Jump to recipe
Yields:
8 - 10 serving(s)
Prep Time:
20 mins
Total Time:
3 hrs
Cake and ice cream are a quintessential finish to any great birthday celebration! This cake combines both confections into one delicious and beautiful treat. The best part? The end results looks far more impressive than the effort required to make it. With just 2 round cake pans and 20 minutes of prep, this layer cake can anchor your next birthday celebration. Just don't forget to say happy birthday!
How do you make birthday ice cream cake?
This birthday ice cream cake recipe is made without cake mix! It starts with a made-from-scratch vanilla cake layer that is loaded with sprinkles. Buttermilk makes the cake tangy and extra moist while vegetable oil keeps the cake layers tender once frozen. The middle layer is made up of 3 pints of ice cream, pressed into the shape of the cake layers. Strawberry provides a fun, pink hue, but use any flavor that you like. To take this cake (and birthday party) to the next level, try birthday cake ice cream for the middle layer!
What is birthday cake ice cream made of?
This flavor is found in most grocery stores and is growing quickly in popularity. The base of the ice cream is normally sweet cream or vanilla, sometimes with a birthday cake flavor. Sprinkles are folded in, much like a "funfetti" cake, and sometimes crumbled pieces of cake are too!
How do you keep ice cream cake from melting at a party?
Ice cream cake should be kept frozen right up until serving. The best move is to prepare the cake at least 8 hours in advance of slicing. This allows plenty of time for the cake to freeze solid so that the ice cream doesn't get too soft too quickly when you're slicing it. Once you’re done serving slices, return the unused portion to the freezer immediately.
Advertisement - Continue Reading Below
Ingredients
- 1 cup
granulated sugar
- 1 1/4 cups
all-purpose flour
- 1/4 tsp.
kosher salt
- 3/4 tsp.
baking powder
- 1/4 tsp.
baking soda
- 1
large egg, room temperature
- 1 1/2 tsp.
vanilla extra
- 1/4 cup
vegetable oil
- 3/4 cup
buttermilk, room temperature
- 3/4 cup
multi-colored jimmies (sprinkles), divided
- 3 pt.
strawberry ice cream
- 1 cup
heavy cream
- 2 Tbsp.
confectioner's sugar
Directions
- Step 1Preheat the oven to 350°F. Spray 2 8-inch round baking pans with nonstick baking spray. Line the bottoms of the pans with a circle of parchment paper.
- Step 2In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda.
- Step 3In a medium bowl, whisk together the egg, vanilla, and oil. Whisk in the buttermilk until well combined.
- Step 4Add the buttermilk mixture to the flour mixture and whisk to combine. Scrape down the sides and bottom of the bowl to be sure all the ingredients get mixed together and no clumps remain. Fold in ½ cup of the sprinkles.
- Step 5Divide the batter evenly between the prepared pans and bake for 18 to 20 minutes, or until the top is set, the edges are pulling away from the side of the pan, and a wooden pick inserted near the center comes out with moist crumbs. Cool in the pans for 10 minutes. Turn onto a cooling rack and remove the parchment paper. Let cool completely, about 1 hour.
- Step 6Meanwhile, remove the strawberry ice cream from the freezer and let it sit out until slightly softened, about 10 minutes.
- Step 7Spray the inside of an 8-inch round baking pan with nonstick spray, and line with a piece of plastic wrap, making sure the bottom is as smooth as possible and that it comes up and over the sides with a 1-inch overhang. Scoop 1 ½ pints of the softened ice cream into the bottom of the prepared pan. Sprinkle with 2 tablespoons of sprinkles. Press down with the back of a spoon to push out as many air pockets as possible, mix in the sprinkles, and smooth it into a flat layer. Top with the remaining 1 ½ pints of ice cream and 2 tablespoons of sprinkles. Repeat pressing down with the back of a spoon to push out as many air pockets as possible, mix in some of the sprinkles, and smooth it into a flat layer. Place in the freezer for 2 hours (or up to 24 hours).
- Step 8Just before removing the ice cream from the freezer, combine the heavy cream and confectioner’s sugar in a large bowl. Beat on high speed with a mixer until stiff peaks form. Place in the refrigerator while you build the cake.
- Step 9Place one cake layer on a plate. Remove the ice cream layer from the freezer. Pull up on the plastic to pull it out of the pan. (If it does not remove easily, or the plastic wrap starts to rip, let the edges soften for 2 to 3 minutes. Then try to pull it out again.) Turn it, ice cream side down, on top of the first cake layer. Remove the plastic wrap. Top with the remaining cake layer, leaving the flat side up.
- Step 10Spread half of the whipped cream all over the top. Dollop or pipe the remaining whipped cream around the top edges. Sprinkle colorful sprinkles all over. Return to the freezer for at least 30 minutes before serving. Slice and serve, or store for up to 2 days, covered loosely with plastic wrap.
Tip: Use birthday cake flavored ice-cream for an extra festive cake!
Advertisement - Continue Reading Below
Labor Day Desserts for Sweet End of Summer
The Most Popular Ice Cream Flavors by State
Is it Spelled Sherbert or Sherbet?
Make These Desserts for the Sweetest Summer Yet
Advertisement - Continue Reading Below
Advertisement - Continue Reading Below