Description
Creamy cookies and cream oreo bundt cake delights dessert enthusiasts with its rich chocolate layers and classic cookie crumble. Generous frosting and crushed oreos crown this indulgent centerpiece, inviting friends to savor each delectable slice.
Ingredients
Scale
- 1 ¾ cups (347 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (227 grams) whole milk, room temperature
- 2 large eggs, room temperature
- ½ cup (113 grams) sour cream, room temperature
- ½ cup (42 grams) black cocoa powder
- ¼ cup (21 grams) unsweetened cocoa powder
- 18 Oreo cookies, roughly chopped
- ¾ tsp baking powder
- ½ tsp baking soda
- 1 tsp salt
- 1 tbsp vanilla extract
- 1 cup (227 grams) butter, room temperature
- 1 7 oz (198 grams) jar marshmallow fluff
- 3 cups (341 grams) confectioners’ sugar
- 1 tsp salt
- 1 tbsp vanilla extract
- 2 tbsps heavy cream
- 12 Oreo cookies, chopped
Instructions
- Prep Station: Assemble all ingredients and baking tools, creating an efficient workspace for cake creation.
- Thermal Calibration: Ignite the oven to 350°F, establishing the perfect thermal environment for baking.
- Base Mixture: Whisk melted butter, milk, and cocoa powders into a luxurious, glossy emulsion, ensuring no lumps remain.
- Dry Ingredient Integration: Fold sugar, baking powder, baking soda, salt, and flour into the liquid foundation, crafting a harmonious batter with smooth, consistent texture.
- Moisture Enhancement: Delicately introduce vanilla extract, eggs, and sour cream, blending until the mixture transforms into a velvety, homogeneous composition.
- Cookie Infusion: Gently fold chopped Oreo cookies throughout the batter, distributing them for maximum flavor and textural complexity.
- Pan Preparation: Meticulously coat a 12-cup Bundt pan with grease, creating a non-stick surface for seamless cake release.
- Batter Deployment: Transfer the prepared mixture into the Bundt pan, leveling the surface with precision and care.
- Baking Ritual: Position the pan in the preheated oven, allowing the cake to bake for 45-50 minutes until a inserted knife emerges cleanly.
- Cooling Protocol: After removing from the oven, let the cake rest in the pan for 15 minutes, then carefully invert onto a cooling rack.
- Frosting Composition: Cream butter until light and airy, then incorporate marshmallow fluff, creating a smooth base for the sweet topping.
- Sweet Elevation: Gradually blend confectioners’ sugar, salt, vanilla, and heavy cream, whipping to a cloud-like consistency.
- Decorative Finale: Lavishly coat the cooled cake with frosting, then embellish with additional crushed Oreo cookies for visual and textural drama.
- Flavor Refinement: Chill the cake for 30 minutes, allowing the frosting to set and flavors to meld into a harmonious dessert experience.
Notes
- Boost Oreo Distribution: Toss chopped cookies in a light dusting of flour before folding into batter to prevent sinking and ensure even spread throughout the cake.
- Perfect Baking Timing: Check cake doneness at 40 minutes to avoid overbaking, as oven temperatures can vary; look for a clean toothpick and slight cake pulling away from pan edges.
- Frosting Consistency Control: Chill butter and cream at room temperature for 15 minutes before mixing to achieve the smoothest, most luxurious frosting texture.
- Storage Savvy: Wrap leftover cake tightly in plastic wrap and store in refrigerator for up to 5 days, allowing flavors to meld and develop deeper richness.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 512
- Sugar: 55 g
- Sodium: 325 mg
- Fat: 27 g
- Saturated Fat: 17 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 66 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 85 mg