Vibrant Funfetti Cheesecake Stack

This cake steals the show every time It’s got layers of colorful sprinkle cake and dreamy cheesecake tucked inside No one in my crew ever asks for a bakery cake at birthdays anymore—this is the only one they want

When I first made this for my kid’s fifth birthday everyone went quiet after the first forkful They all wanted more and now it’s a classic at every family bash

Irresistible Ingredients

• Powdered sugar: Makes your frosting sweet and silky Give it a sift for smoothness
• Rainbow sprinkles: Look for jimmies so you get bright pops of color Don’t use nonpareils because they melt and run
• Almond extract: Adds that bakery magic Use it unless you’re not a fan then extra vanilla works
• Whole milk: Makes the batter rich and soft Don’t sub with low-fat
• Unsalted butter: Gives your layers that from-scratch taste Go for good butter
• Salt: Makes every flavor stand out even more
• Baking powder: Helps the cake rise big and fluffy Just check it’s fresh
• Vanilla extract: Get pure vanilla if you can for bold flavor
• Sour cream: Full-fat is best for tangy richness and moisture
• Eggs: Use room temp eggs so everything mixes nice
• All-purpose flour: Old reliable for both cake and cheesecake Go unbleached if you want the softest crumb
• Granulated sugar: Holds everything together while sweetening both cake and cheesecake
• Cream cheese: Grab blocks not tubs so you get super creamy cheesecake

Simple Step-by-Step

Decorate:

Once it’s all frosted, sprinkle over even more rainbow jimmies Pop it in the fridge till you’re ready to wow your guests

Top with second cake:

Gently add the last cake layer over the frosting Finish by covering the whole thing with what’s left

Add more frosting:

Spread another layer of frosting right on top of the cheesecake Go slow so it doesn’t slide

Stack cheesecake:

Take your chilled cheesecake, peel off the parchment, and set it straight on the first cake

Assemble the Cake:

Sit your first cake round on whatever you’re serving on Slather frosting across the top and smooth it out with a spatula

Fold in sprinkles:

Stir in colorful sprinkles for that party finish

Whip frosting:

Crank up the mixer for a few minutes Beat until frosting goes all fluffy and light

Add other ingredients:

Drop in vanilla and sifted powdered sugar (a bit at a time) Taste as you go so you don’t overdo it Milk only if your frosting feels too thick

Make the Cream Cheese Frosting:

Combine softened butter and cream cheese and beat them together until they’re soft and pale

Cool cakes:

After baking, let cakes chill in their pans about ten minutes, then flip them out to cool on racks

Bake cakes:

Pop the pans in at 350°F for twenty to twenty-five minutes, or till a toothpick poked in the middle comes out clean

Divide batter:

Spoon the batter equally into your pans and gently even out the top

Fold in sprinkles:

Carefully stir rainbow jimmies into your batter Try not to break them up

Add remaining dry ingredients:

Mix in the rest of your flour and dry stuff, but just barely Enough so you don’t see streaks

Fold in flour mixture and wets:

Stir in half the flour, then add milk, sour cream, and your extracts, mixing softly

Add eggs:

Plop in your egg and extra whites, blending slow till you can’t see any yellow

Cream butter and sugar:

Beat together butter and sugar on medium for three minutes until it’s super fluffy

Sift dry ingredients:

Whisk flour, baking powder, and salt together—just to keep it light

Preheat oven:

Start off by cranking your oven up to 350°F

Butter and flour pans:

Get your pans ready with butter, a dust of flour, and a parchment circle at the bottom so nothing sticks

Bake:

Slide the cheesecake into a 325°F oven till it’s nearly firm with a wobbly middle Usually a half hour or so Cool, wrap up, and stick in the freezer overnight so it’s easy to layer later

Create water bath:

Wrap your pan tight in foil, put it in a bigger pan, and pour hot water around—this stops overbaking

Prepare pan:

Line and spray a springform pan, pour in your cheesecake mix, and tap to get rid of air bubbles

Incorporate sour cream and vanilla:

Add sour cream and vanilla, then gently mix for even color and no pockets

Add eggs:

Add eggs slowly, mixing just till blended—don’t overbeat or it’ll turn out dense

Mix in sugar and flour:

Beat in flour and sugar scraping down the sides so everything’s smooth

Make the Cheesecake:

Whip cream cheese with the mixer for a few solid minutes till not a bump’s left

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In our house, funfetti and cheesecake never last long Eyes light up as soon as the knife goes in Every last crumb disappears with everyone trying for seconds

How to Store It

Keep it covered in the fridge and it’ll stay tasty for four days If you want to get ahead, stash the unfrosted cake rounds and the cheesecake wrapped up nice and tight in the freezer Thaw overnight in the fridge before you put it all together

Swaps You Can Try

If you run out of sour cream, Greek yogurt totally works for any layer You can skip almond extract and just toss in a little more vanilla Salted butter is fine—just drop the extra salt

Fun Ways to Serve

This showstopper isn’t just for birthdays Bring it to any get together Pile on fresh berries or scoop some vanilla ice cream with it If you’re feeling fancy, drizzle some raspberry sauce over the top

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Backstory and Traditions

Funfetti cakes started out from boxed mixes in the late 1900s, giving parties a bright and playful vibe Swapping in a cheesecake layer makes it both classic and modern In our family, it’s now the go-to for special days

FAQs About the Recipe

→ Can I use store-bought cream cheese for the filling?

You sure can. Block-style cream cheese, brought to room temp, mixes easiest and gives your cheesecake a silky finish.

→ What kind of sprinkles work best?

Stick with classic rainbow jimmies. They keep their color and won't melt or smear in your batter or icing.

→ Do I need to use a water bath for the cheesecake?

Using a water bath lets the cheesecake bake evenly and stay smooth, so it's not likely to crack.

→ Can I assemble the dessert ahead of time?

Definitely! Put the layers together and chill it overnight. It’ll slice cleaner and taste even better.

→ How do I achieve smooth, fluffy frosting?

Beat soft butter and cream cheese together really well, then add powdered sugar and vanilla until it turns light and fluffy.