Oreo Funfetti Cake Recipe (With Tutorial)
This Oreo Funfetti cake is the perfect birthday cake! The cake has 3 layers of my white cake recipe which I added Oreo cookies and rainbow sprinkles to. I filled this cake with my all time favorite chocolate buttercream recipe and more Oreo cookies, I also chose to use the "Birthday Cake" Oreo flavour to make it extra, but you can go with whichever Oreo flavor you like.
This recipe will make 3 layers of cake that are between 5 and 6 inches o it will be the perfect size for a birthday cake, feeds around 10 people.
Understanding the Ingredients:
Unsalted Room Temperature Butter: In this recipe, I use both butter and oil, butter adds richness and flavor. Using it at room temperature helps it blend more smoothly with other ingredients, and makes sure a consistent texture throughout the cake.
Vegetable Oil: You can use other types like canola, sunflower… Oil is used alongside butter to keep the cake moist. It helps create a tender crumb that isn't too dense.
Buttermilk: Buttermilk makes the cake incredibly moist and tender. Its acidity also helps to activate the baking powder, giving rise to a fluffier texture.
All-Purpose Flour: The main structure of the cake, flour binds all the ingredients together. Its gluten content helps the cake to rise and hold its shape. Of course you can use cake flour if you don’t have all-purpose flour.
Baking Powder: A leavening agent, baking powder is crucial for helping the cake rise. It reacts with the buttermilk, creating air bubbles that make the cake light and fluffy. Even if you use cake flour (also known as self raising, I would still use baking powder, you cam cut the quantity by half). I do not like using baking soda for any cake that is “white” because it give the cake a brownish color that does not look good. You can read all about Baking Powder Vs. Baking Soda in this article.
Egg Whites: Egg whites help to aerate the batter, contributing to a lighter, airier cake structure without the extra fat from yolks. The reason I use egg whites is because I want my cake to be white in color and the yolks prevent that.
Frequently Asked Questions:
What if I don't have buttermilk? You can make buttermilk at home using only 2 ingredients, and it roughly takes 5 minutes! All you have to do is combine milk and lemon juice or white vinegar, check out how in this article.
Can I use whole eggs instead of just egg whites? You can use whole eggs if you don’t care to have a white cake, but don’t stick to this recipe, use a different recipe. I would suggest my famous vanilla cake recipe but instead of using only oil, use half oil half butter like in this recipe so that the batter consistency will hold the Oreo chunks and sprinkles better.
Can I add more Oreos if I want a stronger Oreo flavor? Absolutely! Feel free to add as many Oreos as you like. Just remember that adding too many might affect the texture slightly.
Can I fill this with Vanilla buttercream? Absolutely! Feel free to fill this with whatever flavors you want, if you want a really delicious Vanilla buttercream, I highly recommend my Swiss Meringue Buttercream. I myself filled this cake with my Chocolate Swiss Meringue Buttercream.
Can I make this cake and decorate it the same day? Yes, if you make sure to allow the cake to cool completely before filling. Check out “8 Mistakes to Avoid when Decorating with Buttercream”, you might find this helpful if you’re a beginner ☺️
How To Make an Oreo Funfetti Cake from Scratch:
Oreo Funfetti Cake Recipe
PREP TIME: 20 minutes | COOK TIME: 35 to 40 minutes | Servings: 3 layers 6-inch cake (serves about 10 people)
Ingredients
- 1/3 cup unsalted room temperature butter (76g)
- 1/3 cup vegetable oil (80ml)
- 1 1/2 cups granulated sugar (300g)
- 2 tsp vanilla extract
- 3/4 cup buttermilk (175ml)
- 3 cups all-purpose flour (380g)
- 1 Tbsp baking powder
- Pinch of salt
- 4 large egg whites
- Oreos and sprinkles (to taste)
Instructions
- Combine room temperature butter, vegetable oil, sugar, and vanilla extract in a mixing bowl. Mix on medium speed or whisk by hand until well combined.
- Add buttermilk and mix until combined. Sift in the flour, baking powder, and salt, mixing on low speed just until the batter comes together.
- In a separate bowl, whip the egg whites from low to high speed until stiff peaks form. Gently fold half the egg whites into the batter to keep it light and airy, then fold in the rest.
- Chop the Oreos roughly and add them to the batter along with sprinkles. Prepare your pans using the techniques described in How to prep your cake pans.
- Pour batter into prepared pans and bake at 165°C (330°F) for 35 to 40 minutes, until a toothpick inserted comes out clean.
- Cool the cakes slightly before removing from pans. Fill and decorate with Chocolate Swiss Meringue Buttercream, vanilla buttercream, a yellow white chocolate drip, more Oreos, and sprinkles.
Tips To Decorate a Buttercream Cake Like a Pro:
It doesn’t take a professional baker to stack and decorate a cake like a pro, here are a few videos that you will find helpful to layer and then decorate a cake.
