Description
Funfetti cheesecake cake brings pure joy to dessert tables with colorful sprinkles dancing through creamy layers. Celebration meets classic comfort in this playful American-style confection that promises smiles and sweet memories for you.
Ingredients
Scale
Cheesecake Ingredients:
Main Dairy Ingredients:
- 16 ounces (454 grams) cream cheese, room temperature
- 2 tablespoons sour cream
Eggs and Sweeteners:
- 2 large eggs
- 1 large egg yolk
- ⅔ cup granulated sugar
Other Ingredients:
- 1½ tablespoons all-purpose flour
- 1 teaspoon vanilla extract
Cake Ingredients:
Main Dry Ingredients:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
Liquid and Fat Ingredients:
- 10 tablespoons (142 grams) unsalted butter, room temperature
- ⅔ cup whole milk
- ⅓ cup sour cream
Eggs and Sweeteners:
- 1 large egg
- 3 large egg whites
- 1⅓ cups granulated sugar
Other Ingredients:
- 1½ teaspoons vanilla extract
- ½ teaspoon almond extract
- ⅔ cup rainbow sprinkles
Frosting Ingredients:
Main Dairy Ingredients:
- 16 ounces (454 grams) cream cheese, room temperature
- 1 cup (227 grams) unsalted butter, room temperature
Sweeteners and Other Ingredients:
- 3–3½ cups powdered sugar
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles, plus more for topping
Instructions
- Create a smooth cheesecake base by whipping cream cheese until velvety, gradually incorporating sugar and flour for a uniform texture.
- Gently integrate eggs, ensuring each addition blends completely without overmixing.
- Fold in sour cream and vanilla, meticulously scraping bowl edges to guarantee even distribution.
- Prepare springform pan with nonstick spray and parchment paper, then transfer batter carefully.
- Construct a water bath by nestling wrapped pan into a larger container filled with warm water.
- Bake until center demonstrates a delicate, slightly jiggly consistency, indicating perfect doneness.
- Immediately chill cheesecake overnight, allowing complete stabilization.
- Preheat oven and prepare cake pans with precise greasing and parchment lining.
- Sift dry ingredients to eliminate potential lumps and ensure smooth cake texture.
- Cream butter and sugar until light and airy, creating a foundational cake mixture.
- Incorporate eggs sequentially, mixing at low speed to maintain batter integrity.
- Alternate between dry ingredients and liquid components, blending gently to prevent overmixing.
- Delicately fold rainbow sprinkles throughout cake batter for playful color distribution.
- Bake cake layers until golden and a testing probe emerges clean.
- Craft frosting by whipping cream cheese and butter into a pillowy consistency.
- Gradually introduce powdered sugar, adjusting sweetness and achieving luxurious volume.
- Gently fold additional sprinkles into frosting for vibrant visual appeal.
- Construct cake by layering alternating cake and cheesecake sections with frosting between each.
- Enrobe entire cake with remaining frosting, creating smooth, even coverage.
- Embellish top with sprinkle decoration for festive presentation.
- Refrigerate until serving to maintain structural integrity and enhance flavor melding.
Notes
- Chill your cheesecake completely overnight to ensure it sets perfectly and maintains a smooth, creamy texture.
- Use room temperature ingredients to prevent lumpy batter and achieve a silky-smooth cheesecake and cake consistency.
- Create a water bath carefully to prevent water from seeping into the springform pan, which can make the cheesecake soggy.
- Fold sprinkles gently into the cake batter to distribute evenly without breaking or bleeding color.
- Allow each layer to cool completely before assembling to prevent frosting from melting and ensure stable layering.
- Store the assembled cake in the refrigerator to maintain its structure and keep the frosting firm.
- Prep Time: 45 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 540
- Sugar: 48 g
- Sodium: 370 mg
- Fat: 36 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg