I SCREEAAMMMM for ICE CREAM… CAKE!!! So many people love ice cream and cake but have you made an ice cream cake? It’s easy, fun, and I must say delicious! No it isn’t summer but it is never too cold for ice cream and spring is here and the weather is cool but getting warmer! When you have two favorites it’s great and an amazing feeling that both can be combined into one.
This is my favorite white cake recipe that taste so good! I wanted a good color of frosting to go with the cake and I’m glad I went with the blue (of course it’s what my boys picked) and my oldest picked these confetti sprinkles! Once I cut into this cake they were jumping for joy!
INGREDIENTS FOR CAKE:
- 1 1/2 cups of white sugar
- 2 cups and 4 tablespoons of sifted cake flour
- dash of salt
- 6 egg whites
- 3/4 cup milk
- 15 tablespoons of soft butter
- 2 tablespoons of vegetable oil
- 3 teaspoons of vanilla
- 2 1/2 teaspoons of baking powder
YOU ALSO WILL NEED:
- bread loaf pan
- 1 can of cake frosting – I used blue
- container of sprinkles
- 1/2 gallon of vanilla ice cream (softened to spread but not melted)
- parchment paper
Mix your sugar, butter, egg whites, vanilla, and oil. In separate bowl combine your sifted cake flour, baking powder, and salt. Add your flour mixture into your creamed butter sugar mixture. Slowly add milk as well. Beat until smooth. Pour into a 13×9 inch greased pan (grease with non stick cooking spray). Bake at 350 degrees until golden brown and inserted toothpick comes out clean. My cake had to cook for about 30 minutes.
Let the cake cool and grab your bread loaf baking pan.
I used the bread loaf pan to cut out two pieces of cake the size of the pan. Lay down parchment paper – enough to overflow the sides of pan so you can use that as a “cover” for your cake while it is in the freezer.
Lay own you first slice of cake that you cut into the size of the bread loaf pan. Then top with a layer with ice cream. Then a layer of frosting. After that lay down your second piece of cake and then layer with ice cream, frosting and top with sprinkles!! Cover gently with your parchment paper and freeze. I let ours freeze overnight so that it would have great shape and not fall apart when being cut.
This cake was easy to make and absolutely delicious! My hubby and boys LOVED it! Definitely going to make again.