Ice Cream Celebration Cake
June 29, 2020
Heat oven to 350 degrees. Grease and flour one (8-inch) round baking pan. Set aside. Combine flour, baking powder, and salt in bowl. Set aside. Beat sugar and butter in another bowl at medium speed, scraping bowl occasionally, until creamy. Add eggs, one at a time, beating well after each addition. Add vanilla and almond extract; mix well. Add flour mixture alternately with milk, beating at low speed after each addition, just until mixed. Gently stir in sprinkles. Pour batter into prepared pan. Bake 29 to 34 minutes, or until toothpick inserted near center comes out clean. Place onto cooling rack; cool 10 minutes.
Loosen cake by running knife around inside edge of pan. Carefully remove cake from pan; cool completely. Evenly cut cake into 2 layers. Place bottom cut layer onto serving plate. Top with ice cream disk and top cake layer, placing cut side onto ice cream, domed top up. Before serving place whipping cream, powdered sugar and vanilla in bowl. Beat on high until stiff peaks form. Scoop and swirl on top of cake. Add additional sprinkles and top with food-grade sparkler, if desired. Serve each piece with a maraschino cherry.