Cookies and Cream Bundt Cake with Oreos

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Cookies and Cream Bundt Cake with Oreos

This cookies and cream Oreo Bundt cake is made from scratch and features black cocoa powder, a chocolate ganache, and vanilla glaze topping. Buttermilk and Greek yogurt keep it soft and tender, making it perfect for any occasion.

Prep Time15

Cook Time55

Cool Time40

Total Time1 50

Course: Dessert

Cuisine: American

Servings:

Author: Dan Zehr

Equipment

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

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