Introduction to Funfetti Cheesecake Cake
Hey there, fellow dessert lovers! If you’re looking for a show-stopping treat that combines the creamy goodness of cheesecake with the playful spirit of a funfetti cake, you’ve landed in the right place. This Funfetti Cheesecake Cake is not just a dessert; it’s a celebration on a plate! Whether you’re hosting a birthday bash or simply want to brighten up a regular Tuesday, this cake is your go-to. Trust me, it’s a delightful way to impress your loved ones and bring a smile to their faces. Let’s dive into this sweet adventure together!
Why You’ll Love This Funfetti Cheesecake Cake
This Funfetti Cheesecake Cake is a dream come true for busy bakers like me! It’s surprisingly easy to whip up, making it perfect for any occasion. The combination of creamy cheesecake and fluffy funfetti layers creates a taste explosion that’s hard to resist. Plus, the vibrant sprinkles add a festive touch that brightens up any gathering. You’ll love how quickly it disappears from the table!
Ingredients for Funfetti Cheesecake Cake
Let’s gather our ingredients for this delightful Funfetti Cheesecake Cake! Each component plays a vital role in creating that perfect blend of flavors and textures. Here’s what you’ll need:
- For the Cheesecake Layer:
- Cream cheese: This is the star of the cheesecake layer, providing that rich and creamy texture.
- Sugar: Sweetens the cheesecake, balancing the tanginess of the cream cheese.
- Eggs: They help bind everything together, giving the cheesecake its structure.
- Vanilla extract: Adds a warm, aromatic flavor that enhances the overall taste.
- Sour cream: Contributes to the creaminess and adds a slight tang.
- For the Funfetti Cake Layers:
- All-purpose flour: The base of the cake, providing structure and stability.
- Baking powder: This leavening agent helps the cake rise, making it light and fluffy.
- Salt: Just a pinch enhances the flavors and balances the sweetness.
- Unsalted butter: Adds richness and moisture to the cake.
- Sugar: Sweetens the cake layers, making them irresistible.
- Egg whites: They help create a lighter texture in the cake.
- Milk: Adds moisture and helps achieve the perfect batter consistency.
- Vanilla extract: Just like in the cheesecake, it brings a lovely flavor to the cake.
- Rainbow sprinkles: The fun element! They add color and a festive touch.
- For the Frosting:
- Unsalted butter: The base for a creamy and smooth frosting.
- Powdered sugar: Sweetens the frosting and gives it that fluffy texture.
- Heavy cream: Adds richness and helps achieve the desired consistency.
- Vanilla extract: Enhances the flavor of the frosting.
- Rainbow sprinkles: For decorating, because who doesn’t love a little extra color?
For exact measurements, check the bottom of the article where you can find everything listed for easy printing. Happy baking!
How to Make Funfetti Cheesecake Cake
Now that we have our ingredients ready, let’s dive into the fun part—making this Funfetti Cheesecake Cake! I promise, it’s easier than it looks. Just follow these simple steps, and you’ll be on your way to dessert heaven!
Step 1: Prepare the Cheesecake Layer
First, grab your cream cheese and let it soften at room temperature. This makes it easier to blend. In a mixing bowl, beat the cream cheese and sugar together until smooth. It should be creamy and free of lumps. Next, add the eggs one at a time, mixing well after each addition. This helps create a silky texture. Finally, mix in the vanilla extract and sour cream until everything is well combined. Your cheesecake batter is ready!
Step 2: Bake the Cheesecake
Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper for easy removal later. Pour the cheesecake batter into the prepared pan and spread it evenly. Bake for 35 to 40 minutes, or until the edges are set but the center is still slightly jiggly. This ensures a creamy cheesecake layer. Once done, remove it from the oven and let it cool.
Step 3: Cool and Freeze the Cheesecake
After cooling, pop the cheesecake in the freezer for at least 2 hours. This step is crucial! Freezing makes it easier to assemble the cake without breaking the cheesecake layer. Trust me, it’s worth the wait!
Step 4: Prepare the Funfetti Cake Layers
Now, let’s get to the funfetti cake! Preheat your oven to 350°F (175°C) and grease two 9-inch round cake pans. In a bowl, whisk together the flour, baking powder, and salt. In another bowl, cream the unsalted butter and sugar until light and fluffy. This step adds air, making your cake light. Beat in the egg whites, then add the vanilla extract. Alternate adding the dry ingredients and milk, starting and ending with the dry mix. Finally, fold in those colorful rainbow sprinkles!
Step 5: Bake the Funfetti Cake
Divide the batter evenly between the two prepared pans. Bake for 25 to 30 minutes, or until a toothpick inserted in the center comes out clean. The aroma will fill your kitchen, and you’ll be tempted to sneak a taste!
Step 6: Assemble the Cake
Once the funfetti cake layers are cool, it’s time to assemble! Place one funfetti layer on a serving plate. Carefully remove the cheesecake layer from the springform pan and place it on top of the first cake layer. Then, add the second funfetti layer on top. It’s starting to look like a masterpiece!
Step 7: Frost and Decorate
Now for the fun part—frosting! In a mixing bowl, beat the unsalted butter until creamy. Gradually add the powdered sugar, mixing until fluffy. Pour in the heavy cream and vanilla extract, and mix until smooth. Frost the entire cake generously with this delicious buttercream frosting. Don’t forget to sprinkle more rainbow sprinkles on top for that festive touch!
Tips for Success
- Always use room temperature ingredients for a smoother batter.
- Don’t skip the freezing step for the cheesecake layer; it makes assembly easier.
- Feel free to adjust the amount of rainbow sprinkles to your taste.
- Check your cake layers with a toothpick to avoid overbaking.
- Let the cake cool completely before frosting for the best results.
Equipment Needed
- 9-inch springform pan: Perfect for baking the cheesecake layer. A regular round cake pan works too, but removal will be trickier.
- Mixing bowls: Essential for combining ingredients. Any size will do!
- Electric mixer: Makes beating easier. A whisk can work, but it’ll take more elbow grease.
- Spatula: Great for folding in sprinkles and spreading frosting.
- Toothpick: Handy for checking cake doneness.
Variations of Funfetti Cheesecake Cake
- Chocolate Funfetti Cheesecake Cake: Swap out some of the all-purpose flour for cocoa powder to create a chocolatey twist. Add chocolate sprinkles for extra fun!
- Gluten-Free Funfetti Cheesecake Cake: Use a gluten-free all-purpose flour blend instead of regular flour. This way, everyone can enjoy a slice!
- Vegan Funfetti Cheesecake Cake: Substitute cream cheese with a vegan alternative and use flax eggs instead of regular eggs. Coconut cream can replace sour cream for a creamy texture.
- Fruit-Infused Funfetti Cheesecake Cake: Add fresh fruit puree, like strawberry or raspberry, to the cheesecake layer for a fruity flavor. You can also fold in some chopped fruit into the cake batter.
- Nutty Funfetti Cheesecake Cake: Incorporate chopped nuts, like walnuts or pecans, into the cake layers for added crunch and flavor. Just be sure to inform guests about the nuts!
Serving Suggestions for Funfetti Cheesecake Cake
- Pair with a scoop of vanilla ice cream for a delightful contrast in temperature and texture.
- Serve alongside fresh berries, like strawberries or blueberries, to add a fruity freshness.
- Drizzle with chocolate or caramel sauce for an extra indulgent touch.
- For drinks, consider a chilled glass of milk or a fruity punch to complement the sweetness.
- Present on a colorful cake stand to enhance the festive vibe of this Funfetti Cheesecake Cake!
FAQs about Funfetti Cheesecake Cake
Can I make the Funfetti Cheesecake Cake ahead of time?
Absolutely! This Funfetti Cheesecake Cake can be made a day in advance. Just store it in the refrigerator after frosting. It actually tastes even better the next day as the flavors meld together!
What can I substitute for cream cheese in the cheesecake layer?
If you’re looking for a lighter option, you can use Greek yogurt or a vegan cream cheese alternative. Both will give you a creamy texture while keeping the flavor delightful!
How do I store leftover Funfetti Cheesecake Cake?
Store any leftovers in an airtight container in the fridge. It should stay fresh for about 3 to 4 days. Just be prepared for it to disappear quickly!
Can I freeze the Funfetti Cheesecake Cake?
Yes, you can freeze this cake! Just wrap it tightly in plastic wrap and then in aluminum foil. It can be frozen for up to 2 months. Thaw it in the fridge before serving.
What’s the best way to cut the cake without ruining the layers?
Use a sharp, serrated knife to cut the Funfetti Cheesecake Cake. Wipe the knife with a damp cloth between cuts to keep the layers neat and tidy. Enjoy every slice!
Final Thoughts
Creating this Funfetti Cheesecake Cake is more than just baking; it’s about crafting joy and memories. Each slice is a celebration, bursting with flavor and color, perfect for any occasion. I love how the creamy cheesecake layer pairs beautifully with the fluffy funfetti cake, making every bite a delightful experience. Whether it’s a birthday party or a simple family gathering, this cake brings smiles and laughter. So, roll up your sleeves, gather your loved ones, and dive into this sweet adventure. Trust me, the joy of sharing this cake is the cherry on top!
Print
Funfetti Cheesecake Cake: An Irresistible Recipe to Try!
- Total Time: 3 hours 30 minutes (including cooling and freezing time)
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful Funfetti Cheesecake Cake that combines the creamy richness of cheesecake with the fun and festive flavors of a funfetti cake, perfect for any celebration.
Ingredients
- For the Cheesecake Layer:
- 16 oz (450 g) cream cheese, room temperature
- ½ cup (100 g) sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- ½ cup (120 ml) sour cream
- For the Funfetti Cake Layers:
- 2½ cups (315 g) all-purpose flour
- 2½ tsp baking powder
- ½ tsp salt
- ¾ cup (170 g) unsalted butter, room temperature
- 1¾ cups (350 g) sugar
- 4 large egg whites, room temperature
- 1 cup (240 ml) milk
- 1 tsp vanilla extract
- ½ cup (80 g) rainbow sprinkles
- For the Frosting:
- 1 cup (226 g) unsalted butter, room temperature
- 4 cups (480 g) powdered sugar
- ¼ cup (60 ml) heavy cream
- 2 tsp vanilla extract
- Rainbow sprinkles, for decorating
Instructions
- Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each addition.
- Mix in vanilla and sour cream until combined.
- Pour into pan and bake 35–40 minutes, until set.
- Cool completely, then freeze for at least 2 hours for easier assembly.
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
- Whisk flour, baking powder, and salt in a bowl.
- In another bowl, cream butter and sugar until light and fluffy.
- Beat in egg whites, then add vanilla.
- Alternate adding dry ingredients and milk, beginning and ending with dry ingredients.
- Fold in rainbow sprinkles.
- Divide batter between pans and bake 25–30 minutes, or until a toothpick inserted comes out clean.
- Cool completely.
- Place one funfetti cake layer on a serving plate.
- Top with the cheesecake layer.
- Add the second funfetti cake layer on top.
- Frost the entire cake with buttercream frosting.
- Decorate generously with rainbow sprinkles.
Notes
- Ensure all ingredients are at room temperature for best results.
- Freezing the cheesecake layer helps with assembly and prevents it from breaking.
- Feel free to adjust the amount of rainbow sprinkles to your liking.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
