Funfetti Cheesecake Cake

The first time I made a Funfetti Cheesecake Cake, it felt like a party on a plate. All the colors from the sprinkles made me smile right away. It looked fun even before the first bite.

What makes this cake so special is the mix of soft, fluffy cake and creamy cheesecake. The sprinkles add little bursts of sweetness in every bite. It’s playful, but it still tastes rich and comforting.

I love serving this because it makes people happy instantly. Kids and adults both get excited when they see it. It’s the kind of dessert that turns an ordinary day into a celebration.

If you want a treat that’s bright, creamy, and fun, you need to try this Funfetti Cheesecake Cake. Let me show you how I make it step by step.

Why You’ll Love This Recipe

• Two Desserts in One: Combines creamy cheesecake with fluffy Funfetti cake for an unbeatable flavor combo.
• Perfect Celebration Cake: Fun sprinkles make it vibrant and festive for any occasion.
• Make-Ahead Friendly: The cheesecake layer can be made ahead of time to simplify assembly.
• Irresistible Cream Cheese Frosting: Smooth, rich, and tangy—perfect for balancing the sweetness.
• Showstopper: Guaranteed to impress at birthdays, holidays, and gatherings!

Required Kitchen Tools

• 9-inch springform pan
• 9-inch round cake pans (2)
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Parchment paper
• Wire rack
• Cooling rack

Ingredients

Cheesecake Layer

• 2 (8-ounce) packages cream cheese, room temperature
• 2 cups granulated white sugar
• Pinch of salt
• 2 large eggs
• 1/3 cup sour cream
• 1/3 cup heavy whipping cream
• 1 teaspoon vanilla extract

Funfetti Cake Layers

• 1 (15.25-ounce) box Funfetti cake mix
• 1 cup all-purpose flour
• 1 cup granulated white sugar
• 3/4 teaspoon salt
• 1 1/3 cups water
• 2 tablespoons vegetable or canola oil
• 1 teaspoon vanilla extract
• 1 cup sour cream
• 4 large eggs
• 1/4 to 1/3 cup rainbow sprinkles

Cream Cheese Frosting

• 2 1/2 cups powdered sugar, sifted
• 2 (8-ounce) packages cream cheese, room temperature
• 1/2 cup (1 stick) unsalted butter, room temperature
• 1 tablespoon vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Cheesecake Layer

1. Preheat oven to 325°F (163°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a large bowl, beat the cream cheese until smooth and creamy.
3. Add sugar and salt, mixing until fully combined.
4. Beat in eggs one at a time, ensuring they’re fully incorporated.
5. Stir in sour cream, heavy whipping cream, and vanilla extract, mixing until smooth.
6. Pour the batter into the prepared pan and bake for 45-50 minutes until the center is set but slightly jiggly.
7. Let cool to room temperature, then refrigerate for at least 4 hours (preferably overnight).

Step 2: Make the Funfetti Cake Layers

1. Preheat oven to 350°F (177°C). Grease and flour two 9-inch round cake pans and line with parchment paper.
2. In a large mixing bowl, whisk together Funfetti cake mix, flour, sugar, and salt.
3. Add water, oil, vanilla, sour cream, and eggs. Beat on low speed until combined, then increase to medium speed for 2 minutes.
4. Fold in the rainbow sprinkles.
5. Divide the batter evenly between the prepared cake pans.
6. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
7. Let the cakes cool in pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 3: Make the Cream Cheese Frosting

1. In a large bowl, beat cream cheese and butter together until smooth and creamy.
2. Add powdered sugar gradually, beating until fluffy.
3. Mix in vanilla extract and beat until fully combined.

Step 4: Assemble the Cake

1. Place one Funfetti cake layer on a cake stand or serving plate.
2. Gently remove the cheesecake from the springform pan and place it on top of the cake layer.
3. Add the second Funfetti cake layer on top.
4. Spread a thin crumb coat of frosting over the entire cake and refrigerate for 15-30 minutes to set.
5. Apply the remaining frosting evenly over the cake, smoothing the top and sides.
6. Decorate with extra rainbow sprinkles on top.

Variations & Customizations

• Add a Crunch: Mix crushed Oreos or graham crackers into the cheesecake batter.
• Chocolate Twist: Use chocolate Funfetti cake mix for a different flavor profile.
• Drizzle It Up: Add a drizzle of white chocolate or caramel over the top for extra decadence.
• Layer More Fun: Add fresh fruit between the layers for a fresh contrast.

Storage & Make-Ahead Tips

• Cheesecake Layer: Can be made 1-2 days in advance and kept refrigerated.
• Assembled Cake: Store in an airtight container in the fridge for up to 5 days.
• Freezing Option: Wrap the unfrosted cake layers tightly in plastic wrap and freeze for up to 2 months.

Nutrition Facts (per serving)

Protein: 7 g

Calories: 520 kcal

Total Fat: 28 g

Saturated Fat: 16 g

Cholesterol: 110 mg

Sodium: 370 mg

Total Carbohydrates: 58 g

Dietary Fiber: 1 g

Sugars: 42 g

Funfetti Cheesecake Cake FAQs

Can I use homemade Funfetti cake instead of a box mix?

Absolutely! Substitute with your favorite vanilla cake recipe and add 1/2 cup of rainbow sprinkles.

How do I prevent my cheesecake from cracking?

Use a water bath and avoid overmixing the batter to reduce air bubbles.

Can I freeze the entire cake?

Yes! Wrap the fully assembled cake tightly in plastic wrap and freeze for up to 1 month. Thaw overnight in the refrigerator before serving.