I was craving cake. Something rich but also fruity. A little bit decadent and a little bit fun. Enter in this delicious strawberry oreo cake. Vanilla cake layers packed full of Oreos and covered in the most divine whipped strawberry buttercream you’ll ever eat. This vegan and gluten-free strawberry oreo cake will hit all the cake craving spots and then some!
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Strawberry Oreo Cake
Three layers of vegan and gluten-free vanilla cake packed full of chopped Oreos. The oreo filling melts right into the cake layers as they bake to yummy golden perfection. Light whipped strawberry frosting made from a strawberry jam that comes together in a snap. And a little extra dab of strawberry jam between each glorious oreo cake layer for an extra hit of fruity yum. Strawberry Oreo cake perfection.
Oreo Cake Layers
Ever since Oreo came out with a gluten-free version of their much-beloved cookie, I’ve been dying to put them into a cake. Seeing as how they are also vegan, it was a cookie/cake match made in heaven for my family and me. Grab an entire pack of Oreos as you’re gonna need almost the whole thing: most for the cake and some for snacking.
What Is Aquafaba?
Aquafaba is the leftover liquid from cooked chickpeas. It is quite starchy and often used as a vegan replacement for egg whites. Simply strain a can of chickpeas into a bowl and save the aquafaba liquid. If you don’t have any canned chickpeas on hand, no problem. You can easily substitute vegan yogurt or vegan sour cream with no issues. The cake layers will be a touch denser but still delicious and vegan.
Can I Make This Cake “Regular?”
Yes, you can totally make this cake without any of the special dietary or lifestyle-choice ingredients. To make this strawberry oreo cake with regular flour, simply swap the gluten-free blend with regular cake flour and omit the xantham gum. Be sure to use the cup measurements in the recipe as the two different flours vary in weight. As with the flour, good old regular Oreos can be used in place of the gluten-free ones.
Not vegan? No, problem! Regular dairy butter can be used instead of vegan butter and instead of aquafaba, use 2 large eggs. Gluten-free or not and vegan or not, this cake is delicious and I think everyone should enjoy it!
How To Make Vegan Strawberry Buttercream
I have tried several different methods of incorporating strawberry flavor into buttercream with varying degrees of success. Strawberry extract, while easy, leaves a slight chemical taste and can sometimes be tricky to find. Strawberry puree, while full of genuine strawberry taste, tends to split a frosting and make it too soft to properly stack a cake.
Jam, pure and simply strawberry jam, has been my absolute favorite way to incorporate real genuine strawberry flavor into buttercream without any artificial extracts and without compromising the stability of the frosting. This recipe calls for a full cup of strawberry jam and it packs a delicious strawberry punch in every scrumptious bite. I also love the little flecks and streaks of real strawberries that marble the cake.
The Best Vegan & Gluten-Free Strawberry Oreo Cake
Loaded with chopped-up Oreos, these amazing cake layers are packed with chocolate and vanilla delight. Paired with sweet whipped strawberry buttercream and a strawberry jam filling, this cake is a total crowd-pleaser. Finished off with some pretty pink sprinkles and topped with even more Oreos, this vegan and gluten-free strawberry Oreo cake is scrumptiously swoon-worthy.
Fun Flavorful Baking Recipes
Who here loves them some strawberry and oreo treats? I do! I do! And if you do too, here are some fabulous recipes that are sure to hit that spot.
This vegan and gluten-free strawberry oreo cake will hit all the cake craving spots and then some! Vanilla cake layers packed full of Oreos and covered in the best whipped strawberry buttercream you’ll ever eat. It would make a scrumptious Valentine’s Day dessert or sweet treat for the Oreo lover in your life.
⅔ cup (160g) vegan salted butter, room temperature
Preheat the oven to 350ºF degrees and spray and parchment line three 6-inch round cake pans.
In the bowl of a stand mixer and with the flat beater attachment, cream the butter, granulated sugar, and vegetable oil on high for 5 minutes.
Add in the aquafaba and vanilla extract and mix on high for another 2 minutes.
Add in the flour, baking powder, salt, baking soda, and xanthan gum and turn the mixer on low.
As the mixer is on low slowly pour in the milk and allow the batter to mix until just combined. Be careful to not overmix the batter. Scrape the sides of the bowl when necessary.
Add the chopped Oreos into the cake batter and combine with a spatula until just incorporated.
Divide the cake batter evenly into the three prepared cake pans and bake for approximately 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs and the cake edges begin to pull away from the cake pans.
Allow the cake layers to cool for 10 minutes and then invert them on a cooling rack to fully cool.
In the bowl of a stand mixer with the paddle attachment cream the butter on high speed until light and fluffy. This should take approximately 10 minutes.
Add in the icing sugar, vanilla extract, and salt and mix on low until combined.
Add in 1 cup of strawberry jam and mix on low until combined.
Turn the mixer up to high and let mix for 5 minutes until smooth and creamy. Scrape the sides of the bowl when necessary.
Level each fully cooled Oreo cake layer with a cake leveler or knife if needed.
Place one leveled layer of cake on a cake board, plate, and/or cake turntable and top with approximately 1½ cups of strawberry buttercream.
Pipe a buttercream border around the edge and fill with approximately 2 tablespoons of strawberry jam if desired.
Repeat with the remaining layers and apply a thin coat of buttercream over the entire cake. Refrigerate for 20 minutes.
Cover the cake with a final layer of buttercream and smooth the sides with a cake smoother.
Decorate the cake as you please. I placed a glittery sugar sprinkle border around the bottom edge of the cake. To do so, pour some sprinkles in your hand, and very gently with the bottom edge of your palm, press the sprinkles against the cake. I topped the cake with buttercream swirls using a Wilton 1M piping tip and placed an oreo between each swirl. Enjoy!
Store leftover cake in an airtight container in the fridge for up to 7 days or in the freezer for up to 6 months.