Funfetti Cheesecake Layer Celebration

This cake is a true celebration centerpiece It combines the magic of funfetti cake with a velvety layer of cheesecake all wrapped up in a confetti of rainbow sprinkles My family requests this for every birthday and honestly no store-bought cake even comes close

The first time I tried this for my son’s fifth birthday the entire table fell silent for that first bite Everyone asked for seconds and the recipe instantly became a must-have for every celebration

Ingredients

• Cream cheese: Use full-fat blocks for maximum creaminess Avoid the spreadable tubs
• Granulated sugar: Helps both the cake and cheesecake layers hold structure and sweetness
• All-purpose flour: A reliable base for both batter and cheesecake Choose unbleached for better texture
• Eggs: Bring richness and stability Room temperature eggs mix in best
• Sour cream: Adds moisture and a gentle tang Choose full-fat for best results
• Vanilla extract: Go for pure vanilla for deep flavor
• Baking powder: Ensures the cake rises evenly Make sure yours is fresh for fluffiness
• Salt: Highlights all the other flavors
• Unsalted butter: Quality butter gives your cake that homemade signature taste
• Whole milk: Gives tenderness to the cake Batter needs whole milk for richness
• Almond extract: Lends a subtle bakery note If you love classic cakes this is a game-changer
• Rainbow sprinkles: Choose the rod-shaped sprinkles called jimmies Nonpareils tend to bleed
• Powdered sugar: Blends smoothly into the frosting Sift to avoid lumps

Step-by-Step Instructions

Make the Cheesecake:

Start by beating cream cheese until it is completely smooth Give it three full minutes to ensure you have no clumps left This creates the luxuriously creamy texture you want

Mix in sugar and flour:

Mix in sugar and flour until they dissolve completely Scrape sides and bottom often as the cream cheese tends to stick

Add eggs:

Add eggs in two rounds beating just until combined Too much mixing here will make it less creamy

Incorporate sour cream and vanilla:

Incorporate sour cream and vanilla and gently mix Use a spatula to really blend in the corners until the batter is uniform

Prepare pan:

Prepare a nine inch springform pan with parchment and nonstick spray Pour in the batter and tap out air bubbles

Create water bath:

Wrap the pan base thoroughly in foil Place in a larger roasting pan and fill that with about an inch of hot water You are making a water bath to help the cheesecake bake gently

Bake:

Bake at three hundred twenty five degrees Fahrenheit until almost set You want a small ring of softness in the middle about thirty to thirty five minutes Pull out and cool to room temperature Then wrap tightly and freeze overnight The freezing makes stacking the cake neat and easy

Make the Funfetti Cake Layers:

Butter and flour two nine inch cake pans and line the bottoms with parchment paper This step ensures nothing sticks and your cakes turn out whole

Preheat oven:

Preheat your oven to three hundred fifty degrees Fahrenheit

Sift dry ingredients:

Sift together flour baking powder and salt for an even airy crumb Whisk to combine well and set aside

Cream butter and sugar:

Beat the butter and sugar until light and fluffy This can take up to three minutes and your mixer should be on medium for best aeration

Add eggs:

Add your egg and then egg whites mixing on low until blended well

Fold in flour mixture and wets:

Fold in half the flour mixture Stir in milk sour cream vanilla and almond extracts and blend gently

Add remaining dry ingredients:

Add the rest of the dry ingredients and only mix until just combined Overmixing at this step can make your cake dense

Fold in sprinkles:

Gently fold in the sprinkles Use a spatula so they do not break up

Divide batter:

Split the batter evenly into the prepared pans Smooth the tops for an even bake

Bake cakes:

Bake for twenty to twenty five minutes or until a toothpick inserted in the center comes out clean

Cool cakes:

Let your cakes cool in the pan for ten minutes then run a knife around the edge and turn out onto racks to finish cooling completely

Make the Cream Cheese Frosting:

Beat the cream cheese and butter together until they are fluffy and pale The secret is starting with both at room temperature for silkiness

Add other ingredients:

Mix in vanilla and gradually beat in the powdered sugar One cup at a time Check the taste after the second cup so you do not oversweeten Add a splash of milk only if needed for spreadability

Whip frosting:

Increase the speed and whip your frosting for three to four minutes until it is airy

Fold in sprinkles:

Fold in sprinkles for an instant celebration look

Assemble the Cake:

Set your first cake layer on a large plate Spread half a cup of frosting evenly across the top Use an offset spatula for a cloud smooth finish

Stack cheesecake:

Remove the cheesecake from the freezer Peel off parchment and set on top of the cake gently

Add more frosting:

Top the cheesecake layer with another half cup of frosting and smooth out carefully

Top with second cake:

Place the second cake round on top and cover the whole cake with remaining frosting for a luxurious finish

Decorate:

Scatter more sprinkles on top for the final festive touch Chill until ready to slice for picture perfect layers

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Cheesecake and funfetti are two of my family’s biggest cravings I love watching everyone’s eyes light up at the first cut of this cake There is always arguing over who gets the last slice

Storage Tips

Keep the assembled cake covered in the refrigerator It stays fresh for up to four days If you want to make ahead you can freeze the unfrosted cake layers and the cheesecake wrapped tightly Thaw in the fridge overnight before assembling

Ingredient Substitutions

You can substitute Greek yogurt for sour cream in both the cake and cheesecake layers If you do not have almond extract just use a bit more vanilla If you have only salted butter reduce the extra salt in the recipe

Serving Suggestions

This cake shines as a birthday centerpiece but it is wonderful for any kind of get together Serve with fresh berries or even a scoop of vanilla ice cream If you want an extra pop try a drizzle of raspberry sauce

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Cultural and Historical Context

Funfetti cake originated as a boxed cake trend in the late twentieth century bringing bright colors and playful flavors to celebrations By layering it with cheesecake you get a dessert that feels both nostalgic and satisfyingly modern This combo has quickly made its way to family celebration traditions in my house

Frequently Asked Questions

→ Can I use store-bought cream cheese for the filling?

Yes, standard block-style cream cheese at room temperature blends best, resulting in a smooth cheesecake texture.

→ What kind of sprinkles work best?

Use traditional rainbow jimmies, as they hold their color well and won’t bleed during baking or mixing.

→ Do I need to use a water bath for the cheesecake?

A water bath helps prevent cracks and achieves an even, creamy texture in the cheesecake layer.

→ Can I assemble the dessert ahead of time?

Absolutely. Prepare and chill the cake overnight to let flavors meld and allow for easier slicing.

→ How do I achieve smooth, fluffy frosting?

Cream softened butter with cream cheese thoroughly, then beat in both powdered sugar and vanilla for a light, airy finish.