This Oreo Funfetti Cake is made up of both chocolate and sprinkle cake layers, whipped buttercream and Oreo frosting. To top it off? A drippy chocolate glaze and sprinkles, of course!
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This cake takes all of our childhood dreams and crams them into one unapologetic layer cake. It combines Oreos and confetti cake to make one epic birthday cake.
Inside you will find alternating layers of moist, decadent chocolate cake and sprinkle-filled vanilla cake. Crushed Oreos go straight into the buttercream frosting.
You might think this cake is a straight ticket to a sugar coma, but it is perfect for birthdays of epic proportions.
Follow this step-by-step tutorial for making a perfect Chocolate Drip!
Ingredients
- Cake flour
- All-purpose flour
- Unsweetened cocoa powder
- Unsalted butter
- Granulated sugar
- Vanilla extract
- Eggs Milk
- Sprinkles
- Avocado or canola oil
- Hot coffee (or water with instant espresso)
- Cream cheese
- Confectioners' sugar
- Oreo cookies
- Dark chocolate
- Light corn syrup
- Baking powder
- Baking soda
- Salt
See recipe card for quantities.
Tools and Equipment
Here are some of the kitchen utensils and cake decorating tools needed to make this epic cake:
- Electric mixer (stand or hand)
- Large rubber spatula
- 6-inch cake pans
- Offset spatula
- Rotating cake stand
- Icing smoother
- Saucepan
- Piping bag and tips
- General kitchen tools (measuring cups, whisk, bowls, etc).
Substitutions
Cake Flour - For every cup of cake flour, measure out 1 cup of all-purpose flour minus 2 tablespoons. Add back 2 tablespoons of either corn starch or arrowroot powder to get 1 cup of cake flour.
Coffee - You can use instant coffee dissolved in hot water. If you prefer, skip the coffee all together and just use plain hot water.
The Best Sprinkles for Funfetti Cake
Quins - These types of sprinkles are flat, colorful, and come in a variety of shapes. They are most recognizable as being round, flat, and sequin-like (possible where they got the name?)
They don’t keep their shape when baked, but their colors suspend beautifully when folded in a cake batter.
Classic Sprinkles - I'm talking about the rod-shaped sprinkles that are typically multi-colored or chocolate.
Add these at the very end of mixing and fold gently to keep the colors from bleeding and turning the batter blue/grey.
Save the nonpareils for a different baking project, as these tiny balls just bleed and blend into the batter.
Layer Cake 101
New to cake decorating? Start here:
How to Make Beautiful Layer Cakes
Buy my books! Layered and Icing on the Cake
Recipe FAQs
No, unfortunately you can’t use natural cocoa powder instead of Dutch-processed. One is acidic while the other is neutral. You could try in a pinch, but understand that it will change the results.
Choose a good quality aluminum cake pan with at least 2-inch tall sides.
You definitely can! I highly recommend it the coffee, though, and I promise that you won’t taste coffee in the baked cake. But if you don’t have any, then proceed with hot water.
You may bake each of the different flavors in 8-inch pans. Decrease the bake time as they will be shorter layers of cake.
You don't have to use cake flour, but cake flour has a lower percentage of protein compared to all-purpose flour that makes the cake softer. See Substitutions for making your own cake flour alternative.
Serving and Storage
Serve the cake at room temperature. Store the cake at a moderate room temperature overnight (preferably in a cake box or under a glass cake dome).
Wrap leftovers loosely in plastic and store in the refrigerator for up to 4 days.
Freeze unfrosted layers wrapped well in plastic for up to 3 months.
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More Cake Recipes to Bake
Recipe
Oreo Funfetti Cake
Ingredients
Confetti Cake
- 1 ½ cups + 2 tablespoons cake flour
- 1 ½ teaspoon baking powder
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 1 ½ teaspoon vanilla extract
- 3 egg yolks
- ¾ cups milk
- ⅓ cup sprinkles
Chocolate Cake
- 1 ¼ cup all-purpose flour
- ½ cup unsweetened Dutch-processed cocoa powder
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup grapeseed or canola oil
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoon vanilla extract
- ¾ cups milk
- ½ cup hot coffee or hot water
Whipped Vanilla Buttercream
- 1 cup unsalted butter softened
- ½ cup cream cheese softened
- 5 ½ to 6 cups confectioner's sugar
- 2 teaspoon vanilla extract
- 4 to 6 tablespoon cream or milk
Oreo Frosting
- ¼ cup crushed Oreo cookies or plain chocolate wafer cookies about 6, filling removed
- remaining buttercream
Chocolate Glaze
- 2 oz chopped chocolate
- 4 tablespoon unsalted butter
- 1 tablespoon light corn syrup
- 1 pinch salt
Instructions
Confetti Cake
- Pre-heat the oven to 350-degrees F. Grease and flour two 6-inch round cake pans and set aside.
- Sift together the flour and baking powder. Set aside.
- In the bowl of an electric mixer, mix the butter on medium until smooth. Add in the sugar and mix on medium-high until fluffy and pale in colour. Stop the mixer and scrape down the bowl.
- With the mixer on low, add in the vanilla and egg yolks, one at a time. Mix until incorporated.
- With the mixer on low, add the dry ingredients and milk in alternating batches. Mix just until the batter is incorporated. Do not over-mix. Fold in the sprinkles until combined.
- Evenly distribute the batter into the prepared pans and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack from 10 minutes before removing the cakes from their pans.
Chocolate Cake
- Pre-heat the oven to 350-degrees F. Grease and flour two 6-inch round cake pans and set aside.
- Sift together the flour, baking powder, baking soda, and salt. Set aside.
- In the bowl of an electric mixer, mix together the oil and sugar until combined. With the mixer on low, add in the vanilla and egg, and egg yolk.
- With the mixer on low, add the dry ingredients and milk in alternating batches. Mix just until the batter is incorporated. Stream in the hot coffee and mix until combined.
- Evenly distribute the batter into the prepared pans and bake for 24 to 28 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let cool on a wire rack from 10 minutes before removing the cakes from their pans.
Whipped Vanilla Buttercream
- Using an electric mixer, beat the butter and cream cheese together on medium until smooth.
- With the mixer on low, gradually add in the remaining ingredients.
- Once the sugar begins to incorporate, turn the mixer up to medium-high and mix until light and fluffy (3 to 5 minutes). Adjust the sugar and cream quantities until desired consistency is achieved.
Oreo Frosting
- Fold in the crushed cookies into the remaining buttercream after the cake has been filled and the crumb coat has been applied.
- Fold in the crushed cookies into the remaining buttercream after the cake has been filled and the crumb coat has been applied.
Chocolate Glaze
- Place the chocolate in a heat-safe bowl and set aside.
- In a small saucepan over medium heat, melt down the butter and corn syrup.
- Once hot, pour over the chocolate and let stand 30 seconds.
- Add a pinch of salt and whisk until smooth. Allow glaze to cool (but still runny) before dripping on the cake (about 10 minutes in the refrigerator).
Assembly
- Once the cakes have cooled, trim them so that all of the layers are the same height. Place one of the chocolate cake layers on a cake board or serving dish. Spread on about ½ to ¾ cups whipped vanilla buttercream. Top with one of the confetti cake layers and repeat.
- Crumb coat the cake with the whipped vanilla frosting. Reserve some plain vanilla frosting for piping details (if desired) before tinting the frosting.
- Tint the frosting the color of your choice then fold in the Oreo crumbs. Frost the cake with the Oreo frosting then chill until firm.
- Once the cake has chilled and the glaze has cooled, use a spoon to apply drips around the edges of the cake. Fill in the center and spread with an offset spatula. Add sprinkles before the glaze sets. Use any remaining frosting to pipe swirly peak with a star tip in the center of the cake. Top with more sprinkles, if desired.
Johannah Moore
Do you have this recipe, but for a larger cake? Like 8 or 9 inch round with four tiers?
Beth Elliot
Recipe for chocolate cake says 1 1/2 tsp baking powder and the. 1/2 tsp baking powder. Directions say flour, baking powder then baking soda. I’m assuming ingredients is a typo and it is 1/2 tsp baking soda. Please Confirm
stylesweet
Thank you so much for catching that! You are right, that should be
1 1/2 tsp baking POWDER
1/2 tsp baking SODA
I've adjusted the recipe accordingly. Thanks again!