Oreo Funfetti Cake
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!
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.