Birthday Ice Cream Cake
A delightful cake merging layers of soft cake and creamy strawberry ice cream, perfect for celebrating birthdays!
Equipment
- 8-inch round cake pans
- Mixing Bowls
- Mixer
- Cooling rack
Ingredients
Cake Batter
- 1 cup granulated sugar
- 1 ¼ cups all-purpose flour
- ¼ tsp kosher salt
- ¾ tsp baking powder
- ¼ tsp baking soda
- 1 large egg room temperature
- 1 ½ tsp vanilla extract
- ¼ cup vegetable oil
- ¾ cup buttermilk room temperature
- ¾ cup multi-colored jimmies divided
Ice Cream Layer
- 3 pt strawberry ice cream
Whipped Topping
- 1 cup heavy cream
- 2 Tbsp confectioner's sugar
Instructions
- Preheat the oven to 350°F. Spray 2 8-inch round baking pans with nonstick spray and line the bottoms with parchment paper.
- In a large bowl, whisk together sugar, flour, salt, baking powder, and baking soda.
- In a medium bowl, whisk the egg, vanilla, and oil, then mix in buttermilk.
- Combine buttermilk mixture with flour mixture and fold in ½ cup of sprinkles.
- Divide batter between pans and bake for 18-20 minutes until tops are set.
- Allow cakes to cool for 10 minutes in the pans before transferring to a rack to cool completely.
- Soften strawberry ice cream at room temperature for about 10 minutes.
- Prepare an 8-inch round pan with nonstick spray and plastic wrap. Layer 1 ½ pints of ice cream, sprinkle with 2 Tbsp of sprinkles, then add the remaining ice cream and sprinkles, pressing down.
- Freeze the ice cream layer for at least 2 hours or until ready to assemble.
- Beat heavy cream and confectioner’s sugar until stiff peaks form and refrigerate.
- Assemble by placing one cake layer on a plate, topping with ice cream layer, then the second cake layer.
- Spread whipped cream over the top and edge, sprinkle colorful jimmies, and return to the freezer for 30 minutes before serving.
Notes
This cake can be stored for up to 2 days in the freezer, covered loosely with plastic wrap.