Ditch the frosting and enjoy this colorful Inside Out Birthday Ice Cream Cake made with homemade sprinkle filled cake and topped with creamy birthday cake ice cream.
There are three things I can pretty much guarantee everyone loves: ice cream, cake, and sprinkles! There’s just something about that birthday cake flavor and the bursts of vibrant colors that brings a smile to your face. Admit it.
Anyway, I always love to share my mistakes with you guys. Not everything I make turns out perfect. These cakes turned out beautifully, so you can definitely trust the recipe. The major mistake I made, though, was thinking I could put ice cream on a cake that was slightly warmer than room temperature on a hot day, stick in in the freezer, and make it work. Nope. Turns out ice cream melts when it gets hot. Lesson of the story: freeze your cake before you put the ice cream on top.
I was also a little nervous that I wouldn’t be able to cut into a frozen cake. The alternative would be to let it warm up to room temperature and then I’d be stuck with that same sticky melted ice cream situation. I’m happy to report that dipping a very sharp knife in a tall glass of very hot water before each cut does the trick beautifully!
The cake is a moist, dense, and perfectly sweet color bomb and the Ice cream adds a sweet, creamy, delicious alternative to frosting.
Its basically the perfect summer dessert!
Inside Out Birthday Ice Cream Cake
- 1 2/3 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup 1 stick unsalted butter, softened
- 1 large egg
- 1/4 cup plain yogurt I used whole milk greek yogurt
- 3/4 cup whole milk
- 1 Tablespoon pure vanilla extract
- 1/2 teaspoon pure almond extract
- 1/2 cup sprinkles
Ice cream topping:
- 2 pints vanilla ice cream
- 1/2 cup sprinkles
- Preheat oven to 350F degrees. Spray two 6-inch (or one 9-inch baking pan with nonstick oil (I used olive oil spray). Set aside.
- In bowl of a stand mixer, mix together flour, sugar, baking powder, baking soda, and salt. With the paddle attachment and low speed, mix the dry ingredients to fully combine. Drop chunks of the softened butter into the dry ingredients until the entire amount has been added. Increase speed to medium and mix until most of the butter appears well coated by the dry ingredients (you should see peas size amounts of the butter).
- Meanwhile in a separate container, mix together egg, yogurt, milk, vanilla and almond extracts until combined. With the mixer running on medium speed, add about half of the wet ingredients. Then, turn speed up to high and mix for about a minute until the mixture is light and fluffy. Reduce speed to low and add remaining liquid. Slowly mix until well combined, but don't over mix. Using a large spoon, gently fold in sprinkles, taking care not to over mix as the color can bleed.
- Pour batter into cake pan(s) and bake in preheated oven around 35 minutes or until top of cake(s) is golden brown and a toothpick inserted into the middle comes out clean. Remove from oven and allow to cool in pan on cooling rack until cool enough to touch, then remove cake(s) from pan(s) and allow to finish cooling on rack.
- Wrap cake(s) in plastic wrap and freeze at least one hour.
- To "frost" cake with ice cream, allow ice cream to soften at room temperature, stir well, mix in sprinkles, and then spread over frozen cake(s). Place finished cake back in freezer until ready to serve. To slice, dip large sharp knife into a glass of very hot water before each cut. Enjoy!