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5 from 1 vote

Golden Oreo Confetti Birthday Cake

Classic birthday cake flavors with a fun and colorful inside
Course: Dessert
Cuisine: American
Keyword: birthday cake, cake
Servings: 16

Equipment

  • mixer with whisk and paddle
  • kitchen scale
  • 3 6 in cake pans
  • oven thermometer
  • bowls
  • spatulas
  • cake turntable
  • offset spatula
  • cake scraper or bench scraper

Ingredients

Cake Layers

  • 325 g all purpose flour
  • 1 tsp salt
  • 2.5 tsp baking powder
  • 475 g sugar
  • 3/4 cup unsalted butter, softened
  • 150 g egg whites, room temp
  • 300 g buttermilk, room temp
  • 1 TBS imitation vanilla (clear)
  • 1 cup rainbow sprinkles
  • 12 oreos, plus more for decorating

Birthday Cake Buttercream

  • 6 oz egg whites, pasteurized in a carton
  • 24 oz confectioners sugar
  • 18 oz butter, softened
  • 1 tsp salt
  • 1 TBS cake batter extract
  • 1/2 cup rainbow sprinkles
  • touch of purple coloring optional

Drip

  • 100 g candy melts
  • 33 g heavy cream

Instructions

For the cake layers

  • Preheat the oven to 330 degrees.
  • In a bowl combine buttermilk, eggs, and extract. Mix to combine and break up the eggs.
  • In the bowl of your mixer combine the flour, sugar, baking powder, and salt. Combine the mixture with the paddle attachment in your mixer to distribute the ingredients.
  • Add the softened butter and allow that to mix making a coarse sand like texture, about 1 minute.
  • With your mixer on low, add around half of your wet ingredients. You really just want to add enough liquid so that everything is a little wet without forming a dough texture, it should resemble cake batter. Then turn it to medium and let it mix for 2 minutes. Set a timer and do not go over. This helps develop the structure of the cake, without over mixing.
  • Scrape your bowl after the 2 minutes. With your mixer on low add the rest of the wet ingredents. Mix just until totally combined, about 15 seconds. Scrape the bowl again if needed.
  • Fold your sprinkles in with a spatula until evenly distributed.
  • Prepare the pans by spraying with baking spray and lining the bottom with parchment paper.
  • Divide the batter evenly between 3, 6 inch pans. I used 18 oz per 6 in pan.
  • Cut up 4 oreos for each each layer. Sprinkle them over the tip and push them down with a utensil to evenly distribute. Cover the cakes with aluminum foil and bake for 60-70 minutes or until done. They are done once they start to pull away from the sides of the pan or a toothpick inserted in the center comes out clean.
  • Allow the cakes to cool on a cooling rack until the pan is cool enough to touch. Remove the cakes from the pans and let them cool completely before wrapping in plastic wrap to freeze or to decorate.

For the Birthday Cake Buttercream

  • Weigh out your egg whites in the bowl of your mixer.
  • Sift your confectioners sugar into the bowl.
  • Make sure your mixer has the whisk attachment on. Begin mixing it on low, slowly increasing it to high and let it go for about 6 minutes.
  • Change out your whisk attachment for the paddle.
  • Turn the mixer on low and add your butter in 1 stick at a time.
  • Add your salt and flavoring and let the mixer go on low for about 10 minutes.
  • Cake batter extract is usually bright yellow and may change the color of your buttercream. To neutralize the yellow and bring it closer to white, you can add 1 small drop of purple gel food coloring.
  • Mix your sprinkles in with a spatula if you prefer to have them in every layer. Or you can mix them in for your final coat of buttercream.

To Assemble

  • On a cake board, put a small dollop of buttercream and put the cake top side down on the board.
  • Smooth buttercream on the top.
  • Add another cake layer and repeat.
  • Add the last cake layer, seal the sides and coat the whole cake in a thin layer of buttercream to lock in any crumbs. Refrigerate that for about 15 minutes before your final coat of buttercream.
  • Gently fold sprinkles into the remainder of the buttercream if you have not done so already.
  • Add your final layer of buttercream, smooth and decorate it as you wish. I chose a drip and piping on tip with more oreos between.

To make a drip

  • Put the candy melts and cream in a bowl.
  • Microwave together for 30 seconds and let them sit for 2 minutes.
  • Slowly and gently stir with a small spatula trying not to incorporate any air. If it needs to be microwaved again only do spurts of 10 seconds.
  • The drip needs to be cool enough that it won't melt your buttercream, but warm enough to be able to run down the cake.
  • When the drip is ready to pour, pull your cake out of the fridge, pour it in the center, and slowly spread it over the sides. Quickly put it in the fridge to set.
  • Once the drip is set, map out where you want to put swirls and pipe with a 1M tip. Place an Oreo next to each swirl before piping the next swirl.