Everything’s better with sprinkles! This Funfetti Cheesecake Cake features a layer of cheesecake in between two layers of white cake…and lots of sprinkles! It’s a fun cake for any sort of celebration.
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Sprinkles make everything better. And in our house, cheesecake also makes everything better. So when you combine cheesecake with sprinkles? Well, that’s pretty much like winning the lottery! (Ok, maybe I’d take winning the lottery over a slice of this Funfetti Cheesecake Cake…but only if it’s the jackpot!)
While this fun dessert does take a bit of planning to make, there’s nothing too difficult here at all. The two layers of white cake are simply my go-to recipe for white cake…with a bunch of colorful sprinkles mixed in at the end. And the frosting? Same thing! It’s my go-to recipe for a delicious and creamy cream cheese frosting…with a bunch of colorful sprinkles mixed in at the end.
Funfetti Cheesecake Cake
I first stumbled across the idea of a ‘cheesecake cake’ several years ago, and since then I’ve made a bunch of different versions. They’re fun. They’re decadent. They’re delicious!
What is a cheesecake cake?
A cheesecake cake is a 3-layer cake. The top and bottom layers are a traditional cake – in this case, a white cake. The middle layer is a thin cheesecake. Once baked, the layers get stacked on top of each other and then covered with a delicious cream cheese frosting. Cream cheese frosting is the perfect choice for cheesecake cakes as it pairs quite well with the layer of cheesecake.
As I mentioned in this previous post for Funfetti Cinnamon Rolls, the term ‘Funfetti’ is a combination of ‘fun’ and ‘confetti.’ It was originally coined by Pillsbury back in the late 80’s, but it has really taken off in popularity in recent years. Wander down the baking aisle at your local grocery store, and you’ll find all sorts of Funfetti-themed treats.
In fact, Buzzfeed shared an article on Funfetti desserts that are better than cake…including Funfetti Martinis and Funfetti Overnight Oats. Uhhh…ok. I know sprinkles make everything better, but maybe some things don’t need to be funfetti’d. This Funfetti Cheesecake Cake, though? Totally better with sprinkles!
If you’re looking for a fun birthday cake, then put this Funfetti Cheesecake Cake on the list! Or maybe you’re just looking for a fun dessert to celebrate Friday – this cake will do the trick there, too. As we do with all of the cakes in our house, we saved a couple of slices of this cake for dessert. The rest of the cake got sliced up and frozen in individual slices. That way we can pull out a slice of this Funfetti Cheesecake Cake on a random Saturday night in a month or two. I can’t wait!
I hope you enjoy this dessert as much as we did here in our house. Happy baking!
Did you make this Funfetti Cheesecake Cake at home? Leave a comment, or snap a photo and tag me on Instagram (@Spicedblog) – I’d love to see your version!
Funfetti Cheesecake Cake
For the Cheesecake
For the Cake
For the Cheesecake
- Using a countertop mixer fitted with the paddle attachment, beat the cream cheese on medium speed until completely smooth (about 3 minutes).
- Add the sugar and flour; mix until well combined.
- Whisk the eggs and egg yolk together and add to the bowl in 2 additions, mixing fully after each addition.
- Add the sour cream and vanilla. Mix until fully combined. (Tip: Use a spatula to scrape the sides and bottom of the bowl to ensure the filling is fully mixed.)
- Spray a 9” springform pan with nonstick baking spray. Line bottom of pan with parchment paper and then pour cheesecake batter into pan.
- Wrap the bottom of the springform pan with a piece of aluminum foil and place in a large rimmed baking pan. Create a water bath by filling pan with ~1” of water. Bake at 325°F until center of cake is just barely set (~30-35 minutes). (Tip: Pull the cheesecake out of the oven when there is about 1" ring of "looser" filling left in the center of the cake.)
- Remove cake from oven and cool slightly. Wrap entire pan in plastic wrap and freeze overnight.
For the Cake
- Grease and flour (2) 9-inch round cake pans. Line bottoms of pans with parchment paper; set aside.
- Preheat oven to 350°F.
- Using a large bowl, sift together the flour, baking powder and salt. Stir until well combined; set aside.
- Using a countertop mixer fitted with the paddle attachment, cream together the butter and sugar until light and fluffy (~2-3 minutes on medium speed).
- Add the egg and egg whites; mix on low speed until well combined.
- Add half of the flour mixture to the bowl; mix on low speed until well combined.
- Add the milk, sour cream, vanilla extract and almond extract; mix on low speed until well combined. Add the remaining flour mixture; mix on low speed until well combined. (Tip: Don’t forget to scrape down the sides of the bowl to ensure all ingredients are fully mixed.)
- Add rainbow sprinkles; mix until well combined.
- Divide batter evenly into the two prepared pans.
- Bake at 350°F for 20-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
- Let cakes cool in pan for 10 minutes before turning out onto a cooling rack until completely cool.
For the Frosting
- Using a countertop mixer fitted with the paddle attachment, cream together the cream cheese and butter until well combined.
- Add vanilla extract and 1 cup of powdered sugar at a time until frosting reaches desired sweetness.
- Beat frosting on medium-high speed for 3-4 minutes, or until fluffy.
- Add sprinkles and mix until well combined.
To Assemble Cheesecake Cake
- Place one layer of cake on a large plate. Spread ½ cup of frosting evenly on top of cake.
- Remove the cheesecake from the freezer and place on top.
- Spread ½ cup of frosting on top of cheesecake layer.
- Finally, place second layer of cake on top. Frost the top and sides of the cake using the remaining frosting.
- Decorate top of cake with additional rainbow sprinkles.
- Refrigerate cake until ready to serve.
Looking for more fun cheesecake recipes? Check out these other favorites, too: