Funfetti Cheesecake Cake

Funfetti Cheesecake Cake: A Celebration in Every Slice

If you’re looking for a show-stopping dessert that’s bursting with fun and flavor, this Funfetti Cheesecake Cake is the perfect choice. Combining the joy of a funfetti cake with the creamy decadence of cheesecake, this layered dessert is a party on a plate. Whether you’re celebrating a birthday, special occasion, or just want to add a bit of fun to your day, this cake is sure to impress both kids and adults alike.

Why You’ll Love This Recipe

This Funfetti Cheesecake Cake offers the best of both worlds—a soft, fluffy cake loaded with colorful sprinkles and a rich, smooth cheesecake layer sandwiched in between. Topped with a generous layer of cream cheese frosting and even more sprinkles, this cake is as delightful to look at as it is to eat. The combination of textures and flavors makes each bite an indulgent treat that’s perfect for any celebration.

Ingredients

For the Cheesecake:

• 16 oz. cream cheese, room temperature
• ⅔ cup granulated sugar
• 1½ Tbsp all-purpose flour
• 2 large eggs
• 1 large egg yolk
• 2 Tbsp sour cream
• 1 tsp vanilla extract

For the Cake:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• ¼ tsp salt
• 10 Tbsp unsalted butter, room temperature
• 1⅓ cups granulated sugar
• 1 large egg
• 3 large egg whites
• ⅔ cup whole milk
• ⅓ cup sour cream
• 1½ tsp vanilla extract
• ½ tsp almond extract
• ⅔ cup rainbow sprinkles

For the Frosting:

• 16 oz. cream cheese, room temperature
• 1 cup unsalted butter, room temperature
• 1 Tbsp vanilla extract
• 3-3½ cups powdered sugar
• ½ cup rainbow sprinkles, plus more for topping

Directions

For the Cheesecake:

1. Preheat the Oven:
   Preheat your oven to 325°F (165°C). Prepare a 9-inch springform pan by spraying it with nonstick baking spray and lining the bottom with parchment paper.
2. Prepare the Cheesecake Batter:
   In a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth, about 3 minutes. Add the sugar and flour, mixing until well combined. Whisk the eggs and egg yolk together, then add them to the bowl in two additions, mixing fully after each addition. Finally, add the sour cream and vanilla extract, mixing until fully combined. Be sure to scrape the sides and bottom of the bowl to ensure even mixing.
3. Bake the Cheesecake:
   Pour the cheesecake batter into the prepared springform pan. Wrap the bottom of the pan with aluminum foil and place it in a large rimmed baking pan. Create a water bath by filling the pan with about 1 inch of water. Bake for 30-35 minutes, until the center of the cheesecake is just barely set, with a slight wobble in the middle.
4. Cool and Freeze:
   Remove the cheesecake from the oven, let it cool slightly, then wrap the entire pan in plastic wrap and freeze overnight.

For the Cake:

5. Preheat the Oven:
   Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, and line the bottoms with parchment paper.
6. Mix the Dry Ingredients:
   In a large bowl, sift together the flour, baking powder, and salt. Set aside.
7. Cream the Butter and Sugar:
   Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar on medium speed until light and fluffy, about 2-3 minutes.
8. Add the Eggs:
   Add the egg and egg whites, mixing on low speed until well combined.
9. Combine the Ingredients:
   Add half of the flour mixture to the butter mixture, mixing on low speed until well incorporated. Then add the milk, sour cream, vanilla extract, and almond extract, mixing until well combined. Finally, add the remaining flour mixture and mix on low speed until fully combined. Scrape down the sides of the bowl as needed.
10. Add the Sprinkles:
    Gently fold in the rainbow sprinkles until evenly distributed throughout the batter.
11. Bake the Cakes:
    Divide the cake batter evenly between the two prepared pans. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes before transferring them to a cooling rack to cool completely.

For the Frosting:

12. Make the Frosting:
    Using a countertop mixer fitted with the paddle attachment, beat the cream cheese and butter together until well combined. Add the vanilla extract and powdered sugar, one cup at a time, until the frosting reaches your desired sweetness. Beat the frosting on medium-high speed for 3-4 minutes until it becomes fluffy. Fold in the rainbow sprinkles.

To Assemble the Cheesecake Cake:

13. Assemble the Cake:
    Place one layer of cake on a large plate or cake stand. Spread ½ cup of frosting evenly over the top. Remove the cheesecake from the freezer and place it on top of the frosted cake layer. Spread another ½ cup of frosting over the cheesecake layer. Place the second cake layer on top of the cheesecake.
14. Frost and Decorate:
    Frost the top and sides of the cake using the remaining frosting. Decorate the top of the cake with additional rainbow sprinkles for a festive finish.
15. Chill and Serve:
    Refrigerate the cake until ready to serve. Allow the cake to sit at room temperature for about 30 minutes before serving for the best texture.

Recipe Details

• Prep Time: 45 minutes
• Cooking Time: 1 hour
• Total Time: 1 hour 45 minutes plus overnight freezing
• Servings: 12 servings
• Calories: 550 kcal per slice

Final Thoughts

This Funfetti Cheesecake Cake is a delightful and festive dessert that’s perfect for any celebration. The combination of fluffy funfetti cake, creamy cheesecake, and rich cream cheese frosting makes each bite a deliciously indulgent treat. Whether you’re celebrating a birthday, a holiday, or just want to make a regular day special, this cake is sure to be a hit. Try this recipe and enjoy the joyful flavors of Funfetti Cheesecake Cake at your next gathering!

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