Description
This Funfetti Cheesecake Cake is a fun and festive dessert, featuring layers of moist Funfetti cake, a creamy cheesecake center, and a smooth buttercream frosting. Perfect for birthdays, celebrations, or just because!
Ingredients
Scale
For the Funfetti Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- ½ cup rainbow sprinkles
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Buttercream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 teaspoon vanilla extract
- Extra sprinkles for decoration
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add eggs, sour cream, and vanilla. Pour into a greased 8-inch springform pan. Bake for 35-40 minutes. Let cool completely, then freeze.
- Bake the Funfetti Cakes: Preheat oven to 350°F (175°C). Whisk flour, baking powder, and salt. Cream butter and sugar, then add eggs, buttermilk, and vanilla. Fold in sprinkles. Divide batter between two 8-inch cake pans. Bake for 25-30 minutes. Let cool completely.
- Prepare the Buttercream Frosting: Beat butter until creamy. Gradually mix in powdered sugar, then add heavy cream and vanilla extract. Beat until fluffy.
- Assemble the Cake: Place one Funfetti cake layer on a plate. Add the cheesecake layer, then top with the second Funfetti cake. Frost with buttercream and decorate with sprinkles.
- Serve and Enjoy! Slice and serve at room temperature or chilled.
Notes
- Freeze the cheesecake layer for easier stacking.
- Use gel food coloring for themed cake variations.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American