Funfetti Golden Oreo Trifle

Course: Dessert

Cuisine: North American

Prep Time: 25

Refrigeration Time: 2

Total Time: 2 25

Servings: servings

Calories: 718kcal

Author: Lord Byron's Kitchen

Starting with a homemade vanilla funfetti cake, this Funfetti Golden Oreo Trifle is layered with light and fluffy whipped cream, festive sprinkles, and crushed Oreo cookies. Put a smile on everyone's face with this deliciously gorgeous and easy Christmas dessert!

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Ingredients

For the Funfetti Cake:

1 cup butter, softened
1 1/2 cups sugar
4 large eggs, room temperature
1 tablespoon vanilla extract
2 3/4 cups all-purpose flour
3 tablespoons baking powder
1/2 teaspoon salt
1 cup whole milk
1/4 cup sprinkles

For the Whipped Cream:

2 cups whipping cream
1/4 cup sugar
1 teaspoon vanilla extract

For Assembly:

1 package Golden Oreos, crumbled (save 6 whole Oreos for garnish)
3 teaspoons sprinkles

Instructions

For the Funfetti Cake:

Preheat your oven to 350° F.
Prepare a 9x13 inch baking pan by coating the inside of it with non-stick cooking spray. Dust the entire baking surface with flour and tap out the excess. Set aside.
In a large bowl, beat together the butter and sugar until well combined.
Add the eggs one at a time and beat well into the sugar and butter mixture.
Next, add the vanilla extract and mix into the batter.
Add the flour, baking powder, and salt. Beat into the butter and sugar mixture until just combined.
Add the milk and fully incorporate.
Finally, stir in the sprinkles.
Transfer the batter to the prepared bake pan. Bake for 40 minutes. Test the cake to see if it has baked all the way through by inserting a toothpick into the center of the cake. If the toothpick comes out clean, the cake is done. If the toothpick comes out with batter on it, continue the baking process for a few more minutes.
Once done, remove the cake from the oven and set it on a cooling rack for 10-15 minutes before turning it out onto a cooling rack to continue cooling.
Once fully cooled, cut the cake into 3/4-inch cubes.

For the Whipped Cream:

Transfer the whipping cream to a chilled mixing bowl. Beat on high speed until stiff peaks are formed.
Add the sugar one tablespoon at a time. Beat to incorporate.
Beat in the vanilla extract.

To Assemble:

Place a layer of the funfetti cake cubes into a trifle bowl.
Sprinkle half of the crushed Oreos, followed by a teaspoon of the sprinkles. Top those with 1/2 of the whipped cream.
Repeat the layering once more.
Garnish with the remaining sprinkles and top with the reserved whole Oreos.
Cover and refrigerate for at least 2 hours before serving. The trifle can be prepared up to 12 hours in advance.

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