Oreo Chocolate Bundt Cake: The Ultimate Cookies & Cream Dessert
If you’re an Oreo lover, this rich and decadent Oreo Chocolate Bundt Cake is about to become your new favorite dessert. Made with chocolate cake mix, chocolate pudding, cocoa powder, and layers of Oreo cookies, this cake delivers the perfect combination of moist chocolate cake and classic cookies-and-cream flavor.
Whether you’re serving it for a birthday celebration, family gathering, potluck, or simply satisfying a chocolate craving, this easy Bundt cake recipe looks impressive while requiring minimal effort. The creamy Oreo glaze takes it over the top, creating a bakery-worthy dessert everyone will rave about.
Why You’ll Love This Oreo Bundt Cake
- Rich, moist chocolate cake thanks to the pudding mix and sour cream
- Loaded with Oreo cookies in every bite
- Easy shortcut recipe using a boxed cake mix
- Beautiful presentation with minimal decorating
- Perfect make-ahead dessert for parties and holidays
- Freezer-friendly for future sweet cravings
Ingredients
For the Oreo Chocolate Cake
- 1 box chocolate cake mix (13.25 ounces)
- 1 box instant chocolate pudding mix (3.4 ounces)
- ¼ cup black cocoa powder (order here from Amazon)
- 3 large eggs
- ½ cup vegetable oil
- ½ cup milk
- ½ cup sour cream
- ½ cup chopped Oreo cookies
- 10 whole Oreo cookies
For the Oreo Cream Glaze
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
- ½ cup chopped Oreo cookies
How to Make Oreo Chocolate Bundt Cake
Step 1: Prepare the Batter
Preheat your oven to 350°F.
In a large mixing bowl, whisk together the chocolate cake mix, chocolate pudding mix, and black cocoa powder. Add the eggs, vegetable oil, milk, and sour cream. Mix until smooth and well combined.
Fold in the chopped Oreo cookies until evenly distributed throughout the batter.
Step 2: Layer the Oreos
Spray a Bundt pan generously with nonstick cooking spray.
Pour half of the cake batter into the prepared pan and spread into an even layer. Arrange the 10 whole Oreo cookies over the batter, then cover with the remaining batter, smoothing the top.
Step 3: Bake
Bake for 35-40 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs but no wet batter.
Allow the cake to cool in the pan for 10-15 minutes before inverting onto a serving platter. Let cool completely before glazing.
Step 4: Make the Oreo Cream Glaze
In a medium bowl, beat the softened butter until smooth. Add powdered sugar, milk, and vanilla extract and mix until creamy.
For a pourable glaze consistency, microwave the glaze for 10-15 seconds. Stir in the chopped Oreo cookies.
Spoon the glaze over the cooled cake and sprinkle with additional Oreo crumbs if desired.
Oreo Chocolate Bundt Cake
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees.
- Whisk together chocolate cake mix, chocolate pudding mix, and cocoa powder in a large mixing bowl.
- Add eggs, vegetable oil, milk, and sour cream. Mix with an electric mixer until smooth. Stir in the chopped Oreos until evenly distributed.
- Spray a bundt cake pan with nonstick cooking spray. Pour half of the batter into the prepared bundt pan and spread it evenly. Place 10 whole Oreo Cookies on top. Add the remaining chocolate mixture and smooth with a spoon to cover.
- Bake the cake in the preheated oven for 35-40 minutes, or until a toothpick inserted in the center comes out clean. Cool the cake in the pan for 10-15 minutes, then invert it onto a cake platter and let it cool completely for 45 minutes.
- In a medium bowl, mix softened butter with a mixer until smooth. Add powdered sugar, milk, and vanilla extract and continue to mix until smooth.
- For glaze consistency, microwave for 10-15 seconds. Stir in Oreo cookie crumbs.
- Spoon the glaze over the cooled cake, allowing it to spread and drip down sides evenly. Top with additional crushed Oreo cookies 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 this step is done too soon the spray will pool in the bottom of the pan.
- Be sure that the cake is completely cooled before adding the glaze. Adding it too early will cause glaze to melt into the cake.
- To store the Oreo Bundt Cake in the refrigerator, place any leftovers in an airtight container. Make sure it’s well-sealed to maintain freshness. The cake can be refrigerated for up to 4 days.
Tips for Success
Don’t Skip the Black Cocoa Powder
Black cocoa powder gives this cake its deep chocolate flavor and signature Oreo-inspired taste. It creates a richer, darker cake that perfectly complements the cookies. Okay, it’s still great with regular cocoa powder if you don’t have the black.
Spray the Pan at the Last Minute
Apply nonstick spray just before adding the batter. Spraying too early can cause the spray to pool at the bottom of the pan, increasing the chances of sticking.
Cool Completely Before Glazing
Patience is key. If the cake is still warm, the glaze will melt and soak into the cake instead of creating that beautiful cookies-and-cream topping.
Storage Tips
Store leftover Oreo Bundt Cake in an airtight container in the refrigerator for up to 4 days.
To freeze, wrap the cake tightly and store for up to 3 months. Thaw overnight in the refrigerator before serving.
Perfect for Any Occasion
This Oreo Chocolate Bundt Cake is a guaranteed crowd-pleaser. The hidden layer of whole Oreo cookies creates a fun surprise, while the creamy Oreo glaze adds the perfect finishing touch. Pair it with a cold glass of milk, a scoop of vanilla ice cream, or a cup of coffee for an unforgettable dessert experience.
One slice is never enough!
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Have you tried this Oreo Chocolate Bundt Cake? Leave a comment below and let me know how it turned out!
Meta Description: This easy Oreo Chocolate Bundt Cake is rich, moist, and loaded with Oreo cookies. Topped with a creamy Oreo glaze, it’s the perfect dessert for any occasion.
