Description
This decadent Oreo Bundt Cake combines rich Devil's food cake mix, instant chocolate pudding, and plenty of Oreos for a moist, flavorful dessert. Topped with a smooth cream cheese frosting, melted chocolate drizzle, and chopped Oreos, it’s an irresistible treat perfect for any celebration or chocolate lover.
Ingredients
Scale
Oreo Bundt Cake:
- 1 box Devil's food cake mix
- 1 (3.9 ounce) packet instant chocolate pudding mix
- 1/2 cup mini chocolate chips
- 20 Oreo cookies
- 1 cup sour cream
- 4 eggs
- 3/4 cup hot water or coffee
- 3/4 cup vegetable oil
Frosting & Toppings:
- 4 ounces cream cheese, softened
- 2 tablespoons butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 5 Oreo cookies, chopped
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350℉. Grease a bundt pan thoroughly, then dust it with cocoa powder to prevent sticking. Set the pan aside.
- Mix Dry Ingredients: In a large mixing bowl, combine the Devil’s food cake mix, instant chocolate pudding mix, and mini chocolate chips. Set this bowl aside for now.
- Blend Oreo Mixture: Place the 20 Oreo cookies, sour cream, eggs, hot water or coffee, and vegetable oil into a food processor. Blend everything together until the mixture is smooth and well combined.
- Combine Mixtures: Pour the Oreo mixture from the food processor into the bowl containing the dry ingredients. Stir gently until all components are well blended into a uniform batter.
- Fill and Bake: Spoon the batter evenly into the prepared bundt pan. Bake in the preheated oven for 60 minutes or until a toothpick inserted into the center comes out clean or with just a few moist crumbs.
- Cool the Cake: Allow the cake to cool in the pan for 5 minutes. Then, carefully run a small rubber spatula around the edges of the bundt pan, both outer and inner parts, and invert onto a cooling rack to cool completely.
- Prepare Frosting: In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
- Add Sugar and Vanilla: Gradually add the powdered sugar and vanilla extract to the cream cheese mixture. Continue beating until you have a smooth, spreadable frosting.
- Apply Frosting: Drizzle or spread the cream cheese frosting evenly over the fully cooled cake.
- Melt Chocolate Chips: Place the semi-sweet chocolate chips in a small microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until the chocolate is completely melted and smooth.
- Drizzle Chocolate: Drizzle the melted chocolate evenly over the frosted cake for extra richness and decoration.
- Add Toppings: Sprinkle the chopped Oreo cookies on top of the cake as a finishing touch. Serve and enjoy!
Notes
- You can substitute Devil’s food cake mix with chocolate or dark chocolate cake mix for a richer taste.
- For a variation, make a Golden Oreo Bundt Cake by using yellow cake mix, vanilla pudding mix, and Golden Oreos instead of the regular ones. Skip the melted chocolate chips on top to keep it light and complementary.
- If coffee is not preferred, use hot water as stated for the batter.
- Ensure the cake is completely cooled before frosting to prevent melting and sliding.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 310 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
