thankfully found them in Sainsburys. So, for my UK readers, you know where to find them!

This is actually part 1 of the series of cone cakes which I made on that day. For part 2, click here.


For the cupcakes:

  • 156g plain flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 egg yolk
  • 225g caster sugar
  • 118ml oil
  • 1 tsp vanilla extract
  • 80ml sour cream
  • 1 tsp lemon zest
  • 2 tbsp lemon juice

For the buttercream:

  • 250g icing sugar, sifted
  • 113g butter, softened
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 2 tbsp milk


  1. Preheat oven to 180C/375F/Gas Mark 4.
  2. Sift flour, baking soda, powder and salt in a bowl. Set aside.
  3. Using an electric mixer on medium speed, beat the egg, egg yolk and sugar for 2 minutes. On low speed, add oil and vanilla then the sour cream.
  4. Fold in the dry ingredients into the wet mixture until it is just about incorporated and the batter is smooth. Mix in lemon zest and lemon juice. Bake for 20 minutes until the cupcakes are springy to touch. Make sure to cool on a wire rack, so the bottom do not get soggy.
  5. To make the buttercream, beat butter until soft with an electric mixer on medium speed. Then gradually sift in the icing sugar and add lemon juice and zest. Increase the speed and add the milk until the desired buttercream consistency is reached.

I wish the buttercream looked a lot more paler than yellow, so these cone cakes could look exactly like a 99p flake ice cream! Also, make sure to serve and eat these within a day. Otherwise, the cones will not be as crunchy and may turn soggy.

Mocha Cake Part 2

Notice the ‘Part 2’ in the title? It makes this post sound cooler than it actually is. But that’s because this recipe is a variation of the mocha chiffon cake that I posted a few months ago.

Sometimes, it’s nice to just be able to whip out a cake using store-cupboard ingredients. Plus, being able to bake without the heart-attack-inducing, nerve-wracking state that a chiffon recipe (or whipping egg whites) does to me. The only downside is that is not as light and airy as the chiffon counterpart. Nevertheless, it’s still a delicious piece of cake! (No pun intended)

For the cake:

  • 225g unsalted butter, softened
  • 225g caster sugar
  • 4 eggs
  • 2 tbsp coffee essence
  • 2 tbsp cocoa powder
  • 225g plain flour, sifted
  • 2 tsp baking powder
  • 150g walnuts, chopped

For the buttercream:

  • 125g unsalted butter, softened
  • 200g icing sugar, sifted
  • 1 tbsp coffee essence
  • 12 walnut halves
  • 100g walnuts, crushed
  • Cocoa powder, to dust


  1. Preheat oven to 180C/350F/Gas Mark 4. Grease and line 2 8in/20cm round cake tins.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at a time then add the coffee essence.
  3. Sift in the flour, baking powder and cocoa. Mix until just about incorporated then fold in the chopped walnuts. Be careful not to overbeat the mixture.
  4. Spoon into the cake tins and bake for 25-30 minutes, or until a skewer inserted in the middle comes out clean. Once cooked, remove from the oven and leave to cool for 5 minutes in the tin before turning out into a wire rack.
  5. To make the coffee buttercream, cream butter then gradually sift in the icing sugar. Mix until it reaches your desired buttercream consistency. Add the coffee essence and beat for a further 30 seconds.
  6. Sandwich the cake sponges in between a layer of the coffee icing. Crumb coat with the buttercream all over the top and the sides then chill in the fridge for 15 minutes.
  7. Spread with the final layer of buttercream. To create the ridged effect, scrape the edges with a patterned edge scraper on a turntable. Pipe 12 swirls, to be topped with each walnut halves. Enjoy!