I love the mix of decadent cheesecake flavor with playful funfetti cake layers. The tangy, creamy cheesecake paired with soft, buttery cake and a sprinkle burst creates an irresistible treat. I adore the balance of textures and the explosion of fun in every bite making this recipe a delightful indulgence.

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I’m excited to share my Funfetti Cheesecake Cake recipe with you that combines a light, vibrant cake with a smooth cheesecake layer right in the middle. This cake mixes the classic charm of cheesecake with the fun vibe of sprinkles.

I start with my cake batter made up of 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1/2 cup unsalted butter, 2 eggs, 1 cup whole milk, 2 teaspoons baking powder, 1/2 teaspoon salt, and 2 teaspoons vanilla extract. I even add about 1/2 cup rainbow sprinkles to keep things festive.

For the cheesecake layer, I use 16 oz cream cheese, 1 cup sour cream, 3/4 cup granulated sugar, 2 eggs and 1 teaspoon vanilla extract. The cake gives you a good mix of carbs and sugars while the cheesecake offers a rich dose of calcium and protein.

Its a fun twist on traditional desserts and perfect for when you’re craving a little something sweet.

Why I Like this Recipe

I like this recipe because it combines two of my favorite desserts into one awesome treat. First, I love how it has a fun funfetti cake layer with rainbow sprinkles and a smooth cheesecake layer on top—it’s like having a party for your taste buds. Second, I really dig the explosion of colors from the sprinkles; they make the cake look so festive and cheerful, and honestly, everything tastes better with sprinkles. Third, I enjoy the mix of textures between the light, spongy cake and the dense, creamy cheesecake, which keeps each bite interesting and satisfying. Finally, even though the recipe seems a bit complicated with its layers, it’s actually pretty simple to follow and makes me feel like I can totally nail it at home, even if I mess up a little along the way.

Ingredients

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All-purpose flour: essential carbohydrate source that provides structure in the cake.
Granulated sugar: gives that sweet taste and browns deliciously in the baking process.
Unsalted butter: enriches texture with delightful creaminess, useful fats, and truly indulgent flavor.
Cream cheese: central in cheesecake for its rich, tangy flavor and smooth texture.
Sour cream: adds moisture and a subtle tang that perfectly balances the added sweetness.
Rainbow sprinkles: fun, colorful toppings that add a playful twist to every slice.
Eggs: supply protein, help structure, and bind all the ingredients together nicely.
Whole milk: provides moisture, creaminess and works well to bind everything smoothly.

Ingredient Quantities

Cake: 2 1/2 cups all-purpose flour

Cake: 1 1/2 cups granulated sugar

Cake: 1/2 cup unsalted butter, softened

Cake: 2 large eggs

Cake: 1 cup whole milk

Cake: 2 teaspoons baking powder

Cake: 1/2 teaspoon salt

Cake: 2 teaspoons vanilla extract

Cake: 1/2 cup rainbow sprinkles (plus extra if you want to deck it out)

Cheesecake: 16 oz cream cheese, softened (about 2 standard packages)

Cheesecake: 1 cup sour cream

Cheesecake: 3/4 cup granulated sugar

Cheesecake: 2 large eggs

Cheesecake: 1 teaspoon vanilla extract

How to Make this

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1. Preheat your oven to 350°F and grease a 10-inch springform pan with a little butter or nonstick spray.

2. In a large bowl, whisk together 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.

3. Add 1/2 cup softened unsalted butter, 2 large eggs, 1 cup whole milk, and 2 teaspoons vanilla extract to the dry ingredients. Mix until combined but dont overdo it.

4. Fold in 1/2 cup rainbow sprinkles gently (save a few extra sprinkles if you wanna deck it out later).

5. Pour about half of this cake batter into the prepared pan and bake for 15-18 minutes, until a toothpick comes out mostly clean. This will form your bottom funfetti layer.

6. While that layer bakes, beat together 16 oz softened cream cheese, 1 cup sour cream, 3/4 cup granulated sugar, 2 large eggs, and 1 teaspoon vanilla extract until the mixture is smooth.

7. Once the bottom cake layer is lightly baked, remove the pan from the oven and spread the cheesecake mixture evenly over it.

8. Carefully dollop the remaining cake batter on top of the cheesecake layer and smooth it out with your spatula. Don’t worry if it looks a bit messy – that’s part of its charm.

9. Return the pan to the oven and bake for 35-40 minutes, until the top is lightly golden and the cheesecake is mostly set (a slight wobble is okay).

10. Let the cake cool completely on a rack then refrigerate it for at least 2 hours before serving. Top with extra rainbow sprinkles if you want, and enjoy every bite!

Equipment Needed

1. Preheated oven set to 350°F
2. 10-inch springform pan (greased with butter or nonstick spray)
3. Two large mixing bowls (one for the cake batter and one for the cheesecake mixture)
4. Measuring cups and spoons (for all the dry and liquid ingredients)
5. Whisk (for beating the dry ingredients in the cake batter)
6. Electric mixer or a sturdy hand mixer (for ensuring the cheesecake mixture is smooth)
7. Rubber spatula (for gently folding in the sprinkles and smoothing out the batter)
8. Toothpick (to test for doneness while baking)
9. Cooling rack (to allow the cake to cool completely)

FAQ

Q: Can I use a different flour than all-purpose?

A: It works best to use all-purpose flour because it gives the right texture; if you use something else, the cake might not turn out as expected.

Q: Do I need to bring the butter and cream cheese to room temperature?

A: Yes, make sure they are softened before mixing so they blend smoothly with the other ingredients.

Q: How do I mix the rainbow sprinkles into the cake batter?

A: Gently fold the sprinkles into the batter at the end of your mixing process, and you can add a few more on top for more fun.

Q: Can I prepare this cake ahead of time?

A: Sure you can! It might even be easier if you make it a day in advance and store it in the fridge until you are ready to serve.

Q: What oven temperature and baking time should I use for the cake layers?

A: Preheat your oven to 350°F and bake the cake layers for about 25-30 minutes, but check them with a toothpick to be sure they are done.

Funfetti Cheesecake Cake Recipe Substitutions and Variations

If you dont have unsalted butter, you can use salted butter instead but be sure to cut back a bit on the added salt
If whole milk isnt on hand, try using 2% milk or even almond milk, though it might change the flavor just a tad
For the cream cheese, mascarpone is a good substitute and it keeps that rich, creamy feel
If you cant find sour cream, full fat plain Greek yogurt works too, but you might need to mix in a little milk so its not too thick
You can sub all-purpose flour for cake flour if you want a lighter, fluffier cake; just note that you may need to tweak the baking powder a bit

Pro Tips

1) Dont overmix the batter once you add in the liquids; mix just until theres no dry bits left meaning your cake stays super light and airy instead of getting dense or tough.
2) Make sure all your dairy ingredients like the milk, cream cheese, and sour cream are at room temperature; it helps them combine better and avoids any lumpy surprises in the cheesecake layer.
3) When folding in the rainbow sprinkles, do it gently so they dont bleed their color all around the batter; This keeps the funfetti look intact while still giving lots of flavor.
4) Its totally ok if the top layer looks a bit messy after you dollop it over the cheesecake; that casual sloppy look really adds to the homemade charm and its gonna taste great no matter what.