thepioneerwoman
Birthday Ice Cream Cake
This birthday ice cream cake recipe is made without cake mix! It starts with homemade confetti cake which sandwiches a thick layer of strawberry ice cream.
👥 8 Servings⏱️ Prep & Cook: 3h⏳ Prep: 20 min👤 Erin Merhar📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Preheat 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.
2
In a large bowl, whisk together the sugar, flour, salt, baking powder, and baking soda.
3
In a medium bowl, whisk together the egg, vanilla, and oil. Whisk in the buttermilk until well combined.
large egg, room temperature1
4
Add 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.
5
Divide 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.
6
Meanwhile, remove the strawberry ice cream from the freezer and let it sit out until slightly softened, about ⏱️ 10 minutes.
7
Spray 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).
8
Just 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.
9
Place 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.
10
Spread 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.
Nutrition Facts
calories
559 Calories
fat Content
27 g
fiber Content
1 g
sugar Content
32 g
sodium Content
243 mg
protein Content
8 g
trans Fat Content
0 g
cholesterol Content
86 mg
carbohydrate Content
73 g
saturated Fat Content
13 g
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