Ultimate Birthday Cake

By chelyc13

Grandbaby Cakes

Ingredients

• ICE CREAM:
• 3 large eggs
• 2 large egg yolks
• 1 1/2 cups granulated sugar
• Pinch salt
• 2 cups heavy cream
• 2 cups half and half
• 2 tablespoons vanilla extract
• 1/2 cup multicolored sprinkles
• 6 roughly chopped oreos
• 6 roughly chopped golden oreos
• CAKE:
• 2 1/2 cups granulated sugar
• 1 1/2 cups vegetable oil
• 6 large eggs, room temp
• 1 large egg white, room temp
• 3 cups sifted all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk, room temp
• 2 tablespoons vanilla extract
• 1/2 cup multicolored sprinkles
• WHIPPED CREAM:
• 3 cups heavy cream, cold
• 3 tablespoons confectioners' sugar
• 1 teaspoon vanilla extract
• Multicolored Sprinkles, for garnish

Preparation

Step 1

FOR THE ICE CREAM:

In a medium bowl, whisk together the eggs and egg yolks. Add the granulated sugar and salt and whisk to incorporate.

IN a large saucepan over medium heat, bring the heavy cream and half and half to a boil. Once the mixture starts to boil, remove from the heat.

Slowly whisk 3 tablespoons of the hot heavy cream mixture into the egg mixture. Whisk constantly to make sure the eggs don't scramble and slowly add the rest of the heavy cream mixture. Stir in the vanilla extract. Refrigerate for 2 to 3 hours.

Remove from the refrigerator. Make ice cream according to your ice cream maker instructions.

While the ice cream churns, line 2 9 inch round cake pans with plastic wrap.

Once the ice cream is at the soft serve stage, carefully fold in the sprinkles and cookies. Spoon the ice cream evenly into the prepared pans an cover the tops with more plastic wrap. Freeze for at least 5 hours, preferably overnight.

FOR CAKE:

Preheat your oven to 325. Liberally prepare 2 9-inch round cake pans with the nonstick method of your choice.

In the bowl of your stand mixer fitted with the whisk attachment, beat the granulated sugar and oil on high speed for 6 minutes. Add the eggs 1 at a time and egg white, combining well after each addition and scraping down the sides and bottom of the bowl as needed.

Turn your mixer down to its lowest speed and slowly add the flour in 2 batches. Add the salt, baking powder, and baking soda. Be careful not to overbeat. Add the buttermilk and vanilla extract. Scrape down the sides and bottom of the bowl and mix until just combined. Be careful not to overmix. The finished batter should be pal yellow and have a silky texture. Carefully fold in the sprinkles.

Evenly pour the batter into the prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted into the center of a layer comes out just barely clean. it is crucial not to overbake this cake! The cake layers should have a rich golden color and a spongy texture with tiny bubbles.

Let the layers cool in the pans for 10 minutes. Then invert them onto wire racks. Let cool for 1 hour. Wrap each layer in plastic wrap and freeze them for 2 hours.

FOR THE WHIPPED CREAM:

Place your stand mixer bowl and whisk in the fridge for 15 minutes to get them nice and cold.

Add the heavy cream and whip on high speed until soft peaks begin to form.

Turn your mixer down to medium low speed and slowly add the confectioners' sugar and vanilla extract. Once the sugar is fully incorporated, turn your mixer speed back to high and continue to whip until stiff peaks form. Set aside.

TO ASSEMBLE:

Warning: this process must move quickly!!!!

Remove the cake layers from the freezer and unwrap them. Place 1 layer of cake in the center of your serving plate.

Remove 1 pan of ice cream from the freezer, unwrap it, and place the ice cream layer directly on top of the cake layer. Top the ice cream with the second layer and so on and so forth.

Using an offset spatula, quickly spread the outside of the cake with the whipped cream. Smooth the whipped cream out with the spatula. Decorate the cake with sprinkles. Freeze until ready to serve. Use a warm knife to cut when serving. Store the cake in the freezer.