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.