Cookies and Cream Bundt Cake
User Reviews
4.5
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Prep Time
10 mins
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Cook Time
40 mins
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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
Description
This recipe uses a white cake mix prepared with added egg whites, water, and oil, folded with quartered Oreo cookies which add texture and chocolate flavor pockets. Care is taken to keep Oreo pieces whole rather than crumbled to maintain visual appeal and avoid a muddy batter appearance. The cake is baked in a greased and floured 12-cup Bundt pan at 350°F for 35 to 40 minutes, ensuring a tender interior and even cooking.
The cake is cooled partially in the pan before turning out onto a platter and fully cooling. Frosting options include storebought whipped frosting or a homemade version made by creaming butter with confectioners' sugar and cream. The final cake is suited for dessert occasions where a cookie-inspired cake design is desired.
Ingredients
Cake
- white cake mix one 15.25-ounce box
- 24 Oreo cookies from a 14.3-ounce package, quartered; plus more for garnishing
Frosting
- whipped frosting storebought, fluffy, white, 14-ounce container
- OR
- ¼ cup butter unsalted, softened
- confectioners’ sugar about 2 to 2 1/4 cups
- 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 DetailsNutrition 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.
User Reviews
Overall Rating
4.5
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