Funfetti Cheesecake Cake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
2 Tbsp sour cream
02 -
1½ Tbsp all-purpose flour
03 -
⅔ cup granulated sugar
04 -
1 tsp vanilla extract
05 -
16 oz. cream cheese, softened
06 -
1 large egg yolk
07 -
2 large whole eggs
→ Cake Layers
08 -
⅓ cup sour cream
09 -
½ tsp almond extract
10 -
2 cups all-purpose flour
11 -
1 Tbsp baking powder
12 -
3 large egg whites
13 -
⅔ cup whole milk
14 -
1⅓ cups sugar
15 -
10 Tbsp unsalted butter, softened
16 -
¼ tsp salt
17 -
2/3 cup rainbow sprinkles
18 -
1½ tsp vanilla extract
19 -
1 large whole egg
→ Frosting
20 -
1 Tbsp vanilla extract
21 -
3-3½ cups powdered sugar
22 -
16 oz. cream cheese, softened
23 -
1 cup unsalted butter, softened
24 -
½ cup rainbow sprinkles, plus extras for topping
# Instructions:
01 -
Whip the cream cheese until smooth. Add flour and sugar, then stir in eggs, yolk, sour cream, and vanilla. Use a water bath and bake at 325°F for about 30-35 minutes. Freeze the layer overnight.
02 -
Start by mixing all the dry ingredients. In a separate bowl, cream the butter with the sugar until fluffy. Mix in the eggs. Alternate adding the dry mix with the milk and sour cream. Sprinkle in the colorful decorations last. Bake at 350°F for 20-25 minutes.
03 -
Blend soft cream cheese with butter until smooth. Slowly add powdered sugar and vanilla, beating until light and fluffy. Mix in sprinkles at the end.
04 -
Place a cake layer, add some frosting, then the cheesecake layer. Add more frosting on top, then finish with the second cake layer. Cover the entire cake with frosting and sprinkle more decorations all over.
# Notes:
01 -
Cheesecake layer needs to be frozen overnight.
02 -
Keep stored in the fridge until you’re ready to serve.