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A slice of Funfetti Ice Cream Cake on a plate, showcasing layers of colorful sprinkle-filled cake and creamy vanilla ice cream, topped with whipped cream and extra sprinkles.
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Funfetti Ice Cream Cake

This Funfetti Ice Cream Cake is a festive and delightful dessert featuring fluffy Funfetti cake layers, creamy sprinkle-filled vanilla ice cream, and a light whipped cream frosting. Perfect for birthdays and celebrations, this cake combines fun flavors with a playful, colorful presentation that’s sure to impress!
Course Dessert
Cuisine American
Keyword funfetti cake, funfetti ice cream, funfetti ice cream cake, ice cream cake
Prep Time 45 minutes
Cook Time 25 minutes
Cool/Freeze Time 4 hours
Total Time 5 hours 10 minutes
Servings 12 servings
Calories 617kcal
Author Camila Hurst

Ingredients

Funfetti Cake Layers

  • 2 tbsp unsalted butter room temperature (28 grams)
  • ½ cup vegetable oil 120 ml
  • 1½ cup granulated sugar 300 grams
  • 3 large eggs room temperature
  • 2 tsp vanilla extract
  • 1 cup sour cream 240 grams
  • 2 cups all-purpose flour 255 grams
  • 1 tsp baking powder
  • ¼ tsp baking soda
  • ½ tsp salt
  • ¾ cup jimmies sprinkles 140 grams

Funfetti Ice Cream

  • 40 oz. vanilla ice cream
  • 1½ cup jimmies sprinkles 280 grams

Simple Syrup

  • ¾ cup granulated sugar 150 grams
  • ¾ cup water 180 ml

Stabilized Whipped Cream

  • 3 cups cold heavy whipping cream 720 ml
  • ¾ cup powdered sugar 93 grams
  • 2 tsp vanilla extract
  • To decorate
  • ½ cup jimmies sprinkles

Instructions

Funfetti Cake Layers

  • Pre-heat the oven to 350ºF. Grease and line with parchment paper three 8” round cake pans.
  • In a large bowl or in the bowl of a mixer, beat butter for 1 minute. Add the oil and the sugar and beat until the ingredients are fluffy. Add the eggs one at a time, beating until incorporated before adding the next one. Then add the vanilla, scraping the bowl as needed. Add the sour cream and mix to combine.
  • Add the flour, baking powder, baking soda, and salt to the bowl and mix. Lastly, add the sprinkles and gently fold.
  • Divide the batter equally between the prepared pans. Bake for about 25 minutes in the pre-heated oven, until golden around the edges and the top springs back when you touch it. When you insert a toothpick in the cake it should come out clean.
  • Remove the cake pans from the oven and let the cakes cool down for 10 minutes in the pan. Flip them over onto a rack and let them cool down completely. Wrap each layer individually in plastic and place in the freezer until you are ready to assemble the cake.
  • The cake layers can be kept frozen for up to 2 months.

Funfetti Ice Cream

  • Line two 8” cake pans with plastic wrap on the bottom and up the sides. Set aside.
  • Remove the ice cream from the freezer and let it sit on the counter for 5 to 10 minutes to soften.
  • Add the ice cream to a large bowl. Add sprinkles to the bowl and mix with a spatula until the sprinkles and ice cream are combined fully.
  • Divide the ice cream between the two different cake pans. Use a spatula to spread it out evenly on a smooth layer.
  • Place the ice cream layers in the freezer for at least 1 hour.

Simple Syrup

  • Place the sugar and water in a small saucepan. Mix it to combine. Bring the mixture to a boil, until the sugar melts.
  • Set it aside. Let it cool down completely.

Whipped Cream

  • Beat the cold cream and powdered sugar for about 3 to 4 minutes over medium high speed using a hand mixer or a stand mixer until the cream becomes thick, with stiff peaks. Depending on the mixer or the speed you use, it can take longer than 4 minutes. Add the vanilla towards the end and mix to combine.

Assemble the Cake

  • Place one Funfetti cake layer on top of a cake stand. Brush with simple syrup. Allow for the cake to absorb the syrup for about a minute.
  • Spread a thin layer of whipped cream on top of the cake layer to act as glue for the ice cream.
  • Remove one of the ice cream layers from the freezer. Unwrap it and place on top of the cake. It can be a bit hard to unwrap, but be patient.
  • Spread another thin layer of whipped cream on the ice cream.
  • Place another cake layer on top. Brush with simple syrup.
  • Top with another thin layer of whipped cream.
  • Unwrap the other ice cream layer and place on top.
  • Spread another thin layer of whipped cream on top of the ice cream, and follow with the last cake layer.
  • Brush the final cake layer with simple syrup.
  • If the ice cream is starting to melt, place the cake in the freezer for 10 to 15 minutes before continuing to assemble.
  • Use an offset spatula to spread the whipped cream on top of the cake, and on the sides.
  • You can apply one layer of whipped cream and freeze the cake for 10 minutes. Then apply a thicker layer over the first layer. This will help obtain a thicker layer of frosting on the cake.
  • Sprinkle the top and sides with jimmies sprinkles.
  • Place the cake in the freezer for at least 2 hours before serving.

To Serve

  • When ready to serve the cake, remove it from the freezer and let it sit at room temperature for about 20 to 30 minutes until you are able to slice it easily with a hot knife. Be careful, it can be hard to slice through the ice cream, so make sure the cake is on top of a steady surface.

Notes

Storage: Store any leftovers covered in plastic wrap and in an air tight container, in the fridge, for up to 2 months.

Nutrition

Serving: 1 slice | Calories: 617kcal