Save Pin
This dessert always steals the spotlight at any party. Imagine a soft, sprinkle-packed cake with a rich, creamy cheesecake tucked inside. It’s my family’s go-to for birthdays, and honestly, nothing from the store even comes close.
When I made this for my kid’s fifth birthday, the whole table went quiet with that first bite. Everyone grabbed seconds. Now, they always ask for this one at any party.
Dreamy Ingredients
- Powdered sugar: Sifts right into the frosting for a smooth, lump-free finish. Go ahead and sift first to skip clumps.
- Rainbow sprinkles: Jimmies (those rod-shaped ones) work best since nonpareils tend to leak color.
- Almond extract: Adds that classic bakery flavor. If you love that vanilla-cake taste, don’t skip it!
- Whole milk: Makes the cake rich and keeps the texture soft. Stick with whole milk if you can.
- Unsalted butter: Good quality really does make a difference—your cake will taste homemade.
- Salt: Helps punch up all the flavors in the cake.
- Baking powder: Gives the cake its height and light texture. Check that yours is fresh for the fluffiest crumb.
- Vanilla extract: Pure vanilla makes every bite taste amazing.
- Sour cream: Brings moisture and a little tang. Use full-fat for the richest taste.
- Eggs: For structure and a little richness. Let them come to room temperature for easy blending.
- All-purpose flour: Unbleached works best for a tender, soft crumb in both cake and cheesecake.
- Granulated sugar: Sweetens up the layers and helps the cake set just right.
- Cream cheese: Skip the tubs—grab block-style, full-fat for max creaminess in your cheesecake layer.
Step-by-Step Directions
- Decorate:
- Shower more sprinkles on top for an eye-catching finish. Pop it in the fridge until slicing time so you get neat layers.
- Top with second cake:
- Gently place the final cake round on top, then frost the whole thing for a smooth, dreamy look.
- Add more frosting:
- Layer another scoop of frosting over the cheesecake and spread it out carefully.
- Stack cheesecake:
- Grab the frozen cheesecake, pull off the parchment, and set it over the bottom cake layer.
- Assemble the Cake:
- Put one cake layer down on your platter and smooth on a layer of frosting—about half a cup. Use an offset spatula for extra smoothness.
- Fold in sprinkles:
- Stir in sprinkles for a pop of color.
- Whip frosting:
- Crank up the mixer and whip the frosting for another few minutes until it’s light and fluffy.
- Add other ingredients:
- Add vanilla and blend in the powdered sugar slowly, tasting after two cups. Toss in a little milk if you need it to spread easier.
- Make the Cream Cheese Frosting:
- Beat the cream cheese and butter together so they’re light and fluffy—starting at room temp makes this step a breeze.
- Cool cakes:
- Leave the cakes in their pans for ten minutes, then loosen the edges and pop them out onto racks to cool all the way.
- Bake cakes:
- Let them bake about 20-25 minutes, or until a toothpick in the middle comes out clean.
- Divide batter:
- Pour the batter evenly into your prepped pans. Even out the tops for an even bake.
- Fold in sprinkles:
- Add the sprinkles in gently so they don’t break up or blur.
- Add remaining dry ingredients:
- Mix in the rest of the flour stuff—just enough to bring it together. Don’t overmix, or your cake will get tough.
- Fold in flour mixture and wets:
- Add half the dry mix, then the milk, sour cream, vanilla, and almond extract. Fold gently.
- Add eggs:
- Mix in one egg, then add in whites and keep the speed on low until it’s just mixed.
- Cream butter and sugar:
- Cream the butter and sugar until it’s super pale and fluffy. Don’t rush—you want that lightness.
- Sift dry ingredients:
- Sift flour, baking powder, and salt together first for a lighter crumb. Whisk and set aside.
- Preheat oven:
- Heat your oven up to 350°F so it’s ready to go.
- Make the Funfetti Cake Layers:
- Smooth butter and flour into two 9-inch pans, lining with parchment so nothing gets stuck.
- Bake:
- Bake the cheesecake at 325°F until the center’s just a bit jiggly—about 30-35 minutes. Let it cool on the counter, then wrap it up and freeze overnight to make stacking easy later.
- Create water bath:
- Wrap the pan with foil, set it in a bigger pan, and fill around it with an inch of hot water. This gentle heat keeps the cheesecake from cracking.
- Prepare pan:
- Line a 9-inch springform with parchment and grease it. Pour the batter in. Tap the pan to pop air bubbles.
- Incorporate sour cream and vanilla:
- Add in the sour cream and vanilla. Stir gently with a spatula until it all looks smooth.
- Add eggs:
- Mix in eggs two at a time, just until blended. Any more mixing and your cheesecake won’t be as creamy.
- Mix in sugar and flour:
- Beat in the sugar and flour until there aren’t any streaks left. Use a spatula around the edges to catch sticky bits.
- Make the Cheesecake:
- Start by whipping up cream cheese until it’s lump-free and super smooth—give it 3 minutes to really get there.
Save Pin
Funfetti and cheesecake are what folks in my house always want. Seeing everyone’s face light up at the first cut is the best. There’s always some playful fighting for that last crumb.
Storing Made Easy
Keep the cake covered in your fridge and it’ll stay tasty for up to four days. Want to prep? Wrap unfrosted cake layers and cheesecake tightly, freeze them, and let them thaw overnight in the fridge before building your masterpiece.
Swap Ideas
No sour cream? Greek yogurt works fine anywhere. Missing almond extract? Use an extra splash of vanilla. Only got salted butter in the fridge? Just cut down the salt somewhere else.
Best Ways to Serve
This dessert brings the fun to every kind of party, not just birthdays. Pair slices with berries or a scoop of vanilla ice cream. Want extra wow? A drizzle of raspberry sauce does the trick.
Save Pin
How It Came to Be
Funfetti started out as the boxed-cake craze back in the late 1900s—it brightened up parties with those cheery sprinkles. Layering it with cheesecake makes it feel classic and brand new at the same time. It didn’t take long to become our family celebration favorite.
Common Recipe Questions
- → Is it fine to grab basic cream cheese from the store for the filling?
You bet! Just use the usual block-style cream cheese and let it come to room temp. It'll give your cheesecake a super smooth texture.
- → Which type of sprinkles should I toss in?
Go for classic rainbow jimmies—they keep their color and don’t leak into your batter or frosting.
- → Do I have to bake the cheesecake in a water bath?
Yep, using a water bath keeps the top from cracking and makes that cheesecake layer extra creamy.
- → Can I put everything together in advance?
For sure. Make it a day early and chill overnight—it slices easier and tastes even better the next day.
- → What’s the trick to light, fluffy frosting?
Beat softened butter and cream cheese real well, then add powdered sugar and some vanilla. You'll get a super airy, breezy frosting at the end.