Dreamy Strawberry Oreo Cake
Get ready for a cake that tastes like pure joy, bottled up in layers of pink deliciousness and cookie magic. This Strawberry Oreo Cake is here to bring back those happy vibes, but with an upgrade that’s totally irresistible. It’s luscious strawberry cake meets crunchy Oreo crumble and creamy, dreamy cookies 'n' cream icing. Surprisingly simple to whip up, it’s the kind of cake you make when you want to impress everyone without spending all day in the kitchen.
Equipment
- Large bowl
- Electric mixer
- 9-inch round cake pans (2)
- Wire rack
- Food processor or rolling pin
Ingredients
Strawberry Cake
- 1 box strawberry cake mix 15.25 oz
- 3 large eggs
- 1/2 cup vegetable oil
- 1 cup water
- 1 cup fresh strawberries pureed
Oreo Crumble
- 1.5 cups Oreo cookies crushed (approximately 10-12 cookies)
Cookies 'n' Cream Icing
- 1 cup unsalted butter softened
- 4 cups powdered sugar
- 1/4 cup heavy cream
- 1 tsp vanilla extract
- 1/2 cup crushed Oreos for icing
Instructions
- Step 1 (Prepare the Strawberry Cake): Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, combine cake mix, eggs, oil, water, and strawberry puree. Beat with an electric mixer on medium speed for about 2 minutes until smooth. Pour batter evenly into prepared pans.
- Step 2: Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let cakes cool in pans for 10 minutes before flipping onto a wire rack to cool completely.
- Step 3 (Prepare the Oreo Crumble): Crush Oreo cookies using a zip-top bag and rolling pin or a food processor until fine crumbs form. Set aside.
- Step 4 (Prepare the Cookies 'n' Cream Icing): In a large bowl, beat softened butter until creamy. Gradually add powdered sugar, one cup at a time, beating well after each addition. Pour in heavy cream and vanilla extract; beat until light and fluffy. Gently fold in the 1/2 cup crushed Oreos.
- Step 5 (Assemble the Cake): Place one cooled cake layer on your serving plate. Spread a generous layer of icing over the top. Sprinkle a good amount of Oreo crumble over the icing. Carefully place the second cake layer on top.
- Step 6: Use the remaining icing to frost the top and sides of the cake. Sprinkle the remaining Oreo crumble over the top and press some onto the sides if desired.
- Step 7 (Serve): For best results, chill the assembled cake in the fridge for at least 30 minutes to let the icing set. Slice and serve.
Notes
Store the cake in an airtight container or under a cake dome at room temperature for up to 2-3 days. If your kitchen is warm, or if you prefer a firmer icing, store it in the refrigerator and let it sit at room temperature for 20-30 minutes before serving. Leftover slices can be individually wrapped and stored in the fridge. You can freeze frosted cake slices or the whole cake by wrapping them tightly in plastic wrap and foil for up to 2-3 months. Thaw overnight in the refrigerator.
Don't overmix the cake batter; mix just until combined and smooth. Ensure butter for icing is truly softened. Make sure cake layers are fully cooled before frosting.