Description
Chocolate Oreo Bundt Cake blends rich chocolate decadence with classic Oreo cookie crunch, creating a dessert that melts hearts and satisfies sweet cravings. Creamy frosting and crushed cookies crown this indulgent treat, promising pure bliss with each delectable slice you savor.
Ingredients
Scale
Main Ingredients:
- 1 box chocolate cake mix
- 1 cup sour cream
- 4 large eggs
- 1 cup milk
- 1 1/2 cups (about 15 cookies) crushed Oreos
Liquid and Oil:
- 1/2 cup (120 milliliters) vegetable oil
- 2 tablespoons milk
Frosting and Topping:
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup crushed Oreos for topping
Instructions
- Thoroughly coat the Bundt pan with butter and flour, ensuring complete coverage to prevent cake from sticking. Preheat oven to 350F (175C).
- In a spacious mixing bowl, whisk together chocolate cake mix, sour cream, vegetable oil, eggs, and milk until the mixture achieves a silky, uniform consistency.
- Gently incorporate crushed Oreo cookies into the batter, folding carefully to distribute them evenly without overmixing.
- Carefully pour the batter into the prepared Bundt pan, using a spatula to create an even surface and eliminate any air pockets.
- Position the pan in the preheated oven and bake for 45-50 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean with minimal crumbs.
- Allow the cake to rest in the pan for 10 minutes, then delicately transfer to a wire cooling rack to reach room temperature.
- Prepare the glaze by whisking powdered sugar, milk, and vanilla extract until achieving a smooth, pourable consistency.
- Once the cake has completely cooled, drizzle the glaze over the top, allowing it to cascade down the sides naturally.
- Garnish with additional crushed Oreo cookies, creating an appealing and crunchy topping that complements the cake’s rich chocolate flavor.
- Slice, serve, and indulge in this decadent dessert.
Notes
- Check cake doneness by inserting a toothpick at a slight angle to avoid hitting potential Oreo chunks, which might create false “wet” readings.
- Crush Oreos roughly to maintain texture and prevent them from completely disintegrating in the batter, creating delightful cookie bits throughout the cake.
- Slightly reduce milk in glaze if you prefer a thicker, more clingy coating that won’t immediately run off the cake’s surface.
- Allow cake to cool completely before glazing to prevent the sugar mixture from becoming transparent or sliding off the warm surface.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 25 g
- Sodium: 320 mg
- Fat: 18 g
- Saturated Fat: 5 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 45 mg