Ube Funfetti Dot Cake
Moist ube cake layered with funfetti ice cream topped with whipped cream and sprinkles!
Servings 7 cakes
Ingredients
- ½ cup Ube Halaya
- 3 Large Eggs
- ¼ cup Vegetable Oil
- ½ cup Water
- 2 tsp Ube Extract
- 1 (13.25 oz) Betty Crocker Vanilla Box Cake Mix
- ¾ cup Heavy Cream
- ¼ cup Powdered Sugar
- 1 ½ pints Funfetti or Confetti Cake Ice Cream
- ¾ cup Nonpareils Rainbow Sprinkles
Instructions
- Preheat the oven to 350˚F. Spray a 9x13 inch rectangular pan with cooking spray and line the bottom of the pan with parchment paper.
- Add the ube halaya, eggs, vegetable oil, water, and ube extract into a large bowl. Mix with a whisk until well combined and there's no more lumps of ube halaya. Add in the cake mix and whisk until combined and the batter is smooth. Pour it into the prepared cake pan and bake for 25-30 minutes until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- When the cake has cooled, pour the heavy cream into a large bowl. Add in the powdered sugar. Using a hand mixer with the whisk attachment, whip the mixture on high speed until it forms whipped cream. Remove the ice cream from the freezer and let it sit out for a few minutes to soften. It should be soft enough to spread but not melted.
- Cut out as many circles as you can from the cake that are the same size as your cups. Layer one slice of cake into the bottom of the cup. Add in a few spoonfuls of the ice cream. Spread it into an even layer. Top with another slice of the cake. Use a knife to spread a layer of the whipped cream on top so that it completely coats the top of the cake. Gently press the knife against the rim of the cup so that you get a smooth even layer.
- Pour the nonpareil sprinkles into a shallow dish or bowl. Press the top of the cakes into the sprinkles so that the top is completely coated in sprinkles. Place them in the freezer to harden. When ready to eat, let them sit out for 15-20 minutes so the cake softens. Enjoy!
Notes
*I used 9 oz cups and was able to make 7 servings