Pioneer Woman Birthday Ice Cream Cake

Directions

• Prep the pans: Preheat the oven to 350°F and spray 2 8-inch round baking pans with nonstick baking spray. Then line the bottom of each pan with a circle of parchment paper.
• Mix the dry ingredients: Whisk 1 cup granulated sugar, 1 1/4 cups all-purpose flour, 1/4 teaspoon kosher salt, 3/4 teaspoon baking powder and 1/4 teaspoon baking soda in a large bowl. Set it aside while you make the wet mixture.
• Whisk the wet mixture: Whisk 1 room temperature egg, 1 1/2 teaspoons vanilla extract and 1/4 cup vegetable oil in a medium bowl. Then whisk in 3/4 cup room temperature buttermilk until well combined.
• Make the batter: Add the buttermilk mixture to the flour mixture and whisk to combine. Scrape down the sides and bottom of the bowl so no clumps remain, then fold in 1/2 cup of the multi-colored jimmies (sprinkles).
• Bake the cakes: Divide the batter evenly between the pans and bake for 18 to 20 minutes. The cakes are done when the tops are set, the edges pull away from the pans and a wooden pick comes out with moist crumbs.
• Cool the layers: Cool the cakes in the pans for 10 minutes, then turn them onto a cooling rack and peel off the parchment. Let them cool completely, about 1 hour.
• Soften the ice cream: While the cakes cool, take the 3 pints of strawberry ice cream out of the freezer. Let it sit until slightly softened, about 10 minutes.
• Build the ice cream layer: Spray an 8-inch round baking pan with nonstick spray and line it with plastic wrap, leaving a 1-inch overhang. Scoop in 1 1/2 pints of ice cream and sprinkle with 2 tablespoons of sprinkles. Press down with the back of a spoon until it is a flat layer with no air pockets.
• Add the second layer: Top with the remaining 1 1/2 pints of ice cream and 2 tablespoons of sprinkles, pressing and smoothing again. Freeze for 2 hours, or up to 24 hours.
• Whip the cream: Just before unmolding the ice cream, combine 1 cup heavy cream and 2 tablespoons confectioner's sugar in a large bowl. Beat on high speed with a mixer until stiff peaks form, then refrigerate it while you build the cake.
• Stack the cake: Set one cake layer on a plate, then pull the ice cream layer out of the pan by the plastic wrap. If the plastic starts to rip, let the edges soften for 2 to 3 minutes. Then flip the ice cream onto the cake, remove the plastic and top with the second cake layer, flat side up.
• Frost and freeze: Spread half of the whipped cream over the top, then dollop or pipe the rest around the edges. Scatter on the remaining sprinkles and freeze for at least 30 minutes before slicing.