Funfetti Cheesecake Cake (Print Version)
# Ingredients:
→ Cheesecake Layer
01 -
16 oz cream cheese, softened
02 -
⅔ cup white sugar
03 -
1½ Tbsp plain flour
04 -
2 whole large eggs
05 -
1 egg yolk, large
06 -
2 Tbsp sour cream
07 -
1 tsp vanilla flavoring
→ Cake Layers
08 -
2 cups plain flour
09 -
1 Tbsp baking powder
10 -
¼ tsp fine salt
11 -
10 Tbsp butter, softened
12 -
1⅓ cups white sugar
13 -
1 whole large egg
14 -
3 egg whites, large
15 -
⅔ cup full-fat milk
16 -
⅓ cup sour cream
17 -
1½ tsp vanilla flavoring
18 -
½ tsp almond flavoring
19 -
⅔ cup colorful sprinkles
→ Frosting
20 -
16 oz softened cream cheese
21 -
1 cup butter, at room temp
22 -
1 Tbsp vanilla flavoring
23 -
3 to 3½ cups powdered sugar
24 -
½ cup sprinkles, plus a little extra for the top
# Instructions:
01 -
Blend cream cheese until smooth, then add sugar and flour. Include eggs, vanilla, and sour cream while mixing. Bake in a water-filled pan at 325°F for 30-35 minutes. Freeze it fully overnight.
02 -
Stir together dry ingredients first. Cream butter and sugar separately. Add in eggs, then alternate between mixing the wet ingredients (milk, sour cream) and the dry ones. Gently fold in the sprinkles. Bake at 350°F for 20-25 minutes.
03 -
Beat butter and cream cheese together. Slowly mix in the vanilla and powdered sugar a little at a time. Whip it until fluffy, then fold in sprinkles.
04 -
Stack a cake layer, spread frosting, add cheesecake, frost again, and place the second cake layer on top. Cover fully with frosting and sprinkle extra sprinkles over.
# Notes:
01 -
Cheesecake layer needs to freeze overnight
02 -
Store in fridge until ready to eat