There’s something undeniably magical about a slice of Funfetti Cake Cheesecake. This delightful dessert combines the creamy richness of cheesecake with the light, fluffy texture of a classic funfetti cake. Picture it: a velvety cheesecake layer, carefully swirled within a perfect vanilla cake infused with vibrant rainbow sprinkles. Each bite delivers an explosion of playful colors and sweetness, making it ideal for celebrations or simply to treat yourself on a Tuesday.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Funfetti Cake Cheesecake
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Funfetti Cake Cheesecake

I remember the first time I made this beautiful creation; it was for a friend’s birthday. As soon as it emerged from the oven, the kitchen filled with a sweet aroma that made my mouth water. The moment I added the whipped cream on top—oh boy, heaven came running! Funfetti Cake Cheesecake isn’t just a dessert; it’s a celebration on a plate, bringing joy to any occasion. I can’t wait for you to try it in your kitchen!

Why You’ll Love This Recipe

Simple & Quick: Just about 55-65 minutes of baking time, plus a little chilling, and you’re ready to impress!
Irresistible Flavor: Creamy cheesecake contrasts beautifully with a light cake, all accented by sprinkles for a nostalgic twist.
Eye-Catching Appeal: The stripes of cake and cheesecake, topped with luscious whipped cream and sprinkles, are sure to wow your guests.
Flexible Serving: Perfect for birthdays, afternoon teas, or simply because you deserve a treat.
Diet-Friendly Options: Easily adaptable to gluten-free or dairy-free needs with a few substitutions.

Ingredients You’ll Need

16 oz Cream cheese, room temperature: For that rich, creamy texture. Ensure it’s softened to achieve the best results.
1/2 cup White granulated sugar: Sweetness that perfectly balances the tangy cream cheese.
1 tsp Pure vanilla extract: Essential for flavor, make it high-quality for the best taste.
1/2 cup Sour cream, room temperature or Greek yogurt: Adds creaminess; plain yogurt can be a good substitute.
2 Large eggs, room temperature: They help bind the cheesecake; room temperature eggs mix in better.
1 Egg yolk, room temperature: Adds richness to the cheesecake.
1/4 cup Rainbow jimmie sprinkles: These are the fun part! Choose high-quality sprinkles to avoid bleeding colors.
1 3/4 cup All-purpose flour: Forms the structure of the cake.
1 TBSP Cornstarch: Helps keep the cake soft and fluffy.
1 tsp Baking powder: Provides lift for the cake.
1/4 tsp Baking soda: A small amount to help the cake rise.
1/2 tsp Salt: Enhances all the flavors in the dessert.
1/2 cup Canola or vegetable oil: Keeps the cake moist.
1 cup White granulated sugar: Sweetens the cake batter, balancing the flavors.
1 TBSP Pure vanilla extract: More flavor! Don’t skip this.
1/4 cup Sour cream, room temperature or Greek yogurt: Again, for moisture.
2 Large eggs, room temperature: A second set for the cake batter; always room temperature for the best mix.
1/2 cup Buttermilk, room temperature: Makes the cake tender and delicious.
1/3 cup Rainbow jimmie sprinkles: Because you can never have too many fun sprinkles!
2 oz Cream cheese, room temperature: For the whipped topping; it’s a key ingredient.
1 TBSP Heavy cream: Enhances the whipped texture.
1 cup Heavy cream: Whipped into luscious peaks for topping.
1/4 cup Powdered sugar: Sweetens the whipped cream topping.
1 tsp Pure vanilla extract: Final touch for the whipped cream.

How to Make Funfetti Cake Cheesecake

Preheat Your Oven: Start by preheating the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. For extra reassurance, line the bottom with a parchment paper circle and give it another quick spray. Set aside for later use.
Make the Cheesecake Batter: In a large mixing bowl, beat the 16 oz cream cheese and 1/2 cup sugar at high speed for about 2 minutes, until it’s super creamy. Scrape the bowl down, then add in 1 tsp vanilla and 1/2 cup sour cream. Mix again on medium speed until well combined. Add the 2 eggs and 1 egg yolk, mixing on low speed just until blended.
Fold in the Funfetti: Don’t forget your sprinkles! After mixing the cheesecake batter, gently fold in 1/4 cup rainbow jimmie sprinkles with the spatula, taking care not to over-mix and bleed the colors.
Prepare the Cake Batter: In another medium bowl, sift together the 1 3/4 cup flour, 1 TBSP cornstarch, 1 tsp baking powder, 1/4 tsp baking soda, and 1/2 tsp salt. Set this mix aside; we will come back to it!
Beat the Cake Ingredients: In a large mixing bowl, beat together the 1/2 cup canola oil and 1 cup sugar at high speed for 2 minutes until the mixture appears pale and fluffy—this is crucial to creating a light texture.
Combine the Wet Ingredients: Now, add the 1 TBSP vanilla, 1/4 cup sour cream, and 2 eggs into the oil-sugar mix. Continue to mix on medium speed until fully combined, then give the bowl a scrape.
Mix the Dry Ingredients with Buttermilk: Add in the flour mixture from earlier along with 1/2 cup buttermilk. Stir at low speed until just combined. Again, switch to a spatula for a gentle fold and incorporate the remaining 1/3 cup sprinkles.
Layer the Batters: Spread the funfetti cake batter evenly across the bottom of your prepared springform pan. Then, layer the cheesecake batter on top of the cake batter, smoothing it out as best you can.
Bake! Pop your creation into the oven and bake for around 55-65 minutes. You’re looking for a very slight jiggle in the center; remember, it will set up as it cools.
Cool & Chill: Once done, allow the cheesecake to cool completely in the pan on a cooling rack. Once cool, cover the pan with foil and chill in the fridge for at least 6 hours or, for the best results, overnight.
Prepare the Whipped Cream: In a small bowl, whip together 2 oz cream cheese and 1 TBSP heavy cream on high speed until creamy. In a separate mixing bowl, combine 1 cup heavy cream, 1/4 cup powdered sugar, and 1 tsp vanilla. Whip on high until it starts to thicken, then add in the cream cheese mixture, continuing to beat until you see stiff peaks.
Finish the Cheesecake: Carefully remove the chilled cheesecake from the springform pan and peel off the parchment paper. Spread about 1 cup of whipped cream over the top, decorating it however you like. If you’re feeling fancy, use a large French piping tip for dollops and finish with additional sprinkles.

Storing & Reheating

Store any leftover Funfetti Cake Cheesecake in an airtight container in the refrigerator for up to one week. If you want to keep it longer, slice it into individual servings and freeze them for up to three months. When you’re ready to enjoy, simply take a slice out of the freezer, let it thaw in the fridge, or enjoy it slightly frozen for a cool treat. The texture may change slightly when frozen, but the flavors remain just as delightful.

Chef’s Helpful Tips

Avoid over-mixing the cheesecake batter after adding in the eggs; this helps prevent cracks while baking.
Make sure all dairy ingredients like eggs and sour cream are at room temperature for better mixing.
After baking, let your cake sit in the oven with the door slightly ajar to prevent sudden temperature changes, which can cause cracks.
If you don’t have buttermilk, a quick substitute is to mix 1/2 cup of milk with 1/2 tablespoon of white vinegar or lemon juice; let it sit for 5-10 minutes.
Consider using flavored cake mix for a twist on the classic vanilla cake.

Everyone needs a little slice of happiness in their life, and Funfetti Cake Cheesecake delivers just that! With its vibrant colors and delicious flavors, this dessert is sure to become a favorite in your home. Don’t hesitate to put your personal touch on it—maybe try different sprinkles or toppings. Enjoy every delicious bite!

Recipe FAQs

Can I make this Funfetti Cake Cheesecake gluten-free?

Absolutely! Simply substitute the all-purpose flour with a gluten-free flour blend. Just check for a blend that contains xanthan gum to help with texture, and your cheesecake will still be fabulous!

Can I prepare this cheesecake in advance?

Yes, this cheesecake actually tastes better after it’s been chilled overnight, allowing the flavors to meld together beautifully. You can make it a couple of days ahead for a stress-free celebration.

What can I use instead of sour cream?

If you don’t have sour cream on hand, Greek yogurt makes a perfect alternative! It offers a similar tangy flavor and rich texture, perfect for complementing the creaminess of the cheesecake.

What should I do if my cheesecake cracks?

Cracks can happen for a variety of reasons, but most often it’s due to overmixing. If you notice cracks while it’s baking, simply cover them up with whipped cream or fruit when serving—no one will ever know!

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Funfetti Cake Cheesecake

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Author: Anna
Prep Time: 45 minutes
Cook Time: 60 minutes
Total Time: 1 hour 45 minutes
Yield: 16 servings 1x
Category: Desserts & Appetizers
Method: Baking
Cuisine: American

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Description

This Funfetti Cake Cheesecake is a delightful blend of creamy cheesecake and fluffy cake, featuring colorful sprinkles. Perfect for celebrations or a sweet family treat!

Ingredients

Scale

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
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
2 oz Cream cheese, room temperature
1 TBSP Heavy cream
1 cup Heavy cream
1/4 cup Powdered sugar
1 tsp Pure vanilla extract

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Instructions

Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again. Set aside.
In a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
Add the vanilla and sour cream, mixing on medium speed until well combined. Incorporate the eggs and egg yolk, mixing on low speed until just combined.
Use a rubber spatula to finish mixing the batter by hand, and add the sprinkles only after the cake batter is made, to prevent bleeding.

Notes

Make sure all your dairy ingredients are at room temperature for the best mixing results.
You can use either canola or vegetable oil for this recipe; both work well.
For a festive touch, consider adding extra sprinkles on top before serving.