Funfetti Cheesecake Cake Layers (Print)

Cheesecake nestled between sprinkle-filled cake layers, all frosted with fluffy cream cheese and extra sprinkles.

# Ingredients:

→ Cheesecake Layer

01 - 454 g cream cheese, at room temperature
02 - 135 g granulated sugar
03 - 12 g all-purpose flour
04 - 2 large eggs
05 - 1 large egg yolk
06 - 30 ml sour cream
07 - 5 ml vanilla extract

→ White Cake Layers

08 - 250 g all-purpose flour
09 - 12 g baking powder
10 - 1.25 g salt
11 - 140 g unsalted butter, at room temperature
12 - 265 g granulated sugar
13 - 1 large egg
14 - 3 large egg whites
15 - 160 ml whole milk
16 - 80 ml sour cream
17 - 8 ml vanilla extract
18 - 2.5 ml almond extract
19 - 85 g rainbow sprinkles

→ Cream Cheese Frosting

20 - 454 g cream cheese, at room temperature
21 - 227 g unsalted butter, at room temperature
22 - 15 ml vanilla extract
23 - 375-438 g powdered sugar
24 - 75 g rainbow sprinkles
25 - Additional rainbow sprinkles, for decoration

# Steps:

01 - Beat cream cheese on medium speed with paddle attachment until completely smooth, approximately 3 minutes. Add granulated sugar and all-purpose flour, mixing until thoroughly combined. Whisk eggs and egg yolk together, then add to the mixture in two additions, incorporating fully each time. Stir in sour cream and vanilla extract until uniform, ensuring the sides and bottom of the bowl are well scraped.
02 - Coat a 23 cm springform pan with nonstick spray and line the base with parchment paper. Pour cheesecake batter into the pan. Wrap the base of the pan tightly with foil and place it in a larger rimmed pan. Pour hot water into the outer pan to form a 2.5 cm deep water bath. Bake at 163°C for 30–35 minutes, until the centre is nearly set but retains a 2.5 cm ring of softness.
03 - Remove the pan from the oven. Allow cheesecake to cool slightly, then wrap the pan in plastic and freeze overnight to ensure complete setting.
04 - Grease and flour two 23 cm round cake pans. Line the bottoms with parchment paper and set aside.
05 - Preheat oven to 177°C. Sift together all-purpose flour, baking powder, and salt in a large bowl. Cream butter and granulated sugar with a paddle attachment on medium speed until pale and fluffy, 2–3 minutes. Add the egg and egg whites, blending on low speed until incorporated.
06 - Add half of the dry mixture to the creamed batter and mix on low speed until integrated. Blend in milk, sour cream, vanilla extract, and almond extract. Add the remaining flour mixture and mix until smooth, scraping sides of the bowl as needed. Gently fold in rainbow sprinkles.
07 - Divide the batter evenly between prepared cake pans. Bake at 177°C for 20–25 minutes or until a toothpick inserted into the centre emerges clean. Allow cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
08 - Beat cream cheese and butter together with a paddle attachment until completely blended. Mix in vanilla extract. Gradually add powdered sugar, one cup at a time, until desired sweetness and consistency is achieved. Beat frosting on medium-high for 3–4 minutes until fluffy. Fold in rainbow sprinkles.
09 - Place one cooled cake layer onto a large serving plate. Evenly spread 120 ml frosting over the top. Carefully place the frozen cheesecake layer on top and cover with another 120 ml frosting. Position the second cake layer above the cheesecake. Spread remaining frosting over the top and sides. Garnish with additional rainbow sprinkles.
10 - Refrigerate the assembled cake until serving to maintain structure and optimal texture.

# Additional Notes:

01 - Ensure all layers are completely cool before assembling to prevent frosting from melting.
02 - Select jimmies-style sprinkles to prevent colour bleeding in batter.

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