Ultimate Birthday Cake

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This easy recipe combines chewy chocolate chip cookies, creamy Funfetti cheesecake, moist mini cupcakes and fluffy cake batter whipped cream into one show-stopping dessert! It really is the Ultimate Birthday Cake – every bite is a full-on party for your taste buds.

This Over-the-Top Birthday Cake is Legendary!

It goes without saying that everyone should get to indulge in their favorite dessert on their birthday. But for some of us, it’s not so simple, as picking a favorite isn’t possible in the first place. I couldn’t even count all my favorites on one hand!

That’s where this glorious cake comes in – it features not one, not two, but three mega-popular dessert options. You’ve got the soft chocolate chip cookie crust, the rich Funfetti cheesecake filling, a layer of mini cupcakes, plus some fluffy cake batter whipped cream to top it all off. I love watching peoples’ faces when I cut into this average-looking cake to reveal the magical mix of goodies hiding beneath the surface!

It’s one crazy dessert, but in a totally awesome way. The number of servings it provides makes it the perfect cake for any kind of party. When my husband saw it, he wasn’t at all surprised – he’s used to me coming up with crazy things! When he tasted it, he loved all those contrasting textures as much as I did.

Since he doesn’t have much of a sweet tooth, I was floored when he wanted another piece the next day. It just goes to show how incredible this cake is!

What You’ll Need

It took a few attempts to get this hybrid treat just right. Once I figured out the best ratio of cookie crust to cheesecake filling, the ultimate birthday cake was born! You’ll find the quantities for each ingredient in the recipe card below this post.

For the Chocolate Chip Cookie Crust

• Unsalted Butter: Bring this to room temperature before you work with it.
• Brown Sugar
• Granulated Sugar
• Egg
• Vanilla Extract
• All-Purpose Flour: Use a food scale to get an accurate measurement. If you don’t have one, spoon the flour into your measuring cup and level it off at the top with a butter knife to prevent overpacking.
• Baking Soda
• Salt
• Semi-Sweet Chocolate Chips
• Sprinkles: You can leave these out of the cookie dough if you’d like.

For the Funfetti Cheesecake

• Cream Cheese: This should be softened.
• Sugar
• All-Purpose Flour
• Sour Cream: For an extra smooth and velvety texture.
• Vanilla Extract
• Eggs
• Sprinkles

For the Mini Cupcakes & Cake Batter Whipped Cream

• Mini Cupcakes: I used alternating rows of store-bought vanilla and chocolate cupcakes.
• Heavy Whipping Cream
• Funfetti Cake Mix: “Funfetti” is the trademarked name for Pillsbury’s version of this flavor – other brands call it confetti cake mix. Use whatever works for you!
• Vanilla Extract
• Sprinkles

How to Make the Ultimate Birthday Cake

I’m a huge advocate for baking cheesecakes with a water bath, but in this case, you simply don’t need one. The cheesecake will brown a little around the edges and small cracks may form on the surface, but it’ll still taste like a million bucks! It’s going to get completely covered by cupcakes and whipped cream anyway.

Prepare the Cookie Crust

1. Heat Oven & Prep Pan: Preheat the oven to 350°F and grease the sides and bottom of a 9×13-inch pan.
2. Cream Butter & Sugars: Cream the butter and sugars together until light and fluffy, about 3-4 minutes.
3. Add Egg & Vanilla: Mix in the egg and vanilla extract.
4. Add Dry Ingredients: Combine the flour, baking soda and salt. Slowly add the dry ingredients to the dough and mix until combined.
5. Add Chocolate & Sprinkles: Stir in the chocolate chips and sprinkles. The dough will be thick.
6. Press Into Pan: Press the cookie dough evenly into the bottom of the cake pan. Set the prepared crust aside.

Make the Cheesecake

1. Combine Cream Cheese, Sugar & Flour: Mix together the softened cream cheese, sugar and flour in a large mixing bowl on low speed until combined. Scrape down the sides of the bowl as needed to make sure everything is incorporated.
2. Add Sour Cream & Vanilla: Add the sour cream and vanilla extract. Beat on low speed until well combined.
3. Add Eggs & Sprinkles: Add the eggs two at a time, beating slowly and scraping the sides of the bowl after each addition. Once all of the eggs are incorporated, stir in the sprinkles.
4. Pour Over Crust: Pour the cheesecake filling into an even layer over the cookie dough.
5. Bake: Bake the cheesecake for 25 minutes. The edges should start to brown and the center should be set, but still jiggly.
6. Cool Slowly: Turn off the oven and leave the door closed with the cheesecake inside for about 10-15 minutes. After 10-15 minutes, crack the door of the oven for about 5 minutes to allow the cheesecake to cool slowly.
7. Refrigerate: Set the cheesecake in the fridge until it’s completely cool and firm, 4-5 hours or overnight.

Add the Toppings

1. Add Cupcakes: Place a layer of mini cupcakes upside-down onto the cheesecake.
2. Make Whipped Cream: Add the heavy whipping cream, cake mix and vanilla extract to a large mixer bowl. Whip on high speed until stiff peaks form, then stir in the sprinkles.
3. Add to Cake: Spread the whipped cream into an even layer on top of the cupcake layer, filling in the gaps around the cupcakes.
4. Enjoy! Top the cake with extra sprinkles and keep it in the fridge until you’re ready to cut and serve it.

Tips for Success

The tips below will help you make this epic treat with ease. Happy baking!

• Don’t Pre-Bake the Crust: I tried pre-baking the cookie crust before I added the cheesecake filling and was not a fan. When all was said and done, the cookie became overdone to the point where it tasted burnt. If you leave it unbaked until you add the filling, it’ll come out perfectly soft and chewy.
• Stay Low & Slow: This cheesecake may not need a water bath, but it’s still helpful to prevent cracking in other ways. Be sure to mix the batter at low speed and follow the slowed-down cooling process in the recipe.
• Don’t Cry Over Cracked Cheesecake: The lack of the water bath won’t cause large cracks to form in your cheesecake, but you might see a few itty bitty ones. You also may notice the cheesecake sink in the middle while it cools. None of this is a big deal – your cheesecake will taste the same, and the cupcakes will cover up any imperfections.
• Place the Cupcakes Frosting Down: Remember to place your cupcakes onto the cheesecake upside-down. The frosting will adhere to the cheesecake, holding the cupcakes in place when you cut the cake.

Flavor Variations

If you’re making this cake for something other than a birthday or just want to change it up, there are plenty of ways to do so!

• Experiment With Different Mini Cupcakes
• Make the Whipped Cream With Vanilla Cake Mix or a Preferred Alternative
• Use Another Kind of Chocolate Chips in the Cookie Crust
• Experiment With Different Sprinkles
• Add Chopped Nuts to the Cookie Crust
• Swap the Sprinkles for Another Cheesecake Mix-In

How to Store Extras

Store any extras in an airtight container or well-covered in the fridge. It’s best to enjoy your leftover birthday cake within 4-5 days.

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More Epic Birthday Cake Ideas

Looking for another out-of-the-box birthday cake? Say no more!

• No-Bake Golden Birthday Cake Oreo Cheesecake
• Funfetti Millionaire Cake
• Overnight Birthday Cake French Toast Casserole
• Funfetti Birthday Cake Icebox Cake