Baked Strawberry Ice Cream Sprinkle Cake
featured in Homemade Baskin-Robbins Ice Cream
This strawberry ice cream sprinkle cake is a whimsical and fun dessert that is perfect for any celebration.The moist and flavorful cake is studded with colorful sprinkles and topped with a layer of creamy strawberry ice cream, making for a dessert that is as delicious as it is eye-catching.
Tasty Team
91% would make again
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Total Time
1 hr 45 min
1 hr 45 min
Prep Time
10 minutes
10 min
Cook Time
50 minutes
50 min
Ingredients
for 8 servings
- nonstick cooking spray, for greasing
- 2 ½ cups strawberry ice cream (375 g), melted
- 1 box sprinkle cake mix
- 4 large egg whites
- 4 cups strawberry frosting (460 g)
- ⅔ cup rainbow sprinkles (135 g), divided
Preparation
- Preheat the oven to 350˚F (180˚C). Grease 2 8-inch (20 cm) round cake pans with nonstick spray.
- In a large bowl, combine the melted ice cream, cake mix, and egg whites. Whisk until smooth.
- Divide the cake batter evenly between the prepared pans. Bake according to the package instructions, about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool completely, about 30 minutes.
- Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake. Sprinkle ⅓ cup (65 G) sprinkles over the frosting. Top with the other cake layer. Spread a thin layer of frosting over the top and sides of the cake.
- Chill the cake in the refrigerator for 15 minutes.
- Use the remaining frosting to coat the top and sides of the cake. Cover the top of the cake with the remaining ⅓ cup sprinkles.
- Slice and serve.
- Enjoy!
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