Description
This Funfetti Cake Cheesecake recipe combines a vibrant funfetti cake base with a creamy, rich cheesecake layer topped with fluffy whipped cream and more sprinkles. Perfect for celebrations, this colorful dessert blends a moist cake and a smooth cheesecake, baked together in a springform pan for an exciting twist on traditional layered cakes.
Ingredients
Scale
Funfetti Cheesecake
- 16 oz Cream cheese, room temperature
- 1/2 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1/2 cup Sour cream, room temperature or Greek yogurt
- 2 Large eggs, room temperature
- 1 Egg yolk, room temperature
- 1/4 cup Rainbow jimmie sprinkles
Funfetti Cake
- 1 3/4 cup All-purpose flour
- 1 TBSP Cornstarch
- 1 tsp Baking powder
- 1/4 tsp Baking soda
- 1/2 tsp Salt
- 1/2 cup Oil, canola or vegetable
- 1 cup White granulated sugar
- 1 TBSP Pure vanilla extract
- 1/4 cup Sour cream, room temperature or Greek yogurt
- 2 Large eggs, room temperature
- 1/2 cup Buttermilk, room temperature
- 1/3 cup Rainbow jimmie sprinkles
Whipped Cream
- 2 oz Cream cheese, room temperature
- 1 TBSP Heavy cream
- 1 cup Heavy cream
- 1/4 cup Powdered sugar
- 1 tsp Pure vanilla extract
Instructions
- Prepare the Funfetti Cheesecake: Preheat the oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper circle, then spray again. Set aside. Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes until smooth and fluffy. Scrape down the bowl to ensure even mixing. Add the vanilla extract and sour cream, mixing on medium speed until combined. Incorporate the eggs and egg yolk on low speed until just combined. Remove from the mixer and gently fold in the sprinkles with a rubber spatula, ensuring they don’t bleed too much.
- Make the Funfetti Cake Batter: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside. In a separate bowl, beat the oil and sugar on high speed for 2 minutes until pale and fluffy. Add the vanilla, sour cream, and eggs, mixing on medium speed until combined, scraping the bowl as needed. Gradually add the dry ingredients and buttermilk, mixing on low speed until just combined. Finish by folding the sprinkles into the batter gently with a spatula.
- Assemble the Cake: Spread the cake batter evenly at the bottom of the prepared springform pan. Carefully layer the cheesecake batter evenly on top of the cake batter. Smooth the top to ensure an even bake.
- Bake the Cake Cheesecake: Bake in the preheated oven for 55-65 minutes until the cheesecake center has a slight jiggle but is set around the edges. Remove from the oven and place the pan on a cooling rack. Allow it to cool completely at room temperature.
- Chill: Cover the springform pan with foil and refrigerate the cake cheesecake for at least 6 hours or overnight to fully set and develop flavors.
- Prepare the Whipped Cream Topping: In a small bowl, beat the cream cheese and 1 tablespoon heavy cream on high speed with a hand mixer until creamy. In a separate large metal bowl, whip the heavy cream, powdered sugar, and vanilla extract on high speed until it begins to thicken. Gradually add in the cream cheese mixture and continue to whip until stiff peaks form.
- Decorate and Serve: Remove the cake cheesecake from the springform pan and peel off the parchment paper. Spread or pipe the whipped cream topping evenly over the surface of the cake. Garnish with additional sprinkles for a fun festive look. Serve chilled.
Notes
- Use spooned and leveled flour or weigh with a kitchen scale to avoid compacting flour, which can dry out the cake.
- For high altitude baking, add an extra 1 tablespoon of flour to the cake batter.
- Remove all dairy ingredients 2 hours before baking to ensure proper room temperature for mixing.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Cake Cheesecake
- Method: Baking
- Cuisine: American
Keywords: Funfetti cake, Cheesecake, Sprinkles, Celebration cake, Layered cake, Dessert
