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Funfetti Ice Cream Cake
Funfetti Ice Cream Cake brings together the best of both worlds – moist vanilla cake studded with colorful sprinkles and creamy ice cream layers. This show-stopping dessert transforms any celebration into a memorable occasion with its festive appearance and irresistible flavor combination.
Why You'll Love This Recipe
- Perfect make-ahead dessert that can be prepared days in advance for stress-free entertaining
- Customizable with your favorite ice cream flavors to suit any taste preference
- Kid-friendly recipe that brings joy to birthday parties and special celebrations
- No special decorating skills required – the sprinkles and whipped cream do all the work
- Combines homemade cake with store-bought ice cream for the perfect balance of effort and flavor
Why This Funfetti Ice Cream Cake Recipe Works
This recipe succeeds because it uses a tender, moist cake base that stays soft even when frozen. The combination of oil and butter creates the perfect texture that doesn’t become rock-hard in the freezer.
The buttermilk adds tanginess while keeping the cake incredibly moist. Using both whole eggs and egg yolks provides richness and helps bind the ingredients together beautifully.
The springform pan technique ensures clean, professional-looking layers. By freezing between steps, you create distinct layers that won’t slide or melt during assembly.
What You’ll Need for Funfetti Ice Cream Cake
Ingredients
For the Cake:
- 1½ cups (285g) granulated sugar
- ½ cup (118ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs + 2 egg yolks
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (118ml) sour cream
- 2½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4g) baking soda
- 1 teaspoon (5g) salt
- 1⅓ cup (315ml) buttermilk
- ½ cup rainbow sprinkles
For Assembly:
- 1½ quarts (48oz) ice cream of choice
- 1¾ cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- ½ cup sprinkles for decoration
Tools
- Two 8-inch round cake pans
- 8-inch springform pan
- Electric mixer
- Wire cooling racks
- Offset spatula
- Piping bag
- Plastic wrap
How to Make Funfetti Ice Cream Cake
| Step 1: | Preheat oven to 350°F. Grease two 8-inch pans with shortening and dust with flour. Line bottoms with parchment paper. |
| Step 2: | Beat sugar, oil, butter, eggs, egg yolks, and vanilla for 2 minutes until light. Mix in sour cream until combined. |
| Step 3: | Combine dry ingredients separately. Alternate adding half the dry mixture and half the buttermilk. Mix until just incorporated. |
| Step 4: | Add remaining dry ingredients and buttermilk. Beat until combined. Fold in sprinkles by hand. |
| Step 5: | Divide batter between pans. Bake 25-32 minutes until toothpick comes out clean. |
| Step 6: | Cool in pans 15 minutes. Turn out onto racks to cool completely. |
| Step 7: | Soften ice cream 15-20 minutes. Level cake tops. Line springform pan with plastic wrap. |
| Step 8: | Place first cake layer in pan. Spread ice cream evenly. Add second layer inverted on top. |
| Step 9: | Wrap with plastic wrap. Freeze 2-4 hours until solid. |
| Step 10: | Make whipped cream: Beat cream to soft peaks. Add powdered sugar and sprinkles. Beat to stiff peaks. |
| Step 11: | Remove cake from pan. Pipe whipped cream around sides and top. Smooth with spatula. |
| Step 12: | Add decorative sprinkles. Refreeze 30-60 minutes before serving. |
Chef's Helpful Tips
- Room temperature ingredients mix better – take eggs and buttermilk out 30 minutes before starting
- Don’t overmix the batter once flour is added to keep the cake tender and light
- Use gel food coloring in the ice cream for custom colors without adding extra liquid
- Work quickly when assembling to prevent melting – have everything ready beforehand
- Dip your knife in hot water between cuts for clean, professional-looking slices
Serving and Storage Tips for Funfetti Ice Cream Cake
Serving Tips
Remove the cake from freezer 5-10 minutes before serving. This softening time makes slicing easier and improves the texture.
Use a sharp knife dipped in hot water for clean cuts. Wipe the blade between each slice for picture-perfect servings.
Serve on chilled plates to prevent melting. Consider adding fresh berries or chocolate sauce for extra flair.
For parties, pre-slice the cake and return to freezer. This allows quick serving without keeping the cake out too long.
Mistakes to Avoid while making Funfetti Ice Cream Cake
Never skip the plastic wrap lining in your springform pan. Without it, removing the frozen cake becomes nearly impossible.
Avoid using low-fat ice cream as it becomes icy when refrozen. Full-fat varieties maintain the best texture.
Don’t rush the freezing times. Soft layers will slide and create a lopsided cake.
Keep sprinkles away from wet ingredients until the last moment. Early addition causes color bleeding throughout the batter.
You Must Know
- This cake can be made up to one week ahead when wrapped properly in plastic wrap and foil
- Different ice cream flavors work wonderfully – try strawberry, cookies and cream, or mint chocolate chip
- The cake layers can be baked ahead and frozen for up to one month before assembly
- For dairy-free options, substitute with coconut cream and dairy-free ice cream alternatives
Suggestions for Funfetti Ice Cream Cake
Transform this recipe by experimenting with different cake and ice cream combinations. Try chocolate cake with mint ice cream or red velvet with cream cheese ice cream.
Add texture between layers with crushed cookies, mini chocolate chips, or caramel sauce. These additions create exciting flavor surprises.
For special occasions, customize the sprinkle colors to match your theme. Use team colors for sports celebrations or pastels for baby showers.
Consider making individual portions in muffin tins for easy serving at large gatherings. Check out this Funfetti® Cake Batter Ice Cream Recipe for homemade ice cream ideas.
For more celebration desserts, try our 5-Ingredient Easy Keto Cloud Cake Recipe or explore Ice Cream Cake With So Many Sprinkles for inspiration.
FAQs:
Yes, use your regular cake pan lined with plastic wrap extending over the edges. The overhanging plastic helps lift the frozen cake out easily.
Properly wrapped in plastic wrap and aluminum foil, it stays fresh for up to one week. For best quality, consume within 3-4 days.
Absolutely! Use your favorite vanilla or funfetti box mix following package directions. Add extra sprinkles for more color and fun.
The cake needs 10-15 minutes at room temperature before serving. Also ensure you’re using full-fat ice cream which stays creamier when frozen.
Yes, substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture remains similar with proper gluten-free flour.
Conclusion
Creating this Funfetti Ice Cream Cake brings pure joy to any celebration. The combination of tender cake, creamy ice cream, and colorful sprinkles creates a dessert that’s both visually stunning and delicious.
With make-ahead convenience and endless customization options, this recipe becomes your go-to celebration cake. Whether for birthdays, graduations, or just because, this festive treat never fails to impress.
Ready for more crowd-pleasing recipes? Check out our Ultimate Chicken Casserole or try the 10-Minute Creamy Garlic Shrimp Pasta for your next family dinner.
More Easy Baking Recipes:
- Lemon Blueberry Loaf Recipe – Easy & Delicious Glazed Bread
- Elegant Rose Water Walnut Baklava: Timeless Dessert Delight
- Indulgent Mint Chocolate Cheesecake Cake for Dessert Lovers
- Divine Strawberry Chocolate Cake Recipe with Luscious Fresh Flavors
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📖 Recipe Card
Best Funfetti Ice Cream Cake Recipe
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
Description
This show-stopping Funfetti Ice Cream Cake combines moist vanilla cake studded with colorful sprinkles and creamy ice cream layers. Perfect make-ahead dessert for birthdays and celebrations.
Ingredients
- 1½ cups (285g) granulated sugar
- ½ cup (118ml) vegetable oil
- 2 tablespoons (28g) unsalted butter, melted
- 2 large eggs + 2 egg yolks
- 1 tablespoon (15ml) pure vanilla extract
- ½ cup (118ml) sour cream
- 2½ cups (350g) all-purpose flour
- 2 teaspoons (7.5g) baking powder
- 1 teaspoon (4g) baking soda
- 1 teaspoon (5g) salt
- 1⅓ cup (315ml) buttermilk
- ½ cup rainbow sprinkles
- 1½ quarts (48oz) ice cream of choice
- 1¾ cups (413ml) heavy whipping cream
- 1 cup (130g) powdered sugar
- ½ cup sprinkles for decoration
Instructions
- Preheat oven to 350°F. Grease two 8-inch pans with shortening and dust with flour. Line bottoms with parchment paper.
- Beat sugar, oil, butter, eggs, egg yolks, and vanilla for 2 minutes until light. Mix in sour cream until combined.
- Combine dry ingredients separately. Alternate adding half the dry mixture and half the buttermilk. Mix until just incorporated.
- Add remaining dry ingredients and buttermilk. Beat until combined. Fold in sprinkles by hand.
- Divide batter between pans. Bake 25-32 minutes until toothpick comes out clean.
- Cool in pans 15 minutes. Turn out onto racks to cool completely.
- Soften ice cream 15-20 minutes. Level cake tops. Line springform pan with plastic wrap.
- Place first cake layer in pan. Spread ice cream evenly. Add second layer inverted on top.
- Wrap with plastic wrap. Freeze 2-4 hours until solid.
- Make whipped cream: Beat cream to soft peaks. Add powdered sugar and sprinkles. Beat to stiff peaks.
- Remove cake from pan. Pipe whipped cream around sides and top. Smooth with spatula.
- Add decorative sprinkles. Refreeze 30-60 minutes before serving.
Notes
- Room temperature ingredients mix better – take eggs and buttermilk out 30 minutes before starting
- Don’t overmix the batter once flour is added to keep the cake tender and light
- Use gel food coloring in the ice cream for custom colors without adding extra liquid
- Work quickly when assembling to prevent melting – have everything ready beforehand
- Dip your knife in hot water between cuts for clean, professional-looking slices
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 485
- Sugar: 42g
- Sodium: 380mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 62g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg
Keywords: birthday ice cream cake, funfetti cake recipe, ice cream cake with sprinkles, celebration dessert, make ahead cake, rainbow sprinkle cake, frozen birthday cake, party dessert recipe
