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Funfetti cheesecake cake mashes up two happy occasions in one epic dessert Imagine a rich, creamy cheesecake tucked right between two soft, sprinkle-studded cake layers—all wrapped in dreamy cream cheese frosting It’s my go-to for birthdays and whenever I want wow-factor at a party People can’t help but smile when those rainbow sprinkles pop up in every bite
Every time birthdays come up, my crew asks for this one Layer slices stay sharp and gorgeous straight from the fridge—one of the things I love most
Dreamy Ingredients
- Rainbow sprinkles: Add a blast of fun and color Pick long jimmies—they keep their colors best in the oven
- Baking powder: Makes sure you get fluffy cake every time Double-check it’s fresh
- Whole milk: Keeps the cake extra moist and airy
- All purpose flour: The backbone of your cake and cheesecake Sift first for a tender crumb
- Unsalted butter: Soft butter makes everything melt-in-your-mouth European options have amazing flavor
- Eggs and egg yolk: Holds everything together and adds richness Go farm fresh if you can
- Granulated sugar: Brings the sweetness Fine crystal versions make your cake extra smooth
- Cream cheese: Lends that signature tang and super creamy feel Use full fat blocks for best results
- Powdered sugar: Makes the frosting light and sweet Sift it to keep lumps away
- Sour cream: Bumps up richness and tenderness—full fat is great for moisture
- Salt: Brings out all the other flavors and tempers the sugar
- Vanilla and almond extracts: Layer up the flavor, just like a bakery Choose real extracts for best taste
Easy-to-Follow Directions
- Chill, Store, and Serve:
- Keep your cake chilled 'til you’re ready This keeps the layers neat and the cheesecake perfect
- Put the Cake Together:
- Lay down one cake layer on a stand Spoon on half a cup of frosting Carefully pop on the frozen cheesecake layer Add another bit of frosting and stack your second cake layer Frost the whole outside thick and even Scatter a bunch of extra sprinkles to finish Stash in the fridge at least an hour before you slice—it makes for clean cut pieces
- Mix Up Cream Cheese Frosting:
- Beat soft cream cheese and butter 'til totally blended Add vanilla Then dump in powdered sugar by the cup, mixing and tasting as you go Whip till it’s super fluffy Fold in the sprinkles
- Make and Bake Cake Layers:
- Pile in half your sifted flour mix to the creamed sugar and butter, mixing gently Add milk, sour cream, vanilla, and almond Beat in the rest of the flour until no dry streaks are left Stir in the sprinkles Divide between pans, bake twenty to twenty five minutes at 350 F If a toothpick is clean, you’re set Let cool ten minutes, then move to a rack so they don’t steam
- Get Cake Pans and Batter Ready:
- Spray and flour two round pans Pop parchment on the bottoms Sift flour, baking powder, and salt together Cream butter and sugar in a mixer until fluffy Scrape the bowl as needed Toss in eggs and whites, blending just until it all comes together
- Bake Cheesecake and Let It Cool:
- Wrap the outside of your springform pan tightly with foil after you grease and line with parchment Pour in your cheesecake batter Place the pan in a bigger tray, fill with hot water so the cheesecake bakes surrounded by an inch of water Bake at 325 F until it’s nearly set with a small soft spot in the middle Take it out, cool a bit, then wrap tight and freeze overnight—this makes it simple to unmold
- Blend Cheesecake Filling First:
- Beat room temp cream cheese for three minutes with a paddle—no lumps allowed! Add sugar and flour, mixing until it all disappears Whisk eggs and yolk, pour into the cheese mix in two go-rounds Scrape as you go Add in sour cream and vanilla and mix till smooth
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I’m obsessed with the sprinkles—always have been I always remember how wild my niece went when she found out there was cheesecake hiding inside her birthday cake
Smart Storage
Stash the finished cake in the fridge covered tight and it'll stay fresh for up to four days Want to get ahead? Freeze the cheesecake and cake layers by wrapping each one well and sealing up tight Let them thaw in the fridge overnight before stacking and frosting You can freeze already frosted slices too—just wrap them up and let them chill out in the fridge to bring back the right texture
Easy Ingredient Swaps
No cream cheese handy? Try mascarpone for a lighter touch Swap Greek yogurt for sour cream if you’re in a pinch Gluten-free all purpose flour works for both cake and cheesecake if you need that For sprinkles, naturally colored ones do the job, though they come out a bit softer
Fun Ways to Serve
Keep slices cold right from the fridge to show off the layers Want to glam it up? Toss a few candles or pipe some swirls along with your sprinkles Top with fresh strawberries or other fruit for a sweet-tart bonus
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Funfetti Throwback
Funfetti cakes got their start in eighties America, when bursts of color meant a party on the plate This mashup is my nod to birthdays and that classic excitement, but with an upgrade from creamy cheesecake Our family always brings this out when we want lots of smiles
Frequently Asked Questions
- → What's the best way to keep the cheesecake smooth and crack-free?
Cover your pan with foil and bake the cheesecake in a water bath. Let it cool slowly while still in the oven, then move it to the fridge once it hits room temperature. This keeps the temp steady and helps stop cracks.
- → Is it okay to bake the cake parts a day early?
Go for it. Bake the cake and cheesecake ahead, then wrap them well and keep them in the fridge, each on its own, until you're ready to put everything together.
- → Why pick jimmies over tiny nonpareils?
Jimmies stay looking sharp and hold their colors when baked. Those tiny nonpareils can melt or run, so your batter might get streaky or muddy-looking.
- → Got tips for super smooth frosting?
First spread a thin layer of frosting all over the cake (that's your crumb coat) and chill it for a few. Then pop on a thick layer and glide over it with a flat spatula for a sleek look up top and on the sides.
- → How should I serve for best results?
Stick the finished cake in the fridge so everything sets up nice and firm. To slice cleanly, heat a sharp knife under hot water and wipe it dry between cuts.