Pioneer Woman Birthday Ice Cream Cake

This festive, sprinkle-loaded Pioneer Woman birthday ice cream cake stacks a homemade vanilla buttermilk cake with a thick strawberry ice cream layer in the middle, all covered in whipped cream and colorful jimmies. It takes about 20 minutes to prep plus a few hours for baking, freezing, and assembly.

The cake is made from scratch, not from a box. Buttermilk keeps it moist and vegetable oil keeps it tender even after freezing, which is important because a butter-heavy cake turns hard and crumbly at freezer temperature. You fold sprinkles right into the batter for that funfetti look, then bake two thin rounds that sandwich the ice cream.

The ice cream layer is shaped in the same size pan as the cake so everything lines up perfectly. Press the softened ice cream in firmly and push out air pockets with the back of a spoon. Air trapped inside expands when frozen and creates holes that weaken the layer, making it crack when you try to stack the cake on top. Two hours in the freezer minimum before you assemble.

Pioneer Woman Birthday Ice Cream Cake

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Cakes & Cupcakes Pioneer Woman Desserts Recipes

Difficulty:BeginnerPrep time: 20 minutesCook time: 20 minutesRest time:2 hours 20 minutesTotal time:3 hours Servings:8 servings Best Season:Summer

Description

This Pioneer Woman birthday ice cream cake sandwiches a thick strawberry ice cream layer between sprinkle-studded vanilla cake rounds, topped with whipped cream and colorful jimmies

Ingredients

• 1 cup granulated sugar
  
• 1 1/4 cups all-purpose flour
  
• 1/4 teaspoon kosher salt
  
• 3/4 teaspoon baking powder
  
• 1/4 teaspoon baking soda
  
• 1 large egg, room temperature
  
• 1 1/2 teaspoons vanilla extract
  
• 1/4 cup vegetable oil
  
• 3/4 cup buttermilk, room temperature
  
• 3/4 cup multi-colored jimmies (sprinkles), divided
  
• 3 pints strawberry ice cream
  
• 1 cup heavy cream
  
• 2 tablespoons confectioners’ sugar

Instructions

1. Preheat the oven to 350°F. Spray two 8-inch round baking pans with nonstick baking spray and line the bottoms with parchment paper circles.
   
2. Whisk together the sugar, flour, salt, baking powder, and baking soda in a large bowl.
   
3. In a separate bowl, whisk together the egg, vanilla, and oil. Add the buttermilk and whisk until combined.
   
4. Pour the wet ingredients into the dry and whisk until smooth, scraping the sides and bottom to remove any clumps. Fold in 1/2 cup of the sprinkles.
   
5. Divide the batter evenly between the two pans. Bake for 18 to 20 minutes, until the edges pull away from the sides and a toothpick comes out with moist crumbs. Cool in pans for 10 minutes, then turn out onto a wire rack. Remove the parchment and cool completely, about 1 hour.
   
6. Spray a clean 8-inch round pan with nonstick spray and line with plastic wrap, leaving a 1-inch overhang on all sides. Soften the strawberry ice cream on the counter for about 10 minutes.
   
7. Scoop 1 1/2 pints of the ice cream into the prepared pan. Sprinkle with 2 tablespoons of jimmies. Press firmly with the back of a spoon to push out air pockets and smooth into a flat layer. Add the remaining 1 1/2 pints and 2 tablespoons of sprinkles. Press and smooth again. Freeze for at least 2 hours.
   
8. Beat the heavy cream and confectioners’ sugar with a mixer on high speed until stiff peaks form. Refrigerate while you build the cake.
   
9. Place one cake layer on a serving plate. Pull the frozen ice cream layer out of the pan using the plastic wrap overhang. Place it ice cream side down onto the cake layer and peel off the plastic. Set the second cake layer on top, flat side up.
   
10. Spread half the whipped cream over the top. Pipe or dollop the rest around the edges. Scatter the remaining sprinkles all over. Freeze for at least 30 minutes before slicing.

FAQs

Why does the recipe use oil instead of butter?

Butter turns hard and waxy when frozen, making the cake layers dense and crumbly. Vegetable oil stays soft at freezer temperature, so the cake keeps a tender crumb even after hours in the freezer.

What do I serve it with?

On its own with candles and a knife. If you’re throwing a full party spread, the whiskey-maple sundaes on a separate table give the adults something boozy while the kids go for the cake. A bowl of the Blackberry–Cheesecake Ice Cream also works as a second option for guests who want scoops instead of slices.

Can I use a different ice cream flavor for the middle?

Anything works. Birthday cake flavored ice cream leans into the theme. Cookies And Cream , Mint Chip, or coffee are all solid choices. Pick a color that contrasts with the cake so the layers show when you slice.

How do I keep the ice cream layer from cracking during assembly?

Let the edges soften for 2 to 3 minutes after pulling it from the pan. If you try to flip it onto the cake while it’s rock solid, it can snap in half. A few minutes at room temperature makes it pliable enough to handle without breaking.

How far ahead can I make this?

Fully assembled, it keeps in the freezer for up to 2 days covered loosely with plastic wrap. Build it the morning of the party or the night before. Add the whipped cream and sprinkles before the final freeze so everything sets together.