Birthday Cake Oreo Cake ~ Recipe | Queenslee Appétit (2024)

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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!

Today is a very special day — it’s my Birthday! My 21st birthday to be exact, although it isn’t a huge deal since the legal drinking age in Canada is 18-19. So yes I will be getting a little (or a lot) tipsy, but it won’t be for the first time.

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.

Now, everyone brace yourselves because this cake is an explosion of different colours, flavours, textures and more. Introducing, the birthday cake of all birthday cakes:

Birthday Cake Oreo Cake

For my one year blog anniversary, I made these Birthday Cake Oreo Fudge Brownies, so it only made sense for me to make a cake version for my birthday.

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.

Then again, life is short so why not make it sweet?

Moist Dark Chocolate Cake Layers

To start, I made 2 layers of dark chocolate cake. The chocolate cake is so moist and fluffy it’s insane. This can be both a good thing and a bad thing. A good thing because who doesn’t love a good ole moist chocolate cake? And the bad part is that it’s very, very fragile. I can’t even count how many times the cake layers almost fell apart while I was moving them.

A heart attack at its finest.

The recipe for the chocolate cake is very simple – just mix the dry ingredients and wet ingredients separately, then mix them together. The cake gets its “black as night” colour from the black unsweetened cocoa powder I used, but you could substitute for regular unsweetened cocoa powder if you want. I just thought the black cake would contrast perfectly with the colourful Funfetti cake.

Funfetti Oreo Cake Layers

The next flavour of cake is Funfetti Birthday Cake Oreo! This cake starts with a simple vanilla cake recipe. This vanilla cake made its debut in my Winter Wonderland Cake. It’s so incredibly fluffy and delicious!

This cake takes a bit more work to make than the chocolate cake layers. Instead of simply combining the wet and dry ingredients, we’re gonna be using the creaming method. The creaming method is when we beat the butter and sugar together until it’s pale and fluffy. This step is very important because it adds air to the batter which gives the cake its super fluffy texture!

To the cake, we add some chopped Birthday Cake Oreos and loads of colourful sprinkles!

Birthday Cake Frosting

Between the layers is what I like to call “Birthday Cake Frosting”. I had to scrape the filling out of some Birthday Cake Oreos to crush the wafers for the frosting. But I didn’t want the delicious birthday cake filling to go to waste, so I made the genius decision to add it to the frosting! Not only did the filling add a wonderful vanilla cake flavour to the frosting, but it also added some gorgeous colourful sprinkles!

Oreo Funfetti Frosting

I wanted to keep the frosting plain for the filling and crumb coat, but for the final coating I added some crushed Oreo wafers and rainbow sprinkles. You want to make sure to crush your Oreos very fine, or else your final coating won’t be very smooth.

Decoration

When decorating these Birthday Cake Oreo Fudge Brownies, I topped them with extra sprinkles, chopped Oreos and a gorgeous hot pink drizzle. For this cake, I went with the same design!

I started by making a hot pink ganache, which is basically just bright pink candy melts and heavy cream melted together. Since we’re using candy melts, the ganache will set up really quickly, so I recommend stirring it often to keep it loose while it cools down a bit.

To make the drip down the sides, I poured the ganache into a disposable piping bag and squeezed it around the edges. The ganache was super thick, so instead of dripping down the sides on its own, I had to manually pipe the ganache drips.

To finish it off, I used the remaining frosting to pipe some swirls on top that are garnished with halved Birthday Cake Oreos. I then added some sprinkles in the centre and a row of quartered Oreos on the bottom. I know the decoration is pretty over the top, so feel free to skip all of that if you want.

There’s a reason why most of my family and friends blame me for their inability to lose weight — it’s because I make stuff like this. Hey, I blame myself too, but I just can’t help it!

I can’t even begin to describe how much I love my birthday cake! It’s absolutely stunning and it was a hit with the entire fam (even though they regretted eating so much)! Every bite is like a celebration in your mouth.

Enjoy!

>>PIN ME FOR LATER<<

Ingredients

Dark Chocolate Cake Layers:

2 cups All purpose flour
2 cups granulated Sugar
¾ cup black unsweetened cocoa powder
2 teaspoon Baking powder
1 teaspoon Baking soda
1 teaspoon salt
1 cup buttermilk, room temperature
¾ 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 tablespoon baking powder
½ teaspoon salt
1 cup unsalted butter, room temperature
1 and ¼ cups granulated sugar
⅓ cup vegetable oil
4 large eggs, room temperature
1 tablespoon Vanilla Extract
1 and ¼ 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
¼ teaspoon salt
12 cups Powdered Sugar, sifted
¾ cup Heavy Whipping Cream
1 and ½ tablespoon Pure Vanilla Extract
½ cup rainbow sprinkles

Hot Pink Ganache:

1 package Bright Pink Candy Melts
¼ 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, 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.

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Nutrition Information:

Yield: 16Serving Size: 1
Amount Per Serving:Calories: 1490Total Fat: 82gSaturated Fat: 37gTrans Fat: 1gUnsaturated Fat: 35gCholesterol: 209mgSodium: 676mgCarbohydrates: 185gFiber: 3gSugar: 136gProtein: 9g

BON APPÉTIT!

Love, Dedra

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