My blog turned four last week! I can’t believe after four years and 740 posts that I still have something to write about. There are still so many recipes and techniques that I haven’t even tried yet. This is the third time I’m celebrating my blog’s “birthday” with something Oreo.
3rd Birthday Oreo Berry Burst Cake,
2nd Birthday Oreo Birthday Surprise Cupcakes
1st birthday some terrible looking cake pops
I saw this cake on Pinterest and immediately knew I wanted to make a funfetti version with golden birthday cake Oreos. The finished cake is a total sugar bomb but so so good. The second day after it was baked I could still taste the crunch of the cookies mixed in with the cake.
I poured my batter into two seven inch cake pans but I would recommend using three. I filled them up too much and the batter spilled over. I still carried on with the cake but once I cut off the over spill it was a little hard to frost. The back that you can’t see looks like a frankencake!
The recipe for the cake is from Fine Cooking Cakes & Cupcakes. It’s an encyclopedia of classic cakes. The book is straight and to the point and similar to books published by Martha Stewart Living. There’s not much of an introduction but each recipe has detailed instructions and a few have picture tutorials.
There are five chapters that cover snack cakes, layer cakes, creamy cakes, fruit cakes and showstopper cakes. Bakes include basic pound cakes, cinnamon caramel ganache layer cake, triple chocolate cheesecake and Captain Crunch layer cake (!).
5 1/4 oz cake flour
2 tsp baking powder
1/2 tsp salt
6 tbs unsalted butter, at room temperature
3/4 cup sugar
1 tsp vanilla
1/2 cup whole milk
1/4 cup rainbow sprinkles
10 golden birthday cake Oreos, lightly crushed
2 sticks unsalted butter, at room temperature
1 lb powdered sugar, sifted
2 tsp vanilla
1/4 cup rainbow sprinkles
- Preheat the oven to 350 F. Grease and line 3 seven inch cake tins with parchment paper. In a medium bowl whisk together the flour, baking powder and salt and set aside.
- In the bowl of an electric mixer beat together the butter and sugar for 5 minutes until light and fluffy. Add in the eggs one at a time beating after each. Add in the vanilla.
- Add in the flour mixture and milk in two additions starting with the flour. Fold in the sprinkles and Oreos. Divide the batter between the three cake tins and bake for 20-25 minutes until golden brown.
- Place on a cooling rack and invert after fifteen minutes.
- Make the frosting while the cake cools. In the bowl of an electric mixer with the whisk attachment beat the butter for 5 minutes until light and fluffy. Add in the powdered sugar one cup at a time and beat until combined after each addition. Add in the vanilla. If the frosting is too thick add in a little milk until the desired consistency is reached. Fold in the sprinkles.
- Level the cake layers if necessary. Place one layer on a cake stand use a little frosting as glue. Spread a layer of frosting on top. Stack another layer and repeat. Spread a thin coat all over the cake and refrigerate for 15-20 minutes until firm.
- Spread another layer of frosting on the cake as smooth as possible using an offset spatula. Decorate as desired.
adapted from Fine Cooking Cakes & Cupcakes. I received a copy to review. This post contains affiliate links.