Champagne Funfetti Ice Cream Cake

BY Emily Parker December 23, 2025

Elevating a celebratory dessert requires a balance of sophisticated flavor and nostalgic textures. This towering confection marries the effervescent, floral notes of sparkling grape juice or non-alcoholic bubbly with the playful crunch of classic sprinkles. Unlike standard frozen desserts, this multi-layered masterpiece utilizes a sponge specifically formulated to remain tender even at freezing temperatures. By alternating delicate cake rounds with rich ribbons of fudge, caramel, and velvety ice cream, you create a structural marvel that is as impressive to slice as it is to eat. This is the definitive centerpiece for milestone birthdays or elegant garden gatherings.

The Champagne Funfetti Ice Cream Cake offers a unique mouthfeel where the light crumb of the cake absorbs a hint of the moisture from the ice cream, creating a cohesive texture throughout. While the name suggests a boozy indulgence, using a high-quality sparkling white grape juice provides that signature “champagne” yeastiness and acidity without the alcohol content, making it accessible for guests of all ages.

Table of Contents

Ingredients

The Sparkling Funfetti Sponge

1 cup unsalted butter, softened to room temperature
3 cups granulated white sugar
8 large egg whites, room temperature
4 1/2 cups all-purpose flour, sifted
2 tablespoons plus 1 teaspoon baking powder
2 1/2 teaspoons fine sea salt
2 cups non-alcoholic sparkling white grape juice or alcohol-free champagne
1/3 cup multicolored candy sprinkles (jimmies work best)
1 tablespoon pure vanilla extract

The Frozen Layers and Assembly

3 containers (1.75 quarts each) premium vanilla bean ice cream
1 jar (8 ounces) chocolate hot fudge topping
1 jar (8 ounces) salted caramel sauce
1 jar (7 ounces) marshmallow creme
3 cups heavy whipping cream, chilled
Extra sprinkles for decoration

Instructions

Prepare five eight-inch round cake pans by greasing the sides and lining the bottoms with parchment paper. Preheat your oven to three hundred fifty Fahrenheit.
Cream the softened butter and sugar in a stand mixer for five minutes until the mixture appears pale and voluminous.
Incorporate the egg whites on low speed, ensuring the sides of the bowl are scraped down to maintain a uniform emulsion.
Whisk together the flour, baking powder, and sea salt. Alternately add the dry ingredients and the sparkling juice to the butter mixture, finishing with the vanilla and sprinkles.
Distribute the batter evenly among the five pans and bake for twenty to twenty-five minutes.
Allow the cakes to cool entirely, then slice each horizontally to create ten thin layers.
Line two deep eight-inch pans with parchment collars extending three inches above the rim.
Begin layering: place a cake round in each pan, followed by thin spreads of fudge, softened ice cream, caramel, and marshmallow creme, alternating cake layers until all ten rounds are utilized.
Freeze the stacked halves for at least four hours until rock solid.
Stack the two halves together with a final layer of ice cream, then coat the entire exterior in stiff-peaked whipped cream and freeze for an additional thirty minutes before serving.

Technical Details for a Perfect Build

To achieve the architectural integrity required for a twenty-layer Champagne Funfetti Ice Cream Cake, temperature control is your most vital tool. When you begin the assembly, the ice cream should be the consistency of thick soft-serve. If it is too hard, you will tear the delicate champagne-infused sponge; if it is too liquid, the layers will bleed together and the cake will lean.

The sensory experience of this cake relies on the contrast between the cold, dense ice cream and the airy, slightly resilient cake. When baking the sponge, look for a pale golden hue and a springy center. Over-baking will lead to a dry cake that crumbles when you attempt to slice it into the necessary thin rounds. Once the cakes are out of the oven, they must be chilled or even slightly frozen before slicing; a room-temperature cake is often too fragile for horizontal halving.

During the stacking phase, use a long offset spatula to create even planes of marshmallow creme and fudge. These sugar-dense layers act as “glue” but also provide a flavor break from the vanilla profile. The final freeze is non-negotiable. Without at least four to six hours in the coldest part of your freezer, the internal weight of the ten layers will cause the bottom sections to compress, ruining the visual impact of the vertical stack.

Pro Tips

Chill the Sparkling Juice: Ensure your non-alcoholic champagne or sparkling juice is cold when added to the batter. The carbonation reacts with the baking powder to create a lighter, more aerated crumb.
The Parchment Collar: Because this cake grows quite tall, use “collars” of parchment paper inside your pans that stand several inches above the metal rim to keep the ice cream contained as you build.
Dip the Knife: To get clean, professional slices where every layer is visible, dip a long serrated knife into a tall glass of hot water and wipe it dry between every single cut.
Freeze the Bowls: Before whipping your heavy cream for the frosting, place your metal mixing bowl and whisk attachment in the freezer for fifteen minutes to ensure maximum volume.
Sift the Flour: For a cake of this size, gluten development can make the layers tough. Sifting the flour twice ensures the dry ingredients incorporate quickly with minimal mixing.
Temper the Toppings: Keep your fudge and caramel at room temperature. If they are chilled, they won’t spread thin enough; if they are hot, they will melt the ice cream instantly.

Variations and Substitutions

Fruit Infusion: Substitute the vanilla ice cream for a dairy-free raspberry sorbet in every third layer to add a tart contrast to the sweet sparkling juice sponge.
White Chocolate Shavings: Instead of sprinkles on the exterior, use a vegetable peeler to create large curls of white chocolate to mimic the “bubbles” of champagne.
Citrus Twist: Add the zest of two lemons to the cake batter to brighten the floral notes of the white grape juice.
Gluten-Free Option: This recipe adapts well to a high-quality one-to-one gluten-free flour blend, though you may need to increase the freezing time as the structure can be slightly more delicate.

Serving Suggestions

Present this cake on a chilled marble slab or a thick ceramic cake stand to help maintain the internal temperature. Because of the height, it is often easier to serve the Champagne Funfetti Ice Cream Cake by first slicing it in half down the center and then cutting thin wedges from the halves.

Pair each slice with a glass of the same chilled sparkling juice used in the batter. The acidity of the juice cuts through the richness of the heavy cream and ice cream. For an extra touch of elegance, garnish the plate with a few fresh raspberries or a sprig of mint to add a pop of color against the white frosting.

FAQs

Can I make the cake layers in advance?

Yes, the sponge layers can be baked, cooled, wrapped tightly in plastic wrap, and frozen for up to two weeks before you plan to assemble the ice cream portions.

Why did my cake layers float in the ice cream?

This usually happens if the ice cream is too melted during assembly. Ensure the ice cream is just soft enough to spread but still holds its shape to support the weight of the cake.

What is the best way to store leftovers?

Press a piece of plastic wrap or wax paper directly against the exposed “cut” side of the cake to prevent ice crystals from forming, then keep it in an airtight container in the freezer.

Can I use a different size pan?

If you use nine-inch pans, the cake will be shorter and wider. You may need to adjust the baking time down by three to five minutes and increase the amount of ice cream used for coverage.

Nutrition Information

Nutrient	Amount per Serving
Calories	862 kcal
Protein	11 g
Carbs	113 g
Fat	41 g
Fiber	1 g
Sugar	78 g
Sodium	480 mg