Effortless Funfetti Cheesecake Cake (Print Version)

# Ingredients:

→ Cheesecake Layer

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

→ White Cake Layers

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

→ Cream Cheese Frosting

20 - Additional rainbow sprinkles, for topping
21 - 75 g rainbow sprinkles
22 - 375-438 g powdered sugar
23 - 15 ml vanilla extract
24 - 227 g unsalted butter, at room temp
25 - 454 g cream cheese, leave out till soft

# Instructions:

01 - After baking, take the pan out of the oven. Let it cool down a bit. Then wrap the pan well with plastic, and stick it in the freezer overnight so it firms up perfectly.
02 - First, spray a 23 cm springform pan with nonstick stuff and put parchment at the bottom. Pour in your batter. Wrap the bottom of the pan in foil, pop it into a bigger rimmed pan, then pour hot water into the big pan till it’s about 2.5 cm deep. Bake at 163°C for around 30–35 minutes. The center should look almost set with a soft, thicker ring about 2.5 cm wide.
03 - Toss the softened cream cheese in your mixer and blend on medium till it’s creamy, roughly 3 minutes. Sprinkle in sugar and flour, beat till all mixed up. Whisk eggs and yolk together and pour half of that into your bowl, mix, then add the rest and blend again. Scrape down the bowl and finish off by stirring in the sour cream and a splash of vanilla. It should look smooth and nicely mixed.
04 - Get two 23 cm round pans ready. Rub with butter and dust with flour, then put parchment circles on the bottoms so the cakes don’t stick. Set them aside.
05 - Heat your oven up to 177°C. In a big bowl, sift together flour, baking powder, and salt. In your mixer, beat the butter and sugar on medium till it’s light and fluffy, about 2–3 minutes. Drop in the whole egg and the three egg whites and mix on low till it all comes together.
06 - Toss in half your dry ingredients to the butter mix, stir on low till just blended. Next add milk, sour cream, vanilla, and almond extract. Mix in the rest of the dry stuff, scrape what’s left on the sides. When the batter’s looking nice and smooth, lightly fold in those rainbow sprinkles.
07 - Scoop the batter evenly into your prepped pans. Slide into the oven at 177°C and bake for 20–25 minutes. Check with a toothpick—clean means it’s ready. Let the cakes chill in the pans for ten minutes, then flip onto a rack and leave them to cool off.
08 - Mix up cream cheese and butter in your mixer till smooth. Add vanilla. Toss in powdered sugar slowly, a cup at a time, and mix till it fits how sweet and thick you want it. Turn the mixer up for 3–4 minutes so it gets nice and fluffy. Stir in those sprinkles at the end.
09 - Stick one cake layer on your serving plate. Smear on about 120 ml frosting. Place the frozen cheesecake round on top, add another 120 ml frosting. Lay the second cake on top. Frost the whole thing, covering the sides and top. Shower on extra sprinkles for good measure.
10 - Pop the finished cake in the fridge until you’re ready to dig in. Helps everything stay together and keeps it tasting just right.

# Notes:

01 - Let every layer cool down before stacking everything so the frosting keeps its shape.
02 - Use the jimmies sprinkles variety so their color won’t leak into the cake mix.

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