This easy Cookies and Cream OREO Cake is sure to delight the entire family! Extra delicious and wonderfully easy, this showstopper of a cake will be a welcome addition to any gathering!
This recipe is sponsored by Almond Breeze.
Cookies and Cream Oreo Cake
I’ve got a showstopper of a dessert for you guys today. It’s a Cookies and Cream Oreo Cake that is just begging to be devoured. There is something entirely irresistible about all that black and white goodness prepared in a pretty bundt pan.
This cake uses every trick in the book as far as shortcuts go and I’m super okay with that because hey, life doesn’t always have to be so hard, right? This easy Oreo Cake starts with a white cake mix and gets doctored up with white chocolate instant pudding mix and a LOT of Oreo cookies. It’s a breeze to make and to make it even easier, I threw it all in a bundt pan so I wouldn’t need to frost it.
I LOVE bundt cakes. Kind of obsessed with them actually. I blame my sister. She has about 90 gazillion different bundt pans and got me started on my own collection. They really are so pretty and make decorations optional.
Now, obviously you can make this cake in 9 or 8-inch round cake pans or even as cupcakes. Just follow the instructions on the box mix to get the right baking time. But for me, it’s all about the bundt…
There isn’t a lot that needs to be done to the cake when it comes out of the oven but I added two different glazes and some Oreos that I cut in half using a serrated knife. Trust me, not all were perfect, but, fortunately, I had two hungry boys standing by to take care of the mistakes.
A simple chocolate glaze that I have used a bazillion times does the trick and if you want to, I included a white chocolate glaze to really give the cake some pop and pizazz. Both glazes take about 0.347 seconds to make so it’s entirely your call.
My kids literally went nuts when they saw the finished product. And my husband? Yeah, he could hardly wait for his slice. Nothing like a cake with cookies sitting right on top to bring out the kid in all of us.
In addition to the pudding mix and the Oreos, I replaced the water with Almond Breeze Vanilla almondmilk. Replacing water with almondmilk results in a moister cake with even better flavor. I used the original vanilla but the unsweetened vanilla is also great here because there is plenty of sweetness from the Oreos.
You can find Almond Breeze in both refrigerated and shelf stable varieties so you can keep it on hand in the pantry for cake emergencies. << That is a real thing by the way.
Tips for the Best Oreo Cake
- I know it can be tempting to add 842 Oreos to the cake mix. Don’t. Your cake won’t bake properly because the Oreos do absorb some of the moisture. Add as many as you want to the decorations though – don’t hold back there 🙂
- I used two glazes for this easy Oreo Cake. The first time I made it, I just made the chocolate glaze and it was brown on brown and brown. The white glaze, while super simple, really packs a colorful punch that sets off the Oreos and makes for a visually pleasing presentation. I also love the added flavor and since there is white chocolate pudding mix in the cake, it’s brings out that flavor as well. The white chocolate glaze calls for one teaspoon of coconut oil – this make it shiny and easy to drizzle over the top of the cake. You can use shortening instead if needed.
What You Need to Make this Easy Oreo Cake
- bundt pan – this Cookies and Cream Oreo Cake is baked in a bundt pan and while I have many, I love this one a lot. It releases every cake, every time.
- rolling pin – not necessary but man, does it make easy work of those Oreos!
- mixer – I used a hand mixer for the video below but a stand mixer works just as well. Use what you have!
Cookies and Cream Oreo Cake
- 1 white cake mix (15 oz)
- 3.4 oz white chocolate instant pudding mix
- 1/3 cup vegetable oil
- 1 1/4 cups almondmilk
- 4 egg whites
- 20 Oreos, roughly chopped (plus more for decoration if desired)
- 3/4 cup semisweet chocolate chips
- 3 tbsp butter
- 1 tbsp light corn syrup
- 1/2 tsp vanilla extract
White Chocolate Glaze
- 1 cup white chocolate chip
- 1 tsp coconut oil
- Preheat oven to 350F. Spray a 12-cup bundt pan with nonstick cooking spray and set aside. (I used the cooking spray with flour for baking.)
- In a large bowl, combine cake mix, pudding mix, vegetable oil, almondmilk, and egg white. Mix on medium speed for 2 minutes until well combined.
- Stir in crushed Oreos just until incorporated.
- Spoon batter into prepared bundt pan and baking according to box mix instructions, about 45 to 50 minutes, or until an insert toothpick comes out clean.
- Let cool in the bundt pan for 30 minutes before inverting onto a cooling rack to cool completely.
- Combine butter, chocolate chips, and corn syrup in a microwave safe bowl.
- Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted. Stir in vanilla extract.
- Drizzle over the top of the cooled cake. Let the chocolate glaze set up for 10 minutes before moving onto the white chocolate glaze.
White Chocolate Glaze
- Combine white chocolate chips and coconut oil in a small microwave safe bowl.
- Heat in the microwave in 30 seconds intervals at 50% power, stirring in between, until nicely melted.
- Drizzle over the top of the cake.
- Add additional Oreos to the top of the cake if desired. Let glazes set up completely before slicing and serving.
Let them eat cake!
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Have a great day!
Disclosure: This recipe is sponsored by Almond Breeze. Thank you for supporting the brands that make Mom On Timeout possible!