Mother’s Day Confetti Crumble Cake
Ingredients
Scale
For The Cake
- 1 box Funfetti cake mix
- Ingredients listed on the box (typically eggs, oil, and 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 to 3 tablespoons heavy cream
- ½ cup cold whipped topping (such as Cool Whip or homemade whipped cream)
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Parchment paper
Optional for decorating:
- Piping bags and piping tips (1M, 4B, 125) for a more detailed Mother’s Day design
Instructions
- Preheat your oven to 350°F or according to your cake mix directions. Grease a 9×13-inch pan or line it with parchment paper.
- In a large bowl, prepare the Funfetti cake mix according to the package instructions. Stir in the almond extract, white chocolate chips, and crushed Golden Oreos until evenly combined.
- Pour the batter into the prepared pan and spread it out evenly.
- Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool completely before frosting.
- In a large bowl, beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to keep everything smooth.
- Add the vanilla extract, almond extract, and heavy cream. Beat on high speed until light and fluffy.
- Gently fold in the whipped topping until fully combined. This gives the frosting a soft, airy texture.
- Spread the buttercream evenly over the cooled cake.
- Add sprinkles or decorations if desired. See the equipment notes for recommended piping tips.
- Refrigerate until ready to serve for the best texture and clean slices.