Description
This Strawberry Crunch Cake is a delightful layered dessert featuring moist strawberry-flavored cake layers, creamy buttercream frosting, and a crunchy strawberry-infused Oreo topping. Perfect for celebrations or any special occasion, it combines vibrant strawberry gelatin flavor with a satisfying crunch and luscious whipped cream decoration.
Ingredients
Scale
Cake Ingredients
- 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 powder
- 4 tablespoons butter, melted
Decoration
- 8 fresh strawberries, for decorating
- Whipped cream, for decorating
Instructions
- Prepare Cake Pans and Oven: Preheat your oven to 350°F (175°C). Butter and flour three 8-inch round cake pans, then line each pan’s bottom with parchment paper to ensure easy cake removal later.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside for later use.
- Mix Wet Ingredients: Using a stand mixer, beat together vegetable oil, eggs, and vanilla extract on medium speed until the mixture is smooth and well combined.
- Add Sugar and Gelatin: To the wet mixture, add sugar and strawberry gelatin powder. Mix thoroughly until all ingredients are fully combined and the mixture is smooth.
- Combine Dry and Wet Mixtures: Alternate adding the flour mixture (in four portions) and the milk (in three portions) to the wet ingredients. Start and end with the flour mixture. Mix well after each addition, ensuring everything is fully incorporated before adding more.
- Bake the Cakes: Evenly divide the batter between the three prepared pans (around 483g per pan if weighing). Bake on the center oven rack for about 30 minutes. Check doneness with a cake tester after 20 minutes, but avoid opening the oven before then. The cakes are done when a tester comes out clean and edges begin to pull away from the pans.
- Cool the Cake Layers: Let the cakes cool inside the pans for 10-15 minutes. Then, carefully run a butter knife around edges and invert each cake onto a wire rack to cool completely before frosting.
- Make the Buttercream Frosting: In a mixing bowl, beat room-temperature butter with salt until fluffy. Gradually sift in powdered sugar in 3-4 portions, mixing slowly at first then increasing speed after each addition. Scrape down bowl as needed. Mix in vanilla extract, then add cream gradually while beating to achieve desired smooth frosting consistency.
- Prepare Strawberry Crunch: Preheat oven to 350°F (175°C). Crush Golden Oreos into fine crumbs using a food processor or place in a sealed plastic bag and crush with a rolling pin. Combine Oreo crumbs with strawberry Jell-O powder and melted butter in a bowl. Spread this mixture evenly on a parchment-lined or greased baking sheet. Bake for 8 minutes; then let cool completely to form a crunchy topping.
- Assemble the Cake: If necessary, level the cooled cake layers for even stacking. Place the first layer on a serving plate or cake turntable. Spread an even layer of buttercream frosting on top. Repeat layering with the second layer and frosting, then place the third layer on top. Apply a thin crumb coat of buttercream over the entire cake and chill for 15-20 minutes to set the crumb coat.
- Finish and Decorate: Spread a final smooth and even layer of buttercream over the cake. Gently press the cooled strawberry crunch topping onto the sides and top of the cake for texture and flavor contrast. Decorate the top with fresh strawberries and swirls of whipped cream to complete the presentation.
Notes
- Make sure all ingredients, especially butter and eggs, are at room temperature before starting to ensure smooth mixing and better texture.
- When crushing Oreos, aim for fine crumbs so they combine well with the strawberry Jell-O topping and bake evenly.
- Chilling the cake after applying the crumb coat helps to lock in crumbs and makes applying the final frosting layer easier.
- You can substitute heavy cream with milk in the buttercream frosting, but heavy cream will give a richer texture.
- Store the assembled cake in the refrigerator and bring it to room temperature before serving for best flavor.
