Mother’s Day Confetti Crumble Cake
Ingredients
Scale
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
- 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.
- Prepare the cake mix according to the package directions. Stir in the almond extract, white chocolate chips, and crushed Golden Oreos.
- Pour the batter into the prepared sheet pan and spread evenly.
- 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.
- Let the cake cool completely before frosting.
Make the Frosting:
- In a large bowl, beat the butter until smooth and creamy.
- Gradually add in the powdered sugar, 1 cup at a time, mixing on low to avoid a sugar cloud.
- Add the vanilla, almond extract, and heavy cream, then beat on high until light and fluffy.
- Gently fold in the whipped topping with a spatula until fully combined and smooth.
- 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