Funfetti Cheesecake Cake

Celebrate every occasion with the delightful Funfetti Cheesecake Cake! This vibrant dessert combines fluffy funfetti layers with creamy cheesecake, creating a joyous blend of flavors and textures. Adorned with colorful sprinkles, it’s perfect for birthdays or any festive gathering. Easy to make and visually stunning, this cake not only excites the palate but also ignites nostalgia for childhood celebrations. Bake this treat and enjoy a slice of happiness!

Print Recipe Pin Recipe

Ingredients

For the Funfetti Cake Layers:

2 ½ cups all-purpose flour

1 ½ cups granulated sugar

1 tablespoon baking powder

½ teaspoon baking soda

¼ teaspoon salt

1 cup unsalted butter, room temperature

1 cup buttermilk, at room temperature

4 large eggs

2 teaspoons vanilla extract

½ cup rainbow sprinkles

For the Cheesecake Layer:

16 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 tablespoon all-purpose flour

½ cup sour cream

For the Frosting:

1 cup unsalted butter, softened

4 cups powdered sugar

2 teaspoons vanilla extract

2 tablespoons heavy cream (plus more if needed)

½ cup rainbow sprinkles (for decoration)

Optional:more sprinkles for serving

--

Instructions

Prepare for Baking:

Preheat your oven to 350°F (175°C). Grease and flour three 8-inch round cake pans and line the bottoms with parchment paper for easy removal.

Make the Funfetti Cake:

In a large mixing bowl, whisk together the flour, baking powder, baking soda, and salt. In a separate bowl, cream the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then stir in the buttermilk and vanilla extract until smooth.

Combine:

Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the rainbow sprinkles.

Bake:

Divide the batter evenly among the prepared cake pans. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

Make the Cheesecake Layer:

Reduce the oven temperature to 325°F (160°C). In a mixing bowl, beat the cream cheese and sugar until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, flour, and sour cream until smooth.

Bake Cheesecake:

Pour the cheesecake mixture into a greased 9-inch round cake pan. Bake for about 40-45 minutes, or until the edges are set but the center is slightly jiggly. Turn off the oven and let the cheesecake cool slowly in the oven with the door partially ajar for about an hour. Afterward, refrigerate for at least 4 hours or overnight.

Prepare the Frosting:

In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, mixing on low until combined. Add the vanilla extract and heavy cream, then whip on high speed for 2-3 minutes until fluffy. Adjust the consistency with more heavy cream if needed.

Assemble the Cake:

Once the cakes are completely cool, level them if necessary. Place one Funfetti cake layer on a serving plate. Spread a layer of frosting on top, then add the chilled cheesecake layer. Top the cheesecake with more frosting before placing the second Funfetti layer on top. Repeat until all layers are assembled.

Frost the Entire Cake:

Use the remaining frosting to cover the top and sides of the cake. Decorate with additional rainbow sprinkles as desired.

Serve:

Slice and serve the cake chilled or at room temperature. Enjoy your festive Funfetti Cheesecake Cake!

---

Prep Time: 45 minutes | Total Time: 5 hours | Servings: 12