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
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.