Funfetti Cheesecake Cake
Layers of funfetti cheesecake sandwiched in between layers of actual funfetti cake. Frosted in my favorite whipped vanilla buttercream topped with lots and lots of sprinkles!
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My whipped vanilla buttercream tastes just like bakery-style frosting! SO GOOD.
A FEW THINGS TO NOTE ABOUT THIS RECIPE:
- Yes, there is shortening (Crisco) in this buttercream recipe. Yes, you can sub butter for the shortening and it will taste good. It will not, however, taste as light and fluffy as the frosting you’ll get on a bakery cake. Which is exactly how it will taste if you make the recipe exactly as I’ve written it below! Your call. But really? If you’re making a cake stuffed with cheesecake, aren’t we kind of throwing the rule book out the window at this point anyway?! Just saying. ????
- I’ve found the easiest way to get the cheesecake to release from the cake pan is to line it with foil and give it a light spray before pouring the batter inside. I like using a cake pan for this cheesecake (instead of a springform pan) so that it’s the exact same size as the funfetti cake layers.
- The reason I’m instructing you to place the cheesecake layer in between the layers of cake before chilling is that the condensation caused by the cakes moving from room temp to chilled causes them to stick together– rendering additional layers of frosting between the cakes unnecessary. Although, if you’d like to add extra frosting between the layers anyway, don’t let me stop you!
ONE MORE THING…
- The instructions in the recipe below are tailored to baking the cake layers in an 8- or 9-inch round cake pan. However, the cake layers that I photographed for this post were baked 6-inch cake pans. I did this solely for photographic purposes. I like the way taller cakes look photos, and I felt like it would display the layers of filling a little better if I could make it a 5-layer cake. Since this is NOT a cake decorating blog (I dabble, but I’m not good enough to instruct!), but rather a baking blog, I’m providing instructions in the recipe based on how I would normally bake this if I weren’t photographing it. And because 8- or 9-inch baking pans are much more common in the average household kitchen. All this means is that you will get a three layer cake (just like this one) using the recipe in this post instead of the 5-layer cake you see pictured. I will provide adaptations to the recipe in the recipe box notes for those of you who do own 6-inch baking pans and want to make the taller cake.
What’s the secret to a homemade “cake batter” flavor? It’s easy!
Combining equal parts of vanilla extract, almond extract, and butter extract is the magic formula to give just about any baked treat that crave-able cake batter flavor. Plus sprinkles. Lots and LOTS of sprinkles!
- Funfetti Cake* recipe baked and cooled in two 9-inch rounds
For the Funfetti Cheesecake:
- 16 ounces cream cheese, softened
- ½ cup sugar
- 2 eggs
- ½ tsp vanilla
- ½ almond extract
- ½ butter extract
- 1/2 cup rainbow sprinkles
For the Whipped Vanilla Buttercream:
- ¾ cup butter, room temperature
- ¾ cup shortening (Crisco)
- 6 cups powdered sugar
- 6 tbsp milk or half & half
- 2 tsp vanilla
Pink ganache (follow this recipe for ganache and use Wilton's pink candy melts in place of chocolate chips) LOTS of Rainbow Sprinkles
- Pink ganache (follow this recipe for ganache and use Wilton's pink candy melts in place of chocolate chips)
Prepare the funfetti cakes.
Prepare the cheesecake filling:
- Preheat the oven to 325ºF.
- Beat together the cream cheese and sugar until smooth.
- Mix in the eggs one at a time and the vanilla, butter, and almond extracts.
- Line a 9-inch cake tin with foil and lightly spray with non-stick cooking spray. Pour the batter into the pan.
- Bake for 40 minutes. Let cool to room temperature before layering the cheesecake in between the two layers of funfetti cake.
Cover the cakes (layered together) and let chill completely.
Make the frosting:
- Using a stand mixer fitted with the paddle attachment, beat the butter and shortening until combined and smooth.
- Add the powdered sugar one cup at a time, alternating each addition with a liquid (the vanilla and then the milk) until everything has been added and frosting has reached desired consistency. Scrape down the sides of the bowl as needed.
- Keep covered in an airtight container until ready to use.
- Place the three layers of cake (that should stick together after being chilled) on your serving plate.
- Frost the cake with an offset spatula.
- Chill the cake for about 30-60 minutes before pouring the ganache over top (optional).
- Add any additional toppings if desired. Keep chilled until ready to serve.
* You can use my homemade Funfetti recipe or you can start with a cake mix from a box. Either way is just fine.
Calories 1029 | Fat 64g | Saturated Fat 32g | Carbs 113g | Fiber 4g | Sugar 100g | Protein 8g
Nutrition is approximated and does not include optional toppings
- Adaptations for 6-inch baking pans: divide the chocolate cake batter into 3 baking pans and bake at 350º for 35 minutes or until toothpick inserted comes out clean. Divide the cheesecake batter into 2 baking pans. Bake for 45 minutes or until the center is no longer jiggly. Layer as shown in the photos.
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