Easy Funfetti Oreo Cake with Oreo Frosting

A slice of funfetti Oreo cake on a small plate.

Print Recipe

No ratings yet

Easy Funfetti Oreo Cake with Oreo Frosting

This funfetti Oreo cake has soft, plush funfetti cake layers topped with Oreo buttercream! It's perfect for birthdays.

Prep Time30

Cook Time30

Total Time1

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: servings

Calories: 680kcal

Author: Ella Gilbert

Equipment

2 8-inch cake pans
Stand Mixer
Kitchen Scale
Measuring Spoons
Bowl
Whisk
Rubber Spatula
Piping Bag
small offset spatula

Ingredients

Funfetti Cake

⅓ cup unsalted butter room temperature
1 ⅔ cup white sugar
¼ cup neutral oil
4 large eggs room temperature
3 teaspoons vanilla extract
2 teaspoons baking powder
1 ½ teaspoons kosher salt
2 ¾ cups all-purpose flour
1 cup buttermilk room temperature
½ cup sprinkles

Oreo Buttercream

2 sticks unsalted butter room temperature
3 cups confectioner's sugar
1 teaspoons vanilla extract
¼ teaspoon kosher salt
¼ cup heavy cream
10 Oreo cookies pulsed into a fine powder

Metric - US Customary

Instructions

Preheat the oven to 350℉/175℃. Grease and line two 8-inch baking pans with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, beat the room temperature butter with the oil and sugar until creamy on medium speed. This will take about 2-3 minutes, and it'll look a bit grainy and fluffy.
⅓ cup unsalted butter, 1 ⅔ cup white sugar, ¼ cup neutral oil
Add the eggs one at a time, beating well and scraping the bowl after each addition.
4 large eggs
Mix in the vanilla extract.
3 teaspoons vanilla extract
In a small bowl, whisk together the flour with the baking powder and salt.
2 teaspoons baking powder, 2 ¾ cups all-purpose flour, 1 ½ teaspoons kosher salt
Add ⅓ of the flour mixture, then mix on low. Add ½ the buttermilk. Repeat once more, then end with the flour mixture.
1 cup buttermilk
Gently stir in the sprinkles.
½ cup sprinkles
Pour the smooth cake batter into the prepared pans.
Bake for 30-35 minutes, or until a toothpick inserted comes out clean. Let the cakes cool in the pans for 10-15 minutes before removing and letting them cool completely on wire cooling racks.
Blend the freeze dried strawberry pieces with a food processor or blender until you have fine crumbs. Set aside.
In a stand mixer fitted with the paddle attachment, or in a large bowl with a handheld mixer, beat the butter and confectioners' sugar on low speed.
2 sticks unsalted butter, 3 cups confectioner's sugar
Once combined, turn the speed to medium-high and beat until it becomes very thick.
Stop the mixer and add the vanilla extract, salt, and Oreo cookie crumbs. Beat on medium-high speed until light and fluffy.
1 teaspoons vanilla extract, ¼ teaspoon kosher salt, 10 Oreo cookies
Turn the mixer on your lowest speed and slowly pour in the cream until the frosting becomes creamy and spreadable - you might not need all the cream!
¼ cup heavy cream
Frost your cake and enjoy!

Video

Notes

My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. Just click on ‘metric’ above ingredients.

Room Temperature: I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.

Sprinkles: I recommend using long strand sprinkles or confetti sprinkles, I don't recommend using nonpareils (the little ball ones!)

Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt. I am using Diamond Crystal kosher salt and not Morton Salt which is much too salty!

Oreos: if you're using a piping bag to decorate your cake, make sure the Oreo cookie crumbs are finely processed. Otherwise, they'll get stuck in the piping tip!

Storage: Keep tightly wrapped in the fridge for up to 5 days. Let it come to room temperature before eating.

Making Ahead: You can make the cake layers ahead of time. Bake them and then once completely cooled, wrap in plastic wrap tightly. Store in the fridge for up to 2 days or in the freezer for up to 2 months. If frozen, allow to defrost and come to room temperature before frosting the cake.

Nutrition