Last year, for my 20th birthday, I made this outstanding Ultimate Sundae Birthday Cake. That cake ended up getting pretty popular because of how unique and over the top it was. I just had to bake something spectacular to celebrate my big day, and this year is no different.
There’s so much greatness going on in this cake. From the 4 layers of 2 different cake flavours to the Oreo Funfetti frosting and filling and the bright pink ganache drip, I’m not gonna lie, this cake is pretty sweet.
BIRTHDAY CAKE OREO CAKE
yield: 14 - 16 SERVINGS prep time: 1 HOUR cook time: 1 HOUR 5 MINUTES additional time: 1 HOUR total time: 3 HOURS 5 MINUTES
This Birthday Cake Oreo Cake just screams PARTY! Layers of dark chocolate and Funfetti Birthday Oreo cake, filled and frosted with birthday cake Oreo frosting and drizzled with hot pink ganache. This is the ultimate celebration cake!
No Ratings
INGREDIENTS
DARK CHOCOLATE CAKE LAYERS:
2 cups All purpose flour
2 cups granulated Sugar
3/4 cup black unsweetened cocoa powder
2 tsp Baking powder
1 teaspoon Baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
3/4 cup Vegetable oil
2 large Eggs, room temperature
2 teaspoons Pure Vanilla Extract
1 cup hot coffee or boiling water
FUNFETTI OREO CAKE LAYERS:
3 cups all purpose flour
1 Tbsp baking powder
1/2 tsp salt
1 cup unsalted butter, room temperature
1 and ¼ cups granulated sugar
1/3 cup vegetable oil
4 large eggs, room temperature
1 Tbsp Vanilla Extract
1 and 1/4 cups buttermilk, room temperature
12 Birthday Cake Oreos, chopped
1 cup rainbow sprinkles
OREO FUNFETTI FILLING + FROSTING:
20 Birthday Cake Oreos, filling removed, crushed
3 cups Unsalted Butter, softened to room temperature
Birthday cake Oreo Filling above
1/4 tsp salt
12 cups Powdered Sugar, sifted
3/4 cup Heavy Whipping Cream
1 and 1/2 Tbsp Pure Vanilla Extract
1/2 cup rainbow sprinkles
HOT PINK GANACHE:
1 package Bright Pink Candy Melts
1/4 cup heavy whipping cream
GARNISH:
Rainbow sprinkles
8 Birthday Oreos, halved
Birthday Oreos, quartered (filling removed)
INSTRUCTIONS
FOR THE DARK CHOCOLATE CAKE LAYERS:
Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or in a large bowl using a whisk or hand mixer), sift the flour, Sugar, Cocoa Powder, Baking powder, Baking soda and salt. Mix on low speed until combined.
In a measuring cup, combine the egg, vegetable oil, buttermilk and vanilla. While the mixer is on low, slowly pour the wet ingredients into the bowl. Increase speed to medium and mix until combined. Add boiling water OR hot coffee and mix until combined and smooth. Batter will be runny.
Divide batter equally between the two cake pans, a little over 3 cups per pan. Bake for 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs.
Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
FOR THE FUNFETTI OREO CAKE LAYERS:
Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
In a large mixing bowl, sift the flour, Baking powder, Baking soda and salt. Whisk to combine. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat the butter and sugar on medium speed until light and fluffy, 3-4 minutes. Scrape down the sides and bottom of the bowl. Mix in vegetable oil.
Lower speed to medium-low and add the eggs one at a time. Make sure to occasionally stop and scrape down the bowl. Mix in vanilla extract.
Alternately add dry ingredients in thirds and buttermilk in 2 additions to the batter, beginning and ending with the dry ingredients. Beating each addition just until combined.
Turn speed back up to medium and beat for another 30 seconds- 1 minute, until batter is smooth. Fold in chopped oreos and sprinkles.
Divide batter equally between the two cake pans, a little over 3 cups per pan. Bake for 30 - 35 minutes or until a toothpick inserted into the center comes out clean and cake springs back when lightly touched.
Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
FOR THE OREO FUNFETTI FILLING + FROSTING:
Scrape the filling out of 20 Birthday Cake Oreos into a separate bowl. Set aside.
Place Oreo wafers into a food processor and pulse until very fine crumbs form. Alternatively, you can place Oreos in a large ziploc bag and beat with a rolling pin until fine crumbs.
In the bowl of a stand mixer, beat the softened butter until super pale and fluffy, about 5-6 minutes.
Scrape down the sides and bottom of the bowl. Add the reserved Birthday Cake Oreo filling and salt and continue to beat for another minute.
Add half of the powdered sugar and beat on low speed until combined.
Once combined add heavy cream and vanilla and continue to beat until combined and smooth.
Add remaining powdered sugar one cup at a time, mixing on low speed until it’s all combined.
Increase speed to medium-high and beat for about 5-7 minutes, or until frosting is light and fluffy.
ASSEMBLY:
Place one cake layer (chocolate or Funfetti) on a serving plate or cake board on a turntable. Spread about 1 cup of frosting on top using an offset spatula.
Repeat with remaining layers, alternating between chocolate and Funfetti layers, and place final layer top side down.
Frost entire cake in a thin layer of the birthday cake frosting to seal the crumbs and refrigerate for 30 minutes.
Add the Oreo crumbs and sprinkles to remaining frosting and mix on low until just combined.
Remove cake from refrigerator and frost with the Oreo Funfetti frosting. Use a bench scraper or a long straight spatula to smooth out the sides and top. Transfer to the refrigerator while you prepare the ganache.
FOR THE HOT PINK GANACHE:
Add pink candy melts and heavy cream to a heat safe bowl and microwave in 30 second intervals until completely melted and smooth. Set aside to cool for about 5 minutes, stirring every now and then to loosen it up.
Remove cake from refrigerator. Pour ganache into a disposable piping bag and snip off a small tip and pipe the ganache around the edges, letting it drip down the sides. The ganache is thick, so you may need to manually pipe the drip down the sides as it may not slide down on its own.
Transfer remaining frosting to a piping bag fitted with a large open star tip (I recommend Wilton 6B) and pipe swirls around the border.
Garnish the centre with sprinkles and place half a Birthday Cake Oreo on each swirl.
You can also chop some Oreos into quarters and line them around the bottom. Slice, serve and enjoy!
NOTES
This cake is pretty tall and the layers are thick, so I recommend cutting each slice in half when serving so it isn’t too overpowering.
