This funfetti cake cheesecake is a combination of funfetti cake and funfetti cheesecake! It is topped with whipped cream and extra sprinkles.

Slice of funfetti cake cheesecake with a bite missing.

I have several cake and cheesecake combos, I wanted to make a funfetti version. This time, the layers are not swirled. The cake batter goes in the pan first, then the cheesecake batter. It is easier to see the two different desserts this way! This cake is perfect for a birthday.

Side view of cheesecake opened up.

Tips for making the cheesecake

Here are my tips, so yours turns out like this recipe!

  • Tip 1: For the cake, make sure with the flour you spoon and level off the flour into your measuring cup. If you stick the measuring cup into the flour it can compact it, resulting more flour then you intend.
  • Tip 2: The cake is an oil based cake, that way it is still nice and soft even when cold.
  • Tip 3: Use a 9-inch springform pan so you can easily get it out of the pan.
  • Tip 4: As the cake rises it will push past the cheesecake batter resulting in cracks. Then, with the cheesecake batter being denser than cake, it will sink in the middle a little. Which is why we add the whipped cream.
Funfetti cake batter in a bowl.
The cake batter will have a softer texture because of the oil.
Funfetti cheesecake batter in a bowl.
Add the sprinkles in right before adding to the pan. This way they won’t bleed into the batter as much.
Cake batter in the pan.
Place the cake batter in the pan first.
Cheesecake batter in the pan.
Then, add in the cheesecake batter. As it bakes, the cake batter will rise more around the edges.

Decorating the cheesecake

Baked cheesecake on a platter.
To tell if it is done baking, it will have a light jiggle in the middle. It is really easy to over bake this cake, so watch it carefully.
Decorated cheesecake on a platter.
Add the whipped cream in the center, helps the cake be even before you add the dollops on top.
Close up of the side of funfetti cake cheesecake.

Save this Recipe!

Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

For more cake cheesecake recipes, try my oreo cake cheesecake and carrot cake cheesecake.

Slice of cheesecake on a plate on it's side.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Slice of funfetti cake cheesecake with a bite missing.
5 from 1 review

Funfetti Cake Cheesecake

Stephanie Rutherford
This funfetti cake cheesecake is a combination of funfetti cake and cheesecake with sprinkles! It is topped with a stabilized whipped cream and extra sprinkles.
Print Recipe Pin Recipe Leave a Review
Prep Time: 45 minutes
Cook Time: 1 hour
Chilling Time: 6 hours
Total Time: 7 hours 45 minutes
Servings: 16 slices

Ingredients
 
 

Funfetti Cheesecake

  • 16 oz Cream cheese, room temperature
  • 1/2 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1/2 cup Sour cream, room temperature or greek yogurt
  • 2 Large eggs, room temperature
  • 1 Egg yolk, room temperature
  • 1/4 cup Rainbow jimmie sprinkles

Funfetti Cake

  • 1 3/4 cup All-purpose flour
  • 1 TBSP Cornstarch
  • 1 tsp Baking powder
  • 1/4 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 cup Oil, canola or vegetable
  • 1 cup White granulated sugar
  • 1 TBSP Pure vanilla extract
  • 1/4 cup Sour cream, room temperature or greek yogurt
  • 2 Large eggs, room temperature
  • 1/2 cup Buttermilk, room temperature
  • 1/3 cup Rainbow jimmie sprinkles

Whipped Cream

  • 2 oz Cream cheese, room temperature
  • 1 TBSP Heavy cream
  • 1 cup Heavy cream
  • 1/4 cup Powdered sugar
  • 1 tsp Pure vanilla extract

Instructions
 

Funfetti Cheesecake

  • Preheat the oven to 325℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with parchment paper circle and spray again. Set aside.
  • Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl.
    16 oz Cream cheese, 1/2 cup White granulated sugar
  • Add in the vanilla and sour cream and mix on medium speed until combined. Add in the eggs and egg yolk and mix on low speed until just combined.
    1 tsp Pure vanilla extract, 1/2 cup Sour cream, 2 Large eggs, 1 Egg yolk
  • Take off the mixer and mix the batter using a baking rubber spatula. Only add the sprinkles to the batter after making the cake batter. That way the sprinkles don't bleed too much.
    1/4 cup Rainbow jimmie sprinkles

Funfetti Cake

  • In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
    1 3/4 cup All-purpose flour, 1 TBSP Cornstarch, 1 tsp Baking powder, 1/4 tsp Baking soda, 1/2 tsp Salt
  • Using a mixer, beat the oil and sugar on high speed for 2 minutes. It will become pale and fluffy.
    1/2 cup Oil, 1 cup White granulated sugar
  • Add in the vanilla, sour cream, and eggs and mix on medium speed until combined. Scrape the bowl.
    1 TBSP Pure vanilla extract, 1/4 cup Sour cream, 2 Large eggs
  • Add in the dry ingredients and buttermilk. Mix on low speed until just combined. Take the bowl off the mixer and mix using a baking rubber spatula. Add in the sprinkles.
    1/2 cup Buttermilk, 1/3 cup Rainbow jimmie sprinkles
  • Spread the cake batter first on the bottom of the prepared pan. Spread the cheesecake batter on top of the cake batter. Spread evenly.
  • Bake for 55-65 minutes until the cheesecake in the middle has a slight jiggle. Keep the cheesecake in the pan, and place on a cooling rack to cool completely.
  • Cover the pan with foil and chill in the fridge for at least 6 hours or overnight.

Whipped Cream

  • In a small bowl using a hand mixer, beat the cream cheese and heavy cream on high speed until creamy.
    2 oz Cream cheese, 1 TBSP Heavy cream
  • Using a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until it starts to thicken. Add in the cream cheese mixture and beat on high speed until stiff peaks form.
    1 cup Heavy cream, 1/4 cup Powdered sugar, 1 tsp Pure vanilla extract
  • Take the cake out of the pan and remove the parchment paper. Spread a 1 cup of whipped cream over the top of the cake. ( Or the whole amount if not piping). I used a large french tip to pipe dollops on top. Top with more sprinkles.

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cake.
High altitude baking- Add an extra 1 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 385kcal, Carbohydrates: 35g, Protein: 5g, Fat: 27g, Saturated Fat: 12g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 0.03g, Cholesterol: 69mg, Sodium: 233mg, Potassium: 99mg, Fiber: 0.4g, Sugar: 21g, Vitamin A: 757IU, Vitamin C: 0.2mg, Calcium: 79mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!