There's something so delightfully nostalgic and indulgent about the combination of Oreo cookies and rich chocolate, and that’s exactly what makes this Oreo Bundt Cake with Chocolate Frosting Recipe such a showstopper. It’s a cozy, fudgey, utterly moist cake that feels like a hug on a plate—perfect for any occasion when you want to impress without fuss.

A dark chocolate bundt cake sits on a white plate over a white marbled surface. The cake has one layer and is topped thickly with white icing drizzled down the sides in smooth lines. On top of the icing, there is a generous amount of broken black and white sandwich cookies scattered all around. Over the cookies and icing, thin streams of milk chocolate drizzle add a final touch. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Oreo Bundt Cake with Chocolate Frosting Recipe
Top Tip
How to Serve Oreo Bundt Cake with Chocolate Frosting Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Oreo Bundt Cake with Chocolate Frosting Recipe

Why You'll Love This Recipe

I honestly get so excited every time I make this Oreo Bundt Cake with Chocolate Frosting Recipe because it’s such a blend of ease and wow factor. You don’t need to be a pro baker to get bakery-worthy results, and that makes it a total winner in my book.

Simple yet impressive: Using a cake mix with a few special add-ins gives an incredible homemade taste with much less hassle.
Ultimate Oreo flavor: Crushed Oreos mixed into the batter and sprinkled on top create layers of cookie goodness in every bite.
Moist and rich texture: The pudding mix and sour cream keep this bundt cake incredibly tender and luscious.
Decadent yet approachable frosting: The mix of cream cheese frosting and chocolate drizzle nicely balances sweetness with a creamy finish.

Ingredients & Why They Work

Every ingredient here plays a starring role in making sure this cake turns out perfect—rich, flavorful, and with just the right texture. I always recommend using the freshest ingredients and good-quality Oreos to get the best flavor.

Flat lay of a small pile of whole Oreo cookies, a white ceramic bowl filled with mini semi-sweet chocolate chips, a simple white bowl containing smooth sour cream, four whole uncracked brown eggs arranged neatly, a small white bowl of clear hot coffee or water with steam rising gently, a small white bowl holding glossy vegetable oil, a small white bowl with soft cream cheese, a white ceramic dish with two tablespoons of pale yellow butter, a small bowl filled with fine powdered sugar, and a tiny white bowl with rich vanilla extract, all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Devil's Food Cake Mix: This gives the deep chocolate base and keeps the cake moist with less effort than from-scratch baking.
Instant Chocolate Pudding Mix: Added moisture and an extra chocolate punch for a tender crumb that stays soft even days later.
Mini Chocolate Chips: Little bursts of melty chocolate throughout the cake—totally worth it.
Oreo Cookies: Crushed into the batter for that unmistakable cookies-and-cream effect everyone loves.
Sour Cream: Adds moisture and a slight tang that balances sweetness beautifully.
Eggs: Provide structure and richness, helping the cake rise perfectly in the bundt pan.
Hot Water or Coffee: Hot liquid helps soften the cake batter; coffee intensifies the chocolate flavor if you’re feeling fancy.
Vegetable Oil: Keeps the cake moist and tender—don’t swap this out for butter here, it’s key for the right texture.
Cream Cheese & Butter: Blend into a creamy frosting with just a hint of tang to cut through the richness.
Powdered Sugar & Vanilla Extract: Smooth, sweet, and fragrant to make that frosting sing.
Semi-Sweet Chocolate Chips: Melted and drizzled as a chocolate glaze, adding another layer of yum.
Extra Oreo Cookies: Chopped for a crunchy, decorative topping that you’ll want to dive into first.

Note: Exact ingredients and measurements are listed in the recipe card below.

Make It Your Way

I love how forgiving and adaptable this Oreo Bundt Cake with Chocolate Frosting Recipe is—you can tweak it to suit your mood or dietary needs without losing any of the magic.

Variation: One of my favorite twists is swapping the Devil’s Food cake mix for Golden Cake mix and using Golden Oreos instead — it creates a lighter, vanilla-flavored version that’s just as fun.
Dietary tweaks: For a gluten-free version, try a gluten-free chocolate cake mix and pudding—you'll still get great texture.
Intensity: Feel free to mix in some espresso powder with the hot water for a mocha vibe that ups the adult chocolate factor.
Toppings: Play around with crushed nuts or white chocolate chips instead of Oreos for an unexpected crunch.

Step-by-Step: How I Make Oreo Bundt Cake with Chocolate Frosting Recipe

A clear glass bowl filled with a dry mixture that is light brown with small dark brown bits scattered throughout. The mixture looks powdery but chunky in some areas and is stirred with a light-colored wooden spoon resting on the right side of the bowl. Behind the bowl, there is a clear container filled with the same light brown powdery mixture, all placed on a white marbled surface photo taken with an iphone --ar 2:3 --v 7

Step 1: Prep with love and care

Preheat your oven to 350℉ and get your bundt pan ready by greasing it well and dusting it with cocoa powder. This little step always makes the difference for an easy cake release—trust me, you don’t want a stuck bundt!

Step 2: Mix your dry ingredients

In a large bowl, stir together the Devil’s Food cake mix, instant chocolate pudding mix, and the mini chocolate chips. This combo builds your rich chocolate flavor base before the fun Oreo blend comes in.

Step 3: Blend the Oreo mixture

Pop the Oreos, sour cream, eggs, hot water (or coffee if you want to deepen that chocolate taste), and vegetable oil into a food processor. Blend until it’s completely smooth—this step ensures those cookies incorporate perfectly into the batter without large chunks sinking to the bottom.

Step 4: Combine and bake

Pour your smooth Oreo mixture into your bowl with the dry ingredients. Stir just until combined—don't overmix or the cake could get dense. Then pour your batter into the bundt pan and bake for 50 to 60 minutes. Check doneness with a toothpick; it should come out clean or with a few moist crumbs.

Step 5: Cool and frost like a pro

Let the cake cool in the pan for about 5 minutes before running a rubber spatula around the edges to loosen it. Then invert onto a cooling rack and let it cool completely. For the frosting, beat the softened cream cheese and butter until smooth, then add powdered sugar and vanilla until silky. Drizzle over the cake.

Step 6: Chocolate drizzle and Oreo topping

Melt the semi-sweet chocolate chips in the microwave in 30-second bursts, stirring in between until smooth, then drizzle over the frosted cake. Sprinkle chopped Oreos on top for that gorgeous finishing touch. This is the moment I find hardest to wait for—it just looks irresistible!

Top Tip

From my kitchen to yours, a few tricks helped me nail this Oreo Bundt Cake with Chocolate Frosting Recipe every time. These small details elevate the outcome and save you from some common baking pitfalls.

Pan prep: Don’t skip the cocoa powder dusting after greasing the pan—it prevents the cake from sticking better than flour or sugar, plus it won’t leave white residue on your cake.
Don't overblend your batter: After mixing the Oreo puree and dry ingredients, stir just until combined. Overmixing can make the cake tough or dense.
Use hot coffee instead of water: This simple swap really intensifies the chocolate flavor without making the cake taste like coffee.
Cool completely before frosting: If the cake is warm, your frosting will melt and slide off instead of creating that pretty, creamy layer.

How to Serve Oreo Bundt Cake with Chocolate Frosting Recipe

Garnishes

After frosting and chocolate drizzle, I love topping this cake with extra chopped Oreos for that crunch and cookie punch with every bite. Sometimes, I sprinkle flaky sea salt on top to balance the sweetness—sounds fancy but really brings out the flavors.

Side Dishes

This is a dessert that shines on its own, but I’ve also enjoyed it alongside a simple vanilla bean ice cream or a scoop of lightly whipped cream. A cup of rich coffee or milk pairs perfectly to cut through the richness.

Creative Ways to Present

For birthdays or special occasions, I like to pipe extra cream cheese frosting onto the individual bundt slices, then garnish with mini Oreos or edible gold dust for a festive, elegant touch. You can even drizzle white chocolate instead of dark for a different color contrast.

Make Ahead and Storage

Storing Leftovers

Once frosted, I cover the cake loosely with plastic wrap and keep it in the fridge; it stays fresh and moist for up to 4 days. You can also slice it and store individual pieces in airtight containers—it’s a great way to enjoy it over several days.

Freezing

I’ve had good luck freezing this bundt cake—just skip frosting before freezing. Wrap the cooled cake tightly in plastic wrap and foil. Thaw overnight in the fridge, then frost and decorate. It still tastes fantastic and is perfect for prepping ahead.

Reheating

If you want a slightly warm slice, heat it in the microwave for about 15 seconds (without frosting) or serve room temperature for the best texture. Avoid overheating as it can dry out the cake or melt the frosting too much.

Frequently Asked Questions:

Can I use regular Oreos instead of mini or crushed Oreos in the batter?

Yes, the recipe calls for 20 whole Oreos to be blended with the wet ingredients, so use regular Oreos as specified. Mini Oreos can also work but they might change the texture slightly. The key is blending them well for a smooth batter.

Can I make this cake dairy-free?

You can try substituting the sour cream and cream cheese with dairy-free alternatives like coconut yogurt and vegan cream cheese. However, this may slightly affect the texture and flavor, so results can vary.

What’s the best way to make sure my bundt cake doesn’t stick to the pan?

Greasing the bundt pan thoroughly and then dusting it with cocoa powder (instead of flour) helps a lot. Let the cake cool for a few minutes before loosening the edges with a spatula and inverting it onto a rack.

Can I bake this Oreo Bundt Cake without a food processor?

If you don’t have a food processor, you can crush the Oreos finely by placing them in a sealed bag and using a rolling pin, then whisk together the wet ingredients separately and fold the crushed Oreos in. It won’t be as smooth but still tasty!

Final Thoughts

This Oreo Bundt Cake with Chocolate Frosting Recipe holds a special place for me because it’s one of those desserts that feels festive yet approachable. It’s perfect when you want to share a rich homemade treat that doesn’t require hours or fancy techniques. I truly think you’ll enjoy making this cake as much as you’ll enjoy devouring it—with a glass of milk (or coffee) close by, of course. Go ahead, invite some friends over and watch the smiles happen!