This Funfetti Cheesecake Cake is the ultimate celebration dessert—vibrant, creamy, and packed with flavor. I layer a rich, smooth cheesecake between two fluffy funfetti cake layers, all wrapped in a luscious vanilla buttercream. It’s the perfect combination of textures and sweetness, and those bursts of colorful sprinkles make every slice a party.

Why You’ll Love This Recipe

I love how this cake blends the best of both worlds—cheesecake and classic birthday cake. The cheesecake adds a creamy, slightly tangy contrast to the light, buttery cake, and the sprinkles bring a playful, festive flair. It’s a show-stopper at birthdays, holidays, or any celebration where I want something extra special. And despite its stunning appearance, it’s surprisingly easy to put together with a bit of planning.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/4 cup sour cream
1 tsp vanilla extract

For the Funfetti Cake Layers:
2 1/2 cups all-purpose flour
2 1/2 tsp baking powder
1/2 tsp salt
1 cup unsalted butter, softened
2 cups granulated sugar
4 large eggs
1 tbsp vanilla extract
1 cup whole milk
1/2 cup rainbow sprinkles (jimmies, not nonpareils)

For the Frosting:
1 1/2 cups unsalted butter, softened
5 cups powdered sugar
2 tbsp heavy cream or milk
2 tsp vanilla extract
Additional sprinkles for decoration

Directions

Make the Cheesecake Layer:
I start by preheating the oven to 325°F (163°C) and lining a 9-inch springform pan with parchment paper. I lightly grease the sides for easy release. Then I beat the cream cheese and sugar until smooth, add the eggs one at a time, and stir in the sour cream and vanilla. Once the batter is smooth, I pour it into the pan and bake it for 35–40 minutes, just until the center is set. After it cools to room temperature, I refrigerate it for at least 4 hours or overnight.

Make the Funfetti Cake Layers:
I preheat the oven to 350°F (175°C) and prepare two 9-inch round pans. In a separate bowl, I whisk together the flour, baking powder, and salt. In a large bowl, I cream the butter and sugar until light and fluffy, then add the eggs one by one and stir in the vanilla. I add the dry ingredients alternately with milk, starting and ending with the dry mix. After folding in the sprinkles, I divide the batter between the pans and bake for 25–30 minutes. I let the layers cool completely before assembling.

Prepare the Frosting:
I beat the butter until smooth, then gradually mix in the powdered sugar. I add vanilla and cream, and beat the mixture on high until it’s fluffy and spreadable.

Assemble the Cake:
I place one cake layer on a serving plate, carefully add the cheesecake layer on top, and finish with the second cake layer. I frost the entire cake with the buttercream and decorate with extra sprinkles. I chill the cake for at least an hour so it slices cleanly.

Servings and timing

This recipe makes 12–14 servings.
Prep time: 45 minutes
Cook time: 1 hour 10 minutes (total for all layers)
Chill time: At least 5 hours (including cheesecake setting and final chilling)

Variations

• I sometimes add a thin layer of raspberry jam between the cheesecake and the cake for a fruity twist.

• When I want a tangier flavor, I swap the buttercream for cream cheese frosting.

• For an extra burst of color, I sprinkle a few more rainbow jimmies directly into each cake layer just before baking.

storage/reheating

I keep this cake refrigerated, covered in an airtight container. It stays fresh for up to 5 days. I don’t recommend freezing the fully assembled cake, but the cheesecake and cake layers can be frozen separately for up to 2 months. I thaw them overnight in the fridge before assembling. I always serve it cold or let it sit at room temperature for about 15 minutes to soften slightly.

FAQs

How do I prevent the cheesecake layer from cracking?

I make sure not to overmix the cheesecake batter and avoid opening the oven door while it’s baking. Letting it cool gradually at room temperature before refrigerating also helps prevent cracks.

Can I make this cake ahead of time?

Yes, I often make the cheesecake and cake layers a day ahead. I assemble and frost the cake the next day to keep everything fresh.

What kind of sprinkles should I use?

I always use rainbow jimmies, not nonpareils. Nonpareils tend to bleed color into the batter, while jimmies keep their shape and color beautifully.

Can I use boxed cake mix instead of homemade?

Yes, if I’m short on time, I sometimes use a high-quality boxed funfetti cake mix. It simplifies the process without sacrificing too much on flavor.

How do I transport this layered cake safely?

I chill the cake well before transporting so it stays firm. I use a cake carrier or box with a non-slip mat inside to prevent shifting.

Conclusion

This Funfetti Cheesecake Cake is my go-to dessert when I want something colorful, festive, and deliciously indulgent. It’s the perfect centerpiece for birthdays, parties, or any occasion where I want to impress. With its creamy cheesecake layer and buttery sprinkle-filled cake, it brings joy to every bite.

Print