Cookies and Cream Oreo Bundt Cake: A Decadent Dessert for Oreo Lovers
If you’re a fan of Oreo cookies and rich, chocolatey desserts, this Cookies and Cream Oreo Bundt Cake is the perfect treat for you. This indulgent cake combines the classic flavors of cookies and cream with a moist, chocolatey Bundt cake base, all topped off with a creamy marshmallow frosting and even more Oreo cookies. Whether you’re hosting a party or just want to satisfy your sweet tooth, this cake is sure to impress.
Ingredients
For the Cake:
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (227 grams) whole milk, room temperature
- 1/2 cup (42 grams) black cocoa powder
- 1/4 cup (21 grams) unsweetened cocoa powder
- 1 3/4 cups (347 grams) granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups (240 grams) all-purpose flour
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 1/2 cup (113 grams) sour cream, room temperature
- 18 Oreo cookies, roughly chopped
For the Frosting:
- 1 cup (227 grams) butter, room temperature
- 1 (7-ounce) jar (198 grams) marshmallow fluff
- 3 cups (341 grams) confectioners’ sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- 12 Oreo cookies, chopped
Directions
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). Grease a 12-cup Bundt pan thoroughly, making sure to coat all the nooks and crannies to ensure the cake releases easily after baking.
2. Make the Cake Batter:
In a large mixing bowl, whisk together the melted butter, room temperature milk, black cocoa powder, and unsweetened cocoa powder until the mixture is smooth and well combined.
Next, stir in the granulated sugar, baking powder, baking soda, salt, and all-purpose flour. Mix until the dry ingredients are fully incorporated.
Create a well in the center of the batter and add the vanilla extract, eggs, and sour cream. Stir the mixture until it is smooth and no lumps remain. Finally, gently fold in the roughly chopped Oreo cookies, ensuring they are evenly distributed throughout the batter.
3. Bake the Cake:
Pour the prepared batter into the greased Bundt pan, spreading it out evenly. Tap the pan lightly on the counter to remove any air bubbles.
Bake the cake in the preheated oven for 45-50 minutes, or until a cake tester or toothpick inserted into the center comes out clean.
Once baked, allow the cake to cool in the pan for 15 minutes before inverting it onto a cooling rack to cool completely.
4. Prepare the Frosting:
While the cake is cooling, prepare the frosting. In a mixing bowl, beat the room temperature butter until it is smooth and creamy. Add the marshmallow fluff and mix until well combined.
Gradually add the confectioners’ sugar, mixing on low speed to avoid a sugar cloud. Add the salt and vanilla extract, then increase the speed to medium-high and mix until the frosting is light and fluffy.
Finally, add the heavy cream and beat the frosting for an additional 1-2 minutes until it reaches a spreadable consistency.
5. Frost the Cake:
Once the cake is completely cool, generously frost the top and sides with the marshmallow frosting. Sprinkle the chopped Oreo cookies over the top of the frosted cake, pressing them lightly into the frosting to ensure they stick.
For best results, refrigerate the cake for about 30 minutes to allow the frosting to set before serving.
Serving Suggestions
This Cookies and Cream Oreo Bundt Cake is best served chilled, straight from the refrigerator. The cool, creamy frosting contrasts beautifully with the rich, chocolatey cake, making each bite a decadent treat. Pair it with a glass of cold milk or a scoop of vanilla ice cream for the ultimate dessert experience.
Final Thoughts
Whether you’re an Oreo enthusiast or simply love a good chocolate cake, this Cookies and Cream Oreo Bundt Cake is a must-try. Its moist texture, creamy frosting, and crunchy Oreo topping make it a crowd-pleaser that’s perfect for any occasion.
Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 40 minutes
Servings: 12 servings
Calories: 560 kcal per serving
I hope you enjoy baking and indulging in this delicious Oreo Bundt Cake! If you give the recipe a try, I’d love to hear your thoughts in the comments below. Don’t forget to share your creations on social media—tag me so I can see how your cake turned out!
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Cookies and Cream Oreo Bundt Cake
- Total Time: 1 hour 40 minutes
- Yield: 12 1x
Description
Embrace the irresistible charm of the Cookies and Cream Oreo Bundt Cake, a delectable treat that combines the beloved flavors of Oreo cookies with the rich, moist texture of a classic bundt cake. This dessert features a luscious chocolate base swirled with chunks of Oreos, offering a satisfying crunch with every bite. Topped with a creamy marshmallow frosting and more cookie pieces, it’s a visual feast that’s as delightful to look at as it is to eat.
Ingredients
For the cake:
1 cup (227 grams) unsalted butter, melted
1 cup (227 grams) whole milk, room temperature
1/2 cup (42 grams) black cocoa powder
1/4 cup (21 grams) unsweetened cocoa powder
1 3/4 cups (347 grams) granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (240 grams) all-purpose flour
1 tablespoon vanilla extract
2 large eggs, room temperature
1/2 cup (113 grams) sour cream, room temperature
18 Oreo cookies, roughly chopped
For the frosting:
1 cup (227 grams) butter, room temperature
1 7 ounce jar (198 grams) marshmallow fluff
3 cups (341 grams) confectioners’ sugar
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons heavy cream
12 Oreo cookies, chopped
Instructions
Preheat the oven to 350°F (175°C). In a large bowl, whisk together melted butter, milk, and both cocoa powders until smooth. Stir in sugar, baking powder, baking soda, salt, and flour until combined.
Make a well in the center of the batter; add vanilla, eggs, and sour cream. Mix until smooth. Fold in chopped Oreos.
Grease a 12-cup Bundt pan and pour the batter in. Bake for 45-50 minutes or until a tester comes out clean. Let cool in pan for 15 minutes, then invert onto a cooling rack to cool completely.
For the frosting, beat butter until smooth, then mix in marshmallow fluff. Gradually add confectioners’ sugar, salt, and vanilla. Increase speed to medium-high, add heavy cream, and beat until fluffy.
Frost the cooled cake and top with chopped Oreos. Refrigerate for 30 minutes to set the frosting. Serve chilled.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
Nutrition
- Calories: 560