2 cups cake flour (8 ounces)
1 3/4 cups plus 1 1/2 teaspoons all-purpose flour (8 ounces) (yes, two types of flour)
2 1/4 tsp baking powder
1 cup (2 sticks) unsalted butter, room temp
3 cups granulated sugar (21 ounces)
3/4 tsp salt
1 Tbs vanilla extract
1 cup egg whites (8 ounces; about 7 eggs)
1 1/2 cups milk, room temp (12 ounces)
Preheat oven to 350 degrees. Butter, flour, and line pans with parchment paper (optional) and set aside.
In a large bowl, sift together the flours, baking powder, and salt. Set aside.
In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Add the vanilla to the eggs and then add the egg mixture, a little bit at a time, until fully incorporated. Alternate adding the flour mixture and the milk, beginning and ending with the flour. Try to do this as quickly as possible so you don’t dry out the cake by over mixing. It is okay to add the milk immediately after adding the flour, and vice versa.
Divide the batter between your cake pans and bake for 30 minutes or until a toothpick inserted in the center comes out clean. For cupcakes, bake 20-25 minutes.
Whipped Cream Frosting
2 cups heavy whipping cream
1 teaspoon vanilla extract
1/4 cup powdered sugar
In a large bowl of an electric mixer add whipping cream and vanilla extract. Using the whip attachment, begin to beat the mixture on medium speed. Gradually add the powdered sugar, increase the speed to high and beat until stiff peaks form. Refrigerate until ready to use.
Assembling the Cake
1: Grease the two 8-inch round cake pans. Make the vanilla cake batter and add about 2 -2 1/2 cups of batter into each cake pan. Bake until a toothpick inserted in the center comes out clean, about 30 minutes. Remove cakes from oven and let cool for 30 minutes. Once cooled, loosen the edges of the baked cake with a butter knife, flip the cake pans over onto a wire rack. Return 1 cake round to one of the 8-inch cakes pans and place the other cake round on a plate. Place both cake pan and plate in the freezer to begin to freeze the cake rounds.
2: Freeze the cake rounds for 1 to 2 hours. You’ll need the cakes to be firm enough to spread fairly hard ice cream over them. Take the ice cream out of the freezer about 15 minutes before you’d like to use it, letting it rest on the counter.
3: Remove the cake that’s in the cake pan from the freezer. Using the back of a stiff spatula, spoon the strawberry ice cream into the 8-inch cake round, on top of the first layer of vanilla cake. I used all but 1 cup of the half gallon of ice cream. Leave about 1-inch of space from the top of the 3-inch deep cake pan. At this point you’ve got a vanilla cake bottom layer topped with strawberry ice cream, leaving about 1 inch of empty space at the top of the pan.
4: Remove the plated vanilla cake layer from the freezer. Place the second layer of vanilla cake inside the 8-inch round, on top of the strawberry ice cream. Return pan to the freezer to set for about an hour, depending on how soft your ice cream became while you were shaping the cake.
5: Make Whipped Cream Frosting and store in the refrigerator until ready to use.
6: After 1 to 2 hours in the freezer, remove the cake pan. Run a butter knife under hot water and run the knife along the cake, in between the cake pan and the ice cream cake to loosen the sides. Flip pan over onto a serving plate or cardboard cake round. Return cake to freezer if you find it too soft.
7: Quickly frost Ice Cream Cake with Whipped Cream Frosting. Return to the freezer to chill. Decorate the cake as you like. I used fondant to make a layered heart topper.