A summer birthday is hard in the extreme heat, but this funfetti ice cream cake will make you forget about the blazing sun and instead focus on the fun! Writing for Hello Luvvy makes my heart so happy in so many ways, but probably the most fulfilling part is how many wonderful people I've been able to meet. One of these wonderful luvvs is Emily from Hillhouse Bakery.
It's my birthday Monday, so I reached out to Emily to ask her to make me a birthday dessert that was delicious but not overly decadent. During the summertime it can be hard to find the right balance for sweets, but Emily has done so beautifully with this recipe. I encourage you to not only check out this recipe, but also to visit her
/insta (@emhillhouse) to see some of the other delicious goods she makes that you can order. Her desserts are to-die-for, and I will be one lucky birthday girl to feast on the recipe below! Don't worry, you get to be lucky too.
: Add sprinkles, then add more sprinkles. Pick your favorite vanilla cake recipe (mine is "perfectly delightful vanilla birthday cake"
. Once you have the basic recipe made, fold in sprinkles. And more sprinkles. And after that, a little more. Then add your cake to a pre-greased circular pan and sprinkle more sprinkles on top. Be sure to use a larger pan than normal so that your cake layer is thin. Bake until a toothpick comes out clean. Leave the cake on your counter in the pan for ten minutes. Flip your pan onto a sheet of wax paper and let it cool for an additional five minutes.
make funfetti buttercream! Cream two sticks of butter with two teaspoons of vanilla for a few minutes until fluffy and light. Add two cups of powdered sugar as well as two tablespoons of milk. After that bit is incorporated, add an additional 2-3 cups of powdered sugar and mix on medium high speed for 2-5 additional minutes. Fold in more sprinkles and transfer your buttercream to a pastry bag or ziploc bag fitted with a large hole or star tip.Step three:
cut and frost cake circles. Once cake is completely cooled, cut circles with the cookie cutter of your choice. Be slow and careful on this part so you don't break the cake. Pipe frosting on the top of the cake circles and then stack them two layers high.Step four:
Add ice cream and eat! No-churn ice cream is easy! All you have to do is beat 2 cups of heavy whipping cream until it hold stiff peaks, gradually add a 14oz can of sweetened condensed milk and 1 tbs. of vanilla, and mix on low until the ingredients are incorporated. Then fold in whatever toppings you choose and freeze for 6 hours or overnight. You can use my guide for this no-churn recipe, or just your favorite ice cream. Regardless, it's time to turn those funfetti cakes into ice cream cakes.
Now that the cakes have been assembled, you can refrigerate for an hour or so to gain strength in the layers, or you can plop on a large scoop of no churn funfetti ice cream and grab a spoon.
Recipe and photos all via Emily.
There you have it folks! I know I will probably be obsessing over this recipe for a long, long time. I'm happy to finally have a birthday dessert that helps me beat the heat. After all, don't we really know that sprinkles
are a girl's best friend?
Happy Eats My Sweets,