Name: Funfetti Cheesecake Cake
Prep time: 45 min
Cook time: 1 h 5 min
Total time: 1 h 50 min
Ingredients: For the Cheesecake; 16 oz. cream cheese, room temperature; ⅔ cup granulated sugar; 1½ Tbsp all-purpose flour; 2 large whole eggs; 1 large egg yolk; 2 Tbsp sour cream; 1 tsp vanilla extract; For the Cake; 2 cups all-purpose flour; 1 Tbsp baking powder; ¼ tsp salt; 10 Tbsp unsalted butter, room temperature; 1⅓ cups sugar; 1 large whole egg; 3 large egg whites; ⅔ cup whole milk; ⅓ cup sour cream; 1½ tsp vanilla extract; ½ tsp almond extract; ⅔ cup rainbow sprinkles; For the Frosting; 16 oz. cream cheese, room temperature; 1 cup unsalted butter, room temperature; 1 Tbsp vanilla extract; 3–3½ cups powdered sugar; ½ cup rainbow sprinkles (plus more for decoration)

Sprinkles truly make everything better—and when paired with creamy cheesecake, it’s like hitting the jackpot! This Funfetti Cheesecake Cake features a layer of luscious cheesecake sandwiched between two layers of white funfetti cake, all topped with a rich cream cheese frosting loaded with colorful sprinkles. It’s a festive and delicious treat for birthdays, parties, or any celebration!

Table of Contents

What is a Cheesecake Cake?

A cheesecake cake is a decadent three-layer dessert:

Top and bottom layers: Traditional cake—in this case, a soft and fluffy white funfetti cake packed with sprinkles.
Middle layer: A creamy cheesecake that’s slightly thinner than a classic cheesecake.
Frosting: Cream cheese frosting, the perfect complement to the cheesecake layer.

Why You’ll Love It

Fun and festive: Bright sprinkles make it ideal for any celebration.
Decadent: Combines the richness of cheesecake with the lightness of cake.
Make-ahead friendly: Bake, frost, and freeze individual slices for a dessert that’s ready whenever you need it!

How to Store Leftovers

Refrigerate: Keep in an airtight container. Press plastic wrap against the cut edges to prevent the cake from drying out.
Freeze: Wrap individual slices tightly in plastic wrap, then place them in a freezer bag. Freeze for up to 3 months. Thaw in the refrigerator for a few hours before enjoying.

This Funfetti Cheesecake Cake is a guaranteed crowd-pleaser, whether it’s for a birthday, a Friday treat, or a “just because” dessert. Make it, share it, and don’t forget to save a slice or two for yourself! 🎂✨

Funfetti Cheesecake Cake

Recipe by snackonmeat

Servings

servings

Prep time

minutes

Cooking time

hour

minutes

Calories

558

kcal

Funfetti Cheesecake Cake
Everything is better with sprinkles, and this Funfetti Cheesecake Cake proves it! Featuring a creamy cheesecake layer nestled between two fluffy white funfetti cake layers, all wrapped in luscious cream cheese frosting with rainbow sprinkles, this cake is perfect for any celebration.
Prep Time: 45 minutes
Cook Time: 1 hour 5 minutes
Chill Time: 8 hours
Total Time: 9 hours 50 minutes
Servings: 16
Calories: 558 kcal

Ingredients

For the Cheesecake
16 oz. cream cheese, room temperature
⅔ cup granulated sugar

1½ Tbsp all-purpose flour
2 large whole eggs
1 large egg yolk

2 Tbsp sour cream
1 tsp vanilla extract
For the Cake

2 cups all-purpose flour
1 Tbsp baking powder
¼ tsp salt

10 Tbsp unsalted butter, room temperature
1⅓ cups sugar
1 large whole egg

3 large egg whites
⅔ cup whole milk
⅓ cup sour cream

1½ tsp vanilla extract
½ tsp almond extract
⅔ cup rainbow sprinkles

For the Frosting
16 oz. cream cheese, room temperature
1 cup unsalted butter, room temperature

1 Tbsp vanilla extract
3–3½ cups powdered sugar
½ cup rainbow sprinkles (plus more for decoration)

Directions

Cheesecake Layer
Preheat oven to 325°F. Spray a 9” springform pan with nonstick spray, line the bottom with parchment paper, and wrap the outside with aluminum foil.
Beat cream cheese until smooth using a stand mixer fitted with the paddle attachment.

Add sugar and flour; mix until combined.
Whisk eggs and egg yolk; add to the batter in two additions, mixing fully each time.
Stir in sour cream and vanilla extract, scraping down the bowl to ensure smoothness.

Pour batter into the pan. Place the pan in a larger baking dish and fill the dish with 1” of water to create a water bath.
Bake for 30–35 minutes, until the center is just set with a slightly jiggly center (about a 1″ loose ring). Cool slightly, then wrap and freeze overnight.
Cake Layers

Preheat oven to 350°F. Grease and flour two 9” round cake pans, lining the bottoms with parchment paper.
In a bowl, sift together flour, baking powder, and salt; set aside.
Cream butter and sugar until light and fluffy. Mix in the egg and egg whites until fully incorporated.

Gradually mix in half the dry ingredients, followed by milk, sour cream, vanilla, and almond extract. Add the remaining dry ingredients and mix until smooth, scraping the bowl as needed.
Fold in sprinkles and divide batter evenly between the pans.
Bake for 20–25 minutes, or until a toothpick inserted in the center comes out clean. Cool cakes in pans for 10 minutes, then transfer to a wire rack to cool completely.

Frosting
Beat cream cheese and butter together until smooth and creamy.
Add vanilla extract and powdered sugar, one cup at a time, until the frosting reaches desired sweetness. Beat on medium-high for 3–4 minutes until fluffy.

Stir in sprinkles.
Assemble the Cake
Place one cake layer on a serving plate. Spread ½ cup of frosting evenly on top.

Remove cheesecake from the freezer and place it on top of the frosted cake layer. Spread another ½ cup of frosting over the cheesecake.
Top with the second cake layer. Use the remaining frosting to coat the top and sides of the cake.
Decorate with additional sprinkles and refrigerate until ready to serve.

Enjoy this festive and indulgent treat at your next celebration! 🎉