Rainbow Sprinkles Cheesecake Cake

A fun and festive layered cake featuring a creamy cheesecake center, moist cake layers, and topped with colorful sprinkles!

Ingredients

For the Cheesecake:

• 16 oz. cream cheese (room temperature)
• ⅔ cup granulated sugar
• 1½ Tbsp all-purpose flour
• 2 large whole eggs
• 1 large egg yolk
• 2 Tbsp sour cream
• 1 tsp vanilla extract

For the Cake:

• 2 cups all-purpose flour
• 1 Tbsp baking powder
• ¼ tsp salt
• 10 Tbsp unsalted butter (room temperature)
• 1⅓ cups sugar
• 1 large whole egg
• 3 large egg whites
• ⅔ cup whole milk
• ⅓ cup sour cream
• 1½ tsp vanilla extract
• ½ tsp almond extract
• ⅔ cup rainbow sprinkles

For the Frosting:

• 16 oz. cream cheese (room temperature)
• 1 cup unsalted butter (room temperature)
• 1 Tbsp vanilla extract
• 3-3½ cups powdered sugar
• ½ cup rainbow sprinkles (plus extra for topping)

Instructions

For the Cheesecake:

1. Preheat oven to 325°F.
2. Beat cream cheese on medium speed until smooth, about 3 minutes. Add sugar and flour, mixing until well combined.
3. Whisk the eggs and egg yolk together, adding them to the mixture in two additions. Mix until combined.
4. Stir in sour cream and vanilla until smooth.
5. Spray a 9” springform pan with nonstick spray, lining the bottom with parchment paper. Pour cheesecake batter into the pan.
6. Wrap the bottom of the springform pan with foil. Place in a larger pan and add 1” of water to create a water bath.
7. Bake for 30-35 minutes, until the center is just slightly set. Cool slightly and freeze overnight.

For the Cake:

1. Preheat oven to 350°F and grease and flour (2) 9-inch round cake pans. Line with parchment paper.
2. In a bowl, sift together the flour, baking powder, and salt.
3. Cream together butter and sugar until light and fluffy, about 2-3 minutes. Add egg and egg whites, mixing on low until combined.
4. Add half of the flour mixture, mixing until combined. Then add milk, sour cream, vanilla, and almond extract. Mix until smooth, followed by the remaining flour mixture.
5. Fold in rainbow sprinkles.
6. Divide the batter evenly into the pans. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Cool for 10 minutes before transferring to a cooling rack.

For the Frosting:

1. Beat cream cheese and butter until smooth.
2. Add vanilla extract and powdered sugar, 1 cup at a time, until frosting reaches desired sweetness.
3. Beat frosting on medium-high speed for 3-4 minutes, until fluffy.
4. Stir in rainbow sprinkles.

To Assemble:

1. Place one layer of cake on a plate. Spread ½ cup of frosting on top.
2. Remove the frozen cheesecake and place it on top of the first layer of cake.
3. Spread ½ cup of frosting over the cheesecake.
4. Add the second layer of cake and frost the top and sides with the remaining frosting.
5. Decorate with additional rainbow sprinkles.
6. Refrigerate until ready to serve. Enjoy!

Nutrition (per serving – 1 slice)

• Calories: 530 kcal
• Carbohydrates: 68g
• Protein: 6g
• Fat: 29g
• Saturated Fat: 15g
• Cholesterol: 95mg
• Sodium: 270mg
• Potassium: 165mg
• Fiber: 1g
• Sugar: 48g
• Vitamin A: 820 IU
• Vitamin C: 0mg
• Calcium: 85mg
• Iron: 1mg