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Cookies and Cream Oreo Bundt Cake Recipe

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This Cookies and Cream Oreo Bundt Cake combines rich black cocoa with chunks of Oreo cookies for a decadent chocolate dessert. The moist cake is topped with a fluffy marshmallow fluff frosting studded with more chopped Oreos, perfect for any celebration or indulgent treat.

Ingredients

Cake Ingredients

  • 1 cup (227 grams) unsalted butter, melted
  • 1 cup (227 grams) whole milk, room temperature
  • 1/2 cup (42 grams) black cocoa powder
  • 1/4 cup (21 grams) unsweetened cocoa powder
  • 1 3/4 cup (347 grams) granulated sugar
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups (240 grams) all-purpose flour
  • 1 tablespoon vanilla extract
  • 2 large eggs, room temperature
  • 1/2 cup (113 grams) sour cream, room temperature
  • 18 Oreo cookies, roughly chopped

Frosting Ingredients

  • 1 cup (227 grams) butter, room temperature
  • 1 7 ounce jar (198 grams) marshmallow fluff
  • 3 cups (341 grams) confectioners’ sugar
  • 1 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 tablespoons heavy cream
  • 12 Oreo cookies, chopped

Instructions

  1. Preheat Oven: Preheat the oven to 350 °F to ensure it’s at the right temperature when your batter is ready.
  2. Mix Wet and Dry Ingredients: In a large bowl, whisk together the melted butter, whole milk, black cocoa powder, and unsweetened cocoa powder until smooth. Add granulated sugar, baking powder, baking soda, salt, and all-purpose flour, stirring until fully combined and no flour streaks remain. Scrape down the bowl edges for even mixing.
  3. Add Eggs and Sour Cream: Make a well in the center of the batter, then add vanilla extract, eggs, and sour cream. Stir thoroughly to combine into a smooth batter. Gently fold in the roughly chopped Oreo cookies.
  4. Prepare Bundt Pan and Bake: Grease a 12-cup bundt pan thoroughly. Pour the batter evenly into the pan. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted in the center comes out clean. Allow the cake to cool in the pan for 15 minutes, then invert onto a cooling rack to cool completely before frosting.
  5. Make the Frosting: Using a mixer on low speed, beat the room temperature butter until smooth. Add marshmallow fluff and beat until well combined. Gradually add confectioners’ sugar, half a cup at a time, along with salt and vanilla extract. Increase mixer speed to medium-high and add heavy cream, beating until the frosting is light and fluffy.
  6. Frost and Decorate: Spread the frosting evenly over the cooled bundt cake. Sprinkle the chopped Oreo cookies on top for extra texture and flavor. Refrigerate the cake for 30 minutes before serving to set the frosting.

Notes

  • Ensure all refrigerated ingredients are at room temperature before mixing for best texture.
  • Do not overmix the batter to keep the cake tender.
  • Use a toothpick or cake tester to check doneness to avoid under- or over-baking.
  • Store the cake at room temperature for up to 3 days or refrigerate if keeping longer.
  • For easier pan release, thoroughly grease and optionally dust the bundt pan with flour or cocoa powder.

Find it online: https://lauracooks.com/cookies-and-cream-oreo-bundt-cake-recipe/