CHAMPAGNE FUNFETTI® ICE CREAM CAKE
Layers of champagne Funfetti® cake sandwich your favorite ice cream and toppings in this 20-layer celebration cake. Serve with plenty of champagne.
Provided by Ashley Baron Rodriguez
Categories Desserts Cakes Birthday Cake Recipes
Time 5h45m
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and line the bottom of five 8-inch cake pans with parchment paper.
- 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.
- 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.
- 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.
- Cut each cake in half horizontally, creating 10 rounds.
- 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.
- 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.
- 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.
- Carefully remove cakes from the pans. Add 1 final layer of ice cream to 1 cake and top with the other cake.
- 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.
Nutrition Facts : Calories 862.1 calories, Carbohydrate 112.5 g, Cholesterol 138.1 mg, Fat 40.8 g, Fiber 2.2 g, Protein 10.9 g, SaturatedFat 24.6 g, Sodium 621.8 mg, Sugar 73.3 g
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Atiaf Khan
[email protected]This cake is not for the faint of heart, but it's sure to impress your guests.
Bint e Saddique
[email protected]This cake is a bit pricey to make, but it's worth it for the special occasion.
Endinaye Papani
[email protected]I'm so glad I found this recipe!
Hussin Ahmad
[email protected]This cake is perfect for a summer party.
Macie Davis
[email protected]I would definitely make this cake again for a special occasion.
Sudip Magar
[email protected]This cake was a lot of work to make, but it was worth it in the end.
Kinng Starboy
[email protected]I'm not a big fan of champagne, but this cake was still really good.
Ongs Channel
[email protected]This cake was a little too sweet for my taste, but it was still good.
Victoria Cooke
[email protected]I followed the recipe exactly and it turned out perfect! I can't wait to make it again.
Shabeer Hossain
[email protected]This cake is beautiful and delicious!
Dwayne Lare
[email protected]I was so excited to try this recipe, but it was a complete disaster. The cake was dry and the ice cream was too icy.
Hannah Mason
[email protected]This is the best ice cream cake I've ever had! The combination of champagne and funfetti is amazing.
Mohammad Kazi Biplob
[email protected]I made this cake for my husband's birthday and he loved it! The champagne flavor was subtle and the cake was very moist.
Faduma Hassan
[email protected]This ice cream cake was a hit at my daughter's birthday party! It was so easy to make and everyone loved it. The funfetti ice cream was the perfect touch.