Funfetti Layer Delight (Printable Version)
Dig into soft layers of cheesecake and white cake brightened up with loads of rainbow sprinkles.
# 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, at room temp
→ 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, at room temp
17 -
1/4 teaspoon salt
18 -
1 tablespoon baking powder
19 -
2 cups all-purpose flour
→ Cream Cheese Frosting
20 -
Additional rainbow sprinkles for 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, at room temp
25 -
16 oz cream cheese, at room temp
# Step-by-Step Guide:
01 -
Dump vanilla and sour cream in last after eggs. After scraping the bowl once or twice, add the whisked eggs and yolk little by little, blending well after each pour. Use your mixer with the paddle, beating the cream cheese on medium for about 3 minutes till it’s smooth. Toss in the sugar and flour, let them mix until everything's evenly put together.
02 -
Heat your oven to 325°F. Wrap the pan’s bottom with foil, pour in your cheesecake base, then line the bottom with parchment. Now spray the pan so nothing sticks. Stand your pan in a big roasting pan, pour hot water around it so it comes up about an inch on the outside, and bake for 30-35 minutes. It’ll be done when the middle barely wobbles (about an inch circle in the center).
03 -
Take out the pan and let it sit out for a bit. Cover it up with plastic wrap and stick the whole thing right into the freezer. Leave it overnight so it gets super solid.
04 -
Lay parchment in the bottoms of two 9-inch cake pans. Sprinkle a bit of flour and give them a grease with butter or spray so everything slides out later. Set them aside.
05 -
First, turn on your oven to 350°F. Mix and sift your flour, baking powder, and salt right into a big bowl. With the paddle on your stand mixer, start creaming the sugar with the butter until it looks pale and fluffy—2 to 3 minutes. Drop in egg whites and the whole egg, mixing on the lowest speed until totally combined.
06 -
Toss in half the dry stuff to your butter mixture and blend on low. Now add all of the sour cream, milk, and your two extracts. Let it mix so it’s all together. Finish off by adding the last of the dry mix and go around the bowl to make sure no clumps are left hanging. Gently mix in your rainbow sprinkles at the very end.
07 -
Split the finished batter into both pans. Bake in the oven at 350°F for 20-25 minutes. A toothpick should come out clean when poked in the center. Let them cool in the pans for a bit—10 minutes is good—then pop them onto a rack to cool off all the way.
08 -
Using a paddle, whip up the cream cheese and butter till they mix together in a smooth blend. Add vanilla in after they're soft. Slowly sprinkle in the powdered sugar, a cup at a time, tasting and checking the feel as you go. Once it’s sweet and thick how you like, let it beat on medium-high for three or four minutes to get it light and fluffy. Fold in some sprinkles at the end.
09 -
Start with one cake layer set on your plate. Slather over about half a cup of frosting. Next, carefully drop your frozen cheesecake layer on, spreading another half cup of frosting over that. Put the last cake layer on top. Smother the whole stack with all the rest of your frosting and finish it with lots of extra rainbow sprinkles along the top and edges.
10 -
Keep the finished dessert in your fridge till you’re ready to dig in. This helps keep the shape and keeps things from turning to mush.
# Additional Notes:
01 -
Wait till all the cake parts are totally cooled down before you put everything together. That way your icing won’t slide right off.
02 -
Jimmies (the long kind of sprinkles) work great here. The tiny dot ones can leak color everywhere and make things messy.