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Easy Oreo Bundt Cake Recipe

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This Easy Oreo Bundt Cake combines the rich flavors of chocolate, Oreo cookies, and a velvety glaze. The cake is moist and indulgent, with a delightful crunch from the chopped Oreo cookies.

Looking into the inside of an Oreo Bundt Cake.
Table of Contents

If you’re a chocolate lover like I am, you’ll love this Easy Oreo Bundt Cake- it’s such an easy dessert!

As if the velvety, moist chocolate pound cake isn’t enough, then we’re adding chunks of Oreos for a delightful crunch. The whole thing is topped off with a simple powdered sugar glaze, bringing the whole dessert to a new level of indulgence.

What’s awesome about this recipe is that it starts with a cake mix, making it super convenient for those times when you want a homemade treat without a lot of fuss. Plus, the expert tips, like adding a double layer of Oreos for a surprise middle, make it extra special.

Whether it’s for a family gathering, a potluck, or just a sweet treat to enjoy at home, this Oreo Cream Bundt Cake is a crowd-pleaser that’ll have everyone asking for seconds. You should also try this Oreo Cake Mix Cookie recipe.

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What goes into this recipe

The ingredients needed to make an Oreo Bundt Cake.
  • Chocolate Cake Mix: Using a box mix makes the cake come together quickly and easily.
  • Chocolate Pudding Mix: Adds moisture to the chocolate oreo bundt cake.
  • Black Cocoa Powder: Intensifies chocolate flavor and darkens the color unlike unsweetened cocoa powder.  Although, it can definitely be substituted if you don’t have black cocoa powder. It is also used in this Oreo Raspberry Cheesecake Cookie.
  • Oreo Cookies: Using both whole and crushed Oreos adds crunch and amazing Oreo flavor.  Everyone will love the surprise layer! Try using different flavored cookies for a sweet twist. You will also love these Cookies and Cream Whoopie Pies.

Recipe Variations:

Cake Mix:  A vanilla cake mix would also make a wonderful cake.

Pudding: There are several different chocolate flavored pudding mixes. White chocolate pudding mix would be really fun. I use it in this White Chocolate and Raspberry Bundt Cake recipe.

Chocolate Chips:  For even more rich chocolate flavor, add a cup of milk chocolate or white chocolate chips to the batter of this easy Oreo cake recipe.

Chocolate Ganache:  Instead of adding a cream cheese glaze, try using a rich chocolate ganache.  I use it on these Mini Bundts.

See recipe card for full information on ingredients and quantities.

How to make an Oreo Bundt Cake

  1. In a large mixing bowl, whisk together chocolate cake mix, chocolate pudding mix, and black cocoa powder.
  2. Add eggs, vegetable oil, milk, and sour cream. Mix with an electric hand mixer until smooth. Stir in the chopped Oreos.
Making the Oreo Bundt Cake batter.
  1. Spray a bundt cake pan with nonstick cooking spray. Pour half of the batter into the prepared bundt pan, spread it evenly, and place 10 whole Oreo Cookies on top. Add the remaining chocolate mixture to cover.
  2. Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out with a few crumbs. For best results, cool the Oreo pound cake in the pan for 10-15 minutes, then invert it onto a cake platter and let it cool completely (about 45 minutes).
Putting the cake batter and oreo cookies in bundt pan and baking it.
  1. In a medium bowl, mix softened butter until smooth. Add powdered sugar, milk, and vanilla extract. Microwave for 10-15 seconds for a glaze consistency. Stir in Oreo cookie crumbs.
  2. Spoon the glaze over the cooled cake, spreading it out. Top with additional crushed Oreo cookies for the final touch on your delicious cake.
Making the Oreo Cream Glaze and adding it to the top of the Oreo cake.

Expert Tips

  • To make the Oreo cookie crumbs, you can chop them, or the easy way to do it is to pulse them a few times in a food processor. The key is to have a coarse crumb texture.
  • Don’t skip whisking {or sifting} the dry ingredients. It will help to give you a smoother batter.
  • Add a double layer of Oreo cookies for an extra special middle of the cake. There is no such thing as too many cookies.
  • Spray the bundt pan right before adding the cake batter. If you do this step too soon the spray will pool in the bottom of the pan.
  • Be sure that the cake is completely cooled before adding the glaze. If you try to add it too soon it will melt into the cake.

Storing and Freezing

Store: To store the Oreo Bundt Cake in the refrigerator, place any leftovers in an airtight container {I love this Bundt Keeper}. Ensure it’s well-sealed to maintain freshness. The cake can be refrigerated for up to 4 days.

Freeze: For freezing, wrap the cake securely in plastic wrap or aluminum foil. Alternatively, you can use an airtight container suitable for freezing. Label with the date for reference. The cake can be frozen for up to 3 months. When ready to enjoy, thaw the cake in the refrigerator before serving.

Recipe FAQ’s

Can I use regular cocoa powder instead of black cocoa powder?

Yes, you can substitute regular cocoa powder, but keep in mind that it might alter the color and flavor slightly.

Can I make the cake without the Oreo Cream Glaze?

Absolutely, the glaze is optional. The cake is still delicious on its own, or you can explore other glaze options.

You can also use store bought frosting as a glaze. See all of the details in this Black Bottom Bundt Cake.

What can I substitute for vegetable oil in the recipe?

You can use melted butter or a neutral oil like canola or sunflower oil as a substitute for vegetable oil.

How can I prevent the glaze from becoming too runny or thick?

Adjust the glaze consistency by adding more powdered sugar if it’s too runny or more milk if it’s too thick.

A slice of Oreo Bundt cake on a white plate.

Do you love a good oreo recipe? Try these…

Did you try this recipe?

Leave a ⭐️ review below and tag @practicallyhomemade on Pinterest!

Looking at the inside of an Oreo Bundt Cake recipe.

Easy Oreo Bundt Cake Recipe

Oreo cookies are the highlight of this moist and delicious chocolate pound cake that starts with a cake mix.
Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 1 hour 37 minutes
Servings: 10 slices
Calories: 532kcal
5 from 1 vote
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Ingredients

Oreo Chocolate Cake

  • 1 box chocolate cake mix {13.25 ounces}
  • 1 box instant chocolate pudding {3.4 ounces}
  • ¼ cup black cocoa powder
  • 3 large eggs
  • ½ cup vegetable oil
  • ½ cup milk
  • ½ cup sour cream
  • ½ cup Oreo cookies {chopped}
  • 10 whole Oreo Cookies

Oreo Cream Glaze

  • 3 Tablespoons butter {softened}
  • 1 cup powdered sugar
  • 2-3 Tablespoons milk
  • ½ teaspoon vanilla extract
  • ½ cup Oreo Cookies {chopped}

Instructions

Oreo Chocolate Cake

  • Preheat the oven to 350 degrees.
  • To prepare cake batter:  Add chocolate cake mix, chocolate pudding mix and black cocoa in a large bowl and whisk together.  Add the eggs, vegetable oil, milk and sour cream, mix using an electric mixer until you have a nice batter.  Add the chopped Oreo cookies and mix until they are evenly distributed in the batter.
  • Spray a bundt pan with nonstick cooking spray and pour about half of the prepared batter into the pan.  Spread out into an even layer and top with the 10 whole Oreo Cookies. Finally, top with the remaining cake batter and spread out into an even layer.
  • Bake the cake for 35-40 minutes or until a toothpick inserted in the center of the cake comes out with only a few crumbs {but no raw batter}. Cool the cake in the pan for 10-15 minutes and then invert the cake onto a cake platter and allow it to cool completely {about 45 minutes}.

Oreo Cream Glaze

  • In a medium bowl, add the softened butter and mix using an electric mixer until smooth. Add the powdered sugar, milk and vanilla extract. Continue to mix until smooth. To get a glaze consistency, microwave the glaze for 10-15 seconds. Add the Oreo cookie crumbs and stir. Spoon the glaze over the top of cake and spread out. Top with additional Oreo cookie crumbs and serve. Store leftovers in an airtight container in the refrigerator for up to 4 days. Freeze the cake for up to 3 months.

Notes

    • Spray the bundt pan right before adding the cake batter. If you do this step too soon the spray will pool in the bottom of the pan.
    • Be sure that the cake is completely cooled before adding the glaze. If you try to add it too soon it will melt into the cake.
    • To store the Oreo Bundt Cake in the refrigerator, place any leftovers in an airtight container. Ensure it’s well-sealed to maintain freshness. The cake can be refrigerated for up to 4 days.
  •  

Nutrition

Serving: 1slice | Calories: 532kcal | Carbohydrates: 67g | Protein: 7g | Fat: 29g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 9g | Trans Fat: 0.2g | Cholesterol: 73mg | Sodium: 618mg | Potassium: 297mg | Fiber: 3g | Sugar: 43g | Vitamin A: 284IU | Vitamin C: 0.1mg | Calcium: 112mg | Iron: 5mg
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