Funfetti Ice Cream Cake is layers of funfetti pound cake with layers of birthday cake ice cream – the perfect celebration cake!
If you read my post on Lars’ camping themed first birthday party, then you saw the mini chocolate-on-chocolate “smash” cake that I made for him. You’d think that would’ve been enough but I just had to make him something special on his actual birthday as well.
I grew up having a Baskin Robbins ice cream cake for my birthday every year (which BTW are WAY different – and better IMO – than Dairy Queen. While Dairy Queen’s are delicious, Baskin Robbins had a layer of cake in the ice cream cake. A dense, pound cake-like cake with whatever ice cream you want on top, and then a frosting that only preservatives can produce. So, so good.
I hope Lars asks for this funfetti ice cream cake for his birthday every year because it gives Baskin Robbins a run for its money.
I started with a homemade funfetti pound cake, which I sliced horizontally into thirds. You could also use one of those frozen pound cakes in a pinch…just add more sprinkles to the ice cream layer.
Then I took birthday cake ice cream (or funfetti/your favorite ice cream), set it out for 15 minutes to get it slightly melty, and spread it between all of those layers.
This cake might not have the typical round cake shape, but it is still perfectly suitable for a birthday, or any celebration really, cake! The loaf shape makes it super easy to slice, too.
I didn’t make a frosting for this cake because it really doesn’t need one, aside from some hot fudge topping drizzled over the top.
This ended up being the perfect birthday cake for Lars’ birthday. He loved the tiny slice we gave him and we both loved the fact that the leftovers stayed good for days, since it’s kept in the freezer!
For the funfetti pound cake:
- 1 cup butter at room temperature
- 1 cup granulated sugar
- 4 large eggs
- 2 teaspoons pure vanilla extract
- 2 cups all-purpose unbleached flour
- 1/2 cup funfetti sprinkles
- 1 carton of funfetti/birthday cake/your favorite flavor of ice cream
- approximately 1/2 cup hot fudge topping
- additional funfetti sprinkles for topping
To make the pound cake:
- Preheat oven to 350 degrees F.
- Grease and flour 8x4" loaf pan.
- In a large bowl with an electric mixer, beat together butter and sugar until well combined, about 1-2 minutes.
- Add eggs, one at a time, beating until each one is combined, scraping down the sides as needed.
- Add vanilla extract and beat until combined.
- Add flour and beat until just combined.
- Fold in sprinkles.
- Pour batter into prepared pan.
- Bake in preheated oven for 55-58 minutes, until top is golden and toothpick tester comes out clean.
- Let cool completely.
- Once cooled, carefully divide the loaf into thirds horizontally to create the layers of your cake.
- Next, place plastic wrap inside of the loaf pan to cover the entire pan.
- Place bottom layer of the pound cake on top of the plastic wrap.
- Spread a layer of the ice cream over the pound cake. You will want 1 1/2 to 2 cups of ice cream. You can determine how big you want your ice cream layers.
- Repeat with remaining pound cake and ice cream, ending with the top of the pound cake.
- Spread hot fudge topping over the top of the pound cake and then top with remaining sprinkles.
- Cover carefully and place in freezer to freeze ice cream.
- Once frozen, cut into slices and enjoy!
- This can be made a couple of days in advance, if you need.