Confetti Birthday Cake Cheesecake
Total Time
50 minutes + 3 hours chilling
Prep Time
30 minutes
Cook Time
20 minutes
Rating
5 out of 5 stars
(2)
Ingredients
8 slices
- Confetti Cake
- 1/4 cup (55g) unsalted butter, room temp
- 1/2 cup (100g) C&H Granulated Sugar
- 2 tbsp vegetable oil
- 1 large egg, room temp
- 1 tsp vanilla extract
- 3/4 cups (100g) all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/3 cup (85g) whole milk
- 1/2 tsp vinegar
- 1/3 cup (80g) rainbow sprinkles
- No-Bake Cheesecake
- 1 packet unflavored gelatin (about 1 tbsp)
- 1/4 cup cold water
- 16 oz cream cheese, room temp
- 3/4 cup (150g) C&H Granulated Sugar
- 2 tsp vanilla extract
- 1 cup (230g) heavy cream
- 1/2 cup (90g) rainbow sprinkles
- Buttercream
- 1/2 cup (110g) unsalted butter, room temp
- 1 1/2 cups C&H Confectioners Sugar
- 1 tsp vanilla extract
- 2–3 tsp milk
- 1/4 cup (45g) rainbow sprinkles (for sprinkling on top)
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Preparation
Step 1
Confetti Cake
Step 2
Preheat the oven to 350F and coat a 9″ springform pan in nonstick spray. Line the bottom with parchment paper and set aside.
Step 3
In a glass, add the whole milk and vinegar. Let it sit and curdle while you make the batter (this will act as our buttermilk).
Step 4
In a small bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
Step 5
In a large mixing bowl using a hand or stand mixer with the whisk attachment, mix together the butter, sugar, and oil until light, fluffy, and creamy.
Step 6
Scrape down the bowl and give it another mix.
Step 7
Add in the egg and vanilla and mix until smooth.
Step 8
Scrape down the bowl and give it another mix.
Step 9
Alternating between the milk and dry ingredients, add in half of the dry ingredients and mix. Then add all of the milk and mix until smooth. Finally, mix in the remaining dry ingredients until well combined.
Step 10
Using a rubber spatula, fold in the sprinkles and pour the batter into your prepared pan. Spread it evenly and bake for 20-25 minutes or until a toothpick in the center comes out clean. The edges and top will turn a deep golden brown.
Step 11
Leave the cake in the pan and allow it to cool completely before making the cheesecake layer. You can speed up this process by placing it in the refrigerator uncovered for about 45 minutes.
Step 12
No-Bake Cheesecake
Step 13
In a small dish, mix together the gelatin and water. Let it sit and bloom while you prep the rest of the ingredients.
Step 14
In a mixing bowl using a hand or stand mixer with the whisk attachment, mix together the cream cheese and sugar until smooth.
Step 15
Mix in the vanilla and then scrape down the bowl. Give it another mix.
Step 16
Slowly pour in the heavy cream with the mixer still running.
Step 17
Once smooth, place the gelatin mixture in the microwave for about 15 seconds to liquefy. Slowly pour it into the cheesecake batter with the mixer running.
Step 18
Fold in the sprinkles and pour the batter over the cooled cake layer. Spread it even and place it in the refrigerator uncovered for at least 2 hours to set. For best results, cover the cake with plastic wrap after the 2 hours and let it chill overnight.
Step 19
Buttercream
Step 20
Using a hand or stand mixer with the whisk attachment, mix together the butter and 1 cup powdered sugar. Once smooth, add in the remaining powdered sugar.
Step 21
Mix in the vanilla and the milk as needed. If it’s too thick, add 2-3 teaspoons of milk. If it’s the right consistency, leave out the milk.
Step 22
To release the cake, run a small knife all around the edge of the cake. Lift the springform ring and carefully remove the cake from the bottom plate (if you choose to do so) and transfer to a cake platter.
Step 23
Pipe on the buttercream and add the extra sprinkles on top. Allow the cake to sit at room temperature for 30 minutes to an hour for the best texture. Slice and enjoy!
Step 24
Save recipe for the next time?
Chef's notes
For this recipe, I recommend using rainbow jimmies. These are the oblong sprinkles that you see in these photos. Try to avoid using nonpareil sprinkles (these are the tiny round variety) as they will bleed into the cake and cheesecake layer.
Yes, you can store any leftovers in the freezer for up to one month. To freeze, place the cake or cake slices in an airtight container and freeze. Once frozen solid, I recommend wrapping the cake in plastic wrap and then returning to the container in the freezer. This will prevent freezer burn. When you want a slice, allow the cake to thaw at room temperature for about an hour before eating.
Yes. Swap the all-purpose flour for 3/4 cup + 2 tbsp gluten-free all-purpose baking flour. Make sure it has xanthan gum in the mix. The cake may need to bake for a few extra minutes, so make sure to test the center with a toothpick to ensure it’s done.
