# Components:
→ Dry Ingredients
01 - 2 cups all-purpose flour
02 - 1 cup granulated sugar
03 - 2 teaspoons baking powder
04 - 1/2 teaspoon baking soda
05 - 1/4 teaspoon salt
→ Wet Ingredients
06 - 1/2 cup unsalted butter, melted and cooled
07 - 2 large eggs
08 - 1 teaspoon vanilla extract
09 - 1 cup whole milk
→ Soda Float Layer
10 - 1 cup lemon-lime soda (such as Sprite or 7UP)
11 - 1 1/2 cups vanilla ice cream, softened
→ Topping
12 - Whipped cream, for serving
13 - Maraschino cherries, for garnish
14 - Rainbow sprinkles, optional
# Directions:
01 - Preheat oven to 350°F. Grease a 9x13-inch baking dish to prevent sticking.
02 - In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, and salt until evenly distributed.
03 - In a separate bowl, whisk together melted butter, eggs, vanilla extract, and whole milk until smooth.
04 - Gradually fold wet mixture into the dry ingredients and stir just until combined, ensuring not to overwork the batter.
05 - Pour batter evenly into prepared baking dish, smoothing the surface.
06 - In a medium bowl, gently blend lemon-lime soda with softened vanilla ice cream until mostly uniform with some remaining bubbles.
07 - Carefully pour soda-ice cream layer over cake batter. Do not stir; allow mixture to settle naturally.
08 - Bake for 35 minutes until top is golden and a toothpick inserted in center yields mostly clean results, allowing for moist crumbs due to float layer.
09 - Remove from oven and rest for 15 minutes before serving.
10 - Present warm or at room temperature, topped with whipped cream, maraschino cherry, and sprinkles as desired.
