Cookies and Cream Bundt Cake
User Reviews
4.5
69 reviews
Excellent
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Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
50 mins
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Servings
1 12-cup Bundt cake
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Calories
316 kcal
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Course
Cake
Cookies and Cream Bundt Cake
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The cake is soft, tender, and loaded with chunks of Oreos in every bite. They soften to a perfect texture while baking. The frosting is fluffy, light, and I couldn’t resist garnishing the cake with more Oreos. It’s an extremely easy cake that takes advantage of a couple baking shortcuts.When you’re adding the Oreos to the cake batter try to just add whole pieces rather than crumbs and don’t overmix them into the batter.
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Ingredients
Cake
- one 15.25-ounce box white cake mix (I used Duncan Hines but you can use this scratch recipe
- 24 Oreo cookies from a 14.3-ounce package, quartered; plus more for garnishing
Frosting
- one 14-ounce container storebought whipped fluffy white frosting
- OR
- ¼ cup unsalted butter, softened
- about 2 to 2 1/4 cups confectioners’ sugar
- 2 to 3 teaspoons cream or milk
Instructions
- Cake – Preheat oven to 350F. Spray a 12-cup Bundt pan very well with floured cooking spray or grease and flour the pan; set aside.
- Make cake according to package directions likely adding 3 egg whites, water, and oil.
- Stir in the Oreos; don’t overmix. Tip – When adding the Oreos, try to just add whole pieces rather than crumbs because too many crumbs in the batter will cause the cake to look muddy or ‘dirty’. Turn batter out into prepared pan and bake for about 35 to 40 minutes or until done and a toothpick inserted in the center comes out clean or with a few moist crumbs. Set cake aside to cool in pan for about 10 to 15 minutes before inverting it onto a cake stand or platter. Allow cake to cool completely before frosting it.
- Frosting – Use storebought frosting (and skip to step 7) OR to a large bowl (or to the bowl of a stand mixer) add the butter and beat until light and creamy.
- Add the confectioners’ sugar, vanilla, and beat with an electric mixer (or use the paddle attachment of a stand mixer) to incorporate.
- Add the cream slowly in the amount necessary to achieve desired frosting consistency.
- Spread frosting over cake. If you have extra frosting it will keep airtight in the fridge for at least 2 weeks.
- Add Oreos for garnishing as desired and serve. Cake will keep airtight at room temp for up to 4 days or in the fridge for up to 1 week. I’m comfortable storing frosted items at room temp, but if you’re not store in the fridge noting cake will be more prone to drying out in the fridge.
Nutrition Information
Show Details
Serving
1
Calories
316kcal
(16%)
Carbohydrates
61g
(20%)
Protein
3g
(6%)
Fat
8g
(12%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
3g
Cholesterol
3mg
(1%)
Sodium
172mg
(7%)
Fiber
1g
(4%)
Sugar
48g
(96%)
Nutrition Facts
Serving: 112-cup Bundt cake
Amount Per Serving
Calories 316 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 316kcal | 16% |
| Carbohydrates | 61g | 20% |
| Protein | 3g | 6% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 3mg | 1% |
| Sodium | 172mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 48g | 96% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
69 reviews
Excellent
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