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It is hard not to smile when you bring out a Funfetti Cheesecake Cake. This dessert combines the nostalgia of confetti cake with a dreamy layer of creamy cheesecake right in the middle. It is the ultimate treat for birthdays or any day you want to celebrate something special. The creamy tang of the cheesecake pairs perfectly with the fluffy sprinkle-studded cake and a cloud of cream cheese frosting. After making this mashup for a summer gathering last year, it instantly became my go-to for any event that needs a little extra joy.
The first time I made this, my youngest helped me stir in the sprinkles and stood on tiptoes to watch the cake rise. Every bite tasted happy, and now we bake it together for every birthday at our house.
Ingredients
- Cream cheese: Make sure it is full fat and at room temperature for the smoothest cheesecake and the fluffiest frosting
- Granulated sugar: Brings just the right amount of sweetness to both cheesecake and cake
- All purpose flour: Provides structure for both the cake layers and a touch in the cheesecake for thickness
- Large eggs and egg yolk: Essential for thickening the cheesecake and giving the cake its rich texture
- Sour cream: Adds tang both in the cake and cheesecake making both super tender
- Vanilla extract: Use pure vanilla for the richest flavor in all three components
- Unsalted butter: Choose the best quality you can for a flavorful and fluffy cake and frosting
- Baking powder: Ensures your cake layers bake up tall and light
- Salt: Just a touch keeps the flavors bright and balanced
- Whole milk: Softens and hydrates the cake batter for delicate crumb
- Almond extract: This hint of almond is classic in funfetti cakes add only a little and seek out pure almond extract for best taste
- Rainbow sprinkles: Use the jimmies style to prevent bleeding and get the classic look
- Powdered sugar: Sweetens and thickens the cream cheese frosting
Instructions
- Prepare the Cheesecake:
- Beat softened cream cheese with a mixer on medium for about three full minutes until it feels completely smooth with no lumps. Add the sugar and flour stirring until just blended. Whisk eggs and yolk in a small bowl then add in two separate pours mixing fully each time so the batter stays creamy and avoids streaks. Mix in the sour cream and vanilla scraping down the bowl to ensure nothing is stuck. Spray the inside of a nine inch springform pan with nonstick spray then line the bottom with parchment. Pour the cheesecake batter into the pan and smooth the top
- Prepare the Water Bath:
- Wrap the bottom of your springform pan with a large sheet of foil to prevent leaks. Place the pan inside a larger deep roasting pan and carefully add about an inch of very hot water around your cheesecake. This water bath helps the cheesecake cook gently and evenly for the best texture
- Bake and Freeze the Cheesecake Layer:
- Place the pans in a preheated oven at three hundred twenty five degrees Fahrenheit. Bake for about thirty to thirty five minutes until the edges are set but the center still has a little wobble when nudged. Let it cool on a rack just until it comes to room temperature. Then wrap the cheesecake tightly in plastic while still in the pan and freeze overnight. Freezing makes it easy to assemble later
- Make the Funfetti Cake Layers:
- Grease two nine inch round cake pans with butter or nonstick spray then dust with flour and tap out the excess. Place parchment rounds in the bottom for easier removal. Preheat your oven to three hundred fifty degrees Fahrenheit. Sift together flour baking powder and salt in a bowl. In a stand mixer or with a hand mixer cream the butter and sugar for two to three minutes until really light and fluffy. Beat in the whole egg and then egg whites mixing until just combined. With the mixer on low add half the dry mixture followed by the milk sour cream vanilla and almond extracts. Mix just until smooth then add the rest of the dry ingredients scraping down the sides. Once fully blended gently fold in the rainbow sprinkles with a spatula taking care not to overmix
- Bake the Cake Layers:
- Divide the batter evenly between the prepared pans smooth the tops and bake for about twenty to twenty five minutes. The cakes are ready when the centers spring back lightly or a toothpick comes out clean. Cool in the pans for about ten minutes then turn the cakes out onto wire racks to cool completely
- Make the Cream Cheese Frosting:
- In a large bowl beat the cream cheese and butter at room temperature until smooth and creamy. Mix in vanilla extract. Add powdered sugar a cup at a time beating slowly at first and whipping well after each addition until you reach your desired sweetness and consistency. Once the frosting is fluffy about three to four minutes fold in half a cup of rainbow sprinkles gently to keep the color intact
- Assemble the Cake:
- Place your first funfetti cake layer on a serving plate. Add about half a cup of frosting and spread it to the edges. Remove your frozen cheesecake from the springform pan and carefully place it on top of the frosted cake. Add another half cup of frosting over the cheesecake spreading edge to edge. Top with the second cake layer. Use the rest of the frosting to cover the top and sides of the cake until completely smooth. Decorate generously with extra sprinkles
My favorite part is always pressing the finished cake with just a few more sprinkles right after frosting. It is a family tradition now and makes every cake feel extra celebratory. The cream cheese in the frosting makes it lick the spoon good and is the first thing my kids ask for when we bake this together.
Storage Tips
Store the assembled Funfetti Cheesecake Cake tightly covered in the fridge for up to five days. The cheesecake layer keeps everything extra moist. For longer keeping cut into slices and wrap individually then freeze for up to one month. Thaw slices in the fridge overnight for the best texture
Ingredient Substitutions
If you need to go nut free simply swap out the almond extract for more vanilla or use imitation almond flavor. For a gluten free option use your favorite one to one baking flour substitute. If you are short on whole milk two percent works as well
Serving Suggestions
Serve thick slices with a scoop of vanilla ice cream or fresh berries for a festive dessert table. For extra flair pipe a ring of frosting around the top and pile on themed sprinkles to match your celebration
Cultural and Seasonal Origins
Funfetti cake has roots in the colorful cakes made famous by American bakeries in the eighties and nineties. Traditionally reserved for birthdays the cake’s rainbow sprinkles represent a world of celebration and joy. This mashup with cheesecake is my family’s modern twist on the tradition
Seasonal Adaptations
Use pastel sprinkles for spring or Easter Choose red and green sprinkles for winter holidays Try orange and purple for Halloween fun
Success Stories
Several friends have surprised loved ones with this cake for milestone birthdays and every time the look of wonder says it all. My aunt even texted a picture of the cake after she tried it just to show the perfect colorful slice. It is that kind of memory maker
Freezer Meal Conversion
You can make the cheesecake a week in advance and freeze it tightly. Cake layers also freeze well. Just thaw everything in the fridge overnight and assemble the next day with fresh frosting for a make ahead dessert that tastes bakery fresh
This Funfetti Cheesecake Cake is an instant classic and will brighten up any celebration. Enjoy every colorful layer and save the last slice for someone you love
Recipe FAQs
- → How do you prevent the cheesecake from cracking?
Using a water bath and cooling the cheesecake gradually prevents cracks and ensures a creamy center.
- → Can I make the layers in advance?
Yes, both the cake and cheesecake layers can be made ahead and stored individually before assembling.
- → Which sprinkles are best for baking?
Use rainbow jimmies as they hold their color and shape in the batter without bleeding.
- → Why freeze the cheesecake layer?
Freezing makes the cheesecake firm and easy to transfer between cake layers without breaking.
- → How do I store the finished cake?
Keep the finished cake in the refrigerator, covered, for up to five days to maintain freshness.