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This funfetti cheesecake mashup has two party classics in every over-the-top bite. Super rich cheesecake sits between soft, sprinkle-packed cake rounds and the whole thing gets covered in creamy, dreamy frosting. I make it for birthdays or whenever I want big smiles—everyone loves the pop of color in every slice.
Every birthday, my crew begs for this cake. I dig how even after the fridge, those layers stay neat and slice up like a dream.
Delicious Ingredients
- Rainbow sprinkles: You want the long kind (jimmies) so your colors stay bright all through the mix—layer them generously for instant fun
- Baking powder: Makes your cakes tall and fluffy—check the date so it does its job
- Whole milk: Keeps the white cake moist, helping with that airy crumb
- Powdered sugar: Adds sweetness and makes the frosting super light—sift first to avoid lumps
- Unsalted butter: Soft butter means tender layers and rich frosting (European style is extra tasty)
- Sour cream: Brings loads of moisture and tang—always prefer full fat for cakes
- Eggs (plus 1 yolk): They tie everything together and make cakes rich—go for farm eggs if you can
- All purpose flour: It builds structure—sift before measuring for the fluffiest crumb in your layers
- Salt: Lifts every other flavor and stops the sweetness from taking over
- Vanilla and almond extracts: Use both for pro bakery-style depth—get pure extracts for best results
- Granulated sugar: Delivers sweet flavor—choose superfine if you want a smoother texture
- Cream cheese: What gives that signature tang to both the cheesecake and frosting—stick to the full-fat blocks for best texture
Easy Steps to Make It
- Keep it Fresh for Serving:
- Store this treat in the fridge until you’re ready—it helps all the layers keep their shape and texture.
- Layer It All Together:
- Lay one cake round on your stand. Spread on a layer of frosting. Now add the frozen cheesecake right in the middle. Add a second layer of frosting on top of that, then finish with the last cake round. Frost the top and sides nice and thick. Shower more sprinkles over everything, then chill for at least one hour. Slice when set.
- Whip Up the Cream Cheese Frosting:
- Using a stand mixer, beat butter and cream cheese together until totally combined—no streaks left. Mix in the vanilla. Pile in the powdered sugar gradually, tasting and checking the texture with each scoop. Give it several minutes at medium-high speed for that fluffy lift. Stir in your sprinkles last.
- Bake Funfetti Cake Layers:
- Fold those rainbow sprinkles gently into your mixed batter. Split between your lined pans, then bake at 350°F for around 20-25 minutes. Toothpick should come out clean. Let the cakes hang out in the pans for ten minutes, then move to a rack to cool off.
- Cake Batter, Prep the Pans:
- Start with two nine-inch pans—greased and floured, bottoms lined with parchment so your cakes won’t stick. Mix your sifted flour, salt, and baking powder. Cream together butter and sugar until it’s light and fluffy—pause to scrape if needed. Blend in eggs. Keep the mixer low so your batter stays gentle.
- Bake and Chill Cheesecake:
- Line a nine-inch springform pan and wrap the bottom tight in foil. After prepping, pour in your cheesecake batter. Place that pan inside a bigger one, then fill outer pan with hot water for a baking bath—about an inch deep. Bake at 325°F until just a soft spot (about an inch wide) is left in the middle. Take out, let cool, wrap, and freeze overnight. That makes it easy to stack later.
- Cheesecake Batter—Mix It Up:
- Toss softened cream cheese into your stand mixer and let it go with the paddle for three minutes. It should be super smooth before you add in sugar and flour. Whisk eggs and yolk together, then pour in, mixing in two batches. Pause now and then to scrape the bowl. Finally, stir in sour cream and vanilla, making sure everything’s blended smooth.
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I’m always pumped about the sprinkles—they’re hands down my favorite part. Every bake reminds me of the time my niece’s eyes went wide when she spotted the cheesecake layer tucked inside her cake.
How to Store
Keep this beauty in the fridge with a lid or wrapped, and it’ll stay moist up to four days. Want to work ahead? Freeze the cheesecake and cake rounds separately (wrap tight so they don’t dry out). Let them thaw in the fridge when you’re ready to assemble and frost. You can freeze the finished cake in slices too—just wrap them up tight and thaw in the fridge for the best bite.
Swapping Ingredients
No cream cheese in the fridge? Mascarpone gets you close, and it’s a bit milder. If sour cream’s missing, Greek yogurt steps up just fine. Gluten-free flour blends swap in easily for both the cakes and the cheesecake. Want feel-good color? Try naturally colored sprinkles—they might just look a little softer.
Ways to Serve
Cut this cake cold for perfect, clean layers. To really turn heads, add candles, swirl extra frosting, or crown it with even more sprinkles. Sitting it next to fresh fruit like berries gives the sweetest pop of color and a little tang to balance every bite.
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Funfetti’s Playful Roots
Funfetti cakes kicked off in the US back in the ‘80s, making every party brighter thanks to their bursts of color. This version nods to those good-old birthday memories, just upgraded with a thick cheesecake center for a surprising grown-up twist. Our family brings it out whenever celebration strikes.
Recipe FAQs
- → How do I keep the cheesecake from splitting open?
Make sure you bake the cheesecake in a pan wrapped with foil in a water bath, and let it cool off in the oven for a while. Slow cooling helps avoid those annoying cracks, since it bakes gently all the way through.
- → Is it okay to prep the cake parts in advance?
Absolutely! Bake both the cake rounds and the cheesecake a day ahead. Just wrap each piece up tight in plastic and pop them in the fridge separately until you’re ready to build your dessert.
- → What's better: jimmies or nonpareils?
Jimmies totally win for baking—those little rod-shaped sprinkles don’t bleed or melt and their colors stay true. Nonpareils, on the other hand, often run and can give your batter weird streaks.
- → How can I get my frosting to look super smooth?
Do a quick layer of frosting all over the cake to trap crumbs, chill for a bit, then pile on a thick coat. Use a small angled spatula to swipe it smooth along the sides and top.
- → How should I slice and serve this dessert?
Let the whole thing chill well so the layers stay tidy, then grab a sharp knife dipped in hot water. Making each cut this way gives you super clean slices.