Strawberry Oreo Cake (Print Version)
# Ingredients:
→ Strawberry Cake
01 -
2½ cups all-purpose flour
02 -
1 tablespoon baking powder
03 -
½ teaspoon salt
04 -
1 cup unsalted butter, softened
05 -
2 cups granulated sugar
06 -
4 large eggs
07 -
½ cup buttermilk
08 -
½ cup strawberry puree (fresh strawberries, mashed)
09 -
1 tablespoon vanilla extract
10 -
½ teaspoon strawberry extract
11 -
Few drops of red food coloring (optional)
12 -
8-10 Oreo cookies, crushed
→ Cookies 'n Cream Icing
13 -
2 cups powdered sugar
14 -
½ cup heavy cream
15 -
1 teaspoon vanilla extract
16 -
½ teaspoon ground cinnamon
17 -
5 Oreos, finely crushed
18 -
Extra Oreo cookies for garnish (optional)
# Instructions:
01 -
Preheat your oven to 350°F (175°C). Thoroughly grease a Bundt pan or 9-inch round cake pan. If using a round pan, line the bottom with parchment paper for easier removal.
02 -
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt until well combined. Set aside.
03 -
In a large mixing bowl, beat the softened butter and granulated sugar together with an electric mixer on medium-high speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
04 -
Add the eggs to the butter mixture one at a time, beating well after each addition. Mix in the vanilla extract, strawberry extract, buttermilk, and strawberry puree until combined. If using food coloring, add a few drops for a more vibrant pink color.
05 -
Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make the cake dense.
06 -
Gently fold in the crushed Oreo cookies with a spatula until evenly distributed throughout the batter.
07 -
Pour the batter into the prepared cake pan, smoothing the top with a spatula. Bake in the preheated oven for 40-45 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
08 -
Allow the cake to cool in the pan for 15 minutes. Then, carefully invert onto a wire cooling rack to cool completely before icing.
09 -
In a medium bowl, whisk together the powdered sugar, heavy cream, vanilla extract, and cinnamon until smooth and pourable. If too thick, add a little more cream; if too thin, add more powdered sugar. Fold in the finely crushed Oreos until evenly distributed.
10 -
Once the cake has completely cooled, place it on a serving plate. Drizzle the cookies 'n cream icing generously over the top, allowing it to run down the sides for a dramatic effect.
11 -
While the icing is still wet, sprinkle additional crushed Oreo cookies on top for garnish if desired. Allow the icing to set for about 20 minutes before slicing and serving.
# Notes:
01 -
For the strawberry puree, simply blend fresh strawberries until smooth. If using frozen strawberries, thaw completely and drain excess liquid before pureeing.
02 -
The cake stays moist for several days and actually develops even more flavor after the first day.
03 -
For a neater presentation when using a Bundt pan, tap the pan firmly on the counter several times before baking to release any air bubbles.