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Oreo Funfetti Birthday Cake
Author: Jackie
  • 3 cups all-purpose flour or gluten free flour
  • 1 tablespoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups granulated sugar
  • 1 cup Plugrà unsalted butter , room temperature
  • 4 large eggs
  • 1 ¼ cups sour cream
  • 1 ½ teaspoons vanilla extract
  • 10 crushed oreos
  • ¼ cup funfetti sprinkles
Italian Meringue Cookies and Cream Frosting
  • cups sugar , divided into 1 cup and ¼ cup
  • cup water
  • 6 large egg whites , room temperature
  • ¾ teaspoon cream of tartar
  • 1 cup Plugrà European salted butter , very soft cut into pieces
  • cup Plugrà unsalted butter , very soft, cut into pieces
  • 8 finely crushed oreos
Ganache for filling and Top
  • 1 cup heavy whipping cream
  • ½ pound milk chocolate chips
  1. Preheat oven to 350 degrees. Line 2- 8 inch cake pans and spray with non-stick cooking spray.
  2. Combine flour, baking powder and soda, and salt in bowl. Set aside.
  3. On medium speed beat butter and sugar together until light and fluffy.
  4. Add eggs, one at a time, and mix until completely combined.
  5. Stir in sour cream and vanilla.
  6. Slowly add flour mixture and beat on low until just combined.
  7. Stir in crushed Oreos and sprinkles.
  8. Pour into pans and bake for about 20-25 minutes or until a knife is inserted and comes out clean.
  9. Cool completely.
  10. While cake is baking, make the ganache.
  11. In a small sauce pan, heat cream until simmering (do not boil).
  12. Remove from heat and add chocolate chips and let sit for about 5 minutes.
  13. Whisk the chocolate and cream together until smooth.
  14. Cool for about an hour before filling and assembling the cake. Set some aside for piping the top of the cake.
  15. To make the Italian Meringue combine 1 cup of sugar and water in a small sauce pan.
  16. Heat sugar and water on medium until boiling (you want large bubbles).
  17. In the bowl of your electric mixer, beat egg whites and sugar until frothy.
  18. Increase your mixer speed to high and beat egg whites until hard peaks form.
  19. Reduce mixer speed to low and slowly and carefully pour into egg whites.
  20. Slowly increase the mixer speed again and beat until the mixture is no longer hot or warm and is fluffy. (mixture needs to be as close to room temperature as possible before adding butter).
  21. With the mixer set at medium speed, slowly add butter pieces. Mix until smooth.
  22. Once smooth, add crushed stir to combine.
  23. Frost assembled cake. Pipe remaining ganache and garnish with more funfetti sprinkles and Oreos cut in half.