Funfetti Cheesecake Cake Layers (Print Version)
Funfetti layer cake combines creamy cheesecake, sprinkles, and tangy frosting for a festive dessert.
# Ingredients:
→ Cheesecake Layer
01 -
16 ounces cream cheese, at room temperature
02 -
2/3 cup granulated sugar
03 -
1 1/2 tablespoons all-purpose flour
04 -
2 large eggs
05 -
1 large egg yolk
06 -
2 tablespoons sour cream
07 -
1 teaspoon vanilla extract
→ Cake Layers
08 -
2 cups all-purpose flour
09 -
1 tablespoon baking powder
10 -
1/4 teaspoon salt
11 -
10 tablespoons unsalted butter, at room temperature
12 -
1 1/3 cups granulated sugar
13 -
1 large egg
14 -
3 large egg whites
15 -
2/3 cup whole milk
16 -
1/3 cup sour cream
17 -
1 1/2 teaspoons vanilla extract
18 -
1/2 teaspoon almond extract
19 -
2/3 cup rainbow sprinkles
→ Frosting
20 -
16 ounces cream cheese, at room temperature
21 -
1 cup unsalted butter, at room temperature
22 -
1 tablespoon vanilla extract
23 -
3 to 3 1/2 cups powdered sugar
24 -
1/2 cup rainbow sprinkles
# Steps:
01 -
Preheat oven to 325°F. In a stand mixer bowl, beat cream cheese on medium speed for 3 minutes until completely smooth. Add granulated sugar and flour, mixing until incorporated. In a separate bowl, whisk eggs and egg yolk, then add to the cream cheese mixture in two stages, beating thoroughly after each addition. Add sour cream and vanilla, scraping the bowl as needed.
02 -
Line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick spray. Pour the cheesecake batter into the pan and smooth the surface. Wrap the bottom and sides of the pan securely with foil. Place the pan in a large roasting pan and add water to reach a depth of 1 inch for a water bath. Bake for 30 to 35 minutes, or until the center is mostly set with a slight wobble. Remove from oven, cool for 15 minutes, wrap waterproof, and freeze overnight.
03 -
Preheat oven to 350°F. Grease and flour two 9-inch round cake pans and line with parchment paper. In a medium bowl, sift together flour, baking powder, and salt; set aside. In a stand mixer, cream the butter and granulated sugar on medium speed for 2 to 3 minutes until light and fluffy. Add the egg and egg whites and beat on low until blended. Mix in half of the flour mixture, then add milk, sour cream, vanilla extract, and almond extract. Mix until smooth. Add remaining flour mixture and gently combine, scraping the bowl as needed. Fold in rainbow sprinkles.
04 -
Divide cake batter evenly between prepared pans and smooth the tops. Bake 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Cool layers in pans for 10 minutes, then loosen edges and transfer cakes to wire racks to cool completely.
05 -
In a stand mixer, beat cream cheese and butter together on medium speed until fully blended and smooth. Add vanilla extract. Gradually add powdered sugar, one cup at a time, until the desired thickness and sweetness are achieved. Increase speed to medium-high and beat 3 to 4 minutes until the frosting is light and fluffy. Fold in 1/2 cup rainbow sprinkles.
06 -
Place one cake layer on a serving stand. Spread 1/2 cup of frosting evenly over the top. Remove the frozen cheesecake from the springform pan and parchment, and place it directly on the first frosted cake layer. Spread another 1/2 cup frosting evenly over the cheesecake. Top with the second cake layer. Use the remaining frosting to coat the top and sides of the layered cake. Decorate with additional rainbow sprinkles as desired.
# Notes:
01 -
For clean cake slices, use a sharp, hot knife and wipe the blade between each cut for best presentation.