Description

This Cookies and Cream Bundt Cake with Oreos is a delightful blend of rich flavors and textures, making it perfect for gatherings or a family treat. With its soft, moist crumb and the crunch of Oreos in every bite, it’s an easy-to-make dessert that everyone will love. Serve it warm or chilled for a delicious finish to any meal.

Ingredients

Scale

3/4 cup unsalted butter, room temperature
1 1/2 cups granulated sugar
3 eggs, room temperature
1 teaspoon vanilla
2 1/4 cups flour
1/3 cup black cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup buttermilk, room temperature
1/2 cup greek yogurt, room temperature
18 Oreo cookies, coarsely chopped
1 cup chocolate chips, semi-sweet or dark
1/4 cup heavy cream
3 tablespoons butter, room temperature
2 1/2 cups confectioners’ sugar
7 tablespoons heavy cream
1 tablespoon vanilla extract
6 oreo cookies to top, coarsely chopped

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Instructions

Preheat the oven to 350°F. Grease the Bundt pan with a little butter or spray and dust with flour, tapping out the excess.
In a mixing bowl, beat the butter and sugar on medium speed for about 3 minutes until light and fluffy. Scrape down the bowl.
Add the eggs one at a time along with vanilla, beating on high speed for 2 minutes while scraping the bowl.
In a separate bowl, combine the flour, black cocoa, baking soda, baking powder, and salt. Whisk to blend.
Gradually add one-third of the flour mixture to the butter mixture while mixing on low. Add half of the buttermilk and Greek yogurt, then another third of the flour mixture, followed by the remaining buttermilk and Greek yogurt, and finish with the last of the flour mixture. Mix until just combined, then fold in the chopped Oreos.
Transfer the batter to the prepared Bundt pan, spreading into an even layer. Tap the pan on the counter to release air bubbles.
Bake for 45-55 minutes until set, using a toothpick to check for doneness. Allow to cool in the pan for 10 minutes before removing the cake from the pan onto a cooling rack.

Notes

Make sure all ingredients are at room temperature for better mixing and texture.
You can substitute Greek yogurt with sour cream if preferred.
Store leftover cake in an airtight container at room temperature for up to 3 days.

Nutrition

Serving Size: 1 slice
Calories: 340
Sugar: 34g
Sodium: 170mg
Fat: 16g
Saturated Fat: 9g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 2g
Protein: 4g
Cholesterol: 65mg