If you’re searching for an easy-yet-decadent dessert to serve at your next party or holiday gathering, look no further than this Chocolate Oreo Bundt. This delicious cake is a crowd-pleasing hit no matter the occasion, and the best part is that it’s surprisingly simple to make.
This Chocolate Oreo Bundt is a layered delight that starts with a moist dark chocolate cake, blended with crushed Oreo cookies and brewed espresso. We then top the cake with white chocolate pudding and crumbled Oreos.
The end result is a decadent and delicious cake that looks as good as it tastes. It’s the perfect way to end a festive meal or to make your next party a hit. Plus, with just a few simple ingredients and minimal effort, you’ll have a stunning dessert ready in no time.
Ingredient Checklist – The Frosting
- White Chocolate Pudding Mix. The base of the frosting.
- Whole Milk. A few tablespoons to bring the white chocolate pudding mix together. For added decadence, you can substitute in heavy cream, but this will result in a slightly denser frosting.
- Oreo Cookies. The star of the show, these add crunch and “Oreo flavor” to the white chocolate frosting.
Ingredient Checklist – The Cake
- Greek Yogurt. This brings moisture and fat to the cake, along with a creamy, slightly tart flavor.
- Vegetable Oil. The primary source of fat for the cake, as well as enhancing moisture.
- Devil's Food Cake Mix. The base of the cake. This particular mix is being used to achieve a dark chocolate flavor, and an ‘almost’ fudge-like texture.
- Instant Chocolate Pudding Mix. The pudding mix adds flavor and richness to the cake.
- Eggs. The eggs add structure and lift to the cake, as well as working to bind the ingredients.
- Espresso. We’re using espresso to ensure a deep coffee flavor, along with bitter earthy notes that play deliciously with the dark chocolate.
- Crushed Oreo Cookies. Arguably the star of the show. You can’t make an Oreo coffee cake without Oreos, after all.
Eight Beginner-Friendly Tips to Up your Baking Game
- Familiarize yourself with the Recipe. Even pro chefs and bakers do this. Read the recipe through several times before beginning to bake. This will help you familiarize yourself with the recipe and know what ingredients and tools you will need.
- Preheating. Do ‘not’ place your cake in the oven until it has been preheated. As such, you want to preheat the oven and prepare your baking pans. Grease and flour the pans and line the bottom with parchment paper if desired.
- Measure Accurately. Precise measurements are a must in baking. Measure all of your ingredients as accurately as possible. Remember to use bone-dry measuring cups for dry ingredients, and a liquid measuring cup for wet ingredients.
- Creaming the Sugar and Butter. In recipes that call for sugar and butter, cream the butter and sugar together until light and fluffy. This will help create a light and airy texture in the cake.
- Resist Opening the Oven. Just stop opening the oven to check on your baked goods. Opening the oven introduces cool air into the oven, and the resulting ‘temperature shock’ can cause a rising cake to cease rising – or worse, to sink. Not fun. Just don’t do it. And if you ‘must’ open the oven, wait until your cake has fully risen.
- Don’t Overmix. Mix as little as possible. Instead, mix the batter just until combined and no longer. Overmixing can lead to a tough cake.
- Temps and Time. Bake the cake at the proper temperature and for the prescribed time. Check the cake for doneness with a toothpick or cake tester.
- Let it Cool. Allow the cake to cool completely before frosting or slicing. This will help the cake hold its shape and make it easier to frost.
Chocolate Oreo Bundt
- Total Time: 45 minutes
- Yield: 1 cake 1x
Ingredients
Units
Scale
For the cake:
- 1 box devil's food cake mix
- 1 package instant chocolate pudding mix
- 3/4 cup vanilla bean Greek yogurt
- 3/4 vegetable oil
- 3 large eggs
- 1/3 cup espresso or very strong coffee
- 1 cup crushed Oreo cookies
For the frosting:
- 1 package instant white chocolate pudding mix
- 3-4 tablespoons whole milk
- Oreo cookies, crushed for garnish
Instructions
- Preheat oven to 350 degrees F. and grease a bundt pan.
- In the bowl of your mix master with the paddle attachment, beat all the ingredients for the cake except the crushed Oreos until well combined. The batter should be mostly smooth. Fold in the crushed Oreo cookies and pour the batter into the prepared bundt pan.
- Bake for 35 minutes or until cake tester comes out clean. Let the bundt cool before transferring to a cake plate.
- Once the cake is cooled, in a small bowl, whisk together the white chocolate pudding mix and milk, adding one tablespoon at a time, whisking between each addition. Adjust the amount of milk you need for the frosting until you have a whipped, spreadable topping.
- Generously frost the cake and garnish with more crumbled Oreos. Serve and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Serving Size: 10
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Angie@Angie's Recipes says
What a beauty! Coffee and chocolate are one of the best combo of flavours!
Big Daddy Dave says
Catherine, Truly a decadent creation. My better half would swoon over a dessert like this! It's very attractive too.... Take Care, Big Daddy Dave
Claudia says
What a spectacular looking delicious cake ... I just want to dive right into it!
speedy70 says
E' sempre un piacere passare dalla tua cucina... un dolce molto goloso!
Claudia says
This looks fabulous and irresistible .... what a great bundt cake WOW I would love to serve this for my family and friends any time! Great job!
Beth says
OMG, just looking at this cake is making me so hungry! I love the chocolate flavor and the Oreo cream topping. Yummo!
★★★★★
Stephanie says
Oh my goodness! So delicious. The hardest part is resisting the urge to eat the entire cake!
★★★★★
Dana says
This was a total hit. My husband and son are both huge Oreo fans, and any Oreo dessert is a go. This was unbelievably delicious!
★★★★★
Living the Gourmet says
Dear Dana,
Thank you for trying this cake. I am so happy you enjoyed it.
Have a beautiful New Year ahead!!
Amber says
This recipe turned out great. I froze and then thawed the cake which made it even better. The only problem was with the icing. It said 3-4 T milk. That is no where near enough. It made it a thick clumpy mess. I ended up just pouring milk in and using my hand mixer until it looked like the right consistency. It turned out good, but 3-4 T is not correct.
★★★★★
Ned says
Oh yeah! This was a hit with my family! Can't wait to make it again so I can get more of it this time. 🙂
★★★★★
Gina Abernathy says
This was so easy and delish! Turned out great and was so pretty.
★★★★★
Living the Gourmet says
Dear Gina, Thank you for trying this cake. I am so happy you enjoyed it.
Have a beautiful New Year ahead!!
adriana says
This looks so good! I'm going to try it out!
Rosey says
A bundt cake is always a good idea. Make it a chocolate OREO bundt and I'm beside my self happy!
Melissa Cushing says
Wow this looks so decadent and rich and one my entire family will love as they love Oreos! Thank you for sharing and pinning it next!
★★★★★
Miz Helen says
We are featuring your awesome recipe at Full Plate Thursday, 622. Thanks so much for sharing your talent with us and come back to see us real soon!
Miz Helen
★★★★★
Candace says
do you use the instructions that are the box and then the added ingredients also?
Living the Gourmet says
Dear Candace, yes! That is correct 🙂 Thanks for stopping by...happy baking!
LW says
The name brand white chocolate instant pudding is VERY yellow, so either I suspect you must have used a different brand or have altered the contrast on the photos to make it look white. Either way, I had to abandon this icing and make my own with powdered sugar, meringue powder, and heavy cream.
★★★