Cookies and Cream Bundt Cake with Oreos
Published Mar 24, 2026
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If you’re a fan of Oreos, this cookies and cream Bundt cake is a must-try. It’s made from scratch, with a rich, chocolatey flavor, Oreo cookies baked right into the batter, and finished with ganache and a rich vanilla glaze.
Every time I serve this, people ask for the recipe before they’ve even finished their slice.
🔍 Quick Look: Cookies and Cream Bundt Cake
- Best for: Holidays, birthday parties, potlucks
- Flavor: Rich chocolate with classic cookies and cream
- Method: Oreo Bundt cake from scratch
- Skill Level: Easy to intermediate
- Servings: 14
- Total Time: 1 hr 50 mins
Why This Recipe Works
- Made with black cocoa for true Oreo flavor
- Soft, moist crumb, from buttermilk and Greek yogurt
- Loaded with real Oreo cookie pieces
- Finished with both chocolate ganache and a vanilla glaze
- This is a great cake to make ahead, especially if you’re planning for a gathering.
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Why You’ll Love this Oreo Bundt Cake
Homemade cakes are my favorite thing to make in the kitchen. This love affair has gone on for over 40 years, starting with a red velvet cake roll, that led to a slow cooker sticky caramel pumpkin cake, apple buckle, RumChata cupcakes, a chocolate coffee whiskey cake, and now this black coca Oreo Bundt cake.
This cookies and cream Bundt cake stands out because it’s made from scratch and it uses black cocoa powder and crushed Oreo cookies, giving it a rich chocolate flavor.
It’s closer to a cookies and cream pound cake in texture, plus it slices cleanly and the structure holds up well for gatherings. The flavor of this chocolate Oreo Bundt cake gets even better with a little time which makes it a great make-ahead dessert.
This is one of those homemade cake recipes that’s worth making at least once, especially if you like cookies and cream.
Table of Contents
Ingredients and Notes
This heavenly cookies and cream Bundt cake is made from scratch. It features black cocoa, buttermilk, and Greek yogurt for a soft and flavorful crumb. Finally, it’s packed with crushed Oreo cookies and finished with a decadent chocolate ganache and a sweet vanilla glaze.
Black Cocoa gives this cookies and cream Bundt cake a true Oreo flavor you just can’t get with regular cocoa. I usually use King Arthur Baking black cocoa because it’s reliable and gives this recipe great flavor and color every time.
I like using a combination of buttermilk and Greek yogurt in this recipe because each adds its own little flair to the flavor and texture. The buttermilk keeps the crumb tender and adds a light tang, while the Greek yogurt adds richness and structure. This all helps the cookies and cream Bundt cake stay moist without feeling dense or heavy.
Sour cream works as a good substitute for Greek yogurt and adds a slightly richer flavor.
Semi-sweet chocolate chips work great for the ganache, at the end. They balance the cake’s sweetness without overpowering the Oreo flavor, which is the star of this show! I typically use Ghirardelli chocolate chips since they melt smoothly and give a beautiful, glossy finish without tasting waxy.
You can use dark chocolate chips if you want a richer, more intense flavor, but I’d skip the use of milk chocolate chips since this cookies and cream cake already has plenty of sweetness.
Substitutions and Variations
You can use Dutch-processed cocoa instead of the black cocoa powder. The cake will still be delicious, but won’t have the classic Oreo flavor as the original recipe.
Greek yogurt substitute: Sour cream works just as well, but will give you a slightly richer flavor and texture.
Buttermilk swap: If you don’t have buttermilk, mix 1/2 cup milk with 1/2 tablespoon vinegar and let it sit for a few minutes.
Simplify it: Skip one of the toppings for a quicker finish. The cake is still great with just the ganache or just the vanilla glaze.
How to Make This Oreo Bundt Cake
The first thing you’ll do is mix the homemade cake batter, then bake it. Start by preheating your oven to 350° F (177° C). Now, it’s time to learn how to bake a cake from scratch!
Make And Bake The Cake Batter
- Lightly grease a Bundt cake pan with butter or a nonstick spray. Be sure to get all the nooks and crannies of the pan. Sprinkle a small amount of flour in the cake pan and tap it around evenly to ensure it is thoroughly coated with a light layer of flour.
- I love using a fine-mesh strainer for this task, as it helps control how much flour you use and gives you a nice even layer of flour. (I use the same trick when making a roux from scratch.)
- Turn the cake pan upside down and tap out the excess flour. Scott does a great job of showing you how to grease a cake pan if you want to learn more.
- Combine the butter and sugar in a mixing bowl and beat for 3 minutes, until creamy. Scrape the edges of the bowl with a rubber spatula to make sure the mixture is well incorporated. Then, add the eggs, one at a time, along with the vanilla.
- Beat the mixture for 2 minutes on high speed.
- In a separate bowl, sift the flour, black Cocoa, baking soda, baking powder, and salt.
- Whisk together.
- Add the dry ingredients to the butter and sugar mixture, in stages, alternating with the buttermilk and yogurt, until just combined, and then gently fold in the chopped Oreos.
- Use a rubber spatula to transfer the Oreo cake batter to the prepared Bundt pan. Gently sway the pan back and forth to make sure the batter is evenly distributed. Finally, give it a sharp tap on the countertop to release any air bubbles that may have formed. Bake for 45-55 minutes, until the cake is set and a toothpick inserted comes out clean.
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- Let the cake cool in the pan, on a wire rack, for 10 minutes after baking. Loosen the edges with a table knife and invert onto the rack.
- Remove the pan, then allow the cake to cool completely.
Make The Chocolate Ganache Topping
- Combine the chocolate chips, cream, and butter, then microwave in 30-second increments until smooth.
- Drizzle the ganache over the cake, then refrigerate 15 minutes to set.
- Whisk the powdered sugar, vanilla, and cream together until smooth. Adjust to a pourable consistency.
- Drizzle the vanilla glaze over the cake.
Make The Vanilla Glaze
Finally, top the cookies and cream Bundt cake with broken Oreos, then chill in the refrigerator to set.
Expert Tips for the Perfect Bundt Cake
The secret to a perfect Bundt cake comes down to a few basic principles. Start with a good non-stick Bundt cake pan, and I always wait to grease and flour it until I’m ready to pour the batter. This will give you a nice, clean release.
Evenly distributing the batter is important for an even bake. From there, it’s all about not over-baking and allowing some rest time once it comes out of the oven. Letting it cool in the pan for 10 minutes makes all the difference when it comes time to turn it out.
Storage Tips
- This Oreo cookies and cream Bundt cake can be covered and stored for up to 2 days and still stay soft. After 2 days, you’ll want to refrigerate it and keep it covered.
- For longer storage, cover and freeze the cake, without toppings, for the best results.
Common Questions
Yes, you can turn almost any cake recipe into a Bundt cake, which is defined by its shape and not the ingredients.
Black cocoa powder is a type of cocoa that’s been processed more than regular cocoa powder, giving a darker color and a smoother, less bitter flavor. It’s what gives Oreo cookies their signature taste.
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Cookies and Cream Bundt Cake with Oreos
Save This Recipe for Later (You’ll Want It Again)
Get this recipe sent to your inbox, plus a few of our best easy meals
⭐ Most readers end up making this in a few days.
Ingredients
Cake Batter
- 3/4 cup Unsalted butter, room temperature
- 1 1/2 Cups Granulated sugar
- 3 Eggs, room temperature
- 1 teaspoon Vanilla
- 2 1/4 Cups Flour
- 1/3 Cup Black cocoa powder, Black Cocoa Powder is best
- 1 teaspoon Baking soda
- 1 teaspoon Baking powder
- 1 teaspoon Salt
- 1/2 Cup Buttermilk, room temperature
- 1/2 cup Greek yogurt, room temperature
- 18 Oreo cookies, coarsely chopped
Chocolate Ganache Topping
- 1 cup Chocolate chips, semi-sweet or dark
- 1/4 cup Heavy cream
- 3 tablespoons Butter, room temperature
White Vanilla Topping
- 2 1/2 Cups Confectioners’ sugar
- 7 tablespoons Heavy cream
- 1 tablespoon Vanilla extract
- 6 Oreo cookies to top, coarsely chopped
Instructions
For the Cake Batter
- Preheat oven to 350°F. Spread a small amount of Butter (or spray) in the Bundt pan, getting it into all the crevices. Dust with a little Flour, and tap out the excess.
- In the bowl of your mixer, add the Butter and Sugar. Beat on medium speed for 3 minutes until white and fluffy. Scrape the sides and bottom of the bowl.
- Add Eggs and Vanilla, one egg at a time, then beat on high speed for 2 minutes, scraping the bowl.
- In a separate bowl, sift together the Flour, black Cocoa, baking soda, baking powder, and Salt. Stir with a whisk to combine.
- Add a third of the flour mixture to the butter mixture and blend with the mixer on low. With the mixer running, add 1/2 of the buttermilk and the Greek Yogurt, then another third of the flour mixture. Then add the rest of the Buttermilk and Greek Yogurt, then the rest of the flour mixture. Scrape the bottom and sides with a rubber spatula, then continue blending just until combined. Add the chopped Oreo Cookies to the batter.
- Spoon the batter into the greased Bundt pan, spreading it into an even layer. Bump the bottom of the pan on the countertop a few times to release any large air bubbles.
- Bake for 45-55 minutes, or until the cake is set and a toothpick inserted comes out clean or with a few moist crumbs attached. Remove from the oven and let it cool on a cooling rack for 10 minutes.
- Loosen the edges of the cake with a wooden skewer, then invert onto the rack. Remove the Bundt pan, and allow to cool completely.
For the Chocolate Ganache Topping
- In a small microwave-safe bowl, combine Chocolate Chips, Cream, and Butter. Microwave on high for 30-second intervals, until the chocolate is melted and the mixture is smooth when stirred
- Drizzle with a spoon over the Bundt cake as desired. Refrigerate for 15 minutes to allow ganache to set.
For the White Vanilla Topping
- In a small bowl, combine the Confectioners’ Sugar, Cream, and Vanilla. Stir with a whisk (or spoon, or electric mixer) until fully combined. If it’s too thick to pour on the cake, add more cream, a tablespoonful at a time, until you reach the desired thickness.
- Pour over the cake. Control how it spreads and drips with a spoon. Sprinkle with chopped Oreos, then refrigerate to help it set.
Notes
- Use black cocoa powder for the most authentic cookies and cream flavor.
- Do not overmix the batter after adding the dry ingredients, or the cake will be dense.
- Tap the pan before baking to release trapped air bubbles.
- Let the ganache set slightly before adding the glaze. This will give you cleaner and more defined layers.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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