Description
This Funfetti Cake Cheesecake is a delightful combination of moist, fluffy funfetti cake layered beneath a rich and creamy vanilla cheesecake studded with colorful sprinkles. Finished with a light, fluffy cream cheese whipped topping and additional sprinkles for a festive touch, this dessert is perfect for celebrations or anytime you crave a fun and indulgent treat.
Ingredients
Scale
Cheesecake Layer
- 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 Layer
- 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 Topping
- 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
- Preheat and Prepare Pan: Preheat your oven to 325℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a parchment paper circle, and spray the parchment paper lightly to ensure easy removal later. Set aside.
- Make Cheesecake Batter: Using a mixer, beat the cream cheese and 1/2 cup granulated sugar on high speed for 2 minutes until smooth and fluffy. Scrape the bowl sides to incorporate all ingredients evenly.
- Add Wet Ingredients to Cheesecake: Mix in vanilla extract and sour cream at medium speed until combined. Then, add eggs and egg yolk one at a time, mixing on low speed just until combined to avoid overmixing.
- Incorporate Sprinkles into Cheesecake: Remove the mixer and gently fold in 1/4 cup rainbow jimmie sprinkles with a rubber spatula, ensuring the sprinkles are evenly distributed without bleeding color.
- Prepare Dry Ingredients for Cake: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Make Cake Batter: In a mixing bowl, beat the oil and 1 cup granulated sugar on high speed for 2 minutes until pale and fluffy. Add vanilla extract, sour cream, and eggs, mixing on medium speed until well combined. Scrape the bowl to incorporate all ingredients.
- Add Dry Ingredients and Buttermilk: Add the sifted dry ingredients and buttermilk to the wet mixture. Mix on low speed until just combined, then fold gently with a rubber spatula to ensure no overmixing.
- Fold in Sprinkles to Cake Batter: Gently fold in 1/3 cup rainbow jimmie sprinkles to the cake batter.
- Layer Batter in Pan: Spread the funfetti cake batter evenly on the bottom of the prepared springform pan. Carefully spread the cheesecake batter on top of the cake batter, smoothing the surface evenly.
- Bake: Bake the layered batter for 55-65 minutes, until the center of the cheesecake jiggles slightly when the pan is gently shaken.
- Cool: Remove from oven and place the pan on a cooling rack to cool completely at room temperature.
- Chill: Cover the cooled cake tightly with foil and refrigerate for at least 6 hours or preferably overnight to set fully.
- Prepare Whipped Cream Topping: Beat 2 oz cream cheese and 1 tablespoon heavy cream in a small bowl using a hand mixer on high speed until creamy and smooth.
- Whip Heavy Cream: In a metal bowl with a whisk attachment, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until it starts to thicken.
- Combine Cream Cheese Mixture and Whipped Cream: Add the cream cheese mixture to the whipped cream and continue beating on high speed until stiff peaks form.
- Decorate: Remove the cheesecake from the pan and peel off the parchment paper. Spread or pipe the whipped cream evenly over the top of the cake. Add extra sprinkles on top as decoration.
Notes
- Ensure all eggs and dairy (cream cheese, sour cream, buttermilk) are at room temperature before mixing to avoid lumps and ensure smooth batter.
- Do not overmix the batters to keep the cake tender and avoid deflating the cheesecake layer.
- Use a springform pan for easy removal and clean edges.
- Allow the cake to chill well to firm up the cheesecake layer before serving.
- Feel free to use Greek yogurt in place of sour cream for a slightly tangier taste and thicker texture.
- If you prefer, use vegetable oil or canola oil for a neutral flavor in the cake batter.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: funfetti cake cheesecake, layered funfetti cheesecake, sprinkles cheesecake, party dessert, cream cheese dessert, birthday cake cheesecake
