Indulge in the decadent delight of a Cookies and Cream Oreo Bundt Cake, the perfect treat for any occasion or just because! This recipe guarantees a moist, chocolatey, and utterly satisfying dessert that’s surprisingly simple to create.
Key Ingredients for Cookies and Cream Oreo Bundt Cake
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 3/4 cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk, at room temperature
- 1/2 cup vegetable oil
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 1 cup hot brewed coffee (or hot water)
- 1 cup finely crushed Oreo cookies (about 10-12 cookies)
- For the Glaze:
- 2 cups powdered sugar, sifted
- 1/4 cup milk or heavy cream
- 1 teaspoon vanilla extract
- 1/2 cup coarsely chopped Oreo cookies, for garnish
How to Make Cookies and Cream Oreo Bundt Cake
Get ready to wow your taste buds and your guests with this incredibly moist and intensely chocolatey Cookies and Cream Oreo Bundt Cake. Its rich texture, studded with delightful Oreo crumbles, makes every bite a pure joy. The velvety chocolate cake base perfectly complements the creamy, sweet glaze. With a preparation time of just 20 minutes and a baking time of around 50-60 minutes, this recipe is remarkably straightforward, offering a gourmet dessert experience without the fuss.
Step-by-Step Instructions:
- Preheat and Prep: Preheat your oven to 350°F (175°C). Generously grease and flour a 10-cup Bundt pan. For extra assurance, you can also use a baking spray with flour. Ensure all surfaces of the Bundt pan are thoroughly coated to prevent sticking.
- Combine Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are well combined to ensure even distribution of leavening agents and flavorings.
- Combine Wet Ingredients: In a separate medium bowl, combine the buttermilk, vegetable oil, large eggs, and vanilla extract. Whisk them together until they are thoroughly incorporated and the mixture is smooth.
- Combine Wet and Dry: Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer (or stirring vigorously by hand) until just combined. Do not overmix at this stage. A few streaks of flour are acceptable.
- Add Hot Liquid: Carefully pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and all ingredients are incorporated. The batter will be quite thin; this is normal. The hot liquid helps bloom the cocoa powder, intensifying its chocolate flavor.
- Incorporate Oreos: Gently fold in the finely crushed Oreo cookies into the batter. Ensure they are evenly distributed throughout the batter for those classic cookies and cream pockets of deliciousness.
- Bake the Bundt: Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake: Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Every oven varies, so start checking around the 50-minute mark.
- Cool in Pan: Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set slightly before you attempt to invert it.
- Invert and Cool Completely: Carefully invert the cake onto the wire rack to cool completely. If it sticks, gently run a thin spatula around the edges and re-invert if necessary. Ensure the cake is entirely cool before glazing.
- Prepare the Glaze: While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk or heavy cream, and vanilla extract. Whisk until smooth and pourable. If the glaze is too thick, add a little more milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar.
- Glaze the Cake: Once the cake is completely cool, place it on a serving platter. Drizzle the glaze generously over the top of the Bundt cake, allowing it to drip down the sides.
- Garnish and Serve: Immediately sprinkle the coarsely chopped Oreo cookies over the wet glaze for a beautiful and delicious finish. Allow the glaze to set for about 30 minutes before slicing and serving.
Why You’ll Love This Cookies and Cream Oreo Bundt Cake
You’ll fall head over heels for this Cookies and Cream Oreo Bundt Cake because it’s an absolute showstopper without requiring professional pastry skills. Its incredibly moist, tender crumb, infused with rich chocolate and dotted with delightful Oreo pieces, is utterly irresistible. Unlike a simple chocolate cake, the addition of crushed Oreos elevates this dessert to a whole new level of cookie-and-cream perfection, offering a satisfying textural contrast with every bite.
Beyond its amazing taste, making this Bundt cake at home is remarkably cost-effective compared to pricey bakery versions, allowing you to enjoy a gourmet treat for a fraction of the price. The luscious chocolate glaze, adorned with more chunky Oreo pieces, not only adds a stunning visual appeal but also delivers an extra burst of irresistible flavor. It’s the perfect indulgence that’s both comforting and celebratory. So ditch the store-bought and whip up this phenomenal Cookies and Cream Oreo Bundt Cake for your next gathering – your taste buds will thank you!
Storing and Reheating Tips
For storing your delicious Cookies and Cream Oreo Bundt Cake, it’s best to keep it at room temperature for up to 3 days if unfrosted or a day if it has glaze. Ensure it’s kept in an airtight container to maintain its moisture and prevent it from drying out. If the weather is warm or your cake is heavily frosted, refrigeration might be a better option.
If refrigerating, wrap the cake tightly in plastic wrap or place it in an airtight container. It will keep well in the refrigerator for up to a week. To reheat, you can gently warm slices in a microwave for 10-15 seconds, or enjoy it at room temperature. For longer storage, you can freeze individual slices or the entire cake. Wrap it securely in plastic wrap, then in aluminum foil, and store in a freezer-safe bag for up to 2-3 months. Thaw at room temperature overnight before serving.
Final Thoughts
This Cookies and Cream Oreo Bundt Cake truly is a chocolate lover’s paradise! Its delightful texture, rich flavor, and simple elegance make it a winner for any occasion. Give it a try at home; you’ll discover how easy it is to create a show-stopping dessert that everyone will adore.
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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. For extra assurance, you can also use a baking spray with flour. Ensure all surfaces of the Bundt pan are thoroughly coated to prevent sticking.
- In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking soda, baking powder, and salt. Make sure these dry ingredients are well combined to ensure even distribution of leavening agents and flavorings.2 cups all-purpose flour, 2 cups granulated sugar, 3/4 cup unsweetened cocoa powder, 2 teaspoons baking soda, 1 teaspoon baking powder, 1 teaspoon salt
- In a separate medium bowl, combine the buttermilk, vegetable oil, large eggs, and vanilla extract. Whisk them together until they are thoroughly incorporated and the mixture is smooth.1 cup buttermilk, at room temperature, 1/2 cup vegetable oil, 2 teaspoons vanilla extract
- Gradually add the wet ingredients to the dry ingredients, mixing on low speed with an electric mixer (or stirring vigorously by hand) until just combined. Do not overmix at this stage. A few streaks of flour are acceptable.
- Carefully pour the hot brewed coffee (or hot water) into the batter. Mix on low speed until the batter is smooth and all ingredients are incorporated. The batter will be quite thin; this is normal. The hot liquid helps bloom the cocoa powder, intensifying its chocolate flavor.1 cup hot brewed coffee (or hot water)
- Gently fold in the finely crushed Oreo cookies into the batter. Ensure they are evenly distributed throughout the batter for those classic cookies and cream pockets of deliciousness.1 cup finely crushed Oreo cookies
- Pour the batter evenly into the prepared Bundt pan. Tap the pan gently on the counter a couple of times to release any large air bubbles.
- Bake for 50-60 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. Every oven varies, so start checking around the 50-minute mark.
- Let the cake cool in the Bundt pan on a wire rack for 10-15 minutes. This allows the cake to set slightly before you attempt to invert it.
- Carefully invert the cake onto the wire rack to cool completely. If it sticks, gently run a thin spatula around the edges and re-invert if necessary. Ensure the cake is entirely cool before glazing.
- While the cake cools, prepare the glaze. In a medium bowl, whisk together the sifted powdered sugar, milk or heavy cream, and vanilla extract. Whisk until smooth and pourable. If the glaze is too thick, add a little more milk, 1 teaspoon at a time. If it’s too thin, add a little more powdered sugar.2 cups powdered sugar, sifted, 1/4 cup milk or heavy cream, 1 teaspoon vanilla extract
- Once the cake is completely cool, place it on a serving platter. Drizzle the glaze generously over the top of the Bundt cake, allowing it to drip down the sides.
- Immediately sprinkle the coarsely chopped Oreo cookies over the wet glaze for a beautiful and delicious finish. Allow the glaze to set for about 30 minutes before slicing and serving.1/2 cup coarsely chopped Oreo cookies