This Cookies and Cream Oreo Bundt Cake recipe delivers a moist, chocolatey, and intensely cookies-and-cream-flavored cake that’s perfect for any occasion. It’s a foolproof dessert that impresses without requiring advanced baking skills, making it an ideal choice for both beginners and seasoned bakers.
Key Ingredients for Cookies and Cream Oreo Bundt Cake
To bring this delectable Cookies and Cream Oreo Bundt Cake to life, you’ll need the following:
For the Cake:
- 2 ½ cups all-purpose flour, sifted
- 1 ½ cups granulated sugar
- ¾ cup unsweetened cocoa powder, sifted
- 1 ½ teaspoons baking soda
- ¾ teaspoon baking powder
- ¾ teaspoon salt
- 2 large eggs, at room temperature
- 1 cup buttermilk, at room temperature (or 1 cup milk + 1 tablespoon white vinegar or lemon juice, let stand for 5 minutes)
- ½ cup vegetable oil or other neutral oil
- 1 teaspoon vanilla extract
- 1 cup hot brewed coffee (or hot water)
- 1 cup finely crushed Oreo cookies (about 12-15 regular Oreos, cream filling included)
- 1 cup chopped Oreo cookies (about 12-15 regular Oreos, cream filling included)
For the Cream Cheese Glaze:
- 8 ounces cream cheese, softened
- ½ cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 3 cups powdered sugar, sifted
- 2-4 tablespoons milk or heavy cream (as needed for consistency)
- ½ cup chopped Oreo cookies for garnish
How to Make Cookies and Cream Oreo Bundt Cake
This Cookies and Cream Oreo Bundt Cake is surprisingly straightforward to whip up. In under 15 minutes of active prep time, you can create a stunning dessert with a rich, tender crumb and bursts of intense Oreo flavor. The magic lies in the simple addition of crushed and chopped Oreos, which infuse every bite with that signature cookies and cream goodness. The creamy, luscious cream cheese glaze adds an extra layer of indulgence, making this cake a true crowd-pleaser that tastes like it came from a gourmet bakery.
Step-by-Step Instructions
Let’s bake this incredible Cookies and Cream Oreo Bundt Cake!
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. You can also use baking spray with flour for an easier release. Ensure all nooks and crannies of the pan are coated.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening.
- Combine Wet Ingredients (except hot liquid): In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined and smooth.
- Combine Wet and Dry: Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage; a few small lumps are acceptable.
- Incorporate Hot Liquid: Pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and quite thin. This hot liquid helps to bloom the cocoa powder, deepening the chocolate flavor, and also contributes to a super moist cake.
- Add the Oreos: Gently fold in the finely crushed Oreo cookies and the chopped Oreo cookies into the batter. Distribute them throughout the batter as evenly as possible.
- Pour and Bake: Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake the Cake: Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 45-minute mark.
- Cool in Pan: Once baked, let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to firm up slightly before being inverted.
- Invert and Cool Completely: Carefully invert the Bundt pan onto the wire rack to release the cake. If it sticks in any spots, gently run a knife around the edges of the pan. Let the cake cool completely on the wire rack before glazing. This is crucial to prevent the glaze from melting off.
- Make the Cream Cheese Glaze: While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Stir in the vanilla extract.
- Add Powdered Sugar and Milk: Gradually add the sifted powdered sugar, alternating with 2 tablespoons of milk or heavy cream. Beat until the glaze is smooth and of drizzling consistency. Add more milk, one tablespoon at a time, if needed to reach your desired thickness. The glaze should be pourable but not too runny.
- Glaze the Cake: Once the cake is completely cool, place it on a serving platter. Drizzle the cream cheese glaze generously over the top of the Bundt cake, allowing it to drip down the sides. Immediately sprinkle the chopped Oreo cookies over the wet glaze for garnish.
Why You’ll Love This Cookies and Cream Oreo Bundt Cake
You’ll absolutely adore this Cookies and Cream Oreo Bundt Cake for its irresistible texture and flavor combination. The star feature is undoubtedly the intense cookies and cream experience, with real Oreo pieces baked into a moist chocolate cake and a luscious cream cheese glaze. The sheer joy of creating such a beautiful and delicious dessert right in your own kitchen is incredibly rewarding, saving you money compared to store-bought versions while offering superior freshness and quality. Unlike a simple chocolate cake, the addition of Oreos provides delightful crunchy and chewy pockets of chocolatey goodness, making every slice an adventure in taste and texture.
This cake is more than just a dessert; it’s an experience that will delight your senses and impress your loved ones. You can easily customize it by adding a swirl of chocolate ganache or even a layer of cookie crumbs to the batter for an extra festive touch. Don’t wait to experience this slice of heaven – grab your apron and bake this Cookies and Cream Oreo Bundt Cake today!
Storing and Reheating Tips
Proper storage will keep your delicious Cookies and Cream Oreo Bundt Cake fresh and enjoyable.
- Room Temperature Storage: If the cake is glazed with the cream cheese glaze and decorated with Oreos, and the ambient temperature is cool, it can be stored at room temperature, loosely covered with plastic wrap or in an airtight cake carrier, for up to 2 days. Ensure it’s not in direct sunlight or near any heat sources.
- Refrigeration: For longer storage, or in warmer climates, it’s best to refrigerate the cake. Once completely cool and glazed, wrap it tightly in plastic wrap and then in aluminum foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 4-5 days.
- Freezing: To freeze, ensure the cake is completely cooled and glazed. Wrap it very tightly in several layers of plastic wrap, followed by a layer of aluminum foil or a freezer-safe bag. It can be frozen for up to 2-3 months.
- Reheating: For a slightly softer, more enjoyable texture when serving chilled cake, you can bring slices to room temperature for about 30 minutes before serving. If reheating a slice from the refrigerator, you can warm it gently in a microwave-safe dish for 10-20 seconds per slice, just until slightly warm. Avoid overheating, which can make the cake dry. Frozen cake should be thawed in the refrigerator overnight before serving or gently reheating.
Final Thoughts
This Cookies and Cream Oreo Bundt Cake is a delightful creation that perfectly balances indulgence with simplicity. We encourage you to try this recipe at home; it’s a guarantee for smiles and satisfied taste buds. Happy baking!
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Cookies and Cream Oreo Bundt Cake
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. You can also use baking spray with flour for an easier release. Ensure all nooks and crannies of the pan are coated.
- In a large mixing bowl, whisk together the sifted all-purpose flour, granulated sugar, sifted cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are thoroughly combined to ensure even leavening.2.5 cups all-purpose flour, 1.5 cups granulated sugar, 0.75 cup unsweetened cocoa powder, 1.5 teaspoons baking soda, 0.75 teaspoons baking powder, 0.75 teaspoons salt
- In a separate medium bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined and smooth.2 large eggs, 1 cup buttermilk, 0.5 cup vegetable oil, 1 teaspoon vanilla extract
- Add the wet ingredients to the dry ingredients. Mix on low speed with an electric mixer (or by hand with a whisk) until just combined. Be careful not to overmix at this stage; a few small lumps are acceptable.
- Pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and quite thin. This hot liquid helps to bloom the cocoa powder, deepening the chocolate flavor, and also contributes to a super moist cake.1 cup hot brewed coffee
- Gently fold in the finely crushed Oreo cookies and the chopped Oreo cookies into the batter. Distribute them throughout the batter as evenly as possible.1 cup finely crushed Oreo cookies, 1 cup chopped Oreo cookies
- Pour the batter evenly into the prepared Bundt pan. Gently tap the pan on the counter a couple of times to release any large air bubbles.
- Bake for 45-55 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. The baking time can vary depending on your oven, so start checking around the 45-minute mark.
- Once baked, let the cake cool in the Bundt pan on a wire rack for 15-20 minutes. This allows the cake to firm up slightly before being inverted.
- Carefully invert the Bundt pan onto the wire rack to release the cake. If it sticks in any spots, gently run a knife around the edges of the pan. Let the cake cool completely on the wire rack before glazing. This is crucial to prevent the glaze from melting off.
- While the cake cools, prepare the glaze. In a medium bowl, beat the softened cream cheese and softened butter together until smooth and creamy. Stir in the vanilla extract.8 ounces cream cheese, 0.5 cup unsalted butter, 1 teaspoon vanilla extract
- Gradually add the sifted powdered sugar, alternating with 2 tablespoons of milk or heavy cream. Beat until the glaze is smooth and of drizzling consistency. Add more milk, one tablespoon at a time, if needed to reach your desired thickness. The glaze should be pourable but not too runny.3 cups powdered sugar, 2-4 tablespoons milk or heavy cream
- Once the cake is completely cool, place it on a serving platter. Drizzle the cream cheese glaze generously over the top of the Bundt cake, allowing it to drip down the sides. Immediately sprinkle the chopped Oreo cookies over the wet glaze for garnish.0.5 cup chopped Oreo cookies