Ice cream cone cakes

by Barry Lewis

Prep time
5 mins
Cook time
2 mins


2tbsp butter

1 large egg

1tbsp vanilla extract

1tbsp milk

3tbsp caster sugar

4tbsp self raising flour

3 ice cream cones

buttercream to frost the tops

chocolate flakes

strawberry / raspberry sauce to top (optional)


Is it a cake? Is it an ice cream cone? Well it’s both! It’s also made in the microwave as quick as a flash! These ice cream cone cakes will be great for a party and look brilliant – give them a go!

First up take your mug and push in the butter, microwave the butter for 15 seconds or until just melted, don’t overdo it. If you take it out and there is a little lump or two of butter, just stir it through until smooth.

Then crack in the egg, drop in the vanilla and pour in the milk and again stir through – essentially all the wet stuff is now in there. Mix through until well combined. Add in the sugar and flour, this will thicken the mixture considerably, mix well with a fork until fairly smooth. Pour into the ice cream cones about 3/4 of the way up and place on a microwave safe plate.

Ok so it’s time to microwave it. My microwave is 800 watt, and it took 90 seconds, opening the door every 30 seconds or so just to stop it spilling over potentially. If your wattage microwave is higher it may cook quicker, you’ll know when you see bubbles on the surface and it has firmed up. Allow to cool then remove from the microwave safely, do not add buttercream until completely cool or it could slide off the tops of the cakes from the heat.

Once ready pipe buttercream on with a nozzle (I used pre-made on this occassion to keep this recipe super quick), stick in a chocolate flake (using a knife if you wish to make an incision in the top of the cake where you intend to put the flake) and the finish by decorating with some sauce. The texture of the cone around the cake works an absolute charm! Try it and see how you get on 🙂