why make this recipe
There are few desserts as indulgent as a chocolate cake, and when you add Oreos, it becomes even more special. The Irresistible Chocolate Oreo Bundt Cake combines the rich taste of chocolate with the beloved crunch of Oreo cookies. This cake is perfect for any occasion, whether it’s a birthday, holiday, or just a treat for yourself. It’s easy to make and always a crowd-pleaser!
how to make Irresistible Chocolate Oreo Bundt Cake
Ingredients:
- 1 box of chocolate cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 ½ cups crushed Oreos (about 15 cookies)
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ cup crushed Oreos for topping
Directions:
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter and flour to prevent sticking.
- In a large bowl, combine the chocolate cake mix, sour cream, vegetable oil, eggs, and milk. Stir until smooth.
- Gently fold in the crushed Oreos to distribute evenly throughout the batter.
- Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled cake, and then sprinkle with additional crushed Oreos for a finishing touch.
how to serve Irresistible Chocolate Oreo Bundt Cake
Slice the Bundt cake and serve it on dessert plates. You can enjoy it plain or pair it with a scoop of vanilla ice cream. A dollop of whipped cream on top can also make it extra special. It makes a great centerpiece for any dessert table!
how to store Irresistible Chocolate Oreo Bundt Cake
You can store the chocolate Oreo Bundt cake in an airtight container at room temperature for up to three days. If you want to keep it fresh for a longer time, you can refrigerate it for up to a week. You can also freeze slices for up to three months. Just make sure to wrap them well in plastic wrap and then foil.
tips to make Irresistible Chocolate Oreo Bundt Cake
- Make sure all ingredients are at room temperature before you start mixing.
- Don’t overmix the batter; mix just until everything is combined to keep the cake light and fluffy.
- For an extra layer of flavor, try adding a pinch of salt to the batter.
- When crushing the Oreos, let some pieces be a little bigger for added texture in the cake.
variation
You can try different cake mixes, such as red velvet or vanilla, for a new twist on this recipe. You can also experiment with different types of crushed cookies, like chocolate chip or peanut butter cookies, to create your own unique flavor.
FAQs
Can I use homemade chocolate cake instead of cake mix?
Yes, you can use a homemade chocolate cake recipe. Just make sure it has a thick batter for the best results.
What can I do if I don’t have a Bundt pan?
If you don’t have a Bundt pan, you can use a regular cake pan or a loaf pan. Just adjust the baking time as needed.
Can I make this cake ahead of time?
Absolutely! You can bake the cake a day or two in advance. Just store it properly and add the icing right before serving for the best taste.
Irresistible Chocolate Oreo Bundt Cake
A delicious chocolate cake with crushed Oreos, perfect for any celebration or a special treat.
- Total Time: 65 minutes
- Yield: 12 servings 1x
Ingredients
- 1 box of chocolate cake mix
- 1 cup sour cream
- ½ cup vegetable oil
- 4 large eggs
- 1 cup milk
- 1 ½ cups crushed Oreos (about 15 cookies)
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
- ½ cup crushed Oreos for topping
Instructions
- Preheat your oven to 350°F (175°C) and grease a Bundt pan with butter and flour to prevent sticking.
- In a large bowl, combine the chocolate cake mix, sour cream, vegetable oil, eggs, and milk. Stir until smooth.
- Gently fold in the crushed Oreos to distribute evenly throughout the batter.
- Transfer the batter into the prepared Bundt pan, smoothing the top with a spatula.
- Place the pan in the oven and bake for 45–50 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle it over the cooled cake, and then sprinkle with additional crushed Oreos for a finishing touch.
Notes
Ensure all ingredients are at room temperature before mixing, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 350mg
- Fat: 16g
- Saturated Fat: 4.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 30mg