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Confetti Cream Cake

 Confetti Cream Cake
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.
10-12 ServingsPrep: 40 min. Bake: 25 min. + cooling

Ingredients

  • 5 eggs
  • 1 teaspoon vanilla extract
  • 1 cup sugar
  • 1 cup King Arthur Unbleached 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 flaked 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

2 of 2

Confetti Cream Cake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 serving (1 slice) equals 468 calories, 27 g fat (15 g saturated fat), 164 mg cholesterol, 225 mg sodium, 49 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.