This Oreo Bundt Cake is a chocolate lover's dream come true. It's rich, moist, and indulgent with a deliciously silky Oreo cookie glaze. Dusted with powdered sugar for a touch of elegance, making it perfect for any special occasion or as a comforting dessert on a cozy night in.
This stunning Oreo bundt cake pays homage to the crunchy cookie. Probably my favorite part. I'm probably the only one I know that prefers a normal Oreo cookie. The cream-to-cookie ratio is just perfect for dipping into milk. My family likes the double-stuffed variety.
Oreo cake in many forms makes its appearance during Birthdays the most. My no-bake Oreo cheesecake was a hit on my son's 13th birthday. I'd like to make more easy Oreo cake recipes but it's literally so hard to keep Oreos in our house for any length of time. I'm running out of hiding places.
Important Ingredients with Substitutions
- Unsalted butter - You'll want your butter melted. Do this in the microwave until melted. Vegetable oil or avocado oil can be used as well.
- White granulated sugar - Regular white sugar is great, you can also use any monk fruit sweetner or other sugar of your choice.
- Eggs - Room temperature eggs are always recommended for baked goods. Remove from the fridge about 30 minutes before preparing your chocolate cake.
- Vanilla extract - Vanilla is a wonderful flavor enhancer. Pure vanilla extract or vanilla paste will both work.
- All-purpose flour - Make sure to measure your flour. Cakes with too much flour will not be moist, but crumbly and dry. To measure your flour, I like to use the fluff, scoop, and level method. Fluff your flour with a fork, scoop the flour with a spoon into your measuring cup, then level it off with a butter knife. Without using a kitchen scale, this is the most accurate way to get the right amount.
- Unsweetened cocoa powder - I love using Ghiradelli Dutch process cocoa powder. However, any that you have on hand will do just fine.
- Baking powder & Baking soda - Both of these ingredients will help to provide lift and a light texture.
- Salt - Salt is great for helping to balance sweetness and enhance other flavors.
- Sour cream - I love using Daisy brand of sour cream for my bundt cake batter. The reason being, that the only ingredient in their sour cream is ... cream! You can also use any unflavored Greek yogurt in this recipe in place of sour cream.
Oreo Glaze Topping
- Powdered sugar - Not all powdered sugars are created equal. I learned this the hard way. Your powdered sugar should taste only of sugar and sweetness. Some off-brands have been known to have a weird floral and chemical taste. When in doubt, Domino is a great brand to use.
- Milk - Any milk you like to use will work. Water can also be used but the flavor may be lacking a little.
- Vanilla extract - Just a small amount helps to add flavor to your glaze topping.
- Oreo cookies - Only 5 whole Oreo cookies are used in the glaze. You're welcome, you get to enjoy the rest of the oreo pieces in the package! As I recommend further down in the post, if you're making this cake for yourself double the glaze ingredients. Worth it. The recipe I have written is enough to generously coat the top, but you'll want some extra for individual slices. At least my family did.
See the recipe below for the full list of ingredients and quantities.
Instructions for oreo bundt cake
Preheat oven temperature to 350 degrees Fahrenheit. Prepare your 10-cup bundt pan with nonstick cooking spray. I like Bakers Choice.
Step 1: In a large mixing bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. Whisk the flour mixture.
Step 2: To the same bowl add the melted butter, white sugar, eggs, vanilla, and sour cream.
Step 3: With a whisk or hand mixer, mix to combine without overmixing.
Step 4: Add the cake batter to your prepared bundt pan.
Step 5: Bake in the center of your oven for 60 minutes, or until a skewer or toothpick inserted comes out clean.
Step 6: Let the cake cool in the pan for 10-15 minutes before turning out onto a cooling rack or serving plate.
Step 7: Prep your Oreo cookies by placing them in a storage bag and with a rolling pin, crush the Oreo chunks into Oreo crumbs. I like to make my crushed Oreos really fine so they mix into the glaze easily.
Step 8: In a medium bowl whisk together the powdered sugar, milk, and vanilla extract. Then stir in the crushed Oreos.
Let the cake cool completely then drizzle the Oreo cream glaze over top of the cooled cake.
Level Up with a Top Tip!
Top Tip: If you're making this bundt cake for yourself, DOUBLE the chocolate Oreo glaze.
- Use whole wheat flour instead of all-purpose flour for a healthier option.
- Use a mini Bundt pan for individual servings.
- Add chopped Oreos on top of the glaze.
- For contrast, add white chocolate chips or mini chocolate chips to your cake mix.
- Change the flavor of your icing on top with different Oreos.
- As always creating a cream cheese frosting with Oreo cream would be a delicious cake topping. Not huge into frosting? Thin it out into a cream cheese glaze. If using cream cheese, make sure it's at room temperature or you'll have a difficult time whipping it up.
Store Oreo bundt cake wrapped in plastic wrap in an airtight container at room temperature for up to 3 days. Store longer in the refrigerator, but just take note that the fridge will dry the cake out faster.
Can I freeze a bundt cake? Yes! There are a few ways you can properly store your bundt cake.
Not decorated - This is a popular option if you're making this Oreo cake ahead of time. Bake the cake and let it cool without adding any topping or decoration of any kind. Once cooled, wrap tightly in a couple of layers of plastic wrap. You can then gently store the whole cake in an extra-large freezer bag, or wrap it another time in aluminum foil for protection.
Individual slices - Prepare your cake and cut them into portioned slices. Tightly wrap each slice in parchment paper, then again in plastic wrap. You can then safely stack and store them in a large freezer bag or container. Store for up to 3 months in the freezer.
Level Up With Expert Tips & Tricks
For the best result, use room-temperature ingredients. This will allow the ingredients to incorporate more evenly throughout the batter, this way we don’t have to mix any more than we need to, creating a moist Oreo cake.
This recipe can be made using a hand mixer or stand mixer fitted with a paddle attachment, or a good old-fashioned whisk and elbow grease.
Generously spray your Bundt pan with non stick baking spray.
Allowing the cake to rest for 10-15 minutes before removing it from the pan will greatly reduce the chances of the Oreo cake sticking inside. Alternatively, if left cooling for too long, you'll end up with Oreo cake sticking to the pan.
Glaze your cake while on a wire rack, so you can catch any drippings. Use a large spatula to move the Oreo cake to a cake stand.
Bundt cakes typically contain a lot of moisture adding ingredients like oil, sour cream, milk, or buttermilk. Not only do they add moisture, but they add fat which also helps keep the cake from drying out. In addition, add a frosting or glaze topping that will seep into the cake will give it moist crumbs as well.
Sour cream contains a lot of fat. Adding additional fat to a cake recipe will create an even more moist cake. It adds richness and additional moisture without thinning the cake batter out as oil would. Using yogurt in place of sour cream will create the same effect.
Bundt cakes and pound cakes are both made with similar ingredients such as flour, sugar, eggs, and butter. However, bundt cakes are baked in a round, fluted pan with a hole in the center and often have added ingredients like buttermilk, sour cream, or yogurt for a moist texture and added flavor. In contrast, pound cakes can be baked in a bundt pan or loaf pan and are simpler with basic ingredients like butter, sugar, flour, and eggs. Bundt cakes are often decorated with frosting or glaze while pound cakes are often served plain or with toppings like powdered sugar, fruit, or whipped cream.
Looking for other recipes like this? Try these:
Oreo Bundt Cake
- 1 cup Unsalted butter melted
- 2 cups White granulated sugar
- 4 large Eggs
- 1 teaspoon Vanilla extract
- 2 cups All-purpose flour
- 1 cup Unsweetened cocoa powder dutch process
- 1 teaspoon Baking powder
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- 1 ¼ cups Sour cream
- 1 cup Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla extract
- 5 Oreo cookies crushed
- Preheat your oven to 350 degrees Fahrenheit. Prepare your 10-cup bundt pan with nonstick baking spray.
- In a large mixing bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt.
- To the same bowl add the melted butter, white sugar, eggs, vanilla, and sour cream.
- With a whisk or hand mixer, mix to combine without overmixing.
- Add the cake batter to your prepared bundt pan.
- Bake in the center of your oven for 60 minutes, or until a skewer inserted comes out clean.
- Allow the cake to cool in the pan for 10-15 minutes before turning out onto a cooling rack or serving plate.
- While the cake is cooling, prepare your Oreo cream glaze.
- In a medium bowl whisk together the powdered sugar, milk, and vanilla extract. Then stir in the crushed Oreos.
- Drizzle the Oreo cream glaze over top of the cooled cake.
- Serve & enjoy!