Try this easy Homemade Ice Cream Cake with layers of fluffy funfetti cake, cake batter ice cream and a whipped cream frosting. It’s the perfect birthday cake!
For this Funfetti Ice Cream Cake, I am combining my moist and fluffy Funfetti Cake, made from scratch, of course, with some store-brought ice cream. This means you can customize this cake to any flavor variation that you prefer. A few options are:
- Change the cake flavor: If you’d prefer, you can also make this cake with either a vanilla or chocolate-based cake instead and follow the instructions to bake in two 8-inch pans.
- Change the ice cream flavor: Here are a few flavor options I would love with this: vanilla, cookies and cream, strawberry and my personal favorite — cookie dough.
- Use homemade ice cream: If you want easy no-churn ice cream, this Tiramisu Ice Cream is insane. Or if you have an ice cream maker, this homemade strawberry ice cream is also super good.
Funfetti Ice Cream Cake
- 45 minutes
- 4-6 hours
For the Cake
1 1/2 cups granulated sugar
½ cup vegetable oil
2 tbsp unsalted butter, melted
2 large eggs
2 egg yolks
1 tbsp pure vanilla extract
1/2 cup sour cream (or plain Greek yogurt)
2 ½ cups all-purpose flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
1 1/3 cup buttermilk or milk
½ cup sprinkles
Filling and Topping
1 gallon ice cream of choice
1 ¾ cups heavy whipping cream
1 cup powdered sugar
1/2 cup sprinkles
For the Cake
- Preheat the oven to 350°F. Grease two 8-inch cake pans with Crisco and dust with flour to help easily release the cake after it is baked. I also line the bottom of the pans with parchment paper to ensure they don’t stick.
- In a large mixing bowl, combine the sugar, vegetable oil, butter, eggs. egg yolks and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color, about two minutes. Scrape down the bowl as needed. Next mix in the sour cream and beat until well combined.
- In a separate bowl, combine the remaining dry ingredients. Alternate adding half the dry ingredients and half the buttermilk at a time and mix just until the flour starts to incorporate. Then add remaining dry ingredients and buttermilk and beat until well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed. Mix in the sprinkles by hand.
- Divide the cake batter evenly between the two 8-inch pans. Bake at 350° F for 25-38 minutes. Check the cakes for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. Allow the cake to cool in the pans for 15 minutes. Then, gently run a knife around the edges of the cake and flip them out of the pan and onto a rack to cool completely. Once the cake is cooled, you can prepare the ice cream.
Fill and Assemble
- Allow the ice cream to soften on the counter for 15-20 minutes, so it’s spreadable.
- Cut off the domes on top of the cake layers so they’re relatively flat. Prepare an 8-inch springform pan. If you don’t have a springform pan, use the pan that you baked the cake in. Line the whole pan with plastic wrap, then place the cake board in the bottom of the pan.
- Place one layer of cake in the bottom of the pan.
- Spread the ice cream over the cake and spread evenly, and then place the second cake layer inverted on top of the ice cream.
- Wrap the entire cake with plastic wrap twice and freeze the cake for at least 2 to 3 hours until the ice cream is frozen.
- To prepare a batch of whipped cream, chill the bowl in the freezer or refrigerator for 5-10 minutes. Beat the heavy whipping cream in the chilled bowl at medium-high speed until soft peaks form. Slowly add the powdered sugar and sprinkles and continue beating at high speed until stiff peaks form. Place the whipped cream in a large piping bag with the tip cut off.
- To frost the cake, remove it from the pan and pipe it around the outside edge of the cake and on the top. Gently smooth with an angled spatula. Decorate with leftover whipped cream and additional sprinkles.
- Refreeze for 30-60 minutes before slicing.