Step 1
Preheat the oven to 350 degrees. Lightly grease two 9-inch-diameter cake pans Non-stick vegetable oil spray Line each with a sheet of parchment paper. whisk 1¾ cup (219 g) all-purpose flourAnd 1 cup (200 g) granulated sugarAnd ½ cup rainbow sprinklesAnd 2 tsp. diamond crystal or 1¼ tsp. Morton’s kosher saltAnd 1½ tsp. baking powderAnd ½ tsp. baking soda In a medium bowl to combine.
Step 2
whisk 2 large eggsAnd Half a cup of sour creamAnd Half a cup of vegetable oilAnd 1 tbsp. vanilla extractand 2 tbsp. water in a large mixing bowl. Add the dry ingredients and stir with a rubber spatula until there are no flour streaks (be careful not to overmix). Divide the mixture among the prepared saucepans, smoothing the surface of each.
Step 3
Bake cookies until a tester inserted in centers comes out clean, 20-25 minutes. Transfer pans to a wire rack and let cakes cool in pans for 10 minutes. Invert the cakes onto a rack and let them cool completely. Wrap each layer tightly in plastic and leave in the freezer for at least an hour.
Step 4
Leave 2 scoops of strawberry ice cream And 2 pints of vanilla ice cream Leave at room temperature 15 minutes to soften.
Fifth step
Meanwhile, lightly coat a 9-inch springform pan with nonstick spray. Line the inside of the pan with 2 long strips of plastic wrap, one run in each direction, pressing over the edges, leaving at least 5 inches on all sides.
Step 6
Scrape the softened strawberry ice cream into a large bowl (the edges will be more melted than the middle). Mash and mix the ice cream with a clean spoon until it becomes spreadable and homogeneous. Scrape it into the prepared pan and smooth it into an even layer using your spatula or spatula. Lay a frozen cake on top and press a little into the cake to stick (this should remove any gaps, but don’t press too hard or the ice cream will come off the sides). Repeat the process with the vanilla ice cream in a large clean bowl and the rest of the cake. Bring cling wrap up and over cake to enclose cake and freeze for at least 12 hours.
Step 7
When the ice cream cake is ready to serve, remove from freezer and remove sides from pan. Peel the plastic wrap from the top of the cake and hold the plate upside down over the cake. Heart cake on a plate. Remove bottom of pan and peel off plastic wrap. Leave the cake at room temperature for 5 minutes, until it softens slightly.
Step 8
Meanwhile, use an electric mixer on medium-high speed Half a cup of heavy creamAnd 2 tbsp. soft sugarAnd a pinch of salt and the rest ½ tsp. vanilla extract in a small bowl until soft peaks form (alternatively, whisk by hand).
Step 9
Run a spatula or bench scraper under hot water and wipe it dry. Hold the cake upright and gently press, then roll around the side to smooth and scrape off the excess ice cream (the motion is similar to covering a cake in crumbs with frosting). Rinse the spoon with hot water and dry it with a kitchen towel after each pass. Move quickly at this point – if you disturb it too much, the cake will start to melt. Don’t worry about smoothing the top because it will be covered in whipped cream.
Step 10
Mound whipped cream on top of cake and spread to edges with a clean rubber spatula or spatula, making embellishments and swirls. Top with sprinkles.
Do before that: Muffins may be baked up to 1 week in advance; Keep it frozen. Cake (without whipped cream) may be assembled up to 3 days in advance; Keep it frozen. The assembled cake may be decorated with whipped cream up to a day in advance; Leave uncovered and freeze.
