Homemade Birthday Cake Oreo’s, without the additives & preservatives, stuffed with a sprinkle loaded frosting.
When the birthday cake oreo’s hit the shelves in the store I couldn’t stop myself from getting my hands on them. They were/are my favorite store bought cookie. Until today.I recreated them with a homemade recipe with no additives, making these a feel good choice. I mean these aren’t diet friendly by any means. I’ve used my Homemade Oreo recipe, and filled it with a Homemade Birthday Cake Frosting. Seriously, you won’t be able to eat just one, or keep a spoon or your fingers out of this frosting. It may be the best frosting I’ve ever made. I’m a huge fan of vanilla and this just takes it to a whole new level of delicious. The frosting is just like your normal vanilla butter cream, but we’re adding dry cake mix and sprinkles. You can use any kind of sprinkle you like. I chose to use quins because I love the colors of them, and I’ve never had a problem with them bleeding color. But you can use jimmies, quins, nonpareils. Whip the frosting until its light and fluffy and smother your cookies in it. You can fill them with as little or as much frosting as you’d like. Another perk of these Homemade Birthday Cake Oreo’s. Enjoy these perfect cookies with a tall glass of milk!
What You’ll Need
- Baking Sheet
- Silpat or Parchment Paper
- Stand or Hand Mixer
- Medium Bowl
- Large Bowl
- 1 and 1/4 cup flour
- 1/2 cup cocoa powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter - at room temperature
- 3/4 cup granulated sugar
- 1/4 brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter - softened
- 2 cups icing sugar
- 1/4 cup dry cake mix - I used white
- 1 teaspoon vanilla extract
- 3-4 tbsp heavy cream or milk
- 1/2 cup sprinkles
- In a large bowl combine the flour, cocoa powder, baking soda and salt - set aside
- Using your stand mixer beat the butter until smooth - about one minute.
- Beat in the sugars until combined.
- Add in the egg and vanilla extract.
- Stop the mixer and add all the dry ingredients to the wet ingredients.
- Mix until just combined and the dough is formed.
- Chill the dough for 30 minutes - chilling is mandatory.
- Once the dough is chilled heat your oven to 350 degrees and line your baking sheets with silpat or parchment paper.
- Roll out about 2 teaspoon balls of dough and place on your baking sheet.
- Lightly press down the dough balls - flattening them slightly.
- Bake for about 6-8 minutes - check them after 6 minutes, mine took 7, you don't want to over cook these.
- Let cool on the baking sheet for at least 5 minutes before transferring to the cooling rack.
- Using a stand or hand mixer beat the butter until light and fluffy - about 1-2 minutes.
- Slowly add your icing sugar and dry cake mix into the butter - I like to sift these to make sure there are no lumps in the frosting.
- Beat in the vanilla and 2 tablespoons of milk.
- Keep adding milk until you've reached your desired consistency.
- Whip your frosting with your beaters for 3 - 4 few minutes.
- Fold in the sprinkles.
- Frost one cookie,and topping with another, making a cookie sandwich!
