Description
This Funfetti Cheesecake Cake is a delightful celebration dessert that combines colorful funfetti cake layers with a creamy cheesecake middle, all enveloped in a luscious buttercream frosting and topped with vibrant sprinkles. Perfect for birthdays or any special occasion, it offers a wonderful mix of textures and flavors that kids and adults alike will enjoy.
Ingredients
Scale
Funfetti Cake Layers
- 2 1/2 cups all-purpose flour
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 4 large egg whites
- 1 tablespoon vanilla extract
- 1 cup whole milk
- 1/2 cup rainbow sprinkles
Cheesecake Layer
- 16 ounces cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
Frosting
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Pinch of salt
- Additional rainbow sprinkles for decorating
Instructions
- Make the cheesecake layer: Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper and lightly grease the sides to prevent sticking. In a mixing bowl, beat the cream cheese with sugar until the mixture is smooth and creamy. Add the eggs one at a time, ensuring each is fully incorporated before adding the next. Gently fold in the sour cream and vanilla extract until just combined. Pour this cheesecake batter into the prepared pan. Bake for 35 to 40 minutes or until the center is set but still slightly jiggly. Allow it to cool completely, then refrigerate for at least 2 hours or overnight to firm up.
- Make the cake layers: Increase the oven temperature to 350°F (175°C). Prepare two 9-inch round cake pans by greasing and lining them with parchment paper. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, beat the softened butter and sugar until light and fluffy, about 3-4 minutes. Add the egg whites one at a time, beating well after each addition, then mix in the vanilla extract. Alternately add the dry flour mixture and the milk to the butter mixture, starting and ending with the flour mixture. Once combined, fold in the rainbow sprinkles carefully to distribute evenly. Divide the batter equally between the two pans. Bake for 25 to 28 minutes or until a toothpick inserted comes out clean. Let the cake layers cool completely before assembly.
- Make the frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, alternating with the heavy cream, then mix in the vanilla extract and a pinch of salt. Continue beating until the frosting is light and fluffy. If needed, add more cream to reach your desired spreadability.
- Assemble the cake: If necessary, level the tops of the cooled funfetti cake layers with a knife for a flat surface. Place one funfetti cake layer on a serving plate or cake stand. Carefully place the chilled cheesecake layer on top of this base, followed by the second funfetti cake layer. Use an offset spatula to frost the top and sides of the cake with the prepared buttercream. Finish by decorating with extra rainbow sprinkles for a festive look.
Notes
- Chill the cake before slicing to achieve clean and neat layers.
- The cheesecake and cake layers can be baked a day ahead to simplify assembly on the serving day.
- Store the assembled cake covered in the refrigerator to keep it fresh.
