Easy Oreo Bundt Cake blends deep chocolate flavor, crunchy Oreo pieces, and a creamy Oreo glaze. The cake is moist and rich, and the chopped cookies provide a pleasant contrast of texture.
Table of Contents
- What goes into this recipe
- Recipe Variations:
- How to make an Oreo Bundt Cake
- Expert Tips
- Storing and Freezing
- Recipe FAQ’s
- Do you love a good oreo recipe? Try these…
- Easy Oreo Bundt Cake Recipe
If you love chocolate and cookies, this Easy Oreo Bundt Cake delivers both with very little fuss. Starting with a boxed cake mix keeps the recipe approachable while still producing a homemade-tasting dessert.
The base is a chocolate pound-style cake enriched with instant chocolate pudding and black cocoa for a deeper chocolate color and flavor. Chopped Oreos are folded into the batter for texture, while whole cookies form a fun surprise layer in the center. A simple powdered sugar glaze mixed with crushed Oreos finishes the cake for a cookies-and-cream effect.
This cake is ideal for family gatherings, potlucks, or whenever you want an indulgent dessert without spending hours in the kitchen.
What goes into this recipe
- Chocolate cake mix: A boxed mix streamlines preparation while still producing a tender cake.
- Instant chocolate pudding mix: Keeps the cake extra moist and adds chocolate intensity.
- Black cocoa powder (or unsweetened cocoa): Black cocoa deepens the color and delivers a richer, darker chocolate note; unsweetened cocoa can be used as a substitute if needed.
- Oreo cookies: Use both chopped and whole cookies — chopped Oreos fold into the batter for crunch, while whole cookies make a surprise center layer. You can experiment with flavored sandwich cookies for variety.
Recipe Variations:
Cake Mix: A vanilla or dark chocolate cake mix will change the base flavor and pair nicely with the Oreo pieces.
Pudding: Try different instant pudding flavors for a twist—white chocolate or chocolate fudge will alter sweetness and texture.
Add-ins: For extra richness, fold in a cup of chocolate chips (milk, semi-sweet, or white chocolate) to the batter.
Toppings: Replace the Oreo cream glaze with a chocolate ganache or a simple cream cheese glaze to vary the finish.
See the recipe card below for exact ingredient amounts and full instructions.
How to make an Oreo Bundt Cake
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the chocolate cake mix, instant chocolate pudding mix, and black cocoa powder.
- Add the eggs, vegetable oil, milk, and sour cream; beat until the batter is smooth. Stir in the chopped Oreo cookies so they are evenly distributed.
- Prepare a bundt pan with nonstick spray. Pour half the batter into the pan, spreading it evenly. Arrange 10 whole Oreo cookies in a single layer over the batter, then cover with the remaining batter.
- Bake 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, then invert onto a platter and cool completely (about 45 minutes).
- For the Oreo cream glaze: beat softened butter until smooth, then add powdered sugar, milk, and vanilla; mix until combined. Warm briefly if necessary to reach glaze consistency, then stir in Oreo cookie crumbs.
- Drizzle or spoon the glaze over the cooled cake, spreading it gently. Sprinkle extra crushed Oreos on top as a final garnish.
Expert Tips
- Chop or pulse Oreos to make coarse crumbs: A food processor or a quick knife chop will give you the right texture; avoid turning them into powder.
- Whisk the dry ingredients: Combining the cake mix, pudding mix, and cocoa beforehand helps produce a smooth, uniform batter.
- Try a double cookie layer: For an extra surprise, add a second row of whole cookies in the center of the cake.
- Spray the bundt pan just before filling: If you spray too early the oil can settle and pool at the bottom.
- Wait until the cake is fully cooled before glazing: Warm cake will melt the glaze and make it run off.
Storing and Freezing
Store: Place any leftovers in an airtight container and refrigerate. Properly stored, the cake will keep for up to 4 days in the refrigerator.
Freeze: Wrap the cake well in plastic wrap and aluminum foil or place it in a freezer-safe container. Label with the date. The cake will keep in the freezer for up to 3 months; thaw in the refrigerator before serving.
Recipe FAQ’s
Yes. Regular unsweetened cocoa can be used, but the cake will be lighter in color and the flavor slightly different.
No. The glaze is optional. The cake is enjoyable on its own, or you can top it with chocolate ganache, cream cheese frosting, or store-bought frosting if you prefer.
Melted butter or another neutral oil, such as canola or sunflower oil, will work as a substitute for vegetable oil.
If the glaze is too thin, add more powdered sugar. If it’s too thick, add milk a teaspoon at a time until you reach the desired consistency.
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Easy Oreo Bundt Cake Recipe
Ingredients
Oreo Chocolate Cake
- 1 box chocolate cake mix (13.25 ounces)
- 1 box instant chocolate pudding (3.4 ounces)
- 1/4 cup black cocoa powder (or unsweetened cocoa)
- 3 large eggs
- 1/2 cup vegetable oil (or substitute melted butter)
- 1/2 cup milk
- 1/2 cup sour cream
- 1/2 cup Oreo cookies, chopped
- 10 whole Oreo cookies
Oreo Cream Glaze
- 3 tablespoons butter, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1/2 cup Oreo cookies, chopped (for the glaze and topping)
Instructions
Oreo Chocolate Cake
- Preheat the oven to 350°F (175°C).
- In a large bowl, whisk together the cake mix, pudding mix, and cocoa powder. Add eggs, oil, milk, and sour cream. Beat until smooth and fold in the chopped Oreos.
- Spray a bundt pan with nonstick spray. Pour half the batter into the pan and spread evenly. Arrange 10 whole Oreos over the batter, then cover with the remaining batter.
- Bake 35–40 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter. Cool in the pan 10–15 minutes, then invert onto a platter and cool completely, about 45 minutes.
Oreo Cream Glaze
- Beat softened butter until smooth. Add powdered sugar, milk, and vanilla, and mix until well combined. Warm briefly if needed to reach a drizzleable consistency. Stir in chopped Oreo crumbs.
- Spoon the glaze over the cooled cake, spread gently, and sprinkle additional chopped Oreos on top. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Notes
- Spray the bundt pan just before adding the batter to prevent pooling of spray at the bottom.
- Make sure the cake is completely cooled before glazing to avoid melting the glaze into the cake.
- To freeze, wrap well in plastic wrap and foil or use a freezer-safe container. Thaw in the refrigerator before serving.
Nutrition
Serving: 1 slice — Calories: 532 kcal; Carbohydrates: 67 g; Protein: 7 g; Fat: 29 g; Saturated Fat: 8 g; Sugar: 43 g. Nutrition info is an approximation.