If Oreos are your love language, this Oreo Bundt Cake has your name written ALL over it! This copycat Oreo Cookies and Cream Bundt Cake starts with a rich chocolate cake and has a sweet cookies-and-cream surprise tucked right through the middle.
It's the kind of cake that looks pretty darn impressive when you slice into it - but you don't need a trip to the bakery to enjoy it. And really... chocolate cake AND Oreos? We're already off to a very good start!
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What makes this recipe irresistible
There's a whole lot to love about this cake! The deep chocolate flavor paired with that Oreo cookie filling makes every bite a little extra special. And when you cut into the cake and see that cookies-and-cream layer running through the middle? Oh yes, THAT'S the good stuff!
It's a fun dessert for birthdays and celebrations, but easy enough to make just because you're craving something chocolatey and delicious.
Oreo Cookie Bundt Cake Recipe
Equipment
- 1 10 cup bundt pan
Ingredients
- 15.25 ounce box white cake mix
- 6 ounces cream cheese softened
- 1 cup sour cream
- 4 extra-large eggs
- ½ cup butter melted and cooled slightly
- ½ cup milk
- 1 teaspoon vanilla extract
- 18 Oreo cookies coarsely chopped
- For the frosting
- 8 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 3 cups powdered sugar
- 1 teaspoon pure vanilla extract
- 2-3 tablespoons heavy cream as needed
Instructions
- Make the Cake
- Preheat the oven to 325 degrees F.
- Thoroughly grease and flour a 10-inch Bundt pan. Be sure to coat all the crevices.
- In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Add the sour cream, melted butter, milk, and vanilla extract. Add the eggs one at a time. Mix until well combined.
- Add the cake mix and mix on low speed just until incorporated. Do not overmix.
- Fold in the chopped Oreo cookies with a spatula.
- Spoon the batter into the prepared Bundt pan and smooth the top.
- Bake for 55-65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- Cool the cake in the pan for 15 minutes.
- Invert onto a wire rack and cool completely before frosting.
- Make the Frosting
- Beat the cream cheese and butter together until light and fluffy, scraping down the sides.
- Gradually add the powdered sugar, mixing until smooth. Add the vanilla extract.
- Add the cream one tablespoon at a time until the frosting reaches piping consistency.
- Decorate
- Transfer the frosting to a piping bag or large zip-top bag. Pipe thick ribbons of frosting from the top edge of the cake down the sides, just like a bakery-style Bundt cake.
- Sprinkle additional chopped Oreo cookies over the frosting if desired.
Notes
- Coarsely chopped Oreos work better than finely crushed cookies because they create visible cookie pieces throughout the cake.
- For the best flavor and texture, make the cake a day ahead.
- Store covered in the refrigerator and bring to room temperature before serving.
- This cake freezes beautifully for up to 3 months.
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Ingredients
Please refer to the printable recipe card for the exact measurements for this recipe.
Frequently asked questions (FAQ's)
Absolutely! Regular Oreos give you that classic cookies-and-cream flavor, but you can experiment with other flavors. Just stick with a similar sandwich-style cookie so you don't change the consistency of the batter too much.
Nope! Use the whole Oreo, creamy center and all. That filling is part of the cookies-and-cream goodness!
Think chop, not crush. You want small pieces rather than turning them completely into crumbs. That way, you'll still see little bits of Oreo throughout the cake when you slice it.
Deb's test kitchen notes
Don't rush the bake. I tested this cake at a higher temperature first, but lowering the oven temperature and giving it more time produced a much better cake. Follow the temperature and baking time in the recipe, even if you're tempted to crank up the heat.
Pay attention to the batter consistency. Lightening up the batter was one of the changes that finally gave me the soft, springy texture I was looking for. Measure carefully, especially the dry ingredients.
Prep that Bundt pan well. Get your baking spray into every curve and crevice of the pan. When properly prepared, the finished cake should release cleanly without leaving half your masterpiece behind. Nobody needs that kind of heartbreak!
Give it the spring test. Gently press the top of the cake near the end of baking. It should spring back rather than leaving an indentation. You can also check with a toothpick for doneness.
Let the cake cool before turning it out. Follow the cooling time in the recipe before flipping the cake onto your serving plate. Too soon and it may stick or break; too long and it can become harder to release.
More Nothing Bundt Cake copycat recipes
If you love recreating your bakery favorites at home, I have a few more Nothing Bundt Cakes copycat recipes you'll want to try! My White Chocolate Raspberry Bundt Cake is a reader favorite with sweet white chocolate and bright raspberry flavor. The Red Velvet Bundt Cake is rich, decadent, and perfect when you're craving something extra special.
And don't miss the Confetti Bundt Cake, a colorful, fun cake that's practically begging for a birthday celebration!
Before you go
If you've been looking for a showstopper of a chocolate dessert, I hope you'll give this Oreo Bundt Cake a try! It's such a fun one to bring to the table, and I can't wait for you to cut that first slice and see all those Oreo pieces tucked inside!
When you make the recipe, be sure to come back and leave me a comment and let me know how it turned out. And don't forget to give it a star rating. Your feedback helps other home cooks know this recipe is worth baking, too!
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