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!
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
16
servings45
minutes1
hour5
minutes558
kcalFunfetti 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! 🎉