Cookies and Cream Bundt Cake Recipe

Why You’ll Love This Cookies And Cream Bundt Cake

This cookies and cream bundt cake brings together the crunchy joy of Oreo cookies and a moist chocolate base in one stunning dessert. Home bakers rave about its simple assembly that delivers big flavor without hours in the kitchen. Perfect for busy parents or celebration planners, it fits right into your schedule while creating those memorable moments around the table.

• Ease of preparation: Whip up this easy Oreo bundt cake recipe using a box mix and pantry staples. It takes about 15 minutes to mix the batter, with a bake time of 45 to 55 minutes. No advanced skills needed, just a bundt pan and a mixer for smooth results every time.
• Versatility: Adapt this bundt cake recipe for different needs, from gluten-free swaps to vegan options. Serve it plain, glazed, or with ice cream, making it ideal for students, seniors, or special occasion hosts who want crowd-pleasing flexibility.
• Distinctive flavor: Oreo chunks scattered throughout give a satisfying crunch against the tender, moist crumb. The optional cream cheese filling adds a cheesecake-like surprise, setting this homemade cookies and cream bundt cake apart from plain cakes.
• Make-ahead friendly: Bake it ahead for parties or freeze slices for later. It stays fresh and moist, perfect for working professionals or newlyweds planning desserts without daily baking.

Imagine the smiles as guests slice into the black-and-white swirls. This cake turns simple gatherings into sweet celebrations. For more chocolate inspiration, check out our chocolate buttercream frosting recipe.

This moist cookies and cream bundt cake is my go-to for potlucks. The Oreo pieces make it fun for kids and adults alike. – Magnolia Belle

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Essential Ingredients for Cookies And Cream Bundt Cake

Gather these items for your oreo bundt cake. Each plays a key role in achieving that signature moist texture and cookie crunch. Prep everything at room temperature for best blending.

Main Ingredients:

• 1 box (15.25 oz) chocolate cake mix – Forms the rich, fudgy base that pairs perfectly with Oreo flavors.
• 1 small box (3.4 oz) instant vanilla pudding mix – Adds moisture and tenderness without extra effort.
• 4 large eggs – Provide structure and lift for a light crumb.
• 1 cup sour cream – Keeps the cake ultra-moist and adds a subtle tang.
• 1/2 cup vegetable oil – Ensures richness and prevents dryness.
• 1/2 cup whole milk – Thins the batter for easy pouring and even baking.
• 20 Oreo cookies (crushed, divided) – Delivers the iconic cookies and cream taste; use 1 1/2 cups in batter, reserve 1/2 cup for topping.
• 1 cup powdered sugar – Base for the sweet cream cheese glaze.
• 2 tbsp whole milk – For glaze consistency; mix with powdered sugar.

Optional Cream Filling:

• 8 oz cream cheese (softened) – Creates a creamy center surprise.
• 1/2 cup powdered sugar – Sweetens the filling smoothly.
• 1 tsp vanilla extract – Boosts flavor depth.

Special Dietary Options:

• Vegan: Swap eggs with flax eggs (1 tbsp ground flax + 3 tbsp water each), use vegan sour cream, plant-based milk, and vegan sandwich cookies instead of Oreos.
• Gluten-free: Choose gluten-free chocolate cake mix, gluten-free pudding mix, and gluten-free cookies.
• Low-calorie: Opt for light sour cream, reduced-fat milk, less oil (1/3 cup), and sugar-free pudding mix.

These tweaks keep your moist cookies and cream bundt cake accessible for diet-conscious folks. Total cost runs $10-15, serving 12-16.

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How to Prepare the Perfect Cookies And Cream Bundt Cake: Step-by-Step Guide

Prep Your Workspace

First Step: Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease a 10-12 cup bundt pan thoroughly with solid shortening, reaching every crevice. Dust with 2 tbsp flour or cocoa powder, tapping out the excess for flawless release.

Second Step: Crush 20 Oreo cookies. Measure 1 1/2 cups crushed Oreos for the batter and reserve 1/2 cup for topping. Soften cream cheese if using the optional filling. Have all other ingredients at room temperature.

Mix the Batter

Third Step: In a large bowl, combine the chocolate cake mix, instant vanilla pudding mix, 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 1/2 cups crushed Oreos. Beat on medium speed for 2 minutes until smooth and thick. Scrape sides as needed for even mixing.

Add the Filling

Fourth Step: For the optional cream filling, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, and a handful of crushed Oreos until creamy. Pour half the batter into the prepared pan. Dollop the filling over the batter, avoiding the edges. Top with remaining batter, smoothing gently.

Bake and Cool

Fifth Step: Bake for 45-55 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs. Avoid overbaking to keep it moist.

Sixth Step: Cool in the pan for 15 minutes. Run a thin knife around the edges and center tube. Place a cooling rack over the top, invert, and lift off the pan. Cool completely.

Glaze and Serve

Final Step: Whisk 1 cup powdered sugar with 2 tbsp milk until smooth for the glaze. Drizzle over the cooled bundt cake recipe. Sprinkle reserved 1/2 cup crushed Oreos on top. Slice and serve. For vegan adaptations, use plant milk in glaze; gluten-free works with swaps from earlier.

This easy oreo bundt cake recipe yields a tender cake with Oreo chunks in every bite. Test early for perfect results. Pairs great with coffee for food enthusiasts.

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Dietary Substitutions to Customize Your Cookies And Cream Bundt Cake

Protein and Main Component Alternatives

Swap eggs for 4 flax eggs (1 tbsp ground flaxseed + 3 tbsp water per egg) in vegan versions, or 1 cup applesauce for moisture in low-fat bakes. Use gluten-free chocolate cake mix and pudding for celiacs. Replace Oreos with gluten-free or homemade chocolate sandwich cookies to maintain crunch in your cookies and cream cake.

Vegetable, Sauce, and Seasoning Modifications

No vegetables here, but add 1/2 cup mashed zucchini for hidden nutrition in low-cal options without altering taste. Use almond milk instead of whole milk for nuttier notes or lactose-free needs. For glaze, thin with coconut milk or add almond extract for seasonal twists. These keep the cream cheese glaze smooth and adaptable.

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Mastering Cookies And Cream Bundt Cake: Advanced Tips and Variations

• Pro cooking techniques: Chill the filled pan 10 minutes pre-bake for sharper filling layers. Beat batter extra 30 seconds for airier texture in this moist cookies and cream bundt cake.
• Flavor variations: Add espresso powder to batter for mocha twist, or peanut butter chips with crushed cookies. Try mint extract in filling for holidays.
• Presentation tips: Dust with extra powdered sugar post-glaze. Serve slices with whipped cream and whole cookies for stunning platters.
• Make-ahead options: Assemble batter night before, refrigerate, and bake fresh. Or bake and freeze unglazed for up to 3 months.

For bundt lovers, see our sock-it-to-me cake for more ideas. A popular take on this cookies and cream bundt cake inspired these tips.

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How to Store Cookies And Cream Bundt Cake: Best Practices

• Refrigeration: With cream cheese filling, cover and chill for 5-7 days. Keeps moist without sogginess thanks to Oreos.
• Freezing: Wrap whole cake or slices in plastic then foil; freeze up to 3 months. Thaw in fridge overnight.
• Reheating: Room temp 1-2 hours or microwave slices 10-15 seconds. Add fresh glaze after thawing.
• Meal prep considerations: Slice into 12-16 portions for grab-and-go desserts. Check for freshness before serving.

Per slice: ~350 calories, 18g fat. See calories in similar desserts for details. Airtight storage preserves the homemade cookies and cream bundt cake quality.

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FAQs: Frequently Asked Questions About Cookies And Cream Bundt Cake

Cookies And Cream Bundt Cake

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🍪 Indulge in the perfect combination of rich chocolate cake and crunchy cookie pieces in this stunning bundt cake that will impress any crowd
🎂 The moist, tender crumb and sweet cream cheese glaze make this dessert an unforgettable treat for special occasions or everyday celebrations

• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x

Ingredients

Scale 1x2x3x

1 box (15.25 oz) chocolate cake mix for forming the rich, fudgy base

1 small box (3.4 oz) instant vanilla pudding mix for adding moisture and tenderness

4 large eggs for providing structure and lift

1 cup sour cream for keeping the cake ultra-moist

1/2 cup vegetable oil for ensuring richness

1/2 cup whole milk for thinning the batter

20 Oreo cookies (crushed) for delivering the cookies and cream taste

1 cup powdered sugar for the sweet cream cheese glaze

2 tbsp whole milk for glaze consistency

8 oz cream cheese (softened) for creating a creamy center

1/2 cup powdered sugar for sweetening the filling

1 tsp vanilla extract for boosting flavor depth

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Instructions

1-First Step: Preheat your oven to 350°F (325°F for dark or nonstick pans). Grease a 10-12 cup bundt pan thoroughly with solid shortening, reaching every crevice. Dust with 2 tbsp flour or cocoa powder, tapping out the excess for flawless release.

2-Second Step: Crush 20 Oreo cookies. Measure 1 1/2 cups crushed Oreos for the batter and reserve 1/2 cup for topping. Soften cream cheese if using the optional filling. Have all other ingredients at room temperature.

3-Third Step: In a large bowl, combine the chocolate cake mix, instant vanilla pudding mix, 4 large eggs, 1 cup sour cream, 1/2 cup vegetable oil, 1/2 cup whole milk, and 1 1/2 cups crushed Oreos. Beat on medium speed for 2 minutes until smooth and thick. Scrape sides as needed for even mixing.

4-Fourth Step: For the optional cream filling, beat 8 oz softened cream cheese, 1/2 cup powdered sugar, 1 tsp vanilla extract, and a handful of crushed Oreos until creamy. Pour half the batter into the prepared pan. Dollop the filling over the batter, avoiding the edges. Top with remaining batter, smoothing gently.

5-Fifth Step: Bake for 45-55 minutes. Test doneness with a toothpick inserted in the center; it should come out clean or with moist crumbs. Avoid overbaking to keep it moist.

6-Sixth Step: Cool in the pan for 15 minutes. Run a thin knife around the edges and center tube. Place a cooling rack over the top, invert, and lift off the pan. Cool completely.

7-Final Step: Whisk 1 cup powdered sugar with 2 tbsp milk until smooth for the glaze. Drizzle over the cooled bundt cake recipe. Sprinkle reserved 1/2 cup crushed Oreos on top. Slice and serve. For vegan adaptations, use plant milk in glaze; gluten-free works with swaps from earlier.

Last Step:

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Notes

🌡️ Room temperature ingredients mix better and create a smoother batter – take eggs and cream cheese out about 30 minutes before baking
⏰ Don’t overmix the batter once you add the dry ingredients – this keeps the cake tender and prevents it from becoming tough
🎂 Let the cake cool completely before glazing to prevent the glaze from melting off and creating puddles at the bottom

• Author: Brandi Oshea
• Prep Time: 20 minutes
• Cooling Time: 1 hour 30 minutes
• Cook Time: 50 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 45g
• Sodium: 380mg
• Fat: 22g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 52g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 65mg