Funfetti Cheesecake Cake Layers are the epitome of joyful desserts that bring a smile to anyone’s face. Imagine sinking your fork into layers of light, fluffy cake interspersed with creamy cheesecake, all adorned with vibrant sprinkles.
This delightful creation not only tantalizes your taste buds but also serves as the centerpiece of any celebration.
This recipe offers a step-by-step guide to making a visually stunning cake that is surprisingly easy to prepare, making it perfect for anyone looking to impress at their next gathering.
Why You’ll Love This Recipe
You’ll undoubtedly appreciate the ease of preparation that this Funfetti Cheesecake Cake Layers brings to your baking adventures. The recipe masterfully combines the fun of colorful sprinkles with rich cream cheese, creating a cake that’s both festive and indulgent. It’s perfect for families, as kids and adults alike will enjoy every creamy, sweet bite. Despite its impressive appearance, it doesn’t require an extensive list of ingredients, and it can be made relatively quickly. Whether it’s a birthday party or just a simple family gathering, this cake is sure to be a hit!
Ingredients for Funfetti Cheesecake Cake Layers
- Cheesecake Layer:
- 16 ounces cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- Funfetti Cake Layers:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1 large egg
- 3 large egg whites
- 2/3 cup whole milk
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup rainbow sprinkles
- Buttercream Frosting:
- 16 ounces cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 3 to 3 1/2 cups powdered sugar
- 1/2 cup rainbow sprinkles
Step-by-Step Directions for Funfetti Cheesecake Cake Layers
- Prepare the Cheesecake:
Preheat your oven to 325°F (165°C). In a stand mixer, beat the cream cheese on medium speed for three minutes, until it’s completely smooth. Gradually add the granulated sugar and flour, mixing until thoroughly combined. In a separate bowl, whisk together the eggs and egg yolk, then incorporate into the cream cheese mixture in two stages, ensuring to mix well after each addition. Add in the sour cream and vanilla, scraping the sides of the bowl as necessary.Next, line the bottom of a 9-inch springform pan with parchment paper and spray with nonstick cooking spray. Pour the cheesecake batter into the pan and smooth the surface. Wrap the bottom and sides of the pan tightly in foil, place it in a large roasting pan, and fill it with hot water until it reaches about an inch deep. Bake for 30-35 minutes, or until the center is mostly set with just a slight jiggle. Remove from the oven, let cool for 15 minutes, then wrap it tightly and freeze overnight.
- Make the Cake Layers:
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans and line the bottoms with parchment paper. In a medium bowl, whisk together the flour, baking powder, and salt; set aside. In your stand mixer, cream the butter and granulated sugar for 2-3 minutes until light and fluffy. Add the whole egg and egg whites, mixing on low until well blended.Gradually add half of the flour mixture, then the milk, sour cream, vanilla extract, and almond extract. Mix until smooth, then gradually incorporate the remaining flour mixture and gently combine. Finally, fold in the rainbow sprinkles.
Divide the cake batter evenly between the prepared pans and smooth the tops. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let the layers cool in the pans for 10 minutes before loosening the edges and transferring to wire racks to cool completely.
- Prepare the Buttercream Frosting:
In your stand mixer, beat together the cream cheese and butter until fully blended and smooth. Add the vanilla extract. Gradually add the powdered sugar, one cup at a time, until you achieve the desired thickness and sweetness. Increase the speed to medium-high and beat for 3-4 minutes until the frosting is light and fluffy. Finally, gently fold in 1/2 cup of rainbow sprinkles. - Assemble the Cake:
Begin with one cake layer on a serving stand. Spread 1/2 cup of frosting evenly over the top. Carefully remove the frozen cheesecake from the springform pan and parchment, placing it on top of the first frosted cake layer. Spread an additional 1/2 cup of frosting over the cheesecake, and top with the second cake layer. Use the remaining frosting to coat the top and sides of the layered cake, decorating with sprinkles as desired.
Tips & Tricks
When it comes to creating the perfect Funfetti Cheesecake Cake Layers, several tips and tricks can elevate your baking experience:
- Cool Your Cheesecake Gradually: A slow cooling process helps prevent cracks. Therefore, it’s essential to let it sit in the oven for the mentioned time after baking before transferring it to cool at room temperature.
- Use Room Temperature Ingredients: Having your cream cheese and eggs at room temperature ensures smoother mixing and a creamier texture for both the cheesecake and buttercream.
- Add More Fun: Consider varying the colors of your sprinkles or using themed sprinkles for holidays or events to add a festive twist.
- Avoid Overmixing: While mixing the cake batter, try to be gentle when combining ingredients to avoid a dense cake.
- Experiment with Flavors: Feel free to enhance the cream cheese frosting by adding flavors like lemon zest or cocoa powder for a unique spin on traditional flavors.
Serving Suggestions & Pairings
To serve your Funfetti Cheesecake Cake Layers, consider pairing them with a glass of cold milk or a steaming cup of coffee to balance the sweetness of the cake. For an extra indulgent touch, offer a scoop of vanilla bean ice cream alongside each slice. You can also enhance the presentation by garnishing with additional sprinkles or fresh berries to create a pop of color on your dessert table. This cake is perfect for celebrations but is also delightful as an everyday treat!
Nutritional Information
While your indulgence is important, understanding the nutritional breakdown can help you enjoy this dessert responsibly. Each slice of Funfetti Cheesecake Cake Layers contains approximately:
- Calories: 450
- Total Fat: 22g
- Saturated Fat: 12g
- Cholesterol: 95mg
- Sodium: 350mg
- Total Carbohydrates: 58g
- Dietary Fiber: 1g
- Sugars: 38g
- Protein: 6g
Enjoy this delicious dessert in moderation, and be mindful of any special dietary needs when sharing with friends and family.
Storing Tips & Variations for Funfetti Cheesecake Cake Layers
To keep your Funfetti Cheesecake Cake Layers fresh, store any leftovers in the refrigerator, covered tightly in plastic wrap or in an airtight container. The cake will last for about 3-5 days in the fridge. For longer storage, slice the cake and freeze the pieces separately for up to two months.
When reheating, make sure to thaw in the refrigerator overnight before enjoying again. If you’re looking to make variations for different preferences, try substituting the sprinkles with crushed cookies or different flavored extracts such as coconut or peppermint. You could also ditch the cheesecake layer for a simpler cake variant while maintaining the delicious funfetti flavor.
Conclusion for Funfetti Cheesecake Cake Layers
Ready to whip up some joyous Funfetti Cheesecake Cake Layers? There’s something undeniably enchanting about diving into a slice of colorful cake that combines creamy cheesecake with fluffy layers of cake. This dessert not only celebrates flavors but also embodies happiness, making it a perfect addition to any occasion. Don’t wait any longer—gather your ingredients, follow the steps, and treat yourself and your loved ones to a slice of bliss!
FAQs
- Can I make this cake in advance?
Absolutely! The cheesecake layer can be frozen well in advance, while the cake layers can be baked a day or two ahead and stored in the fridge. - What can I substitute for cream cheese?
If you’re looking for a dairy-free option, consider using vegan cream cheese as an alternative. - Can I use different types of sprinkles?
Yes! Feel free to get creative with various types of sprinkles, including chocolate sprinkles or themed ones based on the occasion. - How can I make this cake gluten-free?
Substitute regular flour with a gluten-free flour blend, adjusting measurements if necessary for the best results. - What’s the best way to cut a delicate cake like this?
To cut the cake without squashing it, use a sharp knife dipped in warm water, wiping it clean between slices for perfectly smooth cuts.
Funfetti Cheesecake Cake Layers
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A joyful dessert featuring layers of fluffy funfetti cake interspersed with creamy cheesecake and vibrant sprinkles.
Ingredients
- Cheesecake Layer:
- 16 ounces cream cheese, at room temperature
- 2/3 cup granulated sugar
- 1 1/2 tablespoons all-purpose flour
- 2 large eggs
- 1 large egg yolk
- 2 tablespoons sour cream
- 1 teaspoon vanilla extract
- Funfetti Cake Layers:
- 2 cups all-purpose flour
- 1 tablespoon baking powder
- 1/4 teaspoon salt
- 10 tablespoons unsalted butter, at room temperature
- 1 1/3 cups granulated sugar
- 1 large egg
- 3 large egg whites
- 2/3 cup whole milk
- 1/3 cup sour cream
- 1 1/2 teaspoons vanilla extract
- 1/2 teaspoon almond extract
- 2/3 cup rainbow sprinkles
- Buttercream Frosting:
- 16 ounces cream cheese, at room temperature
- 1 cup unsalted butter, at room temperature
- 1 tablespoon vanilla extract
- 3 to 3 1/2 cups powdered sugar
- 1/2 cup rainbow sprinkles
Instructions
- Prepare the Cheesecake: Preheat oven to 325°F (165°C). Beat cream cheese on medium speed until smooth. Gradually add sugar and flour, mixing well. Whisk eggs and yolk, incorporate in stages. Add sour cream and vanilla. Pour cheesecake batter into a prepared 9-inch springform pan. Bake for 30-35 minutes until jiggly. Cool for 15 minutes, then freeze overnight.
- Make the Cake Layers: Preheat oven to 350°F (175°C). Grease two 9-inch round cake pans. Whisk flour, baking powder, and salt. Beat butter and sugar until fluffy, add egg and egg whites. Gradually add flour mixture, followed by milk, sour cream, vanilla, and almond extract. Fold in sprinkles. Divide batter into pans and bake for 20-25 minutes. Cool and transfer to wire racks.
- Prepare Buttercream Frosting: Beat cream cheese and butter until smooth. Add vanilla, gradually mix in powdered sugar until desired thickness. Beat on medium-high until fluffy, fold in sprinkles.
- Assemble the Cake: Start with one cake layer, spread frosting on top, place frozen cheesecake layer, add more frosting, top with second cake layer and coat with remaining frosting. Decorate with sprinkles.
Notes
Let the cheesecake cool gradually to prevent cracks. Use room temperature ingredients for better consistency. Experiment with different flavored extracts for the frosting.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
