If you’re an Oreo lover, this Cookies and Cream Bundt Cake is the dessert of your dreams rich, chocolatey, and loaded with crushed cookies. Each bite delivers a soft, moist crumb and creamy frosting that tastes just like your favorite Nothing Bundt Cake treat. For more inspiration, explore our collection The Best of Nothing Bundt Cake for classic and festive flavors.
Table of Contents
Table of Contents
Why You’ll Love This Cookies and Cream Bundt Cake
- Deep, dark chocolate flavor with two types of cocoa.
- Soft, moist texture that stays fresh for days.
- Loaded with real Oreo chunks for crunch and nostalgia.
- Creamy marshmallow frosting that’s light and fluffy.
- Impressive look perfect for birthdays or parties.
- Freezes beautifully for make-ahead desserts.
What You Need
Ingredients Overview
This cake combines pantry staples with a few indulgent extras like black cocoa powder and marshmallow fluff to mimic the rich flavor of Oreo cookies. Sour cream adds moisture, while chopped Oreos give texture in every slice.
Ingredients for Cookies and Cream Bundt Cake
For the Cake
| Ingredient | Amount |
| Unsalted butter (melted) | 1 cup (227 g) |
| Whole milk (room temp) | 1 cup (227 g) |
| Black cocoa powder | ½ cup (42 g) |
| Unsweetened cocoa powder | ¼ cup (21 g) |
| Granulated sugar | 1¾ cup (347 g) |
| Baking powder | ¾ tsp |
| Baking soda | ½ tsp |
| Salt | 1 tsp |
| All-purpose flour | 2 cups (240 g) |
| Vanilla extract | 1 tbsp |
| Large eggs (room temp) | 2 |
| Sour cream (room temp) | ½ cup (113 g) |
| Chopped Oreo cookies | 18 cookies |
For the Oreo Cream Glaze (Optional)
| Ingredient | Amount |
| Butter (room temp) | 1 cup (227 g) |
| Marshmallow fluff | 7 oz (198 g) |
| Confectioners’ sugar | 3 cups (341 g) |
| Salt | 1 tsp |
| Vanilla extract | 1 tbsp |
| Heavy cream | 2 tbsp |
| Chopped Oreos (for topping) | 12 cookies |
Optional Toppings
- Extra crushed Oreos
- Drizzle of chocolate ganache
- Whipped cream swirls
- Mini Oreos for decoration
Equipment You’ll Need
- 12-cup metal Bundt pan
- Mixing bowls
- Electric mixer or whisk
- Cooling rack
- Rubber spatula
How to Make Cookies and Cream Bundt Cake
Step 1: Prepare the Pan
Preheat your oven to 350°F. Generously grease a 12-cup Bundt pan with nonstick spray or butter, then dust with cocoa powder to help prevent sticking.
Tip: Learn more about safe baking temperatures and food handling from FDA.gov.
Step 2: Make the Batter
In a large bowl, whisk together melted butter, milk, and both cocoa powders until smooth. Add sugar, baking powder, baking soda, salt, and flour. Mix until fully blended and no streaks of flour remain.
Step 3: Fold in Oreos
Create a small well in the batter. Add vanilla, eggs, and sour cream. Stir until combined, then fold in chopped Oreo cookies gently for even distribution.
Step 4: Bake
Pour batter into the prepared pan. Bake for 45–50 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan for 15 minutes, then invert onto a wire rack and cool completely.
Craving more chocolate flavor? Try our Chocolate Chocolate Chip Nothing Bundt Cake for a fudgy alternative.
Step 5: Cool and Glaze
Beat butter until smooth, then add marshmallow fluff. Gradually add confectioners’ sugar, followed by salt, vanilla, and cream. Beat on medium-high until fluffy. Spread over cooled cake and top with crushed Oreos. Refrigerate for 30 minutes to set.
Expert Tips for the Perfect Oreo Cake
- Use room-temperature ingredients for a smooth, even batter.
- Don’t overmix once you add flour this keeps the crumb soft.
- Use black cocoa for that authentic “Oreo” flavor and color.
- Add sour cream or Greek yogurt for moisture and density.
- Cool completely before frosting to prevent melting.
Cookies and Cream Oreo Bundt Cake
Equipment
- 12-cup Bundt pan Metal recommended for even baking.
- mixing bowls Use large size for batter mixing.
- electric mixer For smooth frosting texture.
- cooling rack Ensures even cooling.
- rubber spatula To fold ingredients gently.
Ingredients
- 1 cup unsalted butter, melted
- 1 cup whole milk, room temperature
- 1/2 cup black cocoa powder
- 1/4 cup unsweetened cocoa powder
- 1 3/4 cup granulated sugar
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all-purpose flour
- 1 tablespoon vanilla extract
- 2 large eggs, room temperature
- 1/2 cup sour cream, room temperature
- 18 pieces Oreo cookies, chopped
- 1 cup butter, room temperature (for frosting)
- 7 oz marshmallow fluff
- 3 cups confectioners’ sugar
- 1 teaspoon salt (for frosting)
- 1 tablespoon vanilla extract (for frosting)
- 2 tablespoons heavy cream
- 12 pieces Oreo cookies, chopped (for topping)
Instructions
- Preheat the oven to 350°F. Grease a 12-cup Bundt pan with butter or nonstick spray, then dust lightly with cocoa powder.
- Whisk together melted butter, milk, black cocoa, and regular cocoa until smooth. Add sugar, baking powder, baking soda, salt, and flour. Mix until just combined.
- Add vanilla, eggs, and sour cream. Stir until smooth. Fold in chopped Oreos until evenly distributed.
- Pour batter into the prepared pan. Bake 45–50 minutes or until a toothpick inserted in the center comes out clean.
- Cool in pan for 15 minutes, then invert onto a rack. Prepare frosting by beating butter and marshmallow fluff until smooth, then add sugar, salt, vanilla, and cream. Spread over cooled cake and top with chopped Oreos.
Notes
Nutrition
Substitutions
- Sour cream → Greek yogurt or plain yogurt.
- Whole milk → buttermilk for extra tang.
- Black cocoa → Dutch-process cocoa (milder flavor).
- Marshmallow fluff → vanilla buttercream.
Storage Instructions
- Room temperature: Up to 3 days covered.
- Refrigerator: Store up to 5 days in an airtight container.
- Freezer: Freeze slices for up to 2 months; thaw overnight before serving.
Troubleshooting Guide
- Cake sticks to pan: Grease thoroughly and dust with cocoa instead of flour.
- Dry texture: Reduce baking time slightly or use fresh sour cream.
- Glaze too thick: Add 1 tsp milk or cream at a time until smooth.
Serving Ideas
Serve with a glass of cold milk or a scoop of vanilla ice cream. For birthdays, decorate with sprinkles like our Nothing Bundt Cake Confetti Cake for a festive touch. For a rich, elegant dessert, pair with White Chocolate Raspberry Nothing Bundt Cake Copycat a reader favorite for its dense, melt-in-your-mouth crumb.
Common Questions (FAQ)
Can I use regular cocoa powder?
Yes, but the cake will be lighter in color and flavor. Black cocoa gives that signature Oreo depth.
What if I don’t have a Bundt pan?
You can bake this in a 9×13-inch pan or two loaf pans. Adjust baking time by checking 10 minutes earlier.
Can I reduce the sugar?
You can cut up to ¼ cup of sugar without affecting texture, though flavor will be less sweet.
Can I make this Cookies and Cream Bundt Cake ahead?
Absolutely! Bake a day ahead, wrap tightly, and frost the next day for best freshness.
How do I prevent it from sticking to the pan?
Use a nonstick metal Bundt pan, grease every crevice, and let the cake rest 10–15 minutes before flipping.
Nutrition Information for Cookies and Cream Bundt Cake
| Serving | Calories | Carbs | Protein | Fat | Saturated Fat | Sugar | Sodium |
| 1 slice | 316 kcal | 61 g | 3 g | 8 g | 2 g | 48 g | 172 mg |
Final Thoughts
This Cookies and Cream Bundt Cake is the ultimate mix of nostalgia and indulgence perfect for birthdays, celebrations, or just a weekend treat. With its soft crumb, marshmallow frosting, and crunchy Oreo bits, it’s guaranteed to impress. For more flavor inspiration, check out our Nothing Bundt Cake collection and discover your next favorite Bundt creation.