Friday, March 2, 2012

Oreo Funfetti Cake with Oreo Cheesecake Filling







































Happy Birthday to the Oreo!! The cookie will be celebrating its 100th Birthday on March 6- and what better way to celebrate that achievement than with a triple-layer Oreo Funfetti Birthday cake- made with the new limited time Birthday Cake Oreos (I'm obnoxiously excited about these new oreos- they have sprinkles IN the filling!). To take this to the next level, a cheesecake frosting&filling accompanies the oreo funfetti layers. 

the oreos.
















































Oreo Funfetti Cake with Oreo Cheesecake Filling
Oreo Funfetti Cake
1 recipe of this white cake (not baked, just prepare the batter)
7 birthday cake oreos (or regular), roughly chopped
1/4 cup sprinkles
Oreo Cheesecake Frosting & Filling
1 tub of Philadelphia cheesecake filling (next to the cream cheese in the store)
7 birthday cake oreos (or regular), roughly chopped
2 cups powdered sugar
1 teaspoon vanilla

To make the cake:
1) Preheat oven to 300F. Fold crushed oreos and sprinkles into the white cake batter. Pour into parchment lined and greased cake pans (2, 8 inch round or 3, 6 inch round). Bake for about 30-50 minutes, until toothpick inserted in center comes out clean.

To make the Frosting and Filling:
1) Whip together the cheesecake filling, powdered sugar, and vanilla until smooth. Divide mixture into two bowls: 2/3 in one, 1/3 in the other.

2) In the bowl with 1/3 of the mixture, fold in the oreos. Set aside to fill cake.

3) In the bowl with 2/3 of the mixture, add food coloring to tint frosting, if desired. Set aside to frost cake.

Assembly:
On a cake plate, place one layer of the cake down. If you are making a 2-layer cake, fill with all (or as much as will fit reasonably) with the oreo cheesecake filling. If a you are making a 3-layer cake, use half of the filling in between each layer. Frost. Decorate with pretty birthday sprinkles or extra oreos, if desired.

24 comments:

  1. How does this not have comments? This looks super yummy!!

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  2. Looks delicious and so pretty!

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  3. Stacey WeemsAugust 04, 2012

    Just wondering..this probably needs to be refrigerated after 'cause of the cheesecake filling?

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    Replies
    1. Yes- it would probably be best to keep this refrigerated.

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  4. I can't find the Philly Cheesecake Filling in any of our local groceries. Any alternate suggestions?

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  5. My cousin recommended this blog and she was totally right keep up the fantastic work!










    Filling a Swimming Pool

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  6. Thanks for sharing, I will bookmark and be back again


    Filling a Swimming Pool

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  7. I cannot find the philly cheesecake filling. What can I use instead. I am making it for my daughters b-day tomorrow. HELP

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    Replies
    1. Ok, I have not tried this recipe, but this no-bake cheesecake from Martha Stewart looks like it would be a good substitute: http://www.marthastewart.com/858246/no-bake-cheesecake
      Just make the filling in this recipe (Only do step 4 of Martha's directions) and then use that in place of the philly filling in my recipe.
      Good luck- hope your daughter has a happy birthday!

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    2. I tried the Martha Stewart no bake cheesecake recipe then continued with the filling recipe and it did not hold up. I'm very disappointed the frosting part never turned to frosting but instead was runny . I tried adding more powdered sugar, about two more cups, cups and it didn't help. I'm left with a really ugly melted looking cake.
      Any suggestions?

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    3. I'm so sorry that didn't work. I would mix together 2 (8 oz) pkgs of cream cheese, 1 (16 oz) tub of cool whip, 2 cups of powdered sugar, and 1 teaspoon vanilla (or 2 tsp depending on your tastes). Let that chill in the fridge for 2-3 hours, and then use for your frosting and filling.

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    4. Okay Thank you. I will try that for next time.

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    5. So is it a total of 4 cups of powdered sugar?

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    6. No - 2 cups total - Here's the alternate filling and frosting recipe if you don't have the philly cheesecake filling.

      Oreo Cheesecake Filling and Frosting:
      2, 8 oz pkgs cream cheese, softened
      16 oz cool whip, thawed
      2 cups powdered sugar
      1 tsp. vanilla
      7 oreos, crushed

      1) Whip together the cream cheese, cool whip, powdered sugar, and vanilla. Set aside 2/3 of the mixture for the frosting.

      2) In the other 1/3, stir in the crushed oreos - use this for the filling.

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  8. Thank you much. Birthday Mom

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  9. I just stumbled across your blog......it looks amazing!!! Can't wait to try this cake!!!

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  10. AnonymousMay 02, 2013

    has anyone eaten this yet? how was it?

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  11. I made this cake last night. It was a hit! tasted great

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  12. Made this cake last night..turned out great! Everyone loved it.

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  13. How will the cake turn out if I added more oreos to the batter and frosting?

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  14. Is this cake ok to be refrigerated over night and served the next day?

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    Replies
    1. Absolutely! But I would take it out about 2 hours before you plan to serve it so it can come to room temperature.

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  15. I just made this last night for a friends birthday today, turned out amazing!! I did mine a little different I used a funfetti boxed cake mix instead but I LOVE the cheesecake frosting simply amazing!! Defiantly will make this again. Thanks!

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