Funfetti Cheesecake Cake: A Colorful Dessert Symphony
A vibrant dessert blending funfetti cake’s whimsy with cream cheese’s richness. Layers include a funfetti base, stabilized cream cheese filling, and sugar-coated frosting.
- Prep Time: 40
- Cook Time: 55
- Total Time: 320
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
1 box Funfetti cake mix (includes flour, sugar, eggs (2), oil (1/2 cup))
16 oz full-fat cream cheese (450g), softened to 65°F (18°C)
1/2 cup granulated sugar (100g)
2 large eggs, room temperature (68°F / 20°C)
1 cup mini rainbow sprinkles (50g)
2 cups semi-stiff peak vanilla frosting (480g)
Instructions
Preheat oven to 325°F (163°C). Prepare three 9-inch round pans with parchment paper and nonstick spray.
Mix funfetti cake batter according to box directions in one bowl, reserving 1/2 cup batter.
Prepare cream cheese layer by beating cream cheese with sugar at moderate speed until smooth.
Incorporate eggs one at a time into cream cheese mixture to create stable emulsion.
Fold in 0.5 cup mixed-in sprinkles to cream cheese layer.
Divide reserved funfetti batter among pans, bake 10 minutes until set but not browned.
Layer cheesecake mixture over cooled sponge bases, refrigerate 2 hours.
Frost exterior with semi-stiff frosting, ensuring structural adhesion between layers.
Chill for 3 hours before serving.
Notes
Boxed funfetti mix simplifies base preparation
Room-temperature eggs improve emulsion stability
Reserve 1/2 cup cake batter for layering with cheesecake
Chilling ensures structural integrity