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Ditch the frosting and enjoy this colorful Inside Out Birthday Ice Cream Cake made with homemade sprinkle filled cake and creamy birthday cake ice cream.
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Inside Out Birthday Ice Cream Cake

Ditch the frosting and enjoy this colorful Inside Out Birthday Ice Cream Cake made with homemade sprinkle filled cake and creamy birthday cake ice cream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 12 slices
Calories 437kcal

Ingredients

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

Instructions

  • 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!

Nutrition

Calories: 437kcal | Carbohydrates: 62g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Cholesterol: 71mg | Sodium: 265mg | Potassium: 225mg | Fiber: 1g | Sugar: 47g | Vitamin A: 618IU | Vitamin C: 1mg | Calcium: 139mg | Iron: 1mg