Nifty '50s Ice-Cream Cone Cakes

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Nifty '50s Ice-Cream Cone Cakes
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  • Prep 20 min
  • Total 50 min
  • Servings 12
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Kids of all ages will enjoy these chocolate-malted mini-cakes-in-a-cone!
Updated Nov 12, 2012


  • 12 flat-bottom ice-cream cones
  • 1 1/4 cups Gold Medal™ all-purpose flour
  • 3/4 cup sugar
  • 1/3 cup malted milk powder, if desired
  • 1/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup vegetable oil
  • 1 teaspoon white vinegar
  • 1/2 teaspoon vanilla
  • 2/3 cup cold water
  • 1 quart chocolate or vanilla ice cream
  • 6 candy or plastic straws
  • Frozen (thawed) whipped topping, if desired
  • 12 maraschino cherries, if desired
Make With
Make With
Gold Medal Flour


  • 1
    Heat oven to 350°F. Place cones upright in medium muffin cups, 2 1/2x1 1/4 inches, or rectangular pan, 13x9x2 inches. Mix flour, sugar, malted milk powder, cocoa, baking soda and salt in medium bowl. Beat oil, vinegar and vanilla with wire whisk. Stir oil mixture and water into flour mixture about 1 minute or until well mixed. Pour batter into cones, filling each to within about 1 inch of top.
  • 2
    Bake about 30 minutes or until toothpick inserted in center of cake comes out clean. Remove cones from muffin cups to wire rack; cool completely.
  • 3
    Top each cake with a small scoop of ice cream; freeze until ready to serve but no longer than 1 hour. Just before serving, cut straws in half and insert into ice cream. Garnish each with a dollop of whipped topping; top with cherry.

Tips from the Betty Crocker Kitchens

  • tip 1
    Make your next party a '50s theme, and here's the perfect dessert! For a clever serving tray, loosely cover a muffin pan with colorful napkins, and nestle the cones into the cups. Turn up the bebop and party!
  • tip 2
    You can use Betty Crocker™ Super Moist™ devil's food or chocolate fudge cake mix instead of the cake batter recipe. You'll get about twice as many cake cones as with the Ice-Cream Cone Cakes recipe (or bake cupcakes with the extra batter). Bake cupcakes 20 to 25 minutes.


250 Calories, 10 g Total Fat, 4 g Protein, 37 g Total Carbohydrate

Nutrition Facts

Serving Size: 1 Serving
Calories from Fat
Total Fat
10 g
Saturated Fat
4 g
20 mg
200 mg
130 mg
Total Carbohydrate
37 g
Dietary Fiber
1 g
4 g
% Daily Value*:
Vitamin A
Vitamin C
1 1/2 Starch; 1 Fruit; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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