Champagne Funfetti Ice Cream Cake

This Champagne Funfetti Ice Cream Cake is the perfect dessert for any celebration. Made with champagne-infused cake layers, funfetti ice cream, and topped with a champagne buttercream frosting, this cake is a showstopper. The combination of the light and fluffy cake, creamy ice cream, and sweet frosting creates a decadent and festive treat that is sure to impress your guests. Whether you're celebrating a birthday, anniversary, or just want to indulge in a special dessert, this Champagne Funfetti Ice Cream Cake is guaranteed to be a hit.

Ingredients

• For the Champagne Cake Layers:
• - 1 3/4 cups all-purpose flour
• - 1 1/2 teaspoons baking powder
• - 1/2 teaspoon salt
• - 1/2 cup unsalted butter, softened
• - 1 cup granulated sugar
• - 3 large eggs
• - 1 teaspoon vanilla extract
• - 3/4 cup champagne
• - 1/4 cup whole milk
• For the Funfetti Ice Cream:
• - 1 quart vanilla ice cream
• - 1/2 cup rainbow sprinkles
• For the Champagne Buttercream Frosting:
• - 1 cup unsalted butter, softened
• - 4 cups powdered sugar
• - 1/4 cup champagne
• - 1 teaspoon vanilla extract
• - Additional rainbow sprinkles for garnish

Directions

1. Preheat the oven to 350°F (175°C). Grease and flour three 8-inch round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, cream together the butter and sugar until light and fluffy.
4. Beat in the eggs, one at a time, followed by the vanilla extract.
5. Gradually add the dry ingredients to the butter mixture, alternating with the champagne and milk. Begin and end with the dry ingredients, mixing just until combined.
6. Divide the batter evenly between the prepared cake pans and smooth the tops with a spatula.
7. Bake for 20-25 minutes or until a toothpick inserted into the center of the cakes comes out clean. Remove from the oven and let cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
8. While the cakes are cooling, prepare the funfetti ice cream. In a large bowl, fold the rainbow sprinkles into the vanilla ice cream until well combined. Transfer the ice cream to a freezer-safe container and freeze until firm, about 2 hours.
9. Once the cakes and ice cream are completely cooled, assemble the ice cream cake. Place one cake layer on a serving plate and spread a layer of funfetti ice cream on top. Repeat with the remaining cake layers and ice cream.
10. To make the champagne buttercream frosting, beat the softened butter until creamy. Gradually add in the powdered sugar, champagne, and vanilla extract, beating until smooth and fluffy.
11. Frost the top and sides of the ice cream cake with the champagne buttercream frosting. Garnish with additional rainbow sprinkles.
12. Place the completed cake in the freezer for at least 4 hours or until the ice cream is firm.
13. When ready to serve, remove the cake from the freezer and let sit at room temperature for a few minutes before slicing and serving. Enjoy!

Interesting Facts