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Oreo Bundt Cake starts with a box cake mix, pudding mix and TONS of Oreos! It’s moist, fudgy and perfect for any Oreo lover!
If you know me, you know I LOVE Oreos. The deep chocolate flavor, creamy filling, crisp bite….they’re just SO good. I’ve got quite a few Oreo recipes on the blog, but today we add this incredibly delicious chocolate Oreo Bundt Cake!
Ingredients Needed
- Cake Mix – You can use Devil’s food cake mix, chocolate or dark chocolate box mix.
- Instant Pudding Mix – Chocolate and chocolate fudge are my two favorite options.
- Mini Chocolate Chips – You can also opt to use regular-sized chocolate chips; I prefer mini as they don’t sink to the bottom of the cake.
- Oreo Cookies – Regular Oreos!! (Prefer Golden Oreos? More on that below…..). You’ll need Oreos for the cake batter and more crushed Oreos for the top of the cake.
- Sour Cream – I use full-fat sour cream in this recipe.
- Eggs – I use large eggs when baking.
- Hot Water or Coffee – The warmth from this liquid will help “bloom” the cocoa powder and bring out a more rich flavor!
- Vegetable Oil – Or melted butter.
- Cream Cheese – Full-fat or 1/3 less fat cream cheese works great.
- Butter – Salted or unsalted butter works great.
- Powdered Sugar
- Vanilla Extract
How to Make an Oreo Bundt Cake
Start by preparing the pan and preheating the oven. Grease a large bundt pan with cooking spray and dusting it with unsweetened cocoa powder. You can opt to dust it with flour, but it’ll show a little bit of white on the final cake.
I also recommend setting your ingredients out about an hour ahead of time to bring them to room temperature.
Pour the dry ingredients in a large bowl or in a stand mixer fitted with the paddle attachment and stir until combined. Set aside.
Now you’ll use a food processor or a blender to combine the Oreo cookies and the remaining wet ingredients. Blend until the cookies are pulverized.
Pour the Oreo mixture into the bowl with dry ingredients and stir well, scraping the sides of the bowl at least once.
Pour into the prepared bundt pan and bake!!! Let cool for 5 minutes in the pan then insert onto a wire rack.
PRO TIP! Inverting a bundt cake can be nerve-wracking! First, make sure you’re using a non-stick bundt pan. Second, make sure you grease and dust the pan well. Lastly, when the cake has had a chance to cool for a few minutes, run a small silicone spatula around the bundt cake’s outer AND inner edge.
How to Top an Oreo Bundt Cake
This cake is delicious as-is, however adding the cream cheese frosting, melted chocolate and crushed Oreo cookies makes it perfect for any special occasion! If you want to keep it more effortless, you can top it with a dusting of powdered sugar, a chocolate ganache or a simple powdered sugar glaze!
Make it a Golden Oreo Bundt Cake!
To do so, use a yellow or white cake mix, vanilla or white chocolate pudding mix and Golden Oreos in place of the chocolate cookies. Skip the melted chocolate chips on top and enjoy!! Though I’m always partial to chocolate, turning this into a vanilla version is absolutely delicious!
How to Store the Cake
Let the cake cool completely then either wrap in plastic wrap or store in an airtight container. You can also freeze the cake. Place the cake in an airtight container or freezer bag before frosting and freeze for up to 2 months.
Other Oreo Desserts
Oreo Bundt Cake
Equipment
- One Bundt Pan
Ingredients
Oreo Bundt Cake
- One box Devil's food cake mix
- One 3.9 ounce packet instant chocolate pudding mix
- 1/2 cup mini chocolate chips
- 20 Oreo cookies
- 1 cup sour cream
- 4 eggs
- 3/4 cup hot water or coffee
- 3/4 cup vegetable oil
Frosting & Toppings
- 4 ounces cream cheese softened
- 2 tablespoons butter softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 5 Oreo cookies chopped
Instructions
Make the Cake
- Preheat oven to 350℉. Grease a bundt pan and dust it with cocoa powder; set aside.
- Add the cake mix, pudding mix and mini chocolate chips to a large mixing bowl; set aside.One box Devil's food cake mix, One 3.9 ounce packet instant chocolate pudding mix, 1/2 cup mini chocolate chips
- Add the Oreos, sour cream, eggs, hot water (or coffee) and vegetable oil to a food processor.20 Oreo cookies, 1 cup sour cream, 4 eggs, 3/4 cup hot water or coffee, 3/4 cup vegetable oil
- Blend until smooth
- Pour the Oreo mixture into the bowl with the mixes and stir until well-combined.
- Spoon the batter into the prepared pan and bake for 50-60 minutes or until a toothpick pressed into the center of the bundt cake comes out clean or with just a few moist crumbs.
- Let the cake cool for 5 minutes. Run a small rubber spatula around the edge of the pan (outer edge and inner circle) and invert onto a cooling rack to cool completely.
Top the Cake
- Add the cream cheese and butter to a mixing bowl. Mix until smooth.4 ounces cream cheese, 2 tablespoons butter
- Add the powdered sugar and vanilla and beat until a smooth frosting forms.1 cup powdered sugar, 1/2 teaspoon vanilla extract
- Drizzle the frosting over the cake.
- Add the chocolate chips to a small microwave-safe bowl; microwave in 30 second intervals until smooth.1/2 cup semi-sweet chocolate chips
- Drizzle over the cake.
- Top with chopped Oreos and enjoy!5 Oreo cookies
Notes
- Use a chocolate cake mix or dark chocolate cake mix in place of Devil’s Food Cake mix.
- Make it a Golden Oreo Bundt Cake by using yellow cake mix, vanilla pudding mix and Golden Oreos. Skip the melted chocolate chips on top.
Oh my!! Completely decadently perfect. Love it — and will totally be making this again. Wow!!
So so SO happy to hear!!! 🙂
LOVED this recipe. Instead of devils food, I used white cake mix and vanilla pudding since it’s what I had on-hand. My family loved it & is requesting it for the next holiday already!
What if I purchased a regular Jell-O pudding mix and not the instant. How do I modify the recipe?
Hi Linda – I’ve only ever made this with instant pudding mix, so I’m not sure!
Huge hit! Came out perfect, every time. I’m making it tonight for the 3rd time by request.
This was a hit! The cake was so moist. I liked how the frosting was drizzled over the cake and not too heavy. I used unsweetened applesauce instead of oil and no one could tell. Will make again, might become the new birthday tradition for my teens.
Love this! Thanks for sharing, Jane! ~Kelsey
I made two of these cakes yesterday for two different cookouts. It was absolutely delicious and got rave reviews at both cookouts!
Would using a blender instead of food processor be ok?
I haven’t tried it, but I think it should work just fine!
I used my blender and it was just fine!
Best cake ever! So moist and decadent. My kids request it on special occasions. Thanks for the recipe!
Aww that’s awesome!! So glad your family enjoys it! 🙂 ~Kelsey