How to Make a Festive Birthday Ice Cream Cake from Scratch
This playful treat layers nostalgic funfetti sponge with creamy strawberry filling for festive flavor.
Birthday Ice Cream Cake: A Handmade Celebration Treat
If you’ve ever wanted to take your birthday celebrations to the next level, try making a Birthday Ice Cream Cake completely from scratch. This showstopping dessert features tender homemade confetti cake, thick layers of strawberry ice cream, heaps of whipped cream, and plenty of colorful sprinkles. Each bite bursts with nostalgic flavors and festive fun, perfect for any birthday or holiday gathering.
Why Make a Birthday Ice Cream Cake?
- Combines two dessert favorites: Cake and ice cream become a single, spectacular treat.
- Customizable for any event: Switch up the ice cream flavor or sprinkle colors to match the celebration—or personal preferences.
- Makes every party special: The layered look, sprinkles, and whipped cream evoke the excitement of classic birthday parties.
Ingredients You’ll Need
This recipe keeps things simple while still delivering big on taste and texture. Here’s what you’ll need to make a birthday ice cream cake from scratch:
| Ingredient | Amount | Purpose |
|---|---|---|
| Granulated sugar | 1 cup | Sweetens the cake |
| All-purpose flour | 1 1/4 cups | Base for the cake |
| Kosher salt | 1/4 tsp | Enhances flavor |
| Baking powder | 3/4 tsp | Helps cake rise |
| Baking soda | 1/4 tsp | Leavening agent |
| Large egg, room temp. | 1 | Structure and richness |
| Vanilla extract | 1 1/2 tsp | Classic birthday cake flavor |
| Vegetable oil | 1/4 cup | Makes a tender cake |
| Buttermilk, room temp. | 3/4 cup | Makes the cake moist |
| Multi-colored sprinkles | 3/4 cup, divided | Confetti effect |
| Strawberry ice cream | 3 pints | Main frozen layer |
| Heavy cream | 1 cup | Whipped topping |
| Confectioner’s sugar | 2 Tbsp | Sweetens whipped cream |
Tools & Equipment
- 2 8-inch round cake pans
- Plastic wrap
- Mixing bowls (large and medium)
- Whisk and spatula
- Electric mixer (hand or stand mixer)
- Cooling rack
Step-by-Step Instructions
1. Prepare Your Cake Layers
- Preheat your oven to 350°F. Spray two 8-inch round cake pans with nonstick baking spray and line the bases with parchment paper for easy removal.
- In a large bowl, whisk together sugar, flour, salt, baking powder, and baking soda for dry mixture.
- In a separate medium bowl, beat together the egg, vanilla extract, and vegetable oil. Include the buttermilk and mix until the wet ingredients are fully combined.
- Add the wet mixture to the dry ingredients. Whisk well, scraping the edges and bottom to eliminate clumps. Gently fold in 1/2 cup of the multi-colored sprinkles to create a funfetti effect.
- Divide the finished batter evenly between the two pans. Bake for 18–20 minutes—look for set tops, edges that pull away, and a toothpick inserted in the center that comes out with just moist crumbs.
- Let the cakes cool in the pans for 10 minutes, then invert onto a cooling rack and remove the parchment paper. Allow to cool completely (about an hour).
2. Prepare the Ice Cream Layers
- Remove your strawberry ice cream from the freezer and let it soften for about 10 minutes. Slightly softened ice cream will spread more smoothly and create neat layers.
- Spray an 8-inch round cake pan with nonstick spray, then line with plastic wrap, ensuring a smooth base and a 1-inch overhang up the sides for easy removal.
- Scoop 1.5 pints of softened ice cream into the pan and sprinkle over 2 tablespoons of sprinkles. Use the back of a spoon to press down, smoothing air pockets and mixing in the sprinkles. Level the ice cream into a flat layer.
- Add the remaining 1.5 pints of ice cream and 2 more tablespoons of sprinkles on top. Again, press down, smooth, and blend in a few more sprinkles as desired.
- Freeze the layered ice cream base for at least 2 hours (up to 24 hours, if prepping ahead).
3. Whip Up the Frosting
- Just before assembling the cake, beat together 1 cup heavy cream and 2 Tbsp confectioner’s sugar with an electric mixer on high speed. Beat until stiff peaks form—this means the whipped cream will hold its shape when you lift the beaters.
- Keep the whipped cream in the refrigerator while you build the cake.
4. Build and Decorate Your Cake
- Place one cake layer on your serving plate or cake stand.
- Carefully remove the ice cream layer from the pan by pulling up on the plastic wrap. If the wrap sticks or starts to tear, let the edges sit at room temperature for 2–3 minutes and try again.
- Invert the ice cream disk (ice cream side down) onto the cake. Gently peel away and discard the plastic wrap.
- Top the ice cream with the remaining cake layer, flat side up, for a level surface.
- Spread half the whipped cream on top of the cake, using an offset spatula to create swoops or a smooth finish.
- Dollop or pipe the extra whipped cream decoratively around the cake’s edge.
- Scatter the remaining sprinkles generously over the top for a festive finish.
- Return the entire assembled cake to the freezer for at least 30 minutes before serving. This helps set the ice cream and makes clean slices possible.
Tips for Success
- Don’t rush the freezing stages: Proper chilling at each step ensures clean layers and easier assembly.
- Room temperature is crucial: Ingredients like the egg and buttermilk blend more smoothly at room temp, giving you a tender crumb.
- Use high-quality ice cream: The flavor and texture shine through in a simple recipe like this. Experiment with brands and flavors—birthday cake ice cream is especially festive!
- Decorate just before serving: For the brightest, crispiest whipped cream and sprinkles, frost and garnish the cake right before or no more than 30 minutes ahead of time.
- Storage: This ice cream cake keeps in the freezer, loosely covered with plastic wrap, for up to 2 days.
What others are reading
Flavor Variations & Customization Ideas
- Change the ice cream: Try chocolate, vanilla, birthday cake, or your own favorite flavor to change up the core taste.
- Swap out the sprinkles: Use seasonal or thematic colors (like red and green for Christmas, pastels for Easter, or team colors for sports birthdays).
- Add mix-ins: Layer in crushed cookies, chopped candy bars, or swirls of fruit preserves with the ice cream for extra texture and flavor.
- Try funfetti whipped cream: Gently fold extra sprinkles into the fresh whipped cream before topping for a double pop of color.
- Experiment with cake flavors: Substitute chocolate, red velvet, or lemon cake layers for the classic vanilla confetti base.
Serving Suggestions & Make-Ahead Tips
- Slicing: For the cleanest cuts, let the cake sit at room temperature for 5–7 minutes, then use a sharp, hot knife (dip in hot water and wipe between cuts).
- Presentation: Top each slice with fresh fruit, more whipped cream, or a drizzle of chocolate or caramel sauce for an extra-special touch.
- Party prep: Both the cake and ice cream layers can be made the day before your event, assembled, and decorated at the last minute to keep everything looking its best.
Frequently Asked Questions (FAQ)
Q: Can I use a boxed cake mix instead of homemade?
A: Absolutely. If you’re short on time, a boxed mix will work, but the homemade confetti cake offers superior flavor and texture.
Q: What’s the best way to keep the layers neat?
A: Ensure the ice cream layer is well-frozen and that the cake layers are completely cool before assembling. Line your pans carefully with parchment and plastic wrap for easy removal.
Q: Can I use store-bought whipped cream?
A: You can, but freshly whipped heavy cream tastes better and holds up longer on the cake, especially in the freezer.
Q: How long can I store the ice cream cake?
A: Store the assembled cake in the freezer, loosely covered, for up to 2 days. After that, the cake layers may dry out and the sprinkles could bleed.
Q: Can I make this recipe gluten-free?
A: Yes—simply substitute a 1:1 gluten-free all-purpose flour for the cake portion. Check that your sprinkles and ice cream are gluten-free as well.
Bake and Celebrate!
Creating a homemade birthday ice cream cake makes any occasion more personalized and festive. With its nostalgic confetti cake, thick, creamy layers of ice cream, and whimsical sprinkles on top, it’s a centerpiece that brings out everyone’s inner child. Whether you stick with strawberry or branch out to bold flavors and mix-ins, the method remains adaptable and approachable even for novice bakers. Happy baking—and happy birthday!
References
- https://www.youtube.com/watch?v=OMbbc6h6e8M
- https://www.thepioneerwoman.com/food-cooking/recipes/a44201137/birthday-ice-cream-cake-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36821266/ice-cream-cake/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g60845739/ice-cream-cake-recipes/
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