This easy Oreo cake is an Oreo-stuffed bundt cake filled with a creamy Oreo center—no slicing and spreading necessary. Everything goes into one pan, and the finished cake is topped with a simple Oreo glaze. The best part is the surprise revealed when you slice into the cake: an Oreo filling that contrasts the rich chocolate cake with the familiar, slightly tangy cookie flavor.
I made this cake hoping to change my little one’s mind about cake. He’s never been a fan—he even dislikes the smell—and he also avoids frosting and sprinkles. Despite Oreos being his favorite cookie, he still declared, “Mom, I don’t like cake.” Two years have passed since he announced his anti-cake stance, but I keep trying new variations because I’m determined to find one he’ll love.
Oreo Stuffed Chocolate Bundt Cake
Ingredients
Oreo filling
- 1/3 cup Oreos, crushed (about 10 whole Oreos)
- 4 oz cream cheese, softened
- 3 egg yolks
- 1 teaspoon vanilla
- 1/3 cup granulated sugar
- 2 tablespoons all-purpose flour
Chocolate bundt
- 1 3/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons natural cocoa powder
- 3/4 cup boiling water
- 3 ounces quality bittersweet chocolate, chopped
- 3/4 cup buttermilk
- 3/4 cup butter, melted and cooled to warm
- 1 2/3 cups packed brown sugar
- 2 eggs
- 2 teaspoons vanilla
Icing
- 1 cup confectioners’ sugar
- 2 tablespoons milk
- 1 tablespoon crushed Oreos
Instructions
Preparation
Preheat the oven to 350°F (175°C). Prepare a bundt pan with baking spray and lightly dust with cocoa powder.
To make the filling
- Place Oreos in a food processor and pulse until finely crumbled. Alternatively, put Oreos in a resealable bag and crush with a rolling pin. Reserve 1 tablespoon of crumbs for the icing.
- Combine the crushed Oreos, cream cheese, egg yolks, vanilla, granulated sugar, and flour in a bowl and beat until smooth. Transfer the filling to a pastry bag and refrigerate until ready to use.
To make the chocolate bundt cake
- Whisk together the flour, baking soda, and salt; set aside.
- In a heatproof bowl, whisk cocoa with boiling water until smooth. Add the chopped bittersweet chocolate and stir until melted and combined. Whisk in the buttermilk.
- In a separate bowl, mix the melted butter and brown sugar. Add the eggs and beat until light and fluffy, then stir in the vanilla. Fold the flour mixture into the wet ingredients in three additions, alternating with the cocoa mixture, until just combined.
- Pour half the batter into the prepared bundt pan. Pipe or spoon the chilled Oreo filling evenly over the batter, then pour the remaining batter over the filling. Bake at 350°F for 50–60 minutes, or until a tester inserted near the center comes out almost clean. Cool in the pan on a wire rack for 5 minutes, then invert the cake onto the wire rack, remove the pan, and cool completely.
To make the icing
Whisk the confectioners’ sugar and milk together until smooth. Add more milk, a little at a time, to reach the desired consistency.
Assembly
Drizzle the icing over the cooled bundt cake and sprinkle with the reserved Oreo crumbs.
Notes
A few notes:
- This recipe is adapted from Culinary in the Desert via Canadian Living. The original used a peanut butter filling; here it’s swapped for an Oreo filling.
- Some adaptations include using melted butter instead of creaming butter and substituting buttermilk for sour cream when not on hand.
- The baked cake can be stored covered at room temperature for up to two days.