Your eyes do not deceive you, this really is a scratch oreo funfetti cake recipe! This cake is light, fluffy, colorful, and has the classic taste of oreo all wrapped within. I had been eager to test this recipe and I'm happy to say it turned out beautifully! The sprinkle choice for this cupcake is important because some sprinkles bleed and will make your cake batter not so pretty. I recommend using jimmys or confetti sprinkles. I don't recommend nonpareils as they tend to bleed quite a bit. Pair this with my oreo cream buttercream and you will be in oreo heaven! This recipe will make a two layer 9 in cake or approximately 2 dozen cupcakes. Follow the * for cupcake instructions.
Preheat the oven to 350 degrees F. Lightly oil and line two 9 in cake pans with parchment paper. While oven is heating, remove the cream from approximately 10 oreo cookies and place the cookie shells in a ziploc and crush to medium fine crumbs. You can also pulse them in a food processor. Set oreo cream aside for buttercream recipe.
In the bowl of a stand mixer, sift together the flour, sugar, baking soda, salt, and baking powder. In another large bowl, beat together the oil, milk, eggs, sour cream, and vanilla paste until light yellow and smooth.
Using the standing mixer and paddle attachment, mix the dry ingredients on medium speed and add butter in chunks. Mix until all the butter is incorporated and the mixture is crumbly.
Add the wet ingredients to the dry ingredients in thirds, mixing each addition until just incorporated before adding the next, using the paddle attachment on low to medium speed. Do not overmix the batter!
Gently fold in cookie crumbs and sprinkles until incorporated.
Divide batter between the two prepped cake pans and bake on center rack for 35-40 or until a toothpick inserted in the middle comes out clean but with some crumbs attached (cooking cakes until toothpick is completely clean with result in a dry cake).
Remove from oven and cool in pans for about 15 minutes on wire rack. Then, turn cakes out and cool until room temp upside down on wire racks.
Once cakes are cooled, ice with my oreo cream buttercream and enjoy! Cakes can also be frozen for later use.
*This recipe can also be used to make cupcakes. Bake at same temperature for 20-22 minutes or until toothpick inserted in center comes out clean with a few crumbs attached.
Ingredients
Directions
Preheat the oven to 350 degrees F. Lightly oil and line two 9 in cake pans with parchment paper. While oven is heating, remove the cream from approximately 10 oreo cookies and place the cookie shells in a ziploc and crush to medium fine crumbs. You can also pulse them in a food processor. Set oreo cream aside for buttercream recipe.
In the bowl of a stand mixer, sift together the flour, sugar, baking soda, salt, and baking powder. In another large bowl, beat together the oil, milk, eggs, sour cream, and vanilla paste until light yellow and smooth.
Using the standing mixer and paddle attachment, mix the dry ingredients on medium speed and add butter in chunks. Mix until all the butter is incorporated and the mixture is crumbly.
Add the wet ingredients to the dry ingredients in thirds, mixing each addition until just incorporated before adding the next, using the paddle attachment on low to medium speed. Do not overmix the batter!
Gently fold in cookie crumbs and sprinkles until incorporated.
Divide batter between the two prepped cake pans and bake on center rack for 35-40 or until a toothpick inserted in the middle comes out clean but with some crumbs attached (cooking cakes until toothpick is completely clean with result in a dry cake).
Remove from oven and cool in pans for about 15 minutes on wire rack. Then, turn cakes out and cool until room temp upside down on wire racks.
Once cakes are cooled, ice with my oreo cream buttercream and enjoy! Cakes can also be frozen for later use.
*This recipe can also be used to make cupcakes. Bake at same temperature for 20-22 minutes or until toothpick inserted in center comes out clean with a few crumbs attached.
