Ingredients
Scale
For the Funfetti Cake Layers:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup whole milk
- ½ cup rainbow sprinkles
For the Cheesecake Center:
- 3 packages (8 oz each) full-fat cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- ½ cup rainbow sprinkles
For the Cream Cheese Frosting:
- 2 packages (8 oz each) cream cheese, softened
- ½ cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon pure vanilla extract
- Pinch of salt
Instructions
Making the Funfetti Cake Layers:
- Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
- In a large mixing bowl, cream together the butter and sugar until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients in three parts, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Gently fold in the rainbow sprinkles, being careful not to overmix.
- Divide the batter evenly between the two prepared pans.
- Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let the cakes cool completely in the pans before removing them.
Making the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy, about 2-3 minutes.
- Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract.
- Gently fold in the rainbow sprinkles.
- Assemble the cheesecake filling: Place one cake layer on a serving platter, spread a generous layer of cheesecake filling over the top, and then top with the second cake layer. Press gently to ensure the layers adhere.
Making the Cream Cheese Frosting:
- Beat the softened cream cheese and butter together in a large bowl until smooth.
- Gradually add the powdered sugar, one cup at a time, and continue mixing until the frosting is light and fluffy.
- Stir in the vanilla extract and a pinch of salt for flavor.
Assembling the Cake:
- Crumb Coat: Apply a thin layer of frosting over the entire cake to seal in any crumbs. Chill the cake for 30 minutes.
- Final Frosting: Once chilled, apply a smooth layer of frosting to the top and sides of the cake.
- Decorating: Decorate with additional sprinkles, piping designs, or fondant accents as desired. Chill the cake for at least 1 hour before serving to allow the flavors to set.
Notes
- Storage: The Funfetti Cheesecake Cake can be refrigerated for up to 5 days. Store it covered to keep it moist.
- Make Ahead: You can bake the cake layers up to 3 days in advance and store them at room temperature. The cheesecake filling can be prepared 2-3 days ahead and stored in the fridge. Assemble and frost the cake when ready to serve.
- Freezing: To freeze the cake, wrap the unfrosted cake layers and cheesecake center separately in plastic wrap and freeze for up to 2 months. Thaw in the fridge before decorating.