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Champagne Funfetti Ice Cream Cake
Champagne Funfetti Ice Cream Cake
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Prep Time:
45 minutes
Cook Time:
20 minutes
Total Time:
345 minutes
Funfetti and champagne cake layers paired with ice cream and toppings in a stunning 20-layer creation to celebrate Allrecipes' 20th Birthday. Serve with champagne for a festive touch!
Ingredients:
  • 1 cup unsalted butter, at room temperature
  • 3 cups white sugar
  • 8 large egg whites
  • 4.5 cups all-purpose flour
  • 2 tablespoons baking powder
  • 1 teaspoon baking powder
  • 2.5 teaspoons sea salt
  • 2 cups Champagne
  • 0.33333334326744 cup multicolored candy sprinkles
  • 1 tablespoon vanilla extract
  • 1 (8 ounce) jar hot fudge topping
  • 3 (1.75 quart) containers vanilla ice cream, softened
  • 1 (8 ounce) jar caramel ice cream topping
  • 1 (7 ounce) jar marshmallow cream (such as Marshmallow Fluff®)
  • 3 cups heavy whipping cream
Instructions:
  • Preheat the oven to 350 degrees F (175 degrees C) and prepare five 8-inch cake pans by greasing and lining the bottoms with parchment paper.
  • Cream together butter and white sugar in a stand mixer on medium-low speed until light and creamy, about 3 to 5 minutes. Add egg whites on low speed, then scrape the sides of the bowl with a rubber spatula. Beat until well combined.
  • Combine flour, 2 tablespoons plus 1 teaspoon baking powder, and salt into the creamed butter mixture on low speed. Incorporate Champagne, sprinkles, and vanilla extract; mix until batter is just combined. Scrape the bowl with a spatula, then distribute the batter evenly among the prepared pans.
  • Bake the cakes in the preheated oven until golden around the edges and the centers spring back when gently pressed, 20 to 25 minutes. Allow the cakes to cool in the pans on a wire rack for 10 minutes. Invert the pans to release the cakes and let them cool completely, about 1 hour.
  • Slice each cake horizontally to create 10 rounds.
  • Prepare the 8-inch cake pans by lining the bottom with parchment paper and the sides with two 6-inch wide strips of parchment paper in each pan.
  • Place one cake layer in each pan and generously drizzle hot fudge over it. Next, add a layer of ice cream on top of the fudge. Follow this with another cake layer. Spread caramel over the cake layer, then add another layer of ice cream and finish with a cake layer. Freeze for 1 hour before serving.
  • Spread a layer of marshmallow cream and ice cream over the cakes. Alternate layering with hot fudge and caramel until all the cake layers are used. Freeze the cakes until completely solid, for at least 2 hours.
  • Gently release cakes from the pans. Place one more layer of ice cream on one cake and sandwich it with the other cake.
  • In a chilled glass or metal bowl, use an electric mixer to beat cream until stiff peaks form. Spread whipped cream over the entire cake and freeze until set, at least 30 minutes. Just before serving, drizzle caramel over the cake.

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