Description
Indulgent Strawberry Oreo Cake blends creamy layers of crushed Oreos with fresh strawberry goodness. Sweet chocolate cookie crumbles and luscious strawberry cream create a delightful dessert you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 cups granulated sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 2 1/2 cups all-purpose flour
Cake Liquid and Flavor Ingredients:
- 1/2 cup buttermilk
- 1/2 cup strawberry puree (fresh strawberries, mashed)
- 1 tablespoon vanilla extract
- 1/2 teaspoon strawberry extract
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- Few drops of red food coloring (optional)
- 8–10 Oreo cookies, crushed
Icing Ingredients:
- 2 cups powdered sugar
- 1/2 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 5 Oreos, finely crushed
- Extra Oreo cookies for garnish (optional)
Instructions
- Prepare the oven at 350F (175C) and prepare a Bundt or 9-inch round cake pan by greasing thoroughly. Line round pan with parchment paper for easier cake removal.
- Combine flour, baking powder, and salt in a medium bowl, whisking until uniformly mixed. Reserve this dry ingredient mixture.
- Use an electric mixer to cream butter and sugar at medium-high speed until texture becomes light and airy, approximately 3-4 minutes. Periodically scrape bowl sides during mixing.
- Incorporate eggs individually into butter mixture, ensuring thorough blending after each addition. Integrate vanilla extract, strawberry extract, buttermilk, and strawberry puree. Optional: Add food coloring for enhanced pink hue.
- Gradually incorporate dry ingredients into wet mixture, mixing at low speed until just combined. Avoid overmixing to prevent dense cake texture.
- Delicately fold crushed Oreo cookies into batter, ensuring even distribution throughout.
- Transfer batter into prepared pan, smoothing surface with spatula. Bake for 40-45 minutes until a toothpick inserted centrally emerges with minimal moist crumbs.
- Let cake rest in pan for 15 minutes, then carefully invert onto wire rack for complete cooling.
- Whisk powdered sugar, heavy cream, vanilla extract, and cinnamon until achieving smooth, pourable consistency. Adjust thickness by adding cream or sugar as needed. Fold in finely crushed Oreos.
- Position cooled cake on serving plate. Generously drizzle cookies ‘n cream icing across top, allowing elegant cascading along sides.
- While icing remains wet, sprinkle additional crushed Oreo cookies for decorative finish. Allow icing to set approximately 20 minutes before serving.
Notes
- Customize Sweetness Adjust the sugar levels to suit personal taste preferences, using less for a subtler sweetness or more for an indulgent treat.
- Prevent Oreo Sinking Toss crushed Oreos in a light dusting of flour before folding into the batter to prevent them from sinking during baking.
- Dairy-Free Adaptation Swap buttermilk with dairy-free alternatives like almond milk mixed with apple cider vinegar, and use vegan butter for a plant-based version of the cake.
- Moisture Preservation Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for extended freshness, bringing to room temperature before serving to maintain optimal texture.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 462
- Sugar: 41 g
- Sodium: 215 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 61 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 88 mg