Confetti Cream Cake Recipe

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Confetti Cream Cake Recipe
Confetti Cream Cake Recipe photo by Taste of Home
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Confetti Cream Cake Recipe

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Luscious layers of cake and creamy filling form this eye-popping dessert. If you're short on time, ready the filling ingredients a day ahead. Then assemble and frost right before serving.
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling
MAKES:
10-12 servings
TOTAL TIME:
Prep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup (8 ounces) sour cream
  • 1/2 cup finely chopped walnuts
  • 1/2 cup sweetened shredded coconut, optional
  • 1/3 cup chopped maraschino cherries
  • 2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped
  • 1-1/2 cups heavy whipping cream

Directions

In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Confetti Cream Cake in Country Woman Christmas Annual 1998, p41

Nutritional Facts

1 slice: 468 calories, 27g fat (15g saturated fat), 164mg cholesterol, 225mg sodium, 49g carbohydrate (38g sugars, 1g fiber), 8g protein.

  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1 cup sugar, divided
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon ground cinnamon
  • 1 cup (8 ounces) sour cream
  • 1/2 cup finely chopped walnuts
  • 1/2 cup sweetened shredded coconut, optional
  • 1/3 cup chopped maraschino cherries
  • 2 milk chocolate candy bars (1.55 ounces each), shaved or finely chopped
  • 1-1/2 cups heavy whipping cream
  1. In a large bowl, beat eggs and vanilla on high speed until foamy. Add sugar; beat until thick and lemon-colored. Combine flour, baking powder and salt; fold into egg mixture, a third at a time.
  2. Pour into two greased and floured 9-in. round baking pans. Bake at 350° for 25-30 minutes or until cake springs back when lightly touched. Cool for 5 minutes; remove from pans to wire racks to cool completely.
  3. In a large bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, walnuts, coconut if desired and cherries. Fold in chocolate. In a chilled large bowl, beat cream until it begins to thicken. Add remaining sugar; beat until soft peaks form. Fold half of the whipped cream into the cream cheese mixture. Set remaining whipped cream aside.
  4. Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat. Frost sides with reserved whipped cream. Store in the refrigerator. Yield: 10-12 servings.
Originally published as Confetti Cream Cake in Country Woman Christmas Annual 1998, p41

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