Ingredients:

  • 1.5 cups (190g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 0.5 cup (113g) unsalted butter, softened
  • 2 large eggs
  • 0.5 cup (120ml) whole milk
  • 1 tsp (5ml) vanilla extract
  • 1 box (3.4 oz / 96g) instant vanilla pudding mix
  • 1.5 cups (355ml) heavy whipping cream, cold
  • 3 tbsp (45ml) whole milk
  • 1 quart (946ml) premium vanilla ice cream, slightly softened
  • 2 cups (475ml) heavy whipping cream, whipped to stiff peaks
  • 0.5 cup (60g) powdered sugar

Instructions:

  1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Cream the softened butter and sugar until pale and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
  3. Alternate adding the dry ingredients (flour, baking powder, salt) and the milk, mixing until just combined.
  4. Pour batter into the pan and bake for 25-30 minutes until a toothpick comes out clean.
  5. Let the cake cool completely in the pan. For a firmer base, place the cooled cake in the freezer for 20 minutes before layering.
  6. In a chilled bowl, combine the cold heavy whipping cream and the dry instant vanilla pudding mix.
  7. Beat on medium-high until stiff peaks form.
  8. Slowly drizzle in the 3 tbsp of milk while beating on low to adjust the consistency.