Name: Champagne Funfetti Ice Cream Cake
Prep time: 45 min
Cook time: 45 min
Yield: 20
Ingredients: Unsalted butter, at room temperature - 1 cup; White sugar - 3 cups; Large egg whites - 8; All-purpose flour - 4 ½ cups; Baking powder - 2 tablespoons; Baking powder - 1 teaspoon; Sea salt - 2 ½ teaspoons; Champagne - 2 cups; Multicolored candy sprinkles - ⅓ cup; Vanilla extract - 1 tablespoon; Hot fudge topping - 1 (8 ounce) jar; Vanilla ice cream, softened - 3 (1.75 quart) containers; Caramel ice cream topping - 1 (8 ounce) jar; Marshmallow cream (such as Marshmallow Fluff®) - 1 (7 ounce) jar; Heavy whipping cream - 3 cups

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Champagne Funfetti Ice Cream Cake

1. Unsalted butter, at room temperature - 1 cup

2. White sugar - 3 cups

3. Large egg whites - 8

4. All-purpose flour - 4 ½ cups

5. Baking powder - 2 tablespoons

6. Baking powder - 1 teaspoon

7. Sea salt - 2 ½ teaspoons

8. Champagne - 2 cups

9. Multicolored candy sprinkles - ⅓ cup

10. Vanilla extract - 1 tablespoon

11. Hot fudge topping - 1 (8 ounce) jar

12. Vanilla ice cream, softened - 3 (1.75 quart) containers

13. Caramel ice cream topping - 1 (8 ounce) jar

14. Marshmallow cream (such as Marshmallow Fluff®) - 1 (7 ounce) jar

15. Heavy whipping cream - 3 cups

How to cook deliciously - Champagne Funfetti Ice Cream Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.

2. Stage

Beat butter and white sugar together in the bowl of a stand mixer fitted with the paddle attachment on medium-low speed until creamy and light, 3 to 5 minutes. Turn the mixer to low speed and beat in the egg whites. Turn off mixer and scrape the sides of the bowl with a rubber spatula. Continue beating until combined.

3. Stage

Mix flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into creamed butter mixture on low speed. Add Champagne, sprinkles, and vanilla extract; beat until batter is just combined. Scrape down the bowl with the spatula. Divide batter among the prepared pans.

4. Stage

Bake in the preheated oven until cakes are golden around the edges and centers feel springy when gently pressed, 20 to 25 minutes. Cool cakes in the pans on a wire rack for 10 minutes. Invert pans to release cakes and cool completely, at least 1 hour.

5. Stage

Cut each cake in half horizontally, creating 10 rounds.

6. Stage

Line two 8-inch cake pans with parchment paper in the bottom. Cut two 6-inch wide strip of parchment paper and the the sides of each pan.

7. Stage

Place 1 cake layer in each pan and top each with a thin layer of hot fudge. Top fudge layer with a layer of ice cream. Top ice cream with a cake layer. Spread caramel over the cake layer and top with a layer of ice cream and finish with a cake layer. Freeze for 1 hour.

8. Stage

Top the layered cakes with marshmallow cream and another layer of ice cream. Repeat layering with marshmallow cream and ice cream, alternating with hot fudge and caramel, until all the cake layers have been used. Freeze cakes until completely solid, at least 2 hours.

9. Stage

Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.

10. Stage

Beat cream in a chilled glass or metal bowl with an electric mixer until stiff peaks form. Spread whipped cream over entire cake; freeze until set, at least 30 minutes. Drizzle caramel over cake before serving.