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Funfetti Gooey Butter Cake – taste of funfetti cake topped with a spiced gooey filling, and then dusted in powder sugar. This isn’t your average birthday cake and will be a total hit at any birthday party!

This may not be the first ever gooey butter cake with sprinkles, but its definitely the first time I have heard of it! The Funfetti Gooey Buttercake is a twist on a classic midwestern dessert that comes straight from the heart of St. Louis. I have loved adding this original recipe to my own curated collections because it is unique and so so good.

You are definitely going to love the crispy top combined with the gooey center. The best part of the cake is the very center of it where the cream cheese mixture top layer meets the bottom vanilla cake layer and there is a little gooey and cakey cross over. 10/10 recommend. It’s time to bake my Funfetti Gooey Butter Cake!

Happy Baking! 🙂

Dessert Break Down

This funfetti gooey butter cake is comprised of two layers, but three different textures (dont worry I’ll explain)

The bottom layer is a buttery cake layer with an abundance of rainbow sprinkles mixed in. If you accidentally add too much, just call it a happy accident! 🙂
The second layer is a cream cheese filling with almond extract. This is the gooey butter part of the funfetti gooey butter cake. You will notice that the top layer gets a nice crunchy/flaky layer to it. Even though it is just a tiny fraction of the cake, it adds so much fun to the dessert and is the best thing about the full recipe. All in all, this is a delightful dessert experience!

WHY I LOVE FUNFETI GOOEY BUTTER CAKE

Gooey Buttercake- This is one of the less well known cakes that I keep on rotation, but it is a certified crowd pleaser and comes straight from the heart of St. Louis.
Texture Heaven- If you are a texture snob, you are gong to love this cake. The top has a slight crunch to it with a gooey texture and then a nice cakey bottom. You literally could not ask for a better combo.
A Twist- This is a twist on a classic version of gooey butter cake, where we are adding sprinkles and a little almond extract for a more festive and complex final result that will be sure to be the talk of the party.
Cream Cheese- This cake is gooey to the very center because of the cream cheese mixture. The almond extract brings a nice depth to the mixture and emphasizes the tanginess of the cream cheese.
Sprinkles- You know me, I want to fill the entire cake with an abundance of rainbow sprinkles.

Pastry Essentials

This is not the ingredient list, but just a list of things I think every pantry needs! For the full recipe make sure you find the recipe card at the bottom of the page!

Cream Cheese- My favorite brand is Philadelphia, but Great Value can work in a pinch.
Colorful Sprinkles- Every birthday cake needs plenty of rainbow sprinkles. One classic bakery mistake is not including enough sprinkles (I’m only kind of kidding).
Unsalted Butter- I like to keep my unsalted butter room temperature in a butter bell so it is always ready to use.
Large Eggs- Because there can be safety hazards with storing your eggs at room temperature, make sure so pull them out well before you are planning on baking with them.
Almond Extract- My favorite brand is Nielsen-Massey.
Vanilla Extract- For all extracts, I always use Nielsen-Massey.

TIPS FOR MAKING THE CONFETTI CAKE PORTION

Start with room temperature ingredients; they blend better.
Beat together butter, oil, and sugar until they’re fluffy and light.
Don’t forget to scrape down the sides of your mixing bowl to make sure everything gets mixed in.
Crack in your large eggs, one at a time, and give them a good mix after each.
Mix your dry stuff like flour and baking powder in a separate bowl before adding to the wet ingredients.
Then, take turns adding the dry mix and buttermilk into the wet mix, gently does it!
When you’re adding the sprinkles, fold them in gently so they don’t sink.
Finally, spread your batter evenly in the pan before popping it in the oven.

TIPS FOR MAKING THE GOOEY LAYER

Cream Cheese: Make sure your cream cheese is nice and soft before you start, BUT dont make it so it’s so warm. If your cream cheese is warm it will melt into the cake batter!
Whip: Use a hand mixer or stand mixer to beat the cream cheese until it’s super smooth and creamy. It might take a few minutes, but trust me, it’s worth It!
Take It Slow: When you’re adding in the large eggs, almond extract, and powdered sugar, go easy. Adding them gradually ensures everything gets mixed in evenly without any clumps.
Don’t Forget to Scrape: Every now and then, stop and give your bowl a good scrape with a spatula. This makes sure everything’s getting mixed in properly and nothing gets left behind.
Consistency: Your cream cheese layer should be thick and spreadable. If it’s a bit too runny, you can always add a touch more powdered sugar to thicken it up.
Spread it: When you’re layering the cream cheese mixture over the cake batter, try to spread it out nice and evenly. That way, every slice gets that perfect balance of flavors.
Bake: Your cream cheese layer might still be a little wobbly when the cake’s done, but that’s okay! As long as the edges are golden and the middle looks set, you’re good to go.
Chill: After baking, give your cake some time to cool down before you pop it in the fridge. Chilling helps that cream cheese layer firm up nicely.
Topping: When you’re ready to serve your cake dust powder sugar on top of the cooled gooey butter cake and serve!

What I Used To Make Funfetti Gooey Butter Cake

Mixing Bowls: You’ll need at least two! a large bowl and medium bowl—one for the cake batter and another for the cream cheese filling.
Stand Mixer or Hand Mixer: A stand mixer with a paddle attachment or a hand mixer will make creaming the butter and sugar easier and quicker.
Rubber Spatula: This will be handy for scraping down the sides of the mixing bowl and folding in the sprinkles.
Whisk: You’ll need a whisk for whisking together the dry ingredients for the cake batter.
Measuring Cups: Precise measurements are key in baking, so make sure you have measuring cups and spoons for both dry and wet ingredients.
Cake Pan: A 9-inch cake pan or springform pan is required to bake the cake. Make sure to grease it properly and line the bottom with parchment paper for easy removal.
Parchment Paper: Used to line the bottom of the cake pan to prevent the cake from sticking.
Offset Spatula: This tool will help you spread the cream cheese filling evenly over the cake batter.

FREQUENTLY ASKED QUESTIONS

Can I omit the almond extract? Yes, you can omit the almond extract if you prefer or if you have an allergy. You can increase the amount of vanilla extract or use another extract of your choice for flavoring.
How do I know when the cake is done baking? The edges of the cake should be golden brown, and the center may still be slightly jiggly. A toothpick inserted into the center should come out mostly clean with a few moist crumbs attached.
Do I have to refrigerate the cake after baking? Yes, it’s recommended to refrigerate the cake for at least 2 hours to allow the cream cheese layer to firm up and set properly. This also helps enhance the gooey texture of the cake.
My cream cheese layer sunk into my cake layer, why? Most likely your cream cheese was too warm and fell into cake batter. You want your cream cheese to be soften, but not warm!

Storing and Freezing

To store your funfetti gooey butter cake, first allow it to cool completely at room temperature. Once cooled, cover the cake tightly with plastic wrap or aluminum foil to prevent it from drying out. Store the cake in the refrigerator for up to 5 days for optimal freshness.

Freezing – funfetti gooey butter cake

To freeze your funfetti gooey butter cake, ensure it has cooled completely. Wrap the cake tightly in plastic wrap or aluminum foil to prevent freezer burn and moisture loss. Place the wrapped cake in an airtight container or freezer bag, label with the date, and store in the freezer for up to 3 months. Thaw overnight in the refrigerator before serving.

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FOR MORE RECIPES YOU MUST TRY!

Recipe

Funetti Gooey Butter Cake

Molly Murphy

Taste of funfetti cake topped with a spiced gooey filling, and then dusted in powder sugar. This isn’t your average birthday cake and will be a total hit at any birthday party!

Print Recipe Pin Recipe

Course Dessert

Cuisine American

Servings slices

Ingredients

For The Cake

½ cup unsalted butter room temperature
1 cup granulated sugar
2 tablespoons vegetable oil
3 large eggs room temperature
1 teaspoon pure vanilla extract
1 teaspoon salt
1 teaspoon ground cinnamon
2 teaspoons baking powder
1 ½ cups all-purpose flour
¼ cup whole-fat sour cream room temperature
½ cup buttermilk room temperature
¼ cup rainbow sprinkles

Cream Cheese Layer:

8 ounces cream cheese at room temperature
1 large egg at room temperature
2 ¾ cups powdered sugar
½ teaspoon almond extract

Instructions

Preheat your oven to 350 degrees F. Grease a 9-inch cake pan or springform pan with Pam’s Baking Spray. Line the bottom with parchment paper and spray the sides. Set aside.
In a bowl of a stand mixer fitted with the paddle attachment, or with a hand-held mixer, cream together the room temperature butter, vegetable oil, and granulated sugar on medium speed until light and fluffy, about 3 minutes.
With a rubber spatula, scrape down the sides and the bottom of the bowl. On medium speed, beat in the eggs one at a time for 30 seconds each, scraping after each addition. Add the pure vanilla extract and whole-fat sour cream and mix on low just until combined.
In a separate bowl, whisk together salt, ground cinnamon, baking powder, and all-purpose flour.
With the mixer on low, gradually add the dry ingredients to wet ingredients. Pour in the buttermilk while mixing on low. Mix until just combined. Do not overmix.
With a rubber spatula, fold in the sprinkles until mixed.
Pour the batter into prepared cake pan and using the back of the spoon spread evenly across the top. Set aside.

For the Cream Cheese Filling:

In a medium-sized bowl, use a hand mixer on medium-high speed to beat the cream cheese until it’s smooth and creamy.
Add the egg and mix on high for 30 seconds, using a rubber spatula to scrape the sides and bottom of the bowl.
Add the almond extract, then gradually add 1 cup of powdered sugar at a time, mixing for 30 seconds after each addition. This should take a little over 1 and half minute to complete.
Once combined, pour the cream cheese mixture on top of the cinnamon cake batter and use a small offset spatula to spread it into an even layer.
Bake for 40-45 minutes. The middle of the cake will still be slightly jiggly, but it’s done when the edges are golden and the middle has cracked.
When the cake is done, let it cool for 10-15 minutes, then place it in the fridge to chill for at least 2 hours to allow the cream cheese to firm up and set.
To garnish, dust the cake with powdered sugar.

Keyword gooey butter, birthday, sprinkle

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