Ultimate Birthday Cake
My mom’s birthday is this weekend and even though her taste in cake tends to lean more toward chocolate, mine is with whatever cake goes best with ice cream. Or IS ice cream. Case in point, my Copycat DQ Ice Cream Cake. For someone who wants the best of both worlds, why not try this recipe for Ultimate Birthday Cake.
What makes this cake even better is it only needs 3 ingredients….
Boxed Cake Mix
Ice Cream
and Cool Whip.
Oh and sprinkles…. I can’t forget the sprinkles.
Especially on a birthday cake!
Side Note: Have you seen from various online sites or Pinterest, the key to making boxed cake mixes taste like they are fresh from a bakery? Well here you go.
The extra eggs make the cake extra fluffy.
The butter and milk add a little richness.
And the vanilla adds to the flavor.
You can use almost any cake and ice cream flavor combo you want.
Try yellow cake mix with chocolate ice cream.
Or chocolate cake with a raspberry ice cream. (Swoon)
But for this cake, since it is an Ultimate Birthday Cake, why not go with two kid-pleasing favorites: Funfetti Cake with Cookies and Cream ice cream.
Light some candles and start singing “Happy Birthday”.
I’ll grab the forks.
Ultimate Birthday Cake With Ice Cream
Ingredients
- 4-5 cups Ice Cream, softened
- 1 Boxed Cake Mix
- 1 carton (8 oz) Cool Whip, thawed
- Sprinkles
Instructions
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Line a 9-inch round pan with plastic wrap. Fill with softened ice cream of your choice (I used Cookies and Cream). Freeze for 2-3 hours until set.
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Meanwhile, prepare and bake the cake mix of your choice (I used Funfetti) according to package directions for two 9-inch round baking pans. Let cake cool for 5-10 minutes in the pan before removing to wire racks to cool completely.
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Place one cake layer on a serving plate. Top with ice cream layer (removing the plastic wrap). Then invert the second cake layer on top of ice cream.
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Cover the top and sides of the cake with Cool Whip and sprinkles. Freeze another 2 hours until set.
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Note: Remember to remove the cake from the freezer for a while (20-30 minutes) before trying to cut the cake. Sometimes cutting the cake is the most difficult part.
Any tips on how to cover it to keep in freezer after it has been frosted?
Hi Sara, I have a nice container that the cake fits into. But if you don’t, place cake on a large platter and then gently press a couple toothpicks (or even better a couple “pizza savers”- you know the little white plastic pieces that come with your carryout pizza) into the top of the cake. Gently lay a piece or two of plastic wrap over the top of the picks and tuck under the cake platter.