Description
This funfetti cheesecake layer cake is a dazzling dessert that combines creamy cheesecake, fluffy sprinkle-filled cake layers, and luscious cream cheese frosting. Perfect for birthdays, holidays, or any festive occasion, it’s a treat guaranteed to make any celebration extra special.
Ingredients
For the Cheesecake Layer:
- 16 oz cream cheese, room temperature
- 2/3 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large whole eggs
- 1 large egg yolk
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
For the Cake Layers:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, room temperature
- 1 1/3 cups granulated sugar
- 1 large whole egg
- 3 large egg whites
- 2/3 cup whole milk
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup rainbow sprinkles
For the Frosting:
- 16 oz cream cheese, room temperature
- 1 cup unsalted butter, room temperature
- 1 tablespoon vanilla extract
- 3–3 1/2 cups powdered sugar
- 1/2 cup rainbow sprinkles, plus extra for garnish
Instructions
- Make the Cheesecake Layer
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- In a mixing bowl, beat the cream cheese until smooth. Add sugar and flour, and mix until fully combined.
- Beat in eggs one at a time, followed by the egg yolk. Mix in sour cream and vanilla extract until smooth.
- Pour the batter into the prepared pan. Place the pan in a water bath and bake for 30–35 minutes, or until the edges are set but the center is slightly jiggly.
- Cool to room temperature, then freeze overnight for easier assembly.
- Make the Funfetti Cake Layers
- Preheat the oven to 350°F (177°C). Grease and line two 9-inch cake pans with parchment paper.
- Whisk flour, baking powder, and salt in a medium bowl.
- In a large mixing bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add the whole egg and egg whites one at a time, mixing well after each addition.
- Stir in vanilla and almond extracts.
- Gradually add the dry ingredients, alternating with milk and sour cream. Begin and end with the dry ingredients.
- Gently fold in rainbow sprinkles. Divide the batter evenly between the prepared pans.
- Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- Make the Frosting
- Beat cream cheese and butter together until smooth and fluffy. Mix in vanilla extract.
- Gradually add powdered sugar, beating until the frosting is thick and spreadable. Stir in rainbow sprinkles.
- Assemble the Cake
- Place one funfetti cake layer on a serving plate. Spread a thin layer of frosting on top.
- Add the frozen cheesecake layer, then spread another thin layer of frosting over the cheesecake.
- Place the second funfetti cake layer on top. Spread a crumb coat of frosting over the entire cake and chill for 20 minutes.
- Apply a final layer of frosting, smoothing it with a spatula. Decorate with additional sprinkles.
Notes
- Use jimmies or confetti sprinkles to avoid color bleeding in the batter.
- For clean cake slices, dip your knife in hot water and wipe it clean between cuts.
- The cheesecake layer is easier to handle when frozen or well-chilled.
- Prep Time: 30 minutes
- Chill Time: 8+ hours (overnight for cheesecake)
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American