Funfetti Ice Cream Cake
Hello friends! Nothing says celebration quite like a Funfetti Ice Cream Cake! This cake layers fluffy Funfetti cake with creamy Funfetti packed vanilla ice cream loaded with colorful sprinkles, all wrapped in a smooth, stabilized whipped cream frosting. Perfect for birthdays, gatherings, or just because, this cake is as fun to make as it is to eat.
Best Funfetti Ice Cream Cake
This Funfetti Ice Cream Cake stands out for its perfect balance of textures and flavors. The soft, buttery cake flavor pairs beautifully with the creamy, sprinkle-packed ice cream, while the stabilized whipped cream provides just the right amount of sweetness without overpowering the dessert. Whether you make it ahead for an event or enjoy it as a weekend treat, this cake is a guaranteed crowd-pleaser.
Full instructions, total time, and ingredient amounts can be found at the bottom of this post!
This post may contain affiliate links. I earn a commission from qualified purchases. Please read our Privacy policy here.
Funfetti Cake Layers
Start by preheating your oven to 350ºF and preparing three 8-inch round cake pans with parchment paper and a light greasing. You could also use three 9-inch pans, but adjust the cook time accordingly. In a large mixing bowl, beat room-temperature butter until smooth, then add vegetable oil and granulated sugar, whipping until light and fluffy. Incorporate eggs one at a time, followed by vanilla extract.
Add the sour cream and mix to combine. Sift together flour, baking powder, baking soda, and salt, then mix them into the wet ingredients. Finally, fold in colorful jimmies sprinkles (rainbow sprinkles) to ensure even distribution.
Divide the batter between the prepared pans in an even layer.
Bake for about 25 minutes, or until a toothpick inserted comes out clean. Allow cakes to cool in the pan for 10 minutes before transferring to a wire rack to cool completely. Wrap each layer in plastic wrap and freeze until ready for assembly.
Funfetti Ice Cream
To make the homemade ice cream layers, line two 8-inch cake pans with plastic wrap. Soften vanilla ice cream by letting it sit at room temperature for about 5-10 minutes. In a large bowl, mix the softened ice cream with sprinkles until evenly combined. Divide the mixture between the prepared pans, pouring onto each bottom of the pan. Make sure to smooth out the tops, and freeze for at least an hour until firm. Get ready for that ice cream flavor!
Simple Syrup
In a small saucepan, combine equal parts sugar and water. Bring the mixture to a boil, stirring until the sugar dissolves completely. Let the syrup cool to room temperature before using.
Whipped Cream
Using a stand mixer or hand mixer, whip cold heavy cream with powdered sugar until soft peaks form. Add vanilla extract and continue beating until stiff peaks form, ensuring a light but stable frosting perfect for covering the cake. For other stable whipped cream frosting options check out this post!
Assembling the Cake
Start by placing a frozen cake layer on a cake stand and brushing it lightly with simple syrup. Spread a thin layer of whipped cream over the cake, then carefully unwrap and place one of the frozen ice cream layers on top. Repeat this process with another cake layer, simple syrup, whipped cream, and the second ice cream layer. Finish with the final cake layer, brushing it with simple syrup as well.
Always spread a thin layer of whipped cream between the ice cream and cake layers.
If the ice cream starts to melt, return the cake to the freezer for 10-15 minutes before continuing. Frost the entire cake with whipped cream, smoothing it with an offset spatula or bench scraper.
For a smoother finish, apply a thin layer of whipped cream, freeze for 10 minutes, then apply a final thicker coat. Decorate with additional jimmies sprinkles around the sides and top for a festive finish.
Serving & Storage
Before serving, allow the cake to sit at room temperature for 20-30 minutes to make slicing easier. A sharp, warm knife will help cut clean slices through the ice cream layers. Store leftovers covered in plastic wrap and in an airtight container in the freezer for up to 2 months.
Variations on Funfetti Ice Cream Cake
- Swap for Cookie Dough Ice Cream: Check out this recipe for a cookie dough swap!
- Chocolate Funfetti: Use chocolate cake layers instead of vanilla for a rich twist.
- Strawberry Funfetti: Swap vanilla ice cream for strawberry ice cream for a fruity alternative.
- Confetti Drip Cake: Add a colorful white chocolate ganache drip to enhance the festive look.
- Extra Crunch: Mix crushed cookies or candy bits into the ice cream for added texture.
Tips & Tricks
- Chilling is Key: Keep all layers frozen until assembly to prevent melting.
- Use a Hot Knife: Running a knife under hot water makes slicing through the ice cream easier.
- Apply a Crumb Coat: A thin layer of whipped cream helps seal in any loose crumbs before final frosting.
- Let it Set: Freezing the assembled cake for at least 2 hours ensures clean slices and a stable structure.
If you like this recipe, you’ll love these!
Whether for a party or a special treat, this Funfetti Ice Cream Cake is a delightful dessert that combines the best of both worlds—cake and ice cream! Enjoy every colorful, creamy bite! If you make this recipe please share your photos with me on Instagram! I love seeing your creations!
Funfetti Ice Cream Cake
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.
If I wanted make this in a square pan, for easier cutting, what size do you suggest, 8 inch or 6?
I would use a 8″