· Cake:· 8 tablespoon unsalted butter, room temp· 3/4 cup sugar· 1/4 cup light brown sugar· 1 egg· 3/4 cup milk· 1/4 cup sour cream· 1 tablespoon vanilla· 2/3 cup flour· 1/4 teaspoon baking soda· 1/2 teaspoon baking powder· 1/2 teaspoon kosher salt· 2/3 cup rainbow sprinkles (Jimmies)· Cheesecake:· 8 tablespoon unsalted butter, room temp· 1/2 cup sugar· 16 ounce cream cheese, room temp· 1 1/2 ounce Cook and Serve vanilla pudding· 2 eggs· 1 teaspoon baking powder· Buttercream Frosting:· 1 pound unsalted butter, room temp· 6 cup confectioners' sugar· 1/2 cup heavy cream
Step 1Heat oven to 350 degrees. Grease 2 9-inch baking pans then line with parchment paper.Step 2In the bowl of a stand mixer beat the butter, sugar and brown sugar until creamy.Step 3Add the egg, milk and sour cream and mix well. Add the vanilla and mix.Step 4Add the flour, baking powder, baking soda and salt and mix until blended in.Step 5Gently fold in the sprinkles.Step 6Divide the batter between the 2 cake pans. Bake for 30-35 minutes until cakes are golden and done when a wooden skewer inserted in the middle of the cake comes out clean.Step 7Let cakes cool in the pans for 10-15 minutes then carefully invert to a cooling rack to fully cool.Step 8For the cheesecake layer, lower the oven to 325. Grease a 9-inch cake pan then line with parchment paper. Lightly grease the parchment paper.Step 9In the bowl of a stand mixer cream the butter with the sugar using the paddle attachment.Step 10Add in the cream cheese a bit at a time until fully incorporated and smooth.Step 11Add the eggs one a time. Mix in the pudding and baking powder until blended in. Pour the batter into the prepared cake pan.Step 12Bake for 55-60 minutes until the top is set and golden.Step 13Let the cheesecake cool then cover the cake pan with plastic wrap and foil and place in the freezer until frozen.Step 14When the cheesecake is ready to assemble prepare the buttercream.Step 15In the bowl of a stand mixer beat the butter with the whisk attachment until light and fluffy. Add the confectioner’ sugar a bit at a time until incorporated. Add the cream and beat until fluffy.Step 16Evenly divide the buttercream into 3 bowls. Tint one pink, tint one blue and leave one white.Step 17Place one cake layer on a cake stand or plate. Frost with the blue buttercream. Remove the cheesecake from the freezer and remove from the cake pan. Place the cheesecake layer on top of the cake layer and frost with the pink buttercream. Add the second cake layer on top and frost with the white buttercream. Top with more rainbow sprinkles.Step 18Keep cake chilled or bring to room temp to serve.