Funfetti Cheesecake Cake

I love birthdays. It doesn’t matter whose they are. They’re my favorite. When I was in college, planning and throwing birthday parties was a hobby of mine. And my 21st birthday stands out as my best birthday ever. (It was alcohol-free, for the record. Didn’t want to leave you hangin’.)

Also, this Thursday is my

hubby’s

birthday! Woot!

On birthdays, it’s nice to shower people with love and to be on the receiving end of that. It’s awesome to spend time together, eat cake, and open cards and presents. But being the baker that I am, I honestly love making birthday cakes. The more challenging and crazy, the better. If I find out it’s a friend’s birthday, my first thought is, “What kind of cake do you want?” My immediate second thought is, “I hope it’s the most complicated thing I’ve ever heard of.” (I cringe when people shrug their shoulders indifferently. Have some hopes and dreams, people!) I love me a baking challenge.

The last challenge was this one:

a pumpkin cheesecake cake

for Thanksgiving.
Anyway, that cheesecake cake inspired this one. One of my friends was having a birthday, and after making her a gender reveal Funfetti Millionaire Cake (recipe adapted), I knew it was time to try this idea.



Funfetti Cake + Funfetti Cheesecake=

Funfetti Cheesecake Cake

.



Cake batter, pre-sprinkles^



Cake batter, post-sprinkles^



Swirly whirly cheesecake cake^

But who needs a birthday for a cake like this?
Funfetti Cheesecake Cake
Author: Jenny Barrett
Prep time: 30 mins
Cook time: 60 mins
Total time: 1 hour 30 mins
Serves: 1 cake
A festive cake for special occasions
Ingredients
• Funfetti Cheesecake:
• 16 ounces cream cheese, softened to room temperature (I used half neufchatel and half full-fat)
• 3/4 cup granulated sugar
• 1/4 cup sour cream
• 1 tablespoon clear imitation vanilla extract
• 1 tablespoon all-purpose flour
• 3 large eggs
• Funfetti Cake:
• 1/2 cup unsalted butter, melted
• 3/4 cup granulated sugar
• 1/4 cup packed light brown sugar
• 1 large egg, at room temperature
• 1/4 cup sour cream (I used full-fat)
• 3/4 cup milk (I used 1%)
• 1 tsbp. clear imitation vanilla extract
• 1 tsp. baking powder
• 1/4 tsp. baking soda
• 1/2 tsp. salt
• 1 2/3 cup all-purpose flour
• 1/3 cup rainbow sprinkles
• Cream Cheese Frosting:
• 4 oz. cream cheese, softened to room temp.
• 3 tbsp. unsalted butter, softened to room temp.
• 1 tsp. clear imitation vanilla extract
• 2 cups powdered sugar
• 1/4-1/2 tsp. salt*
• (*this counters the sweetness of the sugar)
Instructions
Directions:
1. Prep time! Preheat the oven to 350 degrees. Prepare an ish-water bath by taking a 9 inch pie pan, filling it with warm/hot water, and putting it in the oven. Grease a 10 inch springform pan. If you’re worried about potential leakage, cover the outer bottom of the pan with foil.
2. Cake time!: Melt the butter in a large microwave-safe bowl. Then whisk in the sugars, making sure there are no clumps. Whisk in the egg next, followed by the milk, vanilla, and sour cream.
3. Now it’s time to add the dry ingredients! Mix the baking powder, baking soda, salt, and flour into the wet ingredients, being careful not to overmix. Gently stir in the sprinkles. Do not overmix; if you do, the sprinkles will bleed. 🙁 Set the mixture aside.
4. Cheesecake time!: Beat the cream cheese and sugar on high until fluffy, creamy, and smooth (about 2-3 minutes). Then add the sour cream, vanilla, and flour. Beat until smooth. Now, add the eggs, one at a time, until they are incorporated. Be careful not to overmix.
5. Assembly time!: Take your cake batter, and pour 1-1.5 cups of it into the springform pan. Then drop globs (I used a 1/4 cup measure) of cheesecake batter on top of the cake batter, making a lovely glop pattern. Continue alternating globs of cake batter and cheesecake until you have no batters left.
6. Oven time!: Place the springform pan in the oven and bake the cheesecake cake for +70 minutes. No joke. This thing is a beast to bake*. I checked it at 30, 60, and 90, and it still oozed. It’s done when a fork comes out mostly clean. The center won’t be fully set-it will jiggle. Turn the oven off, prop the door open, and let the cheesecake hang out in the oven for 60 minutes. Then remove it from the oven and let come to room temperature. Allow the cake to cool completely before you frost it.
7. Frosting time!: To make the frosting, beat the cream cheese and butter on medium speed until well-blended. Then add in the vanilla, salt, and powdered sugar, mixing on low speed. Once everything is incorporated, whip on high for 1-2 minutes until you get a nice, fluffy texture. At this stage, you can add 1-2 tbsp. of milk, depending on desired texture. Mine was fine w/o milk. Side note: the frosting can be made in advance and stored in the fridge. (That’s what I did.)
8. *I overbaked mine the first time I made it (95 minutes!), so be sure not to do this. It’ll seem oozy, but I promise it will solidify in the oven during its 60 minute cool down. If you’re worried about how it looks once it’s done, trim any ugliness and then slather it in frosting. #frostingsaveslives
3.3.3077

 


#sprinklessavelives