Ice Cream Celebration Cake
Prep Time
35 minutes
Cook Time
30 minutes
Total Time
3 hourss 5 minutes
Yields
8
Directions
- Line 8-inch cake pan with plastic food wrap. Evenly spread softened ice cream into prepared pan. Cover and freeze for at least 2 hours
- Heat oven to 350°F. Grease and flour 1 (8-inch) round baking pan. Set aside
- Combine flour, baking powder, and 1/8 teaspoon salt in bowl. Set aside
- Beat sugar and 1/2 cup butter in bowl at medium speed until creamy. Add eggs, beating well after each addition. Add 1 teaspoon vanilla and almond extract; mix. Add flour mixture alternately with milk. Stir in 3 tablespoons sprinkles. Pour batter into pan
- Bake 29-34 minutes or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes. Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely
- Evenly cut cake into 2 layers
- Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up
Ingredients
- 4 cups ea vanilla ice cream, slightly softened
- For cake: ea 1 1/3 cups all-purpose flour
- For cake: ea 3/4 tsp. baking powder
- For cake: ea 1/8 tsp. salt
- For cake: ea 3/4 cup sugar
- For cake: ea 1/2 cup butter, softened
- For cake: ea 2 large eggs
- For cake: ea 1 tsp. vanilla extract
- For cake: ea 1/4 tsp. almond extract
- For cake: ea 2/3 cup whole milk
- For cake: ea 3 tbsp. rainbow jimmy sprinkles
- For topping: ea 1 1/2 cups heavy whipping cream
- For topping: ea 1/3 cup powdered sugar
- For topping: ea 1 tsp. vanilla extract
- For topping: ea Maraschino cherries
- For topping: ea additional sprinkles, if desired