Buttercream frosting, golden cake, and a rainbow of sprinkles.

Let’s rewind to the era of real buttercream worthy of a once-a-year celebration. Spongy, pale yellow cake. Bouffant-high buttercream frosting. Blue and pink rosettes all over. It’s time these perfect, pastel-hued, tiered confections of the ’40s and ’50s stop living in our imaginations and cartoons. This is what a birthday cake should taste like. Don’t call it a comeback. Call it a return to glory.

Not gonna lie, making this flavor has been a temptation for a long time. I guess you could say we finally caved! But we did it our way. Which is to say we cut no corners. Our buttercream ice cream is rich with notes of vanilla and butter. It has a spoon-coating, icing-like texture thanks to the addition of cream cheese to the ice cream. Spongy, pale yellow (gluten-free!) cake pieces lend crumbly, moist cake texture. And, just for fun, we fold in rainbow sprinkles and rosette sprinkles. Purely nostalgic and comforting.