Ice Cream Birthday Cake Extravaganza!

It was Sir Elliott’s 3rd Birthday. I ALWAYS make my kiddos cakes. I usually make a few different ones - one for day of, one for a party, and something for their class. In this case, I made two different cakes - Funfetti + Chocolate. I made one layer of each then baked the rest of the batter off as cupcakes to take to his little preschool homies.

Below is the recipe for the Funfetti Cake - this cake is a 10/10 and can just be made as a delicious vanilla cake without the sprinkles. You can use the chocolate cake recipe in the previous recipe (I did). Bake time is about 25 minutes at 350 degrees in a 10inch cake pan.

I made a homemade fudge sauce which is also 10/10!

NOTES:

• You do NOT need to make 2 different kinds of cake. This cake is AHHH-MAZING!

• This seems like a lot, but I promise it isn’t. The assembly is very quick.

• The hot fudge is my new favorite cake filling. It’s better than ganache and the texture is fantastic. You can save what you don’t use by freezing it. It’s also easy to make.

FOR THE CAKE

• 1 cup (226 g) unsalted butter room temperature

• 1 3/4 cups (350 g) granulated sugar

• 1/3 cup (72.6 g) vegetable oil

• 3 large whole eggs room temperature

• 3 large egg whites room temperature

• 1/4 cup (60 g) sour cream room temperature

• 3 cups (345 g) cake flour

• 1 tablespoon (14 g) baking powder

• 1 teaspoon (6 g) salt

• 1 cup (240 g) buttermilk room temperature

• 1 tablespoon (12 g) vanilla extract

• 1/4 cup (40g) rainbow sprinkles

Instructions

FOR THE CAKE

• Preheat the oven to 325 degrees F. Prepare cake pans with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray and/or line your cupcake pan(s) with non-stick spray, parchment paper on the bottom of the pan, and another coat of spray. Set aside.

• In a medium size bowl, whisk together the cake flour, baking powder and salt. Set aside.

• In the bowl of a stand mixer, fitted with the paddle attachment, beat the butter, oil, and sugar on high until fluffy and smooth, about 5 minutes.

• Add the eggs and the egg whites, one at a time to the bowl and beat on medium until well incorporated. Add the sour cream and beat on medium speed for a minute or so. It may look curdled, don't stress.

• Turn the mixer on low and add 1/3 of the flour mixture to the butter mixture and mix until fully incorporated. Then add half of the buttermilk and blend well, followed by another 1/3 of the flour mixture, the second half of the buttermilk and lastly, add the remaining flour mixture and mix until incorporated.

• Add the vanilla extract and beat on low until incorporated. Scrape down the sides of the bowl and mix on low for another 30 seconds. Fold in the sprinkles.

• Evenly distribute the cake batter among the three 8-inch or four 6-inch pans and bake for 23 to 28 minutes, until toothpick comes out with just a few moist crumbs on it.

• Remove cakes from the oven and let cool in pans for 10 minutes before inverting onto cooling racks.

  HOT FUDGE RECIPE

• 1 cup heavy cream

• ½ cup granulated sugar

• ¼ cup cocoa powder unsweetened natural

• ¼ teaspoon salt optional

• 6 ounces dark or bittersweet chocolate finely chopped

• ½ cup unsalted butter

  Instructions

  FOR THE HOT FUDGE

• Combine the cream, sugar, salt, and butter in a small pot then place over medium heat, stirring frequently until the butter melts and the mixture starts to simmer.

• Simmer for just under a minute then reduce heat to medium-low then add the chocolate in and stir until melted.

• Remove from heat and whisk in the cocoa powder then return to heat and cook on low for about 30 seconds or until glossy and smooth.

• Jar and store in the refrigerator, when ready to use reheat in a saucepan over medium low heat.

• ASSEMBLY

• Using the same size cake pan as you baked your cakes, line with parchment paper. Yo can also do this before you bake your cake. Soften the ice cream of your choosing, and firmly pack it into your cake pan. Freeze.

• I used 2 cake layers for this. star with layer 1, top with cooled hot fudge and any toppings you might like.

• Remove ice cream from the pan and parchment paper if it is still attached. Place it as the next layer and gently press it down. Add your fudge and additional toppings.

• Add 2nd cake layer and gently press it down.

• Place cake in the freezer for 30 minutes.

• I made whipped cream with some meringue powder as my first frosting layer, but cool whip or another frozen whipped topping will work just fine. Remove cake from the freezer and apply the frozen whipped topping smoothly. Freeze for another 30minutes-1hr. You can use food coloring here of you want, but I did one more coat of frosting with canned frosting because it freezes well.

Decorate and Enjoy!