It is normal if it is an ice cream cake. Ice cream cake is ice, ice cream cake preservation will need to be stored in 0-4 ℃ environment, otherwise the cake texture will be soft, ice cream will melt. Ice cream cake in 18-22 ℃ environment, put 1 hour will melt away.
It is not normal if it is a normal cake. Because no normal cake will be icy unless it's been put in the freezer, then it's probably a leftover cake, not freshly made.
It's not normal if it's mousse. Mousse is icy and smooth in your mouth. If it's iced it's grainy and ruins the texture. This means that there is something wrong with the production process. It is just that the reasons are more complex, such as the proportion of water-based materials in the recipe is not correct, such as the cream is too tender, such as the cream mixed into the temperature is too high or too low, such as the mousse into the freezing is too close to 0 ℃, such as the storage, transportation process is not strict temperature control.