There’s something about a Bundt cake that just invites warmth and comfort, don’t you think? It’s that inviting shape and the way it delights everyone—from kids to adults. This Cookies and Cream Bundt Cake with Oreos takes the classic Bundt cake to a new level, blending rich chocolate and creamy vanilla flavors with everyone’s favorite cookie. The layers of tender cake are studded with crunchy chunks of Oreos and topped with a decadent ganache that will have you swooning with each bite. Whether you’re celebrating a special occasion or simply indulging a sweet craving, this cake has got you covered.

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I first discovered this irresistible treat at a friend’s gathering, and I was blown away by how easily it turned a simple dessert into a showstopper. Honestly, whether you’re a novice baker or an experienced pro, making this Cookies and Cream Bundt Cake is incredibly straightforward. Ready in just a bit over two hours, the combination of chocolate, cream, and crunchy Oreos is utterly satisfying and never fails to impress. So gather your baking gear and get ready to create something that’s sure to become a family favorite!

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Cookies and Cream Bundt Cake with Oreos
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Cookies and Cream Bundt Cake with Oreos

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and under two hours in the oven, this cake comes together effortlessly.
Irresistible Flavor: The rich chocolate cake mixed with creamy Oreo pieces creates a flavor explosion that’s truly unforgettable.
Eye-Catching Appeal: The beautiful Bundt shape topped with Oreo pieces makes this cake an impressive centerpiece for any gathering.
Flexible Serving: Perfect for a snack, dessert after dinner, or a sweet addition to a brunch spread—this cake fits any occasion!
Diet-Friendly Options: Use gluten-free flour or dairy-free substitutes to enjoy this cake without the worry.

Ingredients You’ll Need

3/4 cup unsalted butter, room temperature: This is crucial for that rich flavor and tender crumb. Ensure it’s fully softened for easy creaming.
1 1/2 cups granulated sugar: Sweetens the cake and helps create that lovely fluffy texture.
3 eggs, room temperature: Room temperature eggs incorporate better into the batter, resulting in a smooth consistency.
1 teaspoon vanilla: Pure vanilla extract enhances the overall flavor of the cake.
2 1/4 cups flour: All-purpose flour works best for structure and crumb.
1/3 cup black cocoa powder: This gives depth of flavor and a beautiful dark color. Regular cocoa can be used in a pinch but won’t impart the same richness.
1 teaspoon baking soda: Helps the cake rise nicely.
1 teaspoon baking powder: Another leavening agent, making the cake light and fluffy.
1 teaspoon salt: Balances the sweetness and enhances flavors.
1/2 cup buttermilk, room temperature: Adds moisture and a slight tang; if you’re out, regular milk or a plant-based alternative can be substituted.
1/2 cup Greek yogurt, room temperature: Provides moisture and a wonderful texture; sour cream is a good alternative if needed.
18 Oreo cookies, coarsely chopped: These delicious cookies add texture and that familiar cookies and cream flavor.
1 cup chocolate chips, semi-sweet or dark: Melting chocolate enhances the richness; feel free to choose your favorite kind.
1/4 cup heavy cream: Used in the ganache, giving it a smooth, glossy finish.
3 tablespoons butter, room temperature: Adds richness to the ganache.
2 1/2 cups confectioners’ sugar: For the glaze; sift it first to avoid lumps and ensure a silky consistency.
7 tablespoons heavy cream: This will thin out the glaze, adjusting the texture to your liking.
1 tablespoon vanilla extract: Enhances flavor in the glaze.
6 Oreo cookies (for topping), coarsely chopped: A festive touch that adds appeal to the finished cake.

How to Make Cookies and Cream Bundt Cake with Oreos

Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease your Bundt pan with a little butter (or baking spray), making sure to get into all the crevices, and dust it lightly with flour. This ensures easy release after baking.
Cream Butter and Sugar: In the bowl of your mixer, combine the 3/4 cup unsalted butter and 1 1/2 cups granulated sugar. Beat on medium speed for about 3 minutes, until the mixture is light and fluffy. Don’t forget to scrape down the sides and bottom of the bowl.
Add Eggs and Vanilla: Add the 3 eggs and 1 teaspoon of vanilla extract. Mix in one egg at a time, then increase the speed to high and continue mixing for an additional 2 minutes, ensuring everything is well combined.
Combine Dry Ingredients: In a separate bowl, sift together the 2 1/4 cups flour, 1/3 cup black cocoa powder, 1 teaspoon baking soda, 1 teaspoon baking powder, and 1 teaspoon salt. Stir with a whisk to combine evenly.
Mix Wet and Dry Ingredients: Gradually add one-third of the dry mixture into the butter mixture while blending on low speed. Then, add 1/2 cup of buttermilk and the 1/2 cup of Greek yogurt. Continue this process, alternating between the dry mix and the remaining buttermilk and yogurt, finishing with the dry mix. Make sure to scrape the bowl between each addition. Finally, gently fold in the coarsely chopped Oreo cookies.
Transfer to Pan: Spoon the batter into the prepared Bundt pan, smoothing it into an even layer. Give the bottom of the pan a few gentle taps against your countertop to release any large air bubbles trapped in the batter.
Bake: Place the Bundt pan in the preheated oven and bake for 45-55 minutes, until the cake has risen and a toothpick inserted in the center comes out clean or with a few moist crumbs attached. Allow the cake to cool in the pan for about 10 minutes.
Cool Completely: Carefully loosen the edges of the cake using a wooden skewer. Invert the pan over a wire rack, allowing the cake to slip out. Remove the Bundt pan and let the cake cool completely on the rack.
Make the Ganache: In a microwave-safe bowl, combine 1 cup of chocolate chips, 1/4 cup heavy cream, and 3 tablespoons of butter. Heat in 30-second intervals in the microwave, stirring after each interval, until the mixture is melted and smooth.
Drizzle Ganache: Drizzle the ganache over the cooled Bundt cake. You can leave it as is or refrigerate for about 15 minutes, allowing it to set slightly.
Prepare the Glaze: In a small bowl, whisk together the 2 1/2 cups confectioners’ sugar, 7 tablespoons of heavy cream, and 1 tablespoon of vanilla extract. If the glaze is too thick, feel free to add more cream, one tablespoon at a time, until you reach the perfect drizzle consistency.
Finish the Cake: Pour the glaze over the cake while it’s still on the rack. Control how it spreads and drips with a spoon. Before serving, sprinkle the top with the additional coarsely chopped Oreo cookies, then chill in the fridge for a few moments to let everything set.

Storing & Reheating

For optimum freshness, store your Cookies and Cream Bundt Cake in an airtight container at room temperature for up to three days. If you want to keep it longer, refrigerate it for about a week. For longer storage, you can freeze the cake for up to three months. To enjoy it again, simply reheat individual slices in the microwave for about 20-30 seconds. Just keep in mind that the texture may change slightly upon reheating, so adding a dollop of whipped cream can refresh it beautifully!

Chef’s Helpful Tips

Avoid Overmixing: Once you add the flour mixture, stir just until combined to avoid a dense cake.
Egg Temperature Matters: Using room temperature eggs helps to achieve a smoother batter and promotes even baking.
Tap Out Air Bubbles: Tapping the Bundt pan before baking helps avoid large air pockets that could affect the cake’s structure.
Monitor Baking Time: Ovens vary—keep an eye on your cake. Start checking for doneness a few minutes earlier if you’re unsure.
Flavor Enhancements: Adding a pinch of espresso powder can intensify the chocolate flavor even more if you’re a chocolate lover!

There’s something so satisfying about creating a stunning cake that not only looks good but tastes divine too. The Cookies and Cream Bundt Cake with Oreos is a perfect example—it combines nostalgic flavors with a modern twist that will leave everyone begging for seconds. Don’t be afraid to experiment with the recipe; maybe you want to try different toppings or even a fun mix of different flavors in the cake itself. Remember, baking is all about making it your own. So grab your ingredients, preheat that oven, and let the delightful aroma fill your kitchen!

Recipe FAQs

Can I use regular cocoa powder instead of black cocoa powder?

Absolutely! While black cocoa powder gives a unique depth and color to the cake, regular cocoa powder can be a suitable substitute. Just note that the flavor and appearance may differ slightly.

How do I know when the cake is done baking?

Check for doneness by inserting a toothpick into the center. If it comes out clean or with a few moist crumbs, your cake is ready! If it has wet batter, give it a few more minutes.

Can I make this cake ahead of time?

Yes! You can bake the cake up to two days in advance. Just allow it to cool completely, wrap it tightly, and store it at room temperature. Add the ganache and glaze right before serving for the best texture.

How should I store leftovers?

To keep your Cookies and Cream Bundt Cake fresh, store it in an airtight container at room temperature for up to three days, or you can refrigerate it for up to a week. Enjoy it chilled or at room temperature for a delightful treat.

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