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The Ultimate Decadent Oreo Bundt Cake with Cream Cheese Glaze

Close-up of a rich, dark chocolate Oreo bundt cake slice covered in white glaze and cookie crumbs.
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Make this moist, chocolate Oreo Bundt cake from scratch. This recipe uses crushed sandwich cookies in the batter and finishes with a simple, tangy cream cheese glaze for a truly delicious dessert.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour
  • 1 3/4 cups granulated sugar
  • 3/4 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 large eggs
  • 1 cup buttermilk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot water or hot brewed coffee
  • 1 cup crushed Oreo cookies (about 15 cookies)
  • For the Glaze: 4 ounces cream cheese, softened
  • 1/2 cup (1 stick) unsalted butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons milk
  • 1/2 cup crushed Oreo cookies for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Grease and flour a 10-cup Bundt pan thoroughly.
  2. In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
  3. Add the eggs, buttermilk, oil, and vanilla extract to the dry ingredients. Beat with an electric mixer on medium speed for two minutes. The batter will be thick.
  4. Carefully stir in the hot water or coffee until the batter is smooth. The batter will be thin; this is correct for a moist cake.
  5. Gently fold in the 1 cup of crushed Oreo cookies.
  6. Pour the batter into the prepared Bundt pan.
  7. Bake for 45 to 55 minutes, or until a wooden skewer inserted near the center comes out clean.
  8. Let the cake cool in the pan on a wire rack for 15 minutes before inverting it onto the rack to cool completely.
  9. To make the glaze, beat the softened cream cheese and butter together until smooth. Gradually add the powdered sugar, beating until combined. Add vanilla and 1 tablespoon of milk. Beat until light and fluffy, adding the second tablespoon of milk if needed to reach a drizzling consistency.
  10. Drizzle the cream cheese glaze over the cooled cake. Sprinkle with the remaining 1/2 cup of crushed Oreos.

Notes

  • For best results when greasing your Bundt pan, use shortening and then dust lightly with flour or cocoa powder to prevent sticking.
  • If you do not have buttermilk, mix 1 cup of regular milk with 1 tablespoon of white vinegar or lemon juice and let it sit for 5 minutes before using.
  • This recipe makes a rich chocolate bundt cake with mix ins that stays moist for several days when stored covered at room temperature.

Nutrition

Find it online: https://dishicious.com/oreo-bundt-cake-recipe-moist-chocolate/