Oreo Poke Cake
User Reviews
4.6
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Prep Time
30 mins
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Cook Time
35 mins
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Additional Time
4 hrs 30 mins
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Servings
20
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Course
Cake
Oreo Poke Cake
Description
This Oreo Poke Cake starts with a moist Devil's Food cake incorporated with chopped Oreo cookies to add chocolate cream elements within the crumb. After baking, the cake is cooled briefly, then systematically poked with holes to allow chocolate pudding mixed with milk to seep through and saturate the cake evenly. This technique softens the cake further, creating a rich and layered chocolate flavor profile.
The topping of whipped cream adds a light, airy contrast to the dense and rich cake below, while whole Oreo cookies garnish the top, providing additional crunchy and creamy texture. The optional drizzle of chocolate fudge sauce can enhance the chocolate depth for those who desire a more indulgent finish.
Ideal for parties or dessert lovers, this cake serves well chilled and can be prepared ahead, allowing it to develop flavor overnight and making it convenient for festive occasions.
Ingredients
- 1 package Devil’s Food cake mix 15.25 ounces
- 2 packages instant chocolate pudding mix 3.9 ounces each, divided use (see note below)
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 egg lightly beaten, large
- 2 teaspoons vanilla extract pure
- ½ cup water warm
- 26 Oreo cookies divided use, whole
- 2 cups milk whole
- 8 ounces whipped topping thawed (Truwhip or Cool Whip, frozen
- ¼ cup chocolate fudge sauce optional
Instructions
- Preheat oven to 350°F and line a 9x13-inch pan with parchment paper or spray with non-stick cooking spray.
- In the bowl of a stand mixer, fitted with the paddle attachment, or with a hand mixer in a large bowl, beat together the cake mix, 1 box of chocolate pudding mix, sour cream, oil, eggs, vanilla and water on medium speed until well combined, about 2 minutes. Be sure to scrape the bottom of your bowl as needed.
- Coarsely chop 10 Oreos and fold the chopped Oreos in the cake batter.
- Spoon batter into the prepared pan and use an offset spatula or spoon to spread the batter into an even layer.
- Bake in preheated oven for 30-35 minutes, or until the top of the cake springs back when lightly touched.
- Allow cake to cool for 10 minutes. Using a smoothie straw or the handle of a wooden spoon, poke holes across the cake, spaced every inch or so, halfway into the cake.
- In a medium bowl, whisk together the remaining box of chocolate pudding mix and milk for 2 minutes. Immediately pour the pudding evenly over the cake, making sure the mixture gets into the holes. Allow cake to cool completely.
- Finely chop 8 Oreos and gently fold them into the whipped topping. Evenly spread the whipped topping onto the cake. Cover and chill for at least 4 hours.
- Just before serving, coarsely chop the remaining 8 Oreos and sprinkle them onto the cake and if desired, drizzle with chocolate fudge sauce.
Notes
- If available, use Oreo Jell-o instant pudding mix to enhance the Oreo flavor in the pudding layer.
User Reviews
Overall Rating
4.6
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