Funfetti Cheesecake Cake Layers

Funfetti cheesecake cake brings together two celebrations in one showstopping dessert With rich cheesecake sandwiched between two fluffy sprinkle filled cake layers and wrapped in silky cream cheese frosting this has become my go to for birthdays and special gatherings Friends always light up when they see those cheerful rainbow sprinkles in every slice

My family asks for this cake every time a birthday rolls around and I love how the layers slice up beautifully even after chilling

Ingredients

• Cream cheese: Adds signature tang and creaminess in both the cheesecake and frosting Choose full fat blocks for best texture
• Granulated sugar: Brings just the right sweetness Use superfine if you like extra smooth cakes
• All purpose flour: Provides structure for both the cheesecake and cake layers Sift before measuring for a lighter crumb
• Eggs and egg yolk: Bind and enrich every layer Look for farm fresh if possible
• Sour cream: Offers extra richness and tenderness Full fat is my preference for moisture
• Vanilla and almond extracts: Layered for bakery worthy depth Pure extracts really shine here
• Unsalted butter: Softened butter ensures a tender cake and silky frosting European style butters have great flavor
• Whole milk: Moistens the white cake and helps with an airy texture
• Baking powder: Gives reliable lift and a soft crumb Always check the freshness date
• Salt: Balances the sweetness and brightens all the flavors
• Rainbow sprinkles: Infuse each layer with fun For best results use the long jimmies style to keep colors vibrant
• Powdered sugar: Sweetens the frosting and creates fluffiness Sift to avoid lumps

Step-by-Step Instructions

Prepare and Mix Cheesecake Batter:

Use a stand mixer with paddle attachment to beat softened cream cheese for at least three minutes until completely smooth This step ensures no lumps Later mix in granulated sugar and flour until every bit dissolves Whisk together eggs and yolk then slowly blend into the cream cheese mixture in two rounds fully combining after each Stopping to scrape the sides as needed Stir in sour cream and vanilla extract for a perfectly even batter

Bake and Set Cheesecake:

Tightly wrap the base of a nine inch springform pan with foil to prevent water from seeping in after coating with nonstick spray and lining with parchment paper Pour in the batter Set the pan inside a wider rimmed pan then pour hot water around the base so the cheesecake bakes in a one inch water bath Bake at three hundred twenty five degrees Fahrenheit until the center is set except for a faint soft circle about one inch wide This ensures a creamy texture Remove and let cool slightly Wrap with plastic wrap and freeze overnight to be sure it unmolds neatly later

Prepare Cake Pans and Batter:

Grease and flour two nine inch round pans lining the bottoms with parchment for easy removal Sift all purpose flour with baking powder and salt in a large bowl In another bowl with a stand mixer use medium speed to cream the butter and granulated sugar until light and airy Pause to scrape the bowl if needed Add the whole egg and the whites Blend on low until just combined keeping the batter fluffy

Mix and Bake Cake Layers:

Mix in half the sifted flour mixture to the creamed base using low speed until almost mixed Add milk sour cream vanilla and almond extracts and continue mixing until integrated Beat in the rest of the flour mixture ensuring no pockets of dry flour remain Gently fold in rainbow sprinkles by hand Divide batter evenly between pans and bake for twenty to twenty five minutes at three hundred fifty degrees Fahrenheit They are done when a toothpick emerges clean Let cakes cool for ten minutes in the pans then transfer to a rack so they cool completely without steaming

Make the Cream Cheese Frosting:

With a stand mixer beat softened cream cheese and butter until no streaks remain Mix in vanilla then add powdered sugar one cup at a time tasting and checking the thickness after each addition Whip on medium high speed several minutes for a light fluffy texture Gently fold in rainbow sprinkles to finish

Assemble the Layered Cake:

Set one cake layer onto a plate or stand Spread a half cup of frosting over the surface Carefully lift the frozen cheesecake layer and place on top Repeat with another half cup frosting Top with the remaining cake layer Use remaining frosting to coat the top and sides in a thick blanket Scatter extra sprinkles all over for confetti celebration style Chill in the fridge to set for at least an hour before slicing neatly

Store and Serve:

Keep the cake refrigerated until ready to serve which helps maintain the cake and cheesecake structure

Pin

The rainbow sprinkles have always been my favorite part Each time I make this cake I remember how excited my little niece was when she spotted the sneaky cheesecake surprise in her slice

Storage Tips

Store the fully assembled cake covered in the refrigerator where it will keep for up to four days If you want to prep ahead you can freeze the cheesecake and cake layers individually wrapped and tightly sealed Defrost layers overnight in the fridge before frosting and assembling Freezing assembled slices works too just wrap well and let them return to fridge temperature for best texture

Ingredient Substitutions

If cream cheese is not available mascarpone can be used for a milder profile Substitute Greek yogurt for sour cream if needed Use gluten free all purpose flour blend for the cake and cheesecake if baking for those with gluten sensitivities For sprinkles you can swap in naturally dyed versions though colors may be softer

Serving Suggestions

Serve chilled directly from the fridge for nice clean layers To dress it up even more add candles or piped swirls on top alongside the sprinkles A few fresh strawberries or sliced fruit on the side add both color and a tangy contrast

Pin

Funfetti’s Happy Origins

Funfetti cakes are inspired by the 1980s American celebration cakes where bursts of color signaled a party in every bite This dessert gives a nod to birthdays and childhood nostalgia while introducing an extra grown up touch with the cheesecake layer It comes out whenever our family wants something instantly festive

Recipe FAQs

→ How do I prevent the cheesecake layer from cracking?

Bake the cheesecake layer in a water bath and cool it gradually in the oven before refrigerating. Wrapping the pan in foil also helps prevent cracks by ensuring gentle, even baking.

→ Can I make the cake layers ahead of time?

Yes, both the cake and cheesecake layers can be made a day in advance. Wrap them tightly in plastic wrap and store separately in the refrigerator until ready to assemble.

→ Why use jimmies instead of nonpareils?

Jimmies-style sprinkles hold their color and shape during baking, while nonpareils often bleed and can discolor the cake batter.

→ How do I achieve a smooth frosting finish?

Apply a thin crumb coat to the assembled cake, chill briefly, then apply a second, generous coat of frosting and use an offset spatula to smooth the sides and top.

→ What is the best way to serve this cake?

Chill the finished cake to maintain clean layers and firm texture, then slice with a hot, sharp knife for best presentation.