Description
This Oreo Bundt Cake recipe combines rich devil's food cake with the classic flavor of Oreos and chocolate pudding, creating a moist and decadent dessert topped with creamy frosting, chocolate drizzle, and chopped Oreos. Perfect for any special occasion or Oreo lover!
Ingredients
Scale
Oreo Bundt Cake:
- 1 box Devil's food cake mix
- 1 (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
- Preheat and prepare pan: Preheat your oven to 350℉. Grease a bundt pan thoroughly and dust it with cocoa powder to prevent sticking, then set aside.
- Mix dry ingredients: In a large mixing bowl, combine the devil's food cake mix, instant chocolate pudding mix, and mini chocolate chips. Set this mixture aside.
- Process Oreo mixture: Add 20 Oreo cookies, sour cream, eggs, hot water or coffee, and vegetable oil into a food processor.
- Blend Oreo mixture: Blend all the ingredients in the food processor until the mixture is smooth and uniform.
- Combine batter: Pour the Oreo-sour cream mixture into the bowl with the dry cake mix and mini chocolate chips. Stir thoroughly until all ingredients are well combined.
- Bake the cake: Spoon the batter into the prepared bundt pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the cake: Let the cake cool in the pan for 5 minutes. Then run a small rubber spatula around the edges of the pan, both the outer and inner circle. Invert the cake onto a cooling rack and allow it to cool completely.
- Prepare frosting: In a mixing bowl, combine softened cream cheese and butter. Mix until smooth and creamy.
- Add powdered sugar and vanilla: Add powdered sugar and vanilla extract to the cream cheese mixture. Beat the ingredients together until a smooth frosting forms.
- Frost the cake: Drizzle the cream cheese frosting evenly over the cooled cake.
- Melt chocolate chips: Place semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until the chocolate is completely smooth.
- Drizzle chocolate: Drizzle the melted chocolate over the frosted cake for an extra chocolatey finish.
- Add chopped Oreos: Sprinkle chopped Oreos over the top of the cake as a final decorative touch. Serve and enjoy!
Notes
- You can substitute the devil’s food cake mix with a chocolate or dark chocolate cake mix if preferred.
- For a Golden Oreo Bundt Cake, use yellow cake mix, vanilla pudding mix, and Golden Oreos instead of regular Oreos. Omit the melted chocolate chip drizzle on top for a lighter finish.
- Using coffee instead of hot water enhances the chocolate flavor of the cake.
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
Nutrition
- Serving Size: 1 slice (1/12th of cake)
- Calories: 390 kcal
- Sugar: 34 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
