Mummy Cake

4.92 from 12 ratings

This mummy cake is just as delicious as it is cute! It's made with oreo and funfetti cake layers, and frosted with a homemade vanilla buttercream.

Prep Time15

Cook Time35

Additional Time30

Total Time1 20

Course: Cakes

Cuisine: American

Servings: 24 slices

Calories: 735kcal

Author: Chelsey White

Ingredients

Funfetti Cake

3 cup all-purpose flour 375g
3 cups granulated sugar 600g
2 1/2 tsp baking powder 10g
1 tsp fine salt 6g
1 cup (2 sticks) unsalted butter, room temperature 226g
1 cup carton egg whites or 7 large egg whites, room temperature 235g
1 1/2 cups buttermilk, room temperature 345g
2 Tbsp vegetable or canola oil 28g
2 tsp vanilla extract or vanilla bean paste 8g
1 1/2 tsp almond extract 6g
1/3 cup rainbow jimmies or long strand sprinkles 130g
1/3 cup chopped Oreos

Vanilla Buttercream Frosting

3 cups unsalted butter, room temperature 678g
1 Tbsp vanilla extract or vanilla bean paste 12g
1 tsp fine salt 6g
11 cups powdered sugar 1375g
1/3 cup heavy whipping cream, room temperature 75g

Decorations

large piping bag
Wilton 789
White and black fondant
unsweetened cocoa powder, sifted
Kitchen paint brush
2/3 cup additional rainbow sprinkles for filling
1/3 cup additional crushed Oreos for filling
Green and purple gel coloring
Vodka or clear extract

Instructions

Funfetti and Oreo Cake Layers:

Preheat oven to 350°F/175°C. Line four 7-inch or three 8-inch pans with parchment rounds and grease with non-stick cooking spray.
Mix together 3 cups all purpose flour, 3 cups sugar, 2 1/2 tsp baking powder, and 1 tsp salt in a stand mixer with a paddle attachment or hand mixer until fully combined.
Mix in 1 cup of room temperature, unsalted butter slowly into the dry ingredients on a low speed. Continue to mix until no large chunks of butter remain and the mixture looks like moist sand.
Pour in 1 cup of egg whites and mix on low until just incorporated. Mix in 1 1/2 cups buttermilk in two installments, on a low speed.
Add in 2 Tbsp of vegetable oil, 2 tsp of vanilla extract, and 1 1/2 tsp of almond extract. Mix on a low speed until fully incorporated.
Scrape down the sides of the bowl with a rubber spatula, then beat on a medium speed for about 30 seconds to make sure everything is properly mixed together.
Divide the batter evenly between two bowls. Gently fold 1/3 cup rainbow sprinkles into the batter in one bowl with a rubber spatula, and 1/3 cup crushed Oreos into the other.
Bake for 34-36 minutes, or until a toothpick comes out clean. Allow the pans to cool for 10 minutes, then run an offset spatula around the perimeter of the pan to separate the cake from the pan.
Place cake layers into the freezer for 45 minutes to accelerate the cooling process. Once the layers are fully cooled, carefully flip the pans and remove the layers from the pans.
Use a serrated knife to level the tops of the layers once they're fully cooled. If you're making these in advance, warp and freeze them at this point.
If you make these cake layers in advance and freeze them, let them thaw for about 20 minutes before making your cake. The cake layers should still be slightly cold to the touch, which will make it easier to assemble your cake.

Vanilla Buttercream Frosting:

While the cake layers bake and cool, make the vanilla buttercream frosting.
Beat 3 cups of unsalted butter on a medium speed for 30 seconds with a paddle attachment until smooth.
Mix in 1 Tbsp of vanilla extract and 1 tsp salt on a low speed.
Slowly mix in 11 cups of powdered sugar on a low speed. Add 1/3 cup of heavy cream halfway through to make the frosting easier to mix.
Continue to mix on low speed for a few minutes, until the desired consistency is reached. If the frosting seems too thick, add in additional cream (1 Tbsp at a time). If the frosting is too thin, add in more powdered sugar (a quarter of a cup at a time).

To Assemble The Cake:

Stack and frost cake layers on a greaseproof cake board or flat plate using a dab of frosting to help stick the first cake layer to the board. Start with one of the rainbow sprinkle cake layers and alternate with Oreo cake layers.
Add an even layer of buttercream between each cake layer, and add rainbow sprinkles on top of the buttercream on the sprinkle cake layers. Add crushed Oreos onto the Oreo cake layer.
Spread a thin coat of frosting around the cake to fully cover the cake layers. Smooth using a bench scraper, then chill the cake in the fridge (30 minutes) or freezer (10 minutes) until the frosting is firm to the touch.
Make fondant eyes using black and white fondant and circle cutters. Mix together a squirt of purple gel food coloring and a 1/2 tsp vodka or clear extract in a small container. Repeat in a separate container with the green gel food coloring. Use these to paint the iris of each eye.
Cut a small mouth using the black fondant. Add the fondant eyes to the cake with a smear of buttercream (I used a bit of green buttercream from another baking project).
Place the remaining buttercream into a piping bag fitted with a Wilton 789 (wide, flat tip), and pipe strips of frosting on the cake and around the eyes. Continue until the cake is covered. Press the mouth into the frosting below the eyes.
Chill the cake in the freezer for 15 minutes, then use a clean, dry paint brush to brush a bit of cocoa powder around the edges of the frosting "wrappings", to make them look aged.
If desired, add a few fondant spiders around the mummy, then cut in and enjoy!

Video

Notes

One batch of cake batter makes about 2000 grams, so when I'm making a cake with four layers, I add 500 grams of batter into each pan.

Mummy Cake Recipe Variations

This recipe can also be used to make a sheet cake! One batch will make 2, 9-inch x 13-inch cake layers that are about 1 inch tall.

Tips for Making the Best Mummy Layer Cake

Ingredients at room temperature mix together better! Set out any cold ingredients ahead of time.
Properly measure your flour (spoon into the cup measure, then level). Or better yet, use a kitchen scale to measure your dry ingredients.
Mix the cake batter just until the ingredients are incorporated. This will ensure your cake layers are tender and fluffy.
Use a scale to weigh your cake pans as you fill them. It will make your cake layers bake to the same height and bake more evenly.
Level your room temperature or thawed cake layers with a serrated knife to make them easier to stack.
Chill your cake layers in the freezer for about 20 minutes before assembling the cake. It makes it so much easier to stack and frost them!

Making This Mummy Cake in Advance & Storage Tips

I recommend making your cake layers in advance and freezing them. It breaks the process up and makes it more approachable.

You can also make your frosting ahead of time or save any leftover frosting! It can be stored in an airtight container in the fridge for up to a month or in the freezer for up to 3 months. Be sure to give it a good stir once it thaws to get the consistency nice and smooth again.

A frosted cake can last in the fridge for up to a week or in the freezer for up to a month. The buttercream locks in all the moisture, keeping the cake fresh and delicious!

If you cut into the cake and have leftovers, use any remaining frosting to cover the cut section to keep it moist and store in the fridge for up to a week.

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