Chocolate Oreo Bundt Cake – Soft and moist chocolate bundt cake stuffed with Oreo chunks, iced and topped with even more Oreos!
This cake is a chocolate and Oreo lover’s dream. The sponge is so moist and melt-in-your-mouth, and the crushed Oreos add a delicious crunch.
This is my favourite chocolate cake recipe. I just love how soft and moist it is, it almost melts in your mouth. The vegetable oil and buttermilk are what makes this cake so moist.
They also make the batter beautifully silky, you’ll want to dip your finger in and ‘taste test’ 😉
TIP: If you can’t get hold of buttermilk, make your own! Just add 1 tablespoon of white vinegar to a measuring jug, then add 240ml of milk. Leave for 5 minutes, then it’s ready to use!
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Chocolate Oreo Bundt Cake
Soft and moist chocolate bundt cake stuffed with Oreo chunks, iced and topped with even more Oreos!
Ingredients
For the Cake
- 12 Oreos, roughly crushed
- 2 and 3/4 cups self-raising flour, 340g
- 1 teaspoon baking soda
- 1/2 cup cocoa powder, 50g
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, 115g, softened
- 2 and 1/4 cups caster/granulated sugar, 450g
- 1 cup vegetable oil, 240ml
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk, 240ml
For the Glaze
- 2 and 1/2 cups icing/powdered sugar, 312g
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
- About 4 - 5 Oreos, for topping, roughly crushed
Instructions
- Preheat the oven to 350F/176C. Spray a 10" bundt pan and dust with cocoa powder, then set aside.
- In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
- Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
- With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Oreo chunks.
- Pour the batter into the prepared bundt pan and bake for 50 - 55 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
- Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.
For the Glaze
- Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Pour over the bundt cake, and sprinkle with Oreo chunks.
Notes
TIP: If you can't get hold of buttermilk, add 1 tablespoon of lemon juice or white vinegar into a measuring jug, then pour in the milk. Leave for 5 minutes, then it's ready to use!
Nutrition Information:
Yield: 14 slices Serving Size: 1 sliceAmount Per Serving: Calories: 595Total Fat: 27gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 45mgSodium: 557mgCarbohydrates: 86gFiber: 2gSugar: 61gProtein: 5g
Nutrition information isn’t always accurate.
Henrietta
Monday 7th of November 2022
Hello Marsha. Need your help... I made this recipe for a friend's birthday. I followed your recipe to the tee. Cake rose beautifully then sunk just before cooking time was up and I removed from oven. This happened twice! I have a dark bundt pan so I baked the first cake at 350 degrees for 50-55 minutes. Cake #1 sunk so badly I couldn't serve it so I made a second one. I lowered the oven temperature to 325 degrees for cake #2 and baked for 60 mins. Cake #2 sunk slightly, I was able to get away with serving it by it flipping over. Both cakes tasted great but I really want to solve sinking issue.
What do I need to change?
Thank you
Amanda
Saturday 24th of December 2022
@Henrietta, This happened to me too and I’m pretty sure it’s because of the excessive amount of baking soda on top of using self rising flour. It blows the lid off and then collapses. Very disappointing.
Miranda Biset
Wednesday 6th of May 2020
How do you think this will turn out using gluten free measure for measure flour?
Marsha
Wednesday 6th of May 2020
Gluten-free should work just fine.
Shannon
Friday 11th of October 2019
It looks so yummy but I tried making it twice tonight and cooked it for even longer and it was still raw and collapsed on itself :(
Marsha
Friday 11th of October 2019
Bundt cakes can take up to 1 hour or more (up to 80 minutes) to bake depending on your oven. Make sure to only take it out of the oven once a toothpick inserted comes out clean with a few moist crumbs. I also recommend using an oven thermometer to make sure your oven is the correct temperature and is not too hot/cold (which can affect results).
You can cover the pan loosely with foil halfway through baking to prevent the cake browning too much before the middle in done.
I hope this helps!
Mary Anne
Wednesday 19th of October 2016
I would love to try this but can you convert the measurements to US for me. I don't do metric. Thanks
Marsha
Thursday 20th of October 2016
I have updated the recipe to include US measurements :)
Ellen
Sunday 17th of January 2016
This cake looks amazing! Putting all the ingredients on my list!
Marsha
Sunday 17th of January 2016
Thanks, Ellen!