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Confetti Cream Cake

By: Jennie Moshier

"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."

Rate/Review | Read Reviews (3)

Prep Time:
40 Min

Cook Time:
25 Min

Ready In:
1 Hr 5 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 10 servings

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 (8 ounce) package cream cheese, softened
1 cup sugar, divided
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon
1 cup sour cream
1/2 cup finely chopped walnuts
1/2 cup flaked coconut
1/3 cup chopped maraschino cherries
2 (1.55 ounce) bars milk chocolate candy bar, shaved or finely chopped
1 1/2 cups whipping cream

Directions

In a mixing bowl, beat eggs and vanilla on high 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 degrees F 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 mixing bowl, beat cream cheese, 2/3 cup sugar, vanilla and cinnamon until smooth. Stir in sour cream, nuts, coconut and cherries. Fold in chocolate. Beat cream and remaining sugar; set half aside. Fold remaining whipped cream into the cream cheese mixture. Split each cake into two horizontal layers; spread a fourth of the cream cheese mixture on one layer. Repeat layers. Frost sides with reserved whipped cream. Refrigerate until serving.