Description
A rich and creamy bundt cake featuring the classic combination of Oreo cookies and fresh strawberries, perfect for celebrations.
Ingredients
Scale
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- 1 cup unsweetened cocoa powder
- 1 cup buttermilk
- 1 cup vegetable oil
- 4 large eggs
- 1 tsp vanilla extract
- 1 ½ tsp baking powder
- 1 ½ tsp baking soda
- 1 tsp salt
- 1 cup crushed Oreo cookies
- 1 cup strawberries, fresh or freeze-dried
- 1 cup whipped topping
- 1 package cream cheese (optional)
- Powdered sugar for sweetness (optional)
Instructions
- Preheat the oven to 350°F (175°C).
- Grease the bundt pan generously with butter and dust with cocoa powder or crushed Oreos.
- Mix the flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl.
- Combine the buttermilk, vegetable oil, eggs, and vanilla in another bowl.
- Pour the wet ingredients into the dry ingredients and mix until just combined.
- Fold in the crushed Oreos gently.
- Pour the batter into the prepared bundt pan, filling it about two-thirds full.
- Bake for 35-40 minutes or until a toothpick inserted comes out clean.
- Cool in the pan for 10-15 minutes before flipping onto a rack.
- Prepare the strawberry cream by mixing whipped topping with cream cheese, strawberries, and powdered sugar if desired.
- Spread the strawberry cream over the completely cooled bundt cake.
- Decorate with halved strawberries and Oreo crumbs before serving.
Notes
For gluten-free, substitute with gluten-free flour and gluten-free sandwich cookies. Ensure the cake cools completely before adding the cream to avoid it sliding off.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 25g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 70mg