Funfetti Icebox Cake

Funfetti Icebox Cake.

July 31, 2012

Know what this cake needs?

More sprinkles.

I KNOW RIGHT?

Would you like to know how many containers of sprinkles are holed up in my make-shift pantry? I’m going to tell you anyway. Nine. Nine whole jars of assorted sprinkles. It used to be 11, but I used one whole jar in this cake, and then spilled another whole jar on the kitchen floor after the cake went into the freezer.

That was awesome.

Not. I definitely maybe ate a few sprinkles off the floor.

So what does this classify me as? A sprinkles hoarder? An immature cliche? White trash? The girl who still doodles hearts on her notebooks? Either way, I have quite the selection of nonpareils, chocolate sprinkles, the cah-yutest ever shark sprinkles that my cousin bought me, sparkling sugar in a bunch of different colors and barely any money in my bank account.

Typical.

Ever since my friend Naomi made this snickers icebox cake, I’ve been dying to make one of my own. I’ve actually been dying to make that one too, since Snickers bars are my life, but I thought I’d take the easy way out and start with more sprinkles than anyone on Earth could handle.

[P.S. I should have paid Naomi to take these pictures for me, because she is an amazing photography freak of nature. Two words: In. Credible.]

This was my first time shoveling an icebox cake into my mouth, and while I was wary (I mean I think we all know my stance on s’mores, but regular graham crackers can go take a hike) and couldn’t understand just HOW it worked, I was a giant, giant fan. I loved this so much more than I thought that I would. The grahams really do get cakey and soft between the layers of homemade cake batter pudding, fresh whipped cream, and eight billion sprinkles. I wish I could wear this as a hat.

Print
Save

Yield: makes one 9x5 loaf cake

Total Time: 8 hours

Ingredients:

1 quart heavy cream, cold
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 14-ounce box of graham crackers
3/4 cup colored sprinkles
1 batch cake batter pudding

cake batter pudding
1/3 cup cornstarch
1/4 cup granulated sugar
1/4 cup yellow cake mix
pinch of salt
3 cups cold milk (I used vanilla almond milk)
1 tablespoon vanilla extract

Directions:

To make pudding: In a large heat-safe bowl, whisk together corn starch, sugar, cake mix, salt and milk until combined. Place bowl over a double boiler with water simmering below, and cook for 30-35 minutes, stirring occasionally, until thickened and can coat the back of spoon and drizzle ribbons. Pour through a fine mesh strainer to remove any lumps. Let cool completely.

For cake: Begin by making the cake batter pudding so it has ample time to cool. It’s great if you can make it ahead of time.

Line a 9×5 loaf [you can actually use any other pan that works for you] pan with plastic wrap that overlaps the edges and is long enough to help lift the cake from the pan.

In the bowl of your electric mixer, add cold heavy cream and beat on low speed until stiff peaks form. This will take a while! Add in sugar and vanilla and beat until just combined. Remove 1 1/2 cups whipped cream from the large bowl and place in a smaller bowl. Place both bowls in the fridge until everything is ready to be assembled.

Spread a layer (about 1/2 inch thick) of whipped cream all along the bottom and sides of the pan. Place a layer of graham crackers on top (as many as you can fit), spread with whipped cream, top with sprinkles, then place another layer of grahams. Spread a layer (again, about 1/2 inch thick) of pudding over the grahams, then place another layer of grahams. Repeat until you reach the top, making sure to push whipped cream and pudding down the open sides, then end with a layer of whipped cream. Place in the freezer, freezing at least 4-6 hours, or overnight. Place remaining whipped cream in the freezer.

Remove from freezer and lift the cake out, flipping over onto a small pan or cutting board that will fit in the freezer. Spread whipped cream all over cake for a finishing presentation, then cover in sprinkles. Freeze for at least another 2 hours, or as long as needed. When ready, cut and serve immediately. Additionally you can just scoop it out of the pan and serve it in bowls. Keep in the freezer.

[pudding adapted from bakers royale]