This Oreo Bundt Cake is a decadent take on my chocolate pound cake, packed with Oreo pieces, drizzled in a sweet glaze, and topped with more chopped Oreos. It’s an Oreo lover’s dream–perfectly blending chocolate, cream, and crunch in each slice! If you’re a fan of this cake, then you’ll love my Cookies and Cream Cake, which takes the Oreo goodness to the next level with layers of creamy frosting and even more crunchy cookie bits.
Ingredients & Substitutions
- Room Temperature Ingredients: I cannot stress enough how important it is to use room temperature ingredients when making this bundt cake. It ensures easier mixing and gives the chocolate cake that perfect crumb.
- Butter: Butter is a key ingredient in pound cake recipes like this one, giving them a rich, dense crumb they are known for! I used unsalted butter; if using salted butter, you may want to omit the salt in the recipe.
- Cake Flour: This recipe specifically calls for cake flour, a flour that is lower in protein than all-purpose flour. It helps to absorb more moisture which leads to a more stable structure and even rising of cakes. If you don’t have cake flour, I have a ‘homemade’ cake flour you could use in a pinch! I do not recommend using all-purpose flour; it will yield different results.
- Cocoa Powder: Look for high-quality Dutch-processed cocoa. It has a smoother taste and makes the cake darker in color. It also helps the cake taste less bitter and keeps it moist and rich. You can use regular unsweetened cocoa powder if that’s all you have. The flavor will be a bit more bitter and the cake may not be as dark, but it will still work.
- Oreo Cookies: Chopped Oreo cookies are folded into the cake batter and sprinkled on top for the perfect finishing touch. I can never complain about extra Oreo cookies!
- Glaze: A simple sweet glaze made with confectioners’ sugar (powdered sugar) and milk is all this cake needs. It adds the perfect touch of sweetness without overpowering the rich, Oreo-packed flavor. If you are craving even more chocolate, add a chocolate ganache on top!
Tips For Checking Oreo Bundt Cake For Doneness
- Start Checking Early: Begin testing for doneness around the 75-minute mark of baking.
- Toothpick Test: Insert a toothpick into the center of the cake and remove it carefully. If you see a few crumbs on the toothpick, that is a good thing, the cake is done baking. (If there’s wet batter on the toothpick, the cake needs more time to bake. Continue baking and check again in 5-minute intervals.)
- Look for Evenness: The cake should be firm to the touch and the edges should start pulling away from the pan when it’s fully baked.
- Cool and Check: Let the cake cool in the pan for 10-15 minutes before inverting it. If it feels too soft or wobbly, it may need more baking time.
Can I Make This Cake Without A Bundt Pan?
Yes, you can make this cake without a bundt cake pan. This recipe is made in a 10-inch Bundt pan that’s about 3 inches deep, which is a pretty standard size. But if you don’t have a Bundt pan, you can use a 9×13-inch baking dish or even two 8-inch or 9-inch round cake pans. Just keep an eye on it if you’re using a different pan, as the baking time might need to be adjusted.
How To Store This Oreo Bundt Cake
Bundt cakes, including this Oreo Bundt Cake, are best stored at room temperature for up to 3 days. I wrap it in plastic wrap to help maintain both texture and flavor. If you prefer, you can store it in the refrigerator for up to 5 days. For longer storage, freeze the cake by double-wrapping it in plastic wrap, and then covering it with aluminum foil. It will stay fresh for up to 3 months in the freezer. When ready to serve, thaw the cake overnight in the refrigerator before cutting and enjoying.
Oreo Bundt Cake
Ingredients
Cake
- 1 cup (2 sticks / 227 g) unsalted butter, softened
- 1 package (8 ounces) cream cheese, softened
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 teaspoon vanilla extract
- 2 ¼ cups (281 g) cake flour
- ¾ cup (64 g) Dutch-processed cocoa
- 1 teaspoon baking powder
- 1 pinch kosher salt
- 18 Oreo cookies, roughly chopped
Glaze
- 1 cup (125 g) confectioners' sugar
- 2-3 tablespoons whole milk
- ½ cup roughly chopped Oreo cookies, about 4 cookies, chopped
Instructions
- Preheat oven to 325°F. Spray a 10-inch bundt pan with nonstick cooking spray. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment, cream together the softened butter, cream cheese, and granulated sugar on medium speed until light and fluffy, about 3-4 minutes.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract. Remove bowl from the stand mixer.
- In a separate bowl, whisk together the cake flour, cocoa powder, baking powder, and kosher salt.
- Add the dry ingredients to the butter mixture. Stir until just combined.
- Gently fold in the chopped Oreos, being careful not to overmix.
- Pour the batter into the prepared Bundt pan and smooth the top with a spatula. Bake for 90-95 minutes, or until a toothpick inserted into the center comes out with a few crumbs but no wet batter.
- Allow the cake to cool in the pan for about 10-15 minutes before inverting it onto a wire rack to cool completely.
Glaze
- In a medium bowl, whisk together the confectioners' sugar and milk until smooth and pourable. Adjust the amount of milk to reach your desired consistency.
- Drizzle the glaze over the cooled cake, allowing it to run down the sides.
- Sprinkle chopped Oreos over the glaze before serving.
Did you make this recipe?
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What the Test Kitchen had to say about this recipe:
Autumn
This cake is so moist and chocolatey, and I love the Oreo pieces inside.
Elizabeth
I love our chocolate pound cake, so I knew I would love the Oreo version, too. Yep! If you are a fan of all things cookies and cream, make this cake!
Annabelle
If you love Oreos, you’ll love this cake! The flavor is rich, and the texture is just right. Plus, the Oreo chunks inside are a nice surprise.
Bella
This cake is really good–nice and chocolatey with a nice crunch from the Oreo cookies.
Selena
This cake is a great balance of soft and crunchy. The Oreo pieces in the cake and the glaze make it extra special.
Just finished baking it!! Can’t wait to eat it for dessert. Thank you Amanda for sharing your recipe.