Indulge in the ultimate Oreo lover’s dream with this Moist Oreo Bundt Cake topped with a luscious cream cheese glaze. This cake perfectly combines the classic chocolate cookie flavors of Oreos with a rich and tender cake. The addition of a tangy cream cheese glaze and a sprinkle of chopped Oreos creates an irresistible treat that’s easy to make yet impressive enough to serve at gatherings. Whether you’re making it for a special occasion or a casual dessert, this cake is guaranteed to wow your guests.

Moist Oreo Bundt Cake with Cream Cheese Glaze

Why You’ll Love This Recipe

This Oreo Bundt Cake is the perfect balance of moist, rich chocolate cake and sweet, creamy frosting. It’s made with a boxed cake mix for convenience but elevated with the addition of Oreos, mini chocolate chips, and sour cream for extra flavor and moisture. The cream cheese glaze on top adds a tangy sweetness that pairs wonderfully with the chocolatey cake. If you’re an Oreo fan, this cake is a must-try! It’s a dessert that combines simplicity with elegance, making it a perfect choice for any occasion.

Ingredients

Oreo Bundt Cake:

1 box Devil’s food cake mix
1 packet (3.9 ounces) 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

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Make the Cake:

Preheat your oven to 350°F (175°C). Grease a Bundt pan and dust it with cocoa powder to prevent the cake from sticking. Set it aside.
In a large mixing bowl, combine the Devil’s food cake mix, instant chocolate pudding mix, and mini chocolate chips. Set this dry mixture aside.
In a food processor, add the Oreos, sour cream, eggs, hot water (or coffee), and vegetable oil. Blend until smooth and fully combined.
Pour the Oreo mixture into the dry ingredients and stir until thoroughly mixed.
Spoon the batter into the prepared Bundt pan and smooth the top.
Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Allow the cake to cool for 5 minutes in the pan. Then, use a small rubber spatula to gently loosen the edges, both on the outer edge and the inner circle of the pan. Carefully invert the cake onto a cooling rack and allow it to cool completely.

Top the Cake:

In a mixing bowl, beat together the softened cream cheese and butter until smooth and creamy.
Add the powdered sugar and vanilla extract, then continue beating until the frosting is smooth and fluffy.
Drizzle the cream cheese frosting over the cooled cake.
In a microwave-safe bowl, melt the semi-sweet chocolate chips by microwaving them in 30-second intervals, stirring after each interval until smooth and fully melted.
Drizzle the melted chocolate over the cake, allowing it to pool around the edges.
Sprinkle the chopped Oreo cookies on top of the cake for added texture and flavor.

Serve:

Slice the cake and serve immediately or store it in an airtight container at room temperature for up to 3 days.

Servings and Timing

Servings: 20
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 20 minutes

Variations

Dark Chocolate Version: Use a chocolate or dark chocolate cake mix instead of Devil’s food cake mix for a richer flavor.
Golden Oreo Version: For a different twist, you can make a Golden Oreo Bundt Cake. Use yellow cake mix, vanilla pudding mix, and Golden Oreos instead of regular Oreos. Skip the melted chocolate drizzle for this version.
Mini Oreos: Use mini Oreos instead of regular-sized ones for a more uniform look or to make smaller portions.
Add More Texture: Feel free to add a handful of crushed Oreos into the batter for extra crunch inside the cake.

Storage/Reheating

Storage: Store leftover cake in an airtight container at room temperature for up to 3 days. If you need to keep it longer, store it in the refrigerator for up to 5 days.
Freezing: You can freeze this cake by wrapping it tightly in plastic wrap and then in aluminum foil. Freeze for up to 2-3 months. When ready to serve, thaw it at room temperature for a few hours.
Reheating: Reheat individual slices in the microwave for about 10-15 seconds or in a 350°F oven for 5-7 minutes to restore the cake’s warmth and moisture.

FAQs

Can I use a different type of cake mix?

Yes! You can swap the Devil’s food cake mix for a chocolate or even a vanilla cake mix for a lighter flavor. However, the chocolate cake mix will pair best with the Oreos.

Do I need to use the coffee in the batter?

The coffee enhances the flavor of the chocolate in the cake, but if you don’t want to use coffee, you can substitute it with hot water for a milder flavor.

Can I use regular-sized Oreos in the cake batter?

Yes, you can use regular Oreos in the cake batter, but mini Oreos work better for even distribution. If using regular-sized Oreos, chop them up into smaller pieces before adding them to the batter.

Can I make this cake without the glaze?

Absolutely! If you prefer a simpler cake, you can skip the cream cheese glaze and drizzle of melted chocolate. The cake will still be moist and flavorful without it.

Can I use a bundt pan with a different size?

If your bundt pan is larger or smaller than the typical 10-inch size, you may need to adjust the baking time. Check for doneness with a toothpick inserted into the center of the cake.

Conclusion

This Moist Oreo Bundt Cake with Cream Cheese Glaze is the perfect dessert for Oreo lovers and anyone who enjoys a rich, decadent chocolate cake. The combination of moist, chocolatey cake, sweet cream cheese frosting, and crunchy Oreo toppings creates an irresistible treat that’s sure to please at any gathering. Whether you’re serving it at a party, enjoying it for a special occasion, or simply indulging in a sweet moment, this cake is guaranteed to impress with its flavor and presentation. Enjoy!

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