As a self-confessed chocolate lover, I’ve baked, and devoured, my fair share of chocolate cakes. Each one was delicious in its own right, but this Oreo chocolate Bundt cake? It leaves every single one in the dust!
The cake itself boasts a deeply rich chocolate flavor, but it’s the scattered Oreo pieces that deliver that delightful, unexpected twist.
Far from dry, this Oreo Bundt cake is wonderfully moist and impossibly soft; the kind that practically melts on your tongue. Simple enough for a cozy family dessert, yet impressive enough to serve to guests.
Turn an ordinary chocolate Bundt cake into something truly mouth-watering with the addition of chopped Oreo cookies and a melted white chocolate topping. Don’t skip the full details in the recipe card below.
BAKING TIP: I’ve been carefully testing out various Bundt cake recipes over the years to make the process as straight-forward for you. Make sure to follow my Bundt cake tips for perfect results.
Proper pan preparation is key to a flawless Bundt cake. Brush the entire interior with oil or melted butter, then add flour and swirl until lightly and evenly coated.
Tap out any excess over the sink; a thin layer ensures a smooth exterior. Pour the batter in and spread evenly.
Bake this Oreo Bundt cake until a wooden skewer inserted in the center comes out clean. Remove from the oven and place on a wire rack. Let the cake cool in the pan for at least 10 minutes. The edges should start to pull away slightly.
Place a plate or board over the pan, flip it over in one swift motion, and gently lift the pan. The cake should release with a soft ‘plop.’ Cool completely on a rack before adding the topping.
Add the dark chocolate and cocoa powder to a mixing bowl.
Pour the boiling water over and stir to melt. Bring to room temperature.
Stir until you're left with a smooth chocolate mixture. Set aside.
When properly wrapped you can store this Oreo Bundt cake outside of the fridge for about a week. You could also use a large storage container suited to fit Bundt cakes.
Absolutely. When packaged in freezer bags or a freezer container, you can store the Oreo Bundt cake in the freezer for up to three months.
Bundt cakes are great for any occasion, whether you need a cake worthy of the holidays or something for a casual afternoon tea. Here are some of my favorites.
Bundt pans need to be greased very thoroughly, especially detailed pans. Use butter or baking spray and dust with flour if needed. Also, let the cake cool in the pan for 15-20 minutes before turning it out, too soon and it may break. If you want to know what my favorite baking pans are?
Insert a skewer or cake tester into the thickest part of the cake. If it comes out clean or with just a few moist crumbs, the cake is done.
I’ve used a 25 cm (10 inch) Bundt cake pan. Using a smaller pan may cause the batter to overflow.
Yes, although the sugar contributes not only sweetness but also moisture and structure. Reducing it too much may affect the texture of the cake.
I don’t recommend storing this Bundt cake in the fridge as it can easily dry out.
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