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Slice of Oreo Bundt Cake on a cake server showing Oreo cookie pieces baked throughout the cake.
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Oreo Cookie Bundt Cake Recipe

Oreo Bundt Cake is a rich, moist chocolate cake with a sweet Oreo cookie filling tucked through the center for a bakery-style treat you can make at home.
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 55 minutes
Resting time 15 minutes
Total Time 1 hour 25 minutes
Servings 12 servings
Author Deb Clark

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.
    Creamed butter and cream cheese mixture in a mixing bowl.
  • Add the sour cream, melted butter, milk, and vanilla extract. Add the eggs one at a time. Mix until well combined.
    Melted butter and milk being added to the cake batter.
  • Add the cake mix and mix on low speed just until incorporated. Do not overmix.
    White cake mix being whisked into the Bundt cake batter.
  • Fold in the chopped Oreo cookies with a spatula.
    Chopped Oreo cookies being folded into the cake batter.
  • Spoon the batter into the prepared Bundt pan and smooth the top.
    Oreo cookie cake batter spread evenly in a prepared Bundt pan.
  • 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.
    Powdered sugar being added to the creamy frosting mixture.
  • 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.
    Creamy frosting being piped over the top of the cooled Oreo 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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