Oreo Bundt Cake with Cookies & Cream Glaze
This Oreo Bundt Cake is a rich, moist chocolate cake loaded with chopped Oreos and finished with a silky cookies-and-cream glaze.
One bowl does most of the work, and no mixer means you can have it in the oven in about 15 minutes. If you keep a pack of Oreos in the pantry, this cake will be your new favorite last‑minute dessert.
Why This Oreo Bundt Cake Works
The crumb is tender and fudgy, studded with little bursts of Oreo cookie. Cream cheese in both the batter and the glaze keeps everything incredibly moist, so the cake still tastes fresh days later.
Slicing into that glossy white glaze and the dark chocolate cake feels like a celebration, but getting it on the table feels like any other Tuesday.
Ingredients
- 2 cups all‑purpose flour: spooned and leveled so the cake stays light.
- 1 ¾ cups granulated sugar: standard white sugar gives the best crumb structure.
- ¾ cup unsweetened cocoa powder: Dutch‑process or natural both work here.
- 2 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 1 cup buttermilk: adds tang and tenderness. See swap below if you don’t have it.
- ½ cup vegetable oil: keeps the cake moist for days.
- 2 large eggs: room temperature if you remember, but cold will still work.
- 2 tsp vanilla extract
- 1 cup hot brewed coffee: deepens the chocolate without tasting like coffee. Hot water works in a pinch.
- 1 cup roughly chopped Oreo cookies: about 12 cookies, including the cream filling.
- For the glaze
- 4 oz cream cheese, softened
- 1 cup powdered sugar
- 2 to 3 tbsp milk
- ½ tsp vanilla extract
- ½ cup crushed Oreos: for topping.
Variations / Substitutions
- Buttermilk: stir 1 tablespoon lemon juice or white vinegar into 1 cup milk and let it sit 5 minutes.
- Gluten‑free: replace the flour with a 1‑to‑1 gluten‑free baking blend.
- Dairy‑free: use a thick plant‑based milk, dairy‑free yogurt, and a vegan cream cheese for the glaze.
- Extra cookie crunch: fold an additional ½ cup of crushed Oreos into the batter.
If you lean toward cheesecake, my Oreo Cheesecake Bars hit the same notes with even more tang.
How to Make Oreo Bundt Cake
Step 1: Whisk the Dry Ingredients
Preheat the oven to 350°F (175°C) and thoroughly grease a 10‑cup bundt pan. In a large bowl, whisk together the 2 cups flour, 1 ¾ cups sugar, ¾ cup cocoa powder, baking powder, baking soda, and salt until no streaks of cocoa remain—about 30 seconds of mixing.
You’ll see a uniform, pale brown mixture. If you skip the whisking, you might hit a pocket of salt or baking powder later, so this step is worth doing right.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk the 1 cup buttermilk, ½ cup oil, eggs, and vanilla until smooth, about 1 minute. Stir in the hot coffee a little at a time so you don’t scramble the eggs.
The batter will be thin, almost like chocolate soup. That’s exactly what you want, it will bake up with a tender, soft crumb.
Step 3: Fold in the Chopped Oreos
Pour the wet mixture into the dry ingredients and stir with a spatula until no floury patches remain. Gently fold in the 1 cup of chopped Oreos, taking care to stop as soon as the cookies disappear into the batter—about 30 seconds of light folding.
You’ll spot little white streaks from the cream filling swirled through the dark chocolate. Those streaks melt into tiny pockets of sweetness as the cake bakes.
Step 4: Bake the Bundt
Scrape the batter into the prepared pan and smooth the top. Bake for 45 to 55 minutes, until a toothpick inserted in the center comes out with a few moist crumbs clinging to it. Let the cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
The top will have a fine crackle and the edges will pull away slightly from the pan. Don’t rush the cooling, warm glaze will run straight off a hot cake.
Step 5: Glaze and Top with Oreos
Beat the 4 oz cream cheese, 1 cup powdered sugar, 2 tablespoons of the milk, and the ½ teaspoon vanilla with a whisk or handheld mixer until completely smooth. Add the remaining milk a teaspoon at a time until the glaze falls from the whisk in a thick ribbon. Drizzle it over the cooled cake, letting it drip down the sides, then immediately scatter the ½ cup crushed Oreos on top.
The glaze sets to a soft, glossy finish after about 15 minutes, but you can slice right away if you can’t wait. Every cut will reveal dark cake, white glaze, and cookie crumbs.
Tips for the Best Oreo Bundt Cake
- Grease with cocoa powder: after buttering or spraying the pan, dust it with cocoa powder instead of flour. No white streaks on your dark cake, and it tastes better.
- Use room‑temperature cream cheese: cold cream cheese makes the glaze lumpy. Take it out of the fridge when you put the cake in the oven.
- Don’t over‑fold: the more you stir after adding the Oreos, the more the cream filling disappears. A few white ribbons are a good thing.
- Trim the bottom if needed: bundt pans sometimes give you a domed top after inverting. A serrated knife can shave off a thin layer so the cake sits flat on a plate.
Storing Leftovers
- Refrigerate: the glazed cake keeps well in an airtight container at cool room temperature for 3 days, or in the fridge for up to 5 days. The texture stays fudgy the whole time.
- Reheating: a 15‑second spin in the microwave softens the glaze and makes the chocolate even more melty.
- Serve cold: straight from the fridge, the cake is dense and almost like a brownie.
What to Serve with Oreo Bundt Cake
A scoop of vanilla ice cream works because the cold, milky sweetness cuts through the rich chocolate and creaminess. For an even more over‑the‑top plate, add a drizzle of chocolate sauce or a handful of fresh raspberries—the tart berries balance the sweet glaze beautifully.
Frequently Asked Questions
Can I use a different pan instead of a bundt?
Yes. A tube pan works the same way. Two 9‑inch round pans will also work, just start checking for doneness about 10 minutes earlier.
My cake stuck to the pan. What happened?
The pan probably wasn’t greased thoroughly enough, especially the center tube and all the crevices. Also, letting the cake cool in the pan much longer than 10 minutes can cause sticking. Invert it while it’s still warm.
Can I make this cake ahead of time?
Absolutely. Bake the cake up to a day in advance, wrap it well, and store at room temperature. Glaze just before serving, the flavor of the chocolate actually deepens overnight.
Can I freeze Oreo Bundt Cake?
Yes. Freeze the unglazed cake wrapped in plastic and foil for up to 2 months. Thaw overnight on the counter, then glaze.
Can I use Double Stuf Oreos?
Totally. The extra cream adds even more moisture, so the cookie pieces stay soft in the cake.
Oreo Bundt Cake Recipe
Ingredients
Method
- Preheat oven to 350°F (175°C) and grease a 10‑cup bundt pan. Whisk flour, sugar, cocoa, baking powder, baking soda, and salt in a large bowl.
- In another bowl, whisk buttermilk, oil, eggs, and vanilla. Stir in hot coffee, then pour into dry ingredients and mix until smooth.
- Gently fold in the chopped Oreos just until distributed.
- Pour batter into the pan and bake 45–55 minutes, until a toothpick comes out with moist crumbs. Cool 10 minutes in the pan, then invert onto a rack to cool completely.
- Beat cream cheese, powdered sugar, 2 tablespoons milk, and vanilla until smooth. Thin with more milk as needed. Drizzle over the cake and top with crushed Oreos.
