Celebrate Mom with this soft and festive Mother’s Day Confetti Crumble Cake—made with funfetti cake, almond buttercream, and golden Oreo crumble.

This Mother’s Day Confetti Crumble Cake is festive, easy to make, and full of soft, sweet flavor. It starts with a funfetti base, gets topped with almond buttercream, and finishes with a golden Oreo crumble for a little crunch. You can keep it simple with a smooth layer of frosting or dress it up with piped buttercream details—whatever Mom would love most.

FAQ

Q: Can I make this cake ahead of time?

Yes! You can bake and frost the cake up to 1–2 days in advance. Just keep it covered in the fridge and bring to room temp before serving.

Q: What kind of Oreos work best for the crumble?
Golden Oreos are ideal for that buttery vanilla crunch, but any similar vanilla sandwich cookie works!

Q: Can I use a different frosting?
Absolutely. The almond buttercream is a perfect match, but cream cheese frosting or even strawberry whipped topping would be delicious, too.

Q: Is this cake kid-friendly to help decorate?
Totally! Let kids add the crushed cookies or sprinkles at the end for a fun way to join in the celebration.

Sprinkle of Fun

Make this cake the centerpiece of a laid-back Mother’s Day celebration. Serve it alongside one of Mom’s favorite drinks—maybe coffee, tea, or something bubbly—and surprise her with a few thoughtful extras like fresh flowers, a small gift, or something homemade from the heart. Just a simple way to show her you’ve been paying attention 😉

Mother’s Day Confetti Crumble Cake

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• Author: Taryn Camp

Ingredients

Scale 1x2x3x

For the Cake:

• 1 box Funfetti cake mix (plus ingredients listed on the box – usually eggs, oil, water)
• ½ teaspoon almond extract
• ½ cup white chocolate chips
• ¾ cup crushed Golden Oreos

For the Almond Whipped Buttercream:

• 2 sticks (1 cup) salted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 2–3 tablespoons heavy cream
• ½ cup cold whipped topping (like Cool Whip or homemade whipped cream)

Instructions

1. Preheat your oven to 350°F (or the temperature listed on your cake mix box). Grease a 9×13-inch sheet pan or line with parchment paper.
2. Prepare the cake mix according to the package directions. Stir in the almond extract, white chocolate chips, and crushed Golden Oreos.
3. Pour the batter into the prepared sheet pan and spread evenly.
4. Bake according to the package time for a 9×13 cake, usually around 30–35 minutes, or until a toothpick inserted in the center comes out clean.
5. Let the cake cool completely before frosting.

Make the Frosting:

1. In a large bowl, beat the butter until smooth and creamy.
2. Gradually add in the powdered sugar, 1 cup at a time, mixing on low to avoid a sugar cloud.
3. Add the vanilla, almond extract, and heavy cream, then beat on high until light and fluffy.
4. Gently fold in the whipped topping with a spatula until fully combined and smooth.
5. Frost the cooled cake, add sprinkles or decorations if desired, and refrigerate until ready to serve.

 

 

Notes

If you’d like to do a similar piping design on your Mother’s Day Cake, here are the piping tips that were used (from the outside in): 1m, 4b, 125

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