Birthday Cake Oreo Cake

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! 

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. 

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:

1. Preheat oven to 350° F (177°C). Prepare two 8-inch round cake pans with parchment rounds, and grease the sides. Set aside.
2. 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.
3. 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.
4. 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.
5. Remove cakes from oven and allow to cool in pans for about 10 minutes, then turn onto cooling racks to cool completely.
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Get Full Recipes : queensleeappetit.com

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