Funfetti Cheesecake Cake Layers (Print Version)

# Ingredients:

→ Cheesecake Layer

01 - 16 oz 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

→ White 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

→ Cream Cheese Frosting

20 - 16 oz 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
25 - Additional rainbow sprinkles, for decoration

# Instructions:

01 - Beat cream cheese with a paddle attachment on medium speed until completely smooth, about 3 minutes. Add granulated sugar and flour, mixing until fully combined. Whisk eggs and yolk together, then add to the bowl in two additions, incorporating thoroughly after each. Stir in sour cream and vanilla extract until mixture is homogenous, scraping down sides and bottom of bowl as needed.
02 - Coat a 9-inch springform pan with nonstick spray and line bottom with parchment paper. Pour in cheesecake batter. Wrap bottom of pan tightly with foil and set in a large rimmed pan. Pour hot water into outer pan to form a 1-inch water bath. Bake at 325°F for 30-35 minutes, until the center is nearly set with a faint 1-inch ring of softness.
03 - Remove pan from oven. Let cheesecake cool slightly, then wrap pan in plastic wrap and place in freezer overnight to set thoroughly.
04 - Grease and flour two 9-inch round cake pans. Line bottoms with parchment paper and set aside.
05 - Preheat oven to 350°F. Sift together all-purpose flour, baking powder, and salt in a large bowl; mix well. Cream butter and sugar together with a paddle attachment on medium speed until light and fluffy, about 2-3 minutes. Add egg and egg whites, blend on low speed until incorporated.
06 - Add half the flour mixture to creamed mixture and mix on low speed until blended. Add milk, sour cream, vanilla, and almond extracts, mixing until integrated. Add remaining flour mixture and mix until homogenous, scraping sides to ensure even blending. Gently fold in rainbow sprinkles.
07 - Evenly divide batter between prepared pans. Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center emerges clean. Let cakes cool in pans for 10 minutes before transferring to a rack to cool completely.
08 - Using paddle attachment, beat cream cheese and butter together until well blended. Mix in vanilla extract. Gradually add powdered sugar, 1 cup at a time, until desired sweetness and consistency are reached. Beat frosting for 3-4 minutes on medium-high until fluffy. Fold in rainbow sprinkles.
09 - Place one cooled cake layer on a large serving plate. Spread 1/2 cup frosting evenly over the top. Carefully position frozen cheesecake layer on top and spread another 1/2 cup frosting on it. Set second cake layer above cheesecake. Coat top and sides with remaining frosting. Decorate surface with extra rainbow sprinkles.
10 - Refrigerate cake until ready to serve to maintain structure and texture.

# Notes:

01 - Ensure cake layers and cheesecake are fully cooled before assembling to prevent frosting from melting.
02 - Use jimmies-style sprinkles for best results, as nonpareils can bleed color into batter.

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