Description
A delightful Strawberry Crunch Cake featuring moist strawberry-flavored layers complemented by creamy buttercream frosting and a crunchy strawberry-infused Oreo topping. Perfectly balanced sweetness and a textured finish make this cake ideal for celebrations or anytime indulgence.
Ingredients
Scale
Cake
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon vanilla extract
- 3/4 cup vegetable oil
- 4 eggs
- 1 3/4 cups sugar
- 1 package (85 g) strawberry gelatin
- 1 1/2 cups milk
Buttercream Frosting
- 1.5 cups butter, room temperature
- 1/2 teaspoon salt
- 1.5 pounds powdered sugar
- 1.5 tablespoons vanilla extract
- 6 tablespoons heavy cream (or milk; more as needed for consistency)
Strawberry Crunch Topping
- 24 Golden Oreos
- 1 box strawberry Jell-O
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat the oven to 350°F (175°C). Butter and flour three 8-inch round cake pans, lining the bottoms with parchment paper to ensure easy cake removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set this mixture aside for later use.
- Mix Wet Ingredients: Using a stand mixer, beat the vegetable oil, eggs, and vanilla extract on medium speed until the mixture is smooth and well combined.
- Add Sugar and Gelatin: Incorporate the sugar and strawberry gelatin into the wet ingredients, mixing until fully combined and uniform.
- Combine Dry and Wet Mixtures: Alternately add the flour mixture in four portions and the milk in three portions to the wet mixture, starting and ending with the flour mixture. Mix each addition until just incorporated before adding the next.
- Bake the Cakes: Evenly divide the batter into the prepared pans (approximately 483g per pan). Bake in the center rack of the oven for about 30 minutes. Check doneness by inserting a cake tester; it should come out clean. The edges should start to pull away from the pans. Avoid opening the oven before 20 minutes to prevent collapse.
- Cool the Cake Layers: Let the cakes cool in their pans for 10-15 minutes. Then, carefully run a butter knife around the edges and invert the cakes onto wire racks to cool completely before frosting.
- Make the Buttercream Frosting: In a mixer, beat the room-temperature butter and salt until fluffy. Gradually sift in the powdered sugar in 3-4 portions, mixing slowly at first then increasing speed. Scrape down the sides as needed. Add the vanilla extract, then gradually add the heavy cream, beating until the frosting reaches a smooth, spreadable consistency.
- Prepare Strawberry Crunch: Preheat the oven to 350°F (175°C). Crush the Golden Oreos into fine crumbs using a food processor or by placing them in a sealed plastic bag and crushing with a rolling pin. Mix the crumbs with strawberry Jell-O powder and melted butter. Spread this mixture on a parchment-lined or greased baking sheet and bake for 8 minutes. Allow to cool completely to set the crunch.
- Assemble the Cake: Level the cooled cake layers if necessary. Place the first layer on a serving plate or rotating cake turntable and evenly spread a layer of buttercream over it. Repeat with the second layer and then top with the third. Apply a thin crumb coat of buttercream over the entire cake to seal in crumbs, then chill for 15-20 minutes to set the coat.
- Finish and Decorate: Apply a final thick layer of buttercream over the cake. Gently press the cooled strawberry crunch onto the sides and the top of the cake, creating textured coverage. Decorate the top with fresh strawberries and swirls of whipped cream for an elegant finish.
Notes
- Make sure to not open the oven door during the first 20 minutes of baking to prevent the cakes from sinking.
- For a smoother frosting, ensure the butter is softened to room temperature before beating.
- The strawberry crunch topping adds delightful texture but can be omitted for a smoother cake finish.
- If heavy cream is unavailable, whole milk can be used to adjust frosting consistency.
- Allow the cakes to cool completely before frosting to prevent the buttercream from melting.
- Golden Oreos provide a sweet, buttery crunch; substitute regular Oreos for a chocolate variation.
