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Oreo Bundt Cake

Oreo Bundt Cake Recipe

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 servings
Calories: 450
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 1 ¾ cups granulated sugar
  • ¾ cup unsweetened cocoa powder
  • 2 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup buttermilk
  • ½ cup vegetable oil
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 cup hot brewed coffee
  • 1 cup roughly chopped Oreo cookies (about 12 cookies)
  • 4 oz cream cheese, softened
  • 1 cup powdered sugar
  • 2 to 3 tbsp milk
  • ½ tsp vanilla extract (for glaze)
  • ½ cup crushed Oreos, for topping

Method
 

  1. 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.
  2. In another bowl, whisk buttermilk, oil, eggs, and vanilla. Stir in hot coffee, then pour into dry ingredients and mix until smooth.
  3. Gently fold in the chopped Oreos just until distributed.
  4. 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.
  5. 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.

Notes

For the deepest chocolate flavor, use hot coffee instead of water, the cake won’t taste like coffee. If you only have regular milk, you can still make the cake, buttermilk adds tenderness and reacts with the leaveners for a taller rise, so I recommend the vinegar trick from the substitutions if you can.