How To Make Baked Strawberry Ice Cream Sprinkle Cake
Enjoy a rich and creamy plate of this sprinkle cake, made with tart strawberry ice cream, topped with a bright strawberry frosting, for a sweeter dessert!
- nonstick cooking spray,for greasing
- 2½cupsstrawberry ice cream,melted
- 1boxsprinkle cake mix
- 4large egg whites
- 4cupsstrawberry frosting
- ⅔cuprainbow sprinkles,divided
Preheat the oven to 350 degrees F. Grease two 8-inch 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 for about 30 minutes, or until a toothpick inserted in the center of the cakes comes out clean. Let cool for about 30 minutes.
Place 1 cake on a cake stand or platter. Spread an even layer of frosting over the cake.
Sprinkle ⅓ cup of sprinkles over the frosting. Top with the other cake layer, then 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, serve, and enjoy!
- Calories: 997.95kcal
- Fat: 31.43g
- Saturated Fat: 7.15g
- Monounsaturated Fat: 10.20g
- Polyunsaturated Fat: 11.84g
- Carbohydrates: 173.63g
- Fiber: 1.22g
- Sugar: 100.04g
- Protein: 6.21g
- Cholesterol: 11.96mg
- Sodium: 692.99mg
- Calcium: 156.31mg
- Potassium: 192.23mg
- Iron: 1.18mg
- Vitamin A: 42.22µg
- Vitamin C: 3.18mg
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