Funfetti Layers Cake (Printable Version)
# What You'll Need:
→ Cheesecake Layer
01 -
1 teaspoon vanilla extract
02 -
2 tablespoons sour cream
03 -
1 large egg yolk
04 -
2 large eggs
05 -
1 1/2 tablespoons all-purpose flour
06 -
2/3 cup granulated sugar
07 -
16 oz cream cheese, softened
→ White Cake Layers
08 -
2/3 cup rainbow sprinkles
09 -
1/2 teaspoon almond extract
10 -
1 1/2 teaspoons vanilla extract
11 -
1/3 cup sour cream
12 -
2/3 cup whole milk
13 -
3 large egg whites
14 -
1 large egg
15 -
1 1/3 cups granulated sugar
16 -
10 tablespoons unsalted butter, softened
17 -
1/4 teaspoon salt
18 -
1 tablespoon baking powder
19 -
2 cups all-purpose flour
→ Cream Cheese Frosting
20 -
Extra rainbow sprinkles for the topping
21 -
1/2 cup rainbow sprinkles
22 -
3 to 3 1/2 cups powdered sugar
23 -
1 tablespoon vanilla extract
24 -
1 cup unsalted butter, softened
25 -
16 oz cream cheese, softened
# Steps to Follow:
01 -
Grab your paddle attachment and mix up the cream cheese until it's super smooth. Toss in the sugar and flour, blending until totally mixed. Crack the eggs and yolk into a bowl, whisk, and pour them in little by little, making sure each time it's mixed in. Add the sour cream and vanilla last, scrape down the sides, and keep mixing until it looks all silky.
02 -
Hit a 9-inch springform pan with some nonstick spray, then line the bottom with parchment. Pour that cheesecake mix in. Wrap the bottom with foil and pop the pan into a big rimmed baking tray. Splash in some hot water around the pan, about an inch up the sides. Bake at 325°F for 30-35 minutes until mostly set with just a soft spot in the middle.
03 -
When it's done baking, take the pan out to cool off a bit. Wrap it up snug in plastic, then let it spend the night in your freezer. That way, it's really set up for later.
04 -
Grease two 9-inch round pans and dust them with a bit of flour. Lay a circle of parchment on the bottom of each one. Set them aside until you're ready to fill.
05 -
Switch your oven on to 350°F. Sift together flour, salt, and baking powder in a bowl and mix them up. In the mixer, whip butter and sugar with the paddle until it turns nice and fluffy, just a few minutes. Add your eggs and whites, and mix just until they're worked in.
06 -
Dump half your dry mix into the bowl with the sugar and butter and mix on low. Splash in milk, sour cream, vanilla, and almond extracts and blend again until it kinda comes together. Add the rest of the dry stuff, scrape the bowl if you need, and blend until it's smooth. Last up, fold in those rainbow sprinkles.
07 -
Spread batter evenly between the two pans you prepped. Slide them into the oven and bake at 350°F for about 20-25 minutes. When a toothpick poked in comes out clean, grab them out. Let them chill in the pans for 10 minutes before you flip them onto a rack to finish cooling.
08 -
Toss cream cheese and butter into your mixer with the paddle and beat until they're all creamy and blended. Pour in the vanilla. Add powdered sugar gradually until you like the taste and texture. Whip it up for a few extra minutes to get it fluffy. Gently stir in the sprinkles.
09 -
Pop one cake layer onto a plate. Spread about half a cup of frosting on top. Take your frozen cheesecake and add it on, then put another half cup of frosting over that. Place your second cake layer over the cheesecake. Smother the whole cake with the rest of the frosting. Throw on extra rainbow sprinkles wherever you want.
10 -
Pop the finished cake in the fridge until it's time to eat. That keeps everything firm and set.
# Additional Tips:
01 -
Wait until the cake and cheesecake are totally cooled off before you put it all together, or your frosting could get runny.
02 -
Jimmies work best for your sprinkles—nonpareils might leak color and mess up the look.