Description
This rich and indulgent Oreo Bundt Cake combines devil’s food cake mix with crushed Oreo cookies, sour cream, and chocolate pudding for a moist, flavorful dessert. Topped with a creamy cream cheese frosting, melted chocolate drizzle, and extra Oreo pieces, this cake is perfect for chocolate lovers and Oreo fans alike.
Ingredients
Units
Scale
Oreo Bundt Cake:
- 1 box Devil's food cake mix
- 1 (3.9 ounce) packet instant chocolate pudding mix
- 1/2 cup mini chocolate chips
- 20 Oreo cookies
- 1 cup sour cream
- 4 large eggs
- 3/4 cup hot water or coffee
- 3/4 cup vegetable oil
Frosting & Toppings:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 5 Oreo cookies, chopped
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a bundt pan thoroughly and dust it with cocoa powder to prevent sticking; set aside.
- Combine Dry Ingredients: In a large mixing bowl, add the devil's food cake mix, instant chocolate pudding mix, and mini chocolate chips. Stir gently to distribute evenly, then set aside.
- Process Oreo Mixture: Place the 20 Oreo cookies, sour cream, eggs, hot water or coffee, and vegetable oil into a food processor. Blend until the mixture is smooth and uniform.
- Combine Wet and Dry Ingredients: Pour the Oreo-sour cream mixture into the bowl containing the dry cake mix and pudding mix. Stir everything together until well combined and a smooth batter forms.
- Bake the Cake: Spoon the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Remove the cake from the oven and allow it to cool in the pan for 5 minutes. Run a small rubber spatula around the inner and outer edges of the pan to loosen the cake. Invert the pan onto a cooling rack and let the cake cool completely.
- Prepare the Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy. Add the powdered sugar and vanilla extract, then continue beating until a smooth, spreadable frosting forms.
- Frost the Cake: Drizzle the cream cheese frosting evenly over the cooled cake.
- Melt Chocolate Chips: Place the semi-sweet chocolate chips in a microwave-safe bowl. Microwave in 30-second intervals, stirring in between, until fully melted and smooth.
- Decorate the Cake: Drizzle the melted chocolate over the frosted cake. Finally, sprinkle the chopped Oreo cookies on top for garnish and added texture.
- Serve and Enjoy: Slice and serve this decadent Oreo Bundt Cake to delighted guests or savor it as a special treat.
Notes
- Substitute devil’s food cake mix with chocolate or dark chocolate cake mix for variation.
- For a Golden Oreo Bundt Cake, use yellow cake mix, vanilla pudding mix, and Golden Oreos, and skip the melted chocolate drizzle on top.
- Hot coffee can be used instead of hot water to enhance the chocolate flavor.
- Ensure the bundt pan is thoroughly greased and dusted with cocoa powder to avoid sticking.
- Allow the cake to cool completely before decorating to prevent frosting from melting.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 290 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 60 mg
