Ultimate Golden Oreo Birthday Cake: A Funfetti Dream Come True

Prepare to create the most enchanting and utterly delicious dessert: the Ultimate Golden Oreo Birthday Cake. This isn’t just any cake; it’s a celebration in every slice, brimming with the delightful crunch of crushed Golden Oreo cookies, a kaleidoscope of colorful sprinkles, and crowned with a luxuriously creamy frosting. Imagine a playful fusion where the classic charm of a funfetti cake meets the iconic, beloved taste of Golden Oreos – the result is a truly unforgettable, party-worthy masterpiece!

This Golden Oreo Birthday Cake truly might be the only birthday cake recipe you’ll ever need. It masterfully combines soft, moist vanilla cake layers with generous amounts of chopped Golden Oreo cookies and vibrant rainbow sprinkles, all generously slathered with a rich, creamy frosting that can be lightly tinted pink for an extra touch of whimsy. It’s a cake that doesn’t just taste good; it tells a story of nostalgia, fun, and pure joy.

I originally baked this cake for my very own birthday, and I can confidently say it was perfection. If you’re searching for a birthday recipe that brings together playful fun, a comforting sense of nostalgia, and an irresistible abundance of cookie pieces in every bite, then your search ends here. This Golden Oreo cake is designed to be the star of any celebration, from casual get-togethers to grand birthday feasts.

If this delightful dessert has captured your imagination, you’ll surely want to explore these other sweet treats next:

• The Best Birthday Golden Oreo Blondies Recipe
• Best Chocolate Birthday Cookies With Frosting
• Fun and Festive Birthday Cake Cookies

Why This Golden Oreo Birthday Cake is Your Next Must-Bake

Beyond its stunning appearance, this Golden Oreo Birthday Cake boasts several qualities that make it an absolute favorite:

• Effortlessly Customizable: One of the best features of this cake is its versatility. You can easily keep the frosting its natural creamy white, or, if you prefer, skip the food coloring entirely. Feeling adventurous? Experiment by incorporating limited edition Oreo flavors into the batter for an exciting new twist on the classic. The possibilities are endless for making this cake uniquely yours.
• Irresistible Golden Oreo Cake Layers: We’re talking about incredibly soft and moist vanilla cake layers, generously studded with perfectly crushed Golden Oreo cookies. Baking these cookie pieces directly into the batter ensures that each and every slice delivers a delightful textural contrast and an extra burst of that distinctive Golden Oreo flavor, creating a true party in your mouth.
• A Burst of Colorful Sprinkles: What’s a birthday cake without sprinkles? Our recipe wouldn’t be complete without a joyful shower of rainbow sprinkles folded right into the cake batter. These vibrant specks not only add a festive visual appeal but also a subtle sweetness and a tender chew, making every bite feel like a celebration.
• Dreamy, Creamy Frosting: The buttercream isn’t just any frosting; it’s whipped to perfection, resulting in an incredibly light, airy, and fluffy consistency. A subtle pinch of salt balances the sweetness beautifully, and a generous mix of rainbow sprinkles throughout the frosting gives it a nostalgic “cake batter” vibe that perfectly complements the cake layers.
• Impressive Layered Presentation: This recipe is designed for a show-stopping triple-layer Golden Oreo birthday cake, typically made in three 8-inch pans. However, the recipe is flexible! You can easily adapt it to three 6-inch pans for a taller, more elegant look, or two 9-inch pans for a classic, slightly wider cake. The layered structure makes it visually stunning and ensures a generous serving for all your guests.

Key Ingredients for Your Golden Oreo Birthday Cake

To ensure your Golden Oreo Birthday Cake turns out perfectly, it’s important to understand the role of each ingredient. Here’s a detailed list, highlighting items you might want to specifically shop for:

• Unsalted Butter: For both the cake batter and the frosting, unsalted butter is crucial. In the cake, ensure it’s at room temperature to cream properly with sugar and oil, creating a light, airy base. For the buttercream, slightly chilled butter works best to achieve that pale, creamy consistency.
• Eggs: I prefer using extra-large eggs for this recipe, but large eggs will also work wonderfully. The key is to make sure they are at room temperature. This helps them emulsify better with the other ingredients, leading to a smoother batter and a more tender cake crumb.
• Sour Cream: Full-fat sour cream adds incredible moisture and a slight tang to the cake, balancing the sweetness and keeping the layers incredibly tender. Like the butter and eggs, it needs to be at room temperature for optimal incorporation into the batter.
• Cake Flour: This is a non-negotiable ingredient for achieving that signature light, tender, and delicate crumb that distinguishes a bakery-quality cake. My personal favorite is Swan Silk, but any high-quality cake flour brand will yield fantastic results. It has a lower protein content than all-purpose flour, preventing a tough cake.
• Fresh Baking Powder: Baking powder is your cake’s leavening agent, responsible for its rise and fluffy texture. Always ensure your baking powder is fresh! I recommend replacing it every month or so. Old baking powder will result in a flat, dense cake.
• Buttermilk: Just one cup of buttermilk contributes to the cake’s moistness and activates the baking powder, enhancing its rise. Remember to pull it out of the refrigerator 2-4 hours before you begin baking so it reaches room temperature.
• Golden Oreos: The star of the show! A family-size pack of Golden Oreos will provide plenty for crushing into the batter and for decorating the finished cake. These vanilla-flavored sandwich cookies add a unique crunch and a sweet, creamy flavor that complements the vanilla cake beautifully.
• Rainbow Sprinkles: Essential for that funfetti feel! To be honest, I find that Walmart’s classic jimmy sprinkles offer the best color and hold up perfectly in the batter and frosting without bleeding. You can find excellent options there or at any baking supply store.

Step-by-Step Instructions: Crafting Your Golden Oreo Birthday Cake

Follow these detailed steps carefully to achieve a perfect, celebratory cake:

For the Cake:

• Prepare Your Oven and Pans: First, preheat your oven to 325°F (160°C). This slightly lower temperature helps cakes bake more evenly and prevents excessive doming. Lightly spray the bottoms of three 8-inch round cake pans with non-stick spray. Then, line the bottoms with parchment paper circles and spray again. This ensures your cake layers release effortlessly.
• Combine Dry Ingredients: In a medium-sized bowl, whisk together the cake flour, fresh baking powder, and salt. Whisking ensures these ingredients are thoroughly combined and evenly distributed, which is crucial for a consistent rise. Set this bowl aside for later.
• Cream Wet Ingredients: In the large bowl of your stand mixer, fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat these ingredients on high speed for approximately 3-4 minutes until the mixture is light, fluffy, and noticeably pale in color. This step incorporates air, contributing to the cake’s tender texture.
• Incorporate Eggs: Reduce your mixer speed to low. Add the room temperature whole eggs and egg whites one at a time, beating for about 30 seconds after each addition. This slow incorporation helps prevent the batter from curdling. Remember to scrape down the sides and bottom of the bowl with a rubber spatula as needed to ensure everything is fully mixed.
• Add Flavor Enhancers: Introduce the room temperature sour cream and pure vanilla extract to the mixture. Mix on low speed until just combined. Don’t worry if the mixture appears a little clumpy at this stage; it will smooth out once the dry ingredients are added.
• Alternate Wet and Dry: With the mixer still on low speed, begin alternating additions of the dry ingredients and the room temperature buttermilk. Start by adding one-third of the dry mixture, mixing just until almost combined. Then, add half of the buttermilk and mix. Repeat with another third of the dry ingredients, followed by the remaining buttermilk. Finish with the final third of the dry ingredients. Mix only until the last streaks of flour disappear. Avoid overmixing, as this can lead to a tough cake.
• Fold in Goodies: Remove the bowl from the mixer. Using a rubber spatula, gently fold in the finely chopped Golden Oreos and the vibrant colorful sprinkles. Be careful not to crush the Oreos too much at this stage; you want distinct pieces for texture.
• Bake to Perfection: Evenly divide the cake batter among your prepared pans. Bake for 25-28 minutes, or until the tops are golden and a toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid baking until the toothpick is completely clean, as this can mean an overbaked, dry cake.
• Cooling Process: Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for about 15 minutes. This allows them to firm up slightly before you attempt to invert them.
• Final Cool and Chill: After 15 minutes, carefully turn the cakes out onto a cooling rack to cool completely. Once they are at room temperature, wrap each layer individually in plastic wrap. For best results when decorating, chill the wrapped layers in the refrigerator for at least an hour, or freeze them until you’re ready to assemble your cake. (Pro Tip: Use a freezer-safe bag if you plan to freeze them for longer storage.)

For the Frosting:

• Whip the Butter: In a large bowl of your stand mixer, fitted with a paddle attachment, beat the slightly chilled unsalted butter on medium speed for about 3 minutes. The goal is for the butter to become pale in color and very creamy, indicating it’s light and airy.
• Add Sugar and Cream: Gradually add the sifted powdered sugar and heavy cream to the whipped butter. Mix on low speed until these ingredients are just combined. Starting slow prevents a “sugar cloud” in your kitchen!
• Flavor and Fluff: Incorporate the pure vanilla extract and a pinch of salt. Increase the mixer speed to medium and beat for another 3 minutes. This step is crucial for achieving that light, fluffy consistency and incorporating enough air into the buttercream.
• Sprinkle and Tint: Gently mix in the rainbow sprinkles. If you desire a soft pink hue for your frosting, this is the time to add a tiny amount of AmeriGel Red food coloring. Mix on low until the color is uniform. You can also mix in a handful of extra cookie pieces if you want an extra crunch in your frosting!
• Remove Air Bubbles: Before you start frosting, spend 1-2 minutes beating the buttercream by hand with a wooden spoon or a sturdy rubber spatula. This simple technique helps push out any excess air bubbles, resulting in a much smoother, more professional-looking finish on your cake.

To Assemble:

• First Layer: Place your first cooled cake layer onto your cake stand or serving plate, with the top side up. Evenly spread about 1 cup of frosting over the entire top surface, extending to the edges.
• Stack and Repeat: Carefully place the second cake layer on top of the first. Spread another cup of frosting evenly over this layer. For the final layer, place it top side down. This creates a perfectly flat top surface for decorating, as the bottom of the cake is usually the flattest.
• The Crumb Coat: Apply a very thin layer of frosting all around the top and sides of the stacked cake. This “crumb coat” traps any loose crumbs, preventing them from mixing into your final decorative layer. Chill the cake in the refrigerator or freezer for at least 10-15 minutes to allow the crumb coat to set firm.
• Final Frosting & Decoration: Once the crumb coat is firm, apply the remaining frosting to the top and sides of the cake. Use an offset spatula to smooth the frosting to your desired finish. Decorate with more Golden Oreo cookies (whole or crushed) and additional sprinkles on top of the cake for an extra festive touch.

Expert Tips and Tricks for Your Golden Oreo Birthday Cake

Elevate your baking experience and achieve professional results with these helpful tips:

• Crushing Oreos Made Easy: For perfectly crushed Oreos, a food processor is your best friend – it makes quick work of the task. Alternatively, place your Golden Oreos in a sturdy freezer-safe bag and crush them with a rolling pin or the bottom of a heavy pan for a more rustic texture.
• The Freshness of Baking Powder: Always check the freshness of your baking powder! It’s a key leavening agent, and an expired one will result in a flat cake. To test it, add a teaspoon to hot water; if it bubbles vigorously, it’s fresh. If not, it’s time for a new container.
• Chill Your Cake Layers: This is a game-changer! Chilling your baked and cooled cake layers before you start frosting makes decorating significantly easier. Cold cake layers are firmer, less prone to tearing, and generate fewer crumbs, leading to a cleaner finish.
• Celebrate with an Oreo Golden Birthday Cake: Whether you’re marking Oreo’s official birthday, a loved one’s special day, or just your own, this recipe for an Oreo golden birthday cake is truly the ultimate way to celebrate. Its festive nature and delicious flavor make it perfect for any joyous occasion.
• Room Temperature Ingredients are Key: This step is absolutely non-negotiable! Ensure all your cold ingredients (butter, eggs, sour cream, buttermilk) are at room temperature. This allows them to emulsify properly, creating a smooth, homogenous batter that bakes evenly and results in a light, tender cake. Cold ingredients lead to a dense, sad cake texture.
• Avoid Overmixing the Batter: Once you add the flour, mix the batter only until the streaks of flour just disappear. Overmixing develops the gluten in the flour, which can lead to a tough, chewy cake. Gentle mixing ensures a tender crumb.
• Choose Light-Colored Cake Pans: For beautifully golden edges without over-browning, use light-colored cake pans. Darker pans absorb more heat and can cause the edges of your cake to bake faster and dry out.
• Sprinkle Wisely: When it comes to funfetti-style sprinkles, always opt for jimmies (the long, cylindrical kind). Avoid nonpareils or sanding sugar, as these tend to melt and bleed their color into the batter, potentially ruining the appearance of your cake.
• Embrace the Crumb Coat: Do not skip the crumb coat step! This thin initial layer of frosting locks in any loose crumbs, creating a smooth and clean surface for your final layer of frosting. It’s essential for a polished, professional-looking cake.
• Freezing Layers for Stability: Even chilling your cake layers for just 30 minutes in the freezer can make a world of difference when it comes to stacking and decorating. Frozen layers are much firmer and easier to handle, preventing shifting and collapsing.
• Achieve Neater Slices: For impeccably neat slices, chill the fully frosted and decorated cake for at least 30 minutes before slicing. Dip a sharp, hot knife into warm water, wipe it clean, and then slice. Clean the knife between each cut for the cleanest edges.

Recommended Tools for Baking Success

Having the right tools can make all the difference in your baking journey. Here’s what I recommend for creating your Golden Oreo Birthday Cake with ease:

• Stand Mixer with Paddle Attachment: Essential for achieving perfectly smooth batter and wonderfully whipped, airy buttercream.
• Offset Spatula: Your secret weapon for smooth and even frosting application, making your cake look professionally decorated.
• Cake Turntable: Makes frosting and decorating incredibly easy, allowing you to rotate the cake smoothly for a flawless finish.
• Three 8-inch Round Cake Pans: The ideal size for creating a beautiful three-layer cake. Alternatively, you can use three 6-inch or two 9-inch pans, adjusting baking times as needed.
• Parchment Paper Rounds: Crucial for ensuring your cake layers don’t stick and release perfectly from the pans every time.
• Rubber Spatula: Essential for gently folding in sprinkles and Oreos without overmixing the delicate batter.
• Cooling Racks: Allows air circulation around the cake layers, preventing them from steaming in their pans and becoming soggy.
• Plastic Wrap + Freezer-Safe Bags: Indispensable for properly storing cake layers, whether in the fridge or freezer, maintaining their freshness and moisture.
• AmeriGel Food Coloring: If you want to achieve that lovely soft pink tint for your buttercream, AmeriGel is a high-quality gel food coloring that delivers vibrant colors without thinning your frosting.
• Serrated Knife or Cake Leveler: Useful if your cake layers bake with domes and you need to level the tops for perfectly even stacking.
• Food Processor: The quickest and most efficient way to crush Golden Oreos into fine crumbs for the cake batter and decorations.

Frequently Asked Questions (FAQs)

Here are some common questions about baking and preparing this delightful Golden Oreo Birthday Cake:

• Can I make this cake in advance? Absolutely! This cake is wonderfully accommodating for advance preparation. The baked cake layers can be thoroughly cooled, individually wrapped in plastic wrap, and stored in the refrigerator for up to 5 days. For longer storage, they can be frozen for up to a month. You can also freeze the entire fully assembled and frosted cake, making it perfect for planning ahead for special events.
• Can I use regular Oreos instead of Golden Oreos? You certainly can, but be aware that it will significantly change the flavor profile of the cake. Golden Oreos are specifically chosen for this recipe because their distinct birthday cake-flavored creme (and in some variations, a rich chocolate-flavored creme filling) offers a unique vanilla-on-vanilla complement that perfectly enhances the vanilla cake base. Regular Oreos would introduce a strong chocolate flavor, creating a different, though still delicious, experience.
• Do I have to use cake flour? It is highly recommended to use cake flour for this recipe. Cake flour has a lower protein content compared to all-purpose flour, which is precisely what gives this cake its signature tender, light, and delicate texture, reminiscent of a professional bakery cake. While you can substitute all-purpose flour (using 2 tablespoons less per cup and sifting it), the resulting cake will not be quite as silky or soft.
• What kind of sprinkles should I use? For the best results and that classic funfetti appearance, use jimmies (the long, rod-shaped sprinkles). It’s important to avoid nonpareils (the tiny, round sprinkles) or sanding sugar, as these types of sprinkles tend to melt or bleed their color into the batter and frosting, which can negatively affect the cake’s vibrant look.
• Can I make this gluten-free? While I haven’t personally tested a gluten-free variation of this specific recipe, you could certainly try swapping the regular cake flour for a 1:1 gluten-free baking blend that already contains xanthan gum. Keep in mind that gluten-free flours can absorb liquids differently, so you might need to make slight adjustments to the liquid content.
• How do I get flat cake layers? Achieving flat cake layers is a common goal! You can certainly bake the cakes at the specified 325°F (as written in the recipe) for a gentler, more even rise. Additionally, using cake strips (moisture-soaked fabric strips wrapped around the outside of the pans) can significantly help reduce doming. If your cakes still come out with a slight dome, you can easily trim the top of the cakes with a serrated knife or a specialized cake leveler once they are completely cooled.

Storing Your Golden Oreo Birthday Cake

Proper storage is key to maintaining the freshness and deliciousness of your cake. Whether you’re preparing ahead of time or saving leftovers, here’s how to do it right:

If I’m tackling my Golden Oreo Birthday Cake project over multiple days, I always bake my cake layers first. Once they’ve cooled completely, I wrap each layer tightly with plastic wrap and store them in either the refrigerator or the freezer. This crucial step not only helps reduce crumbs during the decorating process but also ensures the layers are firm and won’t slide around when you’re assembling and frosting. Cake layers can be stored in the fridge for 3-5 days, making them perfect for pre-party prep.

Freezing Your Cake

Should you wish to prepare the entire cake well in advance, or if you have leftovers you want to preserve, you can absolutely freeze the decorated cake. Begin by chilling the fully assembled and frosted cake until the frosting is firm. Then, carefully wrap the entire cake with multiple layers of plastic wrap. For extended storage beyond a few days (up to 6 months!), add an additional layer of aluminum foil over the plastic wrap. This double-layer protection guards against freezer burn.

When you’re ready to serve your frozen masterpiece, transfer the wrapped cake from the freezer directly to the refrigerator to thaw slowly overnight. This gradual thawing process is important as it helps to minimize condensation, ensuring your cake remains perfectly moist and visually appealing.

Here are more delightful recipes you’ll want to try:

• Easy Birthday Brookies Recipe (Brownie + Cookie)
• Homemade Birthday Sprinkle Marshmallows Recipe
• Easy Birthday Cheesecake Cake Recipe

This Golden Oreo Birthday Cake is truly the ultimate celebratory confection – perfect for a lively brunch birthday, a grand evening feast, or any occasion where you desire something truly indulgent and memorable! If you give this recipe a try, please don’t hesitate to leave a star rating and share your experience in the comments below. Your feedback means a lot! Happy baking!

Don’t forget to save this recipe card and share it with your baking friends and family! I’d love to hear your feedback or answer any questions you have. Connect with me on Instagram, Pinterest, and TikTok for more fun baking inspiration and behind-the-scenes content.

Recipe Card

Golden Oreo Birthday Cake

Molly Murphy

This Golden Oreo Birthday Cake is destined to be your go-to celebration cake! It’s a magical blend where the classic funfetti vibrancy meets the beloved crunch and flavor of Golden Oreos, resulting in a truly delicious and unique treat. Featuring moist vanilla cake layers generously mixed with crushed Golden Oreos and vibrant sprinkles, all topped with a luscious buttercream frosting that’s lightly tinted pink (because who doesn’t love pink?). It’s the perfect centerpiece for any birthday or festive occasion.

5 from 13 votes

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Prep Time 30 minutes mins

Cook Time 30 minutes mins

2 hours hrs

Total Time 3 hours hrs

Course Dessert

Cuisine Cake

Servings 18 people

Ingredients

 

For the cake

• 1 cup unsalted butter, room temperature
• 1¾ cup granulated sugar
• ¼ cup vegetable oil
• 3 large whole eggs, room temperature
• 3 large egg whites, room temperature
• ⅓ cup full-fat sour cream, room temperature
• 1 Tablespoon pure vanilla extract
• 3 cups cake flour (like Swan Silk)
• 1 Tablespoon fresh baking powder
• 1 teaspoon salt
• 1¼ cups buttermilk, room temperature
• 8 crushed Golden Oreos (about 1 cup)
• ¼ cup rainbow sprinkles (jimmies)

For the buttercream

• 2 cups unsalted butter, slightly chilled
• 6 cups powdered sugar, sifted
• ¼ cup heavy whipping cream
• 2 teaspoons pure vanilla extract
• ½ cup rainbow sprinkles (jimmies)
• pinch salt
• Optional: AmeriGel Red food coloring for pink hue

Instructions

 

For the cake

• Preheat your oven to 325°F (160°C). Prepare three 8-inch or four 6-inch round cake pans by lightly spraying the bottom of each pan with cooking spray. Line the bottoms with parchment paper circles, then spray again. This double-layer of preparation ensures your cakes won’t stick and release easily. Set the prepared pans aside.
• In a medium-sized bowl, thoroughly whisk together the cake flour, fresh baking powder, and salt. Whisking ensures these dry ingredients are well combined and aerated. Set this bowl aside for when you’re ready to incorporate it into the wet ingredients.
• In the bowl of a stand mixer fitted with the paddle attachment, combine the room temperature unsalted butter, vegetable oil, and granulated sugar. Beat on high speed for about 4 minutes, or until the mixture is visibly fluffy, light in color, and smooth. Stop the mixer and use a rubber spatula to scrape down the bottom and sides of the bowl to ensure all ingredients are evenly mixed.
• Reduce the mixer speed to medium-low. Add the room temperature large whole eggs and egg whites one at a time, beating for approximately 30 seconds after each addition. This gradual addition helps maintain the emulsion of the batter. Remember to scrape the bowl after each addition to ensure everything is fully incorporated. After all eggs and egg whites are added, beat for an additional 30 seconds.
• Add the room temperature sour cream and pure vanilla extract to the mixture. Beat on medium-low speed for about one minute, just until combined. If the mixture appears slightly clumpy at this point, don’t worry – it will smooth out once you add the flour mixture.
• Turn the mixer to its lowest speed. Begin adding the dry ingredients alternately with the buttermilk. Add one-third of the flour mixture and mix on low speed until it’s almost incorporated. Then, add half of the buttermilk and mix until nearly combined. Repeat with another one-third of the flour mixture, followed by the remaining buttermilk. Finally, add the last one-third of the flour mixture. Mix just until the flour streaks are mostly gone, taking care not to overmix the batter, as this can result in a tough cake.
• Using a rubber spatula, gently fold in the rainbow sprinkles and the crushed Golden Oreos. Be careful not to overmix, ensuring the sprinkles maintain their vibrant colors and the cookie pieces provide a delightful texture.
• Evenly distribute the cake batter among your three 8-inch or four 6-inch prepared pans. Bake for 25-28 minutes, or until the tops are lightly golden brown and a wooden toothpick inserted into the center comes out with just a few moist crumbs attached. Avoid baking until the toothpick is completely clean, as this can indicate an overbaked, dry cake.
• Once baked, remove the cakes from the oven and let them cool in their pans on a wire rack for 15 minutes. This allows the cakes to firm up slightly, making them less fragile for the next step.
• When the cakes are completely cooled to room temperature, carefully remove them from their pans. Wrap each cake layer individually and tightly with plastic wrap. Place them in the refrigerator or freezer until you are ready to frost and assemble your cake. Chilled layers are much easier to work with!

For the funfetti buttercream

• In the clean bowl of a stand mixer fitted with a paddle attachment, cream the slightly chilled unsalted butter on medium speed for about 3 minutes. Continue beating until the butter becomes noticeably pale in color and very creamy in texture, indicating it’s light and airy.
• Gradually add the sifted powdered sugar and heavy cream to the whipped butter. Mix on low speed, starting very slowly to prevent a “sugar cloud,” until all ingredients are just combined and no dry pockets of sugar remain.
• Add the pure vanilla extract and a pinch of salt to the buttercream mixture. Increase the mixer speed to medium and beat for an additional 3 minutes. During this time, the frosting will become significantly lighter in both color and texture, achieving that characteristic fluffy buttercream consistency.
• Gently fold in the rainbow sprinkles on low speed until evenly distributed. If you desire to tint your frosting pink, now is the time to add a tiny amount of AmeriGel Red food coloring. Add a small drop at a time, mixing thoroughly, until you achieve your desired soft pink hue.
• Before spreading the frosting onto your cake, spend a couple of minutes mixing the buttercream by hand with a sturdy wooden spoon or a rubber spatula. This crucial step helps to push out any incorporated air pockets, resulting in a much smoother, more professional-looking finish on your cake.

Assembly

• Place the first cooled cake layer onto your cake stand or serving plate, ensuring the top side is facing up. Add about 1 cup of the prepared frosting. Using an offset spatula, spread the frosting evenly over the cake layer, extending it all the way to the edges for a clean look.
• Carefully place the second cake layer on top of the frosted first layer. Repeat the frosting step, spreading another cup of frosting evenly over this second layer. For the final cake layer, place it top side down. This ensures you have a perfectly flat and smooth surface at the very top of your cake, as the bottom of a baked cake is typically the flattest.
• Apply a very thin, even coat of buttercream all around the entire cake – both the top and sides. This is known as a “crumb coat,” and its purpose is to trap any loose cake crumbs, preventing them from mixing into your final decorative layer of frosting. Once applied, chill the cake in the refrigerator or freezer for about 10-15 minutes to allow the crumb coat to set firm.
• After the crumb coat is firm and set, retrieve your cake. Now you can apply the remaining frosting to the top and sides of the cake, creating your desired smooth finish or decorative texture. Finally, adorn and garnish your beautiful creation with additional Golden Oreo cookies (whole or crushed) and extra sprinkles for that ultimate festive flair!

Keyword Golden Oreo, oreo cake, rainbow sprinkles, funfetti cake, birthday cake

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