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Moist Oreo Bundt Cake

Moist Oreo Bundt Cake That's Irresistibly Delicious

This Moist Oreo Bundt Cake is a chocolate lover’s dream, bursting with crushed Oreos and draped in cream cheese glaze.
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Prep Time 20 minutes
Cook Time 1 hour
Cooling Time 5 minutes
Total Time 1 hour 25 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake
  • 1 box Devil’s Food Cake Mix Substitute with chocolate or dark chocolate cake mix for a richer taste.
  • 3.9 ounces Instant Chocolate Pudding Mix No direct substitute, but vanilla pudding gives a lighter variation.
  • 0.5 cup Mini Chocolate Chips Regular chocolate chips can be used if preferred.
  • 20 cookies Oreo Cookies Essential for flavor and texture; feel free to experiment with Golden Oreos.
  • 1 cup Sour Cream Swap with Greek yogurt for a unique flavor profile.
  • 4 large Eggs There isn't a substitute for this context.
  • 0.75 cup Hot Water or Coffee Use hot water for a milder taste or omit coffee if preferred.
  • 0.75 cup Vegetable Oil Melted coconut oil or butter can be a delightful alternative.
For the Cream Cheese Glaze
  • 4 ounces Cream Cheese Full-fat is best for sumptuous results.
  • 2 tablespoons Butter Can be omitted for a lower-fat alternative.
  • 1 cup Powdered Sugar Brown sugar can be used for a touch of richness.
  • 0.5 teaspoon Vanilla Extract Almond extract can be a lovely substitute.
  • 0.5 cup Semi-Sweet Chocolate Chips Dark chocolate can enhance flavor.

Equipment

  • Bundt pan
  • Mixing bowl
  • Whisk
  • Food Processor

Method
 

Baking Instructions
  1. Preheat your oven to 350°F (175°C) and grease the Bundt pan with cocoa powder.
  2. Mix the dry ingredients: Devil’s Food Cake mix, chocolate pudding mix, and mini chocolate chips in a large bowl.
  3. Blend the wet ingredients: crushed Oreo cookies, sour cream, eggs, hot water or coffee, and vegetable oil until smooth.
  4. Combine the wet and dry ingredients gently using a spatula, being careful not to overmix.
  5. Transfer the batter to the prepared Bundt pan and bake for 50–60 minutes until a toothpick comes out clean.
  6. Cool the cake in the pan for 5 minutes, then invert onto a wire rack to cool completely.
  7. Prepare the cream cheese glaze by beating the cream cheese and butter until creamy, then add powdered sugar and vanilla until smooth.
  8. Drizzle the cream cheese glaze over the cooled cake and garnish with crushed Oreo pieces.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 55gProtein: 6gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 45mgSodium: 300mgPotassium: 150mgFiber: 2gSugar: 30gVitamin A: 500IUCalcium: 100mgIron: 2mg

Notes

Ensure all ingredients are at room temperature for better emulsification. Avoid overmixing to maintain texture. Cool the cake completely before glazing.

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