Introduction

This Funfetti Cake Cheesecake combines the best of two beloved desserts into one delightful treat. A moist funfetti cake base is topped with a creamy vanilla cheesecake studded with colorful sprinkles, making it perfect for celebrations or a fun weekend baking project.

A close-up of a single slice of funfetti cake on a white plate, showing one thick layer of moist yellow cake speckled with colorful confetti sprinkles inside. On top is a thick layer of white creamy frosting with two big swirls of whipped cream, all covered with scattered multicolored round and small confetti sprinkles. Some sprinkles are spilled around the plate. The background has a soft focus with warm tones and a white marbled surface below. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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
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

Step 1: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a parchment paper circle and spray again. Set aside.
Step 2: For the cheesecake batter, beat 16 oz cream cheese and 1/2 cup sugar on high speed for 2 minutes using a mixer. Scrape down the bowl.
Step 3: Add 1 tsp vanilla and 1/2 cup sour cream to the cream cheese mixture and mix on medium speed until combined. Add 2 large eggs and 1 egg yolk, mixing on low speed just until combined.
Step 4: Remove the bowl from the mixer and carefully fold in 1/4 cup sprinkles using a rubber spatula. Do this gently to avoid the colors bleeding.
Step 5: In a medium bowl, sift together 1 3/4 cup flour, 1 tbsp cornstarch, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set aside.
Step 6: For the cake batter, beat 1/2 cup oil and 1 cup sugar on high speed for 2 minutes until pale and fluffy. Add 1 tbsp vanilla, 1/4 cup sour cream, and 2 large eggs. Mix on medium speed until combined. Scrape down the bowl.
Step 7: Add the dry ingredients and 1/2 cup buttermilk to the cake batter. Mix on low speed until just combined. Remove from mixer and fold in 1/3 cup sprinkles gently.
Step 8: Spread the cake batter evenly on the bottom of the prepared pan. Carefully spread the cheesecake batter evenly over the cake batter layer.
Step 9: Bake for 55–65 minutes until the center of the cheesecake has a slight jiggle. Remove from the oven and place on a cooling rack to cool completely, keeping it in the pan.
Step 10: Once cooled, cover the pan with foil and refrigerate for at least 6 hours or overnight to set fully.
Step 11: To prepare the whipped cream topping, beat 2 oz cream cheese and 1 tbsp heavy cream on high speed in a small bowl until creamy.
Step 12: In a separate metal bowl with a whisk attachment, beat 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla on high speed until it starts to thicken. Add the cream cheese mixture and continue beating on high speed until stiff peaks form.
Step 13: Remove the cake from the springform pan and peel off the parchment paper. Spread about 1 cup of the whipped cream evenly over the top (or use all of it for more coverage). Decorate with additional sprinkles as desired.

Tips & Variations

Fold sprinkles into the batter last to prevent the colors from bleeding into the batter too much.
Room temperature ingredients create a smoother batter and better texture.
Use a water bath during baking to reduce cracking in the cheesecake if desired.
Swap sour cream with Greek yogurt for a slightly tangier flavor and a healthier twist.
For a more festive look, pipe the whipped cream topping using a piping bag fitted with a large French tip.

Storage

Store the Funfetti Cake Cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain its texture and freshness. Before serving, you can let it sit at room temperature for 10–15 minutes for easier slicing. Leftover cake can also be frozen for up to 1 month; thaw in the refrigerator overnight before serving.

How to Serve

A close-up of a single slice of colorful funfetti cake on a white plate with a scalloped edge, showing two thick layers of light yellow cake dotted with bright rainbow sprinkles inside. The cake is topped by a thick, smooth white frosting layer that spreads evenly across the top and a set of two tall swirls of piped whipped white cream frosting. The whipped cream swirls are decorated with round and pearl-like sprinkles in vibrant colors like purple, yellow, green, and pink, which also scatter on the plate around the cake. The background displays a soft white marbled texture with blurred flower shapes. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular yogurt instead of sour cream or Greek yogurt?

Yes, you can substitute regular plain yogurt for sour cream or Greek yogurt, but it may slightly affect the texture and tanginess of the cake and cheesecake layers.

Why do I need to use room temperature ingredients?

Using room temperature ingredients helps them combine more smoothly and evenly, preventing lumps and ensuring a better texture in the final baked cake.