Why You’ll Love This Cookies And Cream Bundt Cake
This cookies and cream bundt cake brings the classic flavor of Oreo cookies into a moist, tender dessert that stands out at any gathering. Busy parents and baking enthusiasts appreciate its straightforward approach, while students and working professionals enjoy the crowd-pleasing result with minimal fuss. Dive into the rich cookie chunks suspended in a velvety batter, topped with a sweet glaze that ties everything together perfectly.
- Ease of preparation: Whip up this oreo bundt cake in under 20 minutes of active time. No fancy equipment needed beyond a mixer and bundt pan. Bake it hands-off for 60-70 minutes, freeing you for other tasks. Perfect for apartment dwellers or those with limited kitchen space.
- Health benefits: Sour cream adds moisture without excess oil, keeping each slice satisfying yet balanced. Oreos provide a fun crunch, and you control sugar levels with tweaks. A slice offers comfort with moderate portions, ideal for diet-conscious eaters seeking treats without guilt.
- Versatility: Adapt this cookies and cream cake for vegan, gluten-free, or low-calorie needs with simple swaps. Serve it plain, glazed, or with ice cream. Travelers and seniors love its portability once sliced and wrapped.
- Distinctive flavor: Crushed Oreos deliver that signature cookies and cream taste in every bite. The bundt shape creates an impressive presentation effortlessly. Unlike basic cakes, this oreo cake packs bold contrast between creamy batter and cookie pieces.
Whether you seek a homemade cookies n cream bundt cake for birthdays or weeknight desserts, this recipe delivers joy. For more easy baking ideas, check out our peach cobbler dump cake.
Jump to:
- Why You’ll Love This Cookies And Cream Bundt Cake
- Essential Ingredients for Cookies And Cream Bundt Cake
- Main Ingredients
- Special Dietary Options
- How to Prepare the Perfect Cookies And Cream Bundt Cake: Step-by-Step Guide
- First Step: Prep the Pan and Mise en Place
- Second Step: Cream Butter and Sugar
- Third Step: Add Eggs and Flavorings
- Fourth Step: Combine Dry Ingredients
- Fifth Step: Fold in Oreos
- Sixth Step: Bake the Cake
- Final Step: Invert, Glaze, and Serve
- Dietary Substitutions to Customize Your Cookies And Cream Bundt Cake
- Main Component Alternatives
- Flavor and Add-In Modifications
- Mastering Cookies And Cream Bundt Cake: Advanced Tips and Variations
- How to Store Cookies And Cream Bundt Cake: Best Practices
- FAQs: Frequently Asked Questions About Cookies And Cream Bundt Cake
- How do you make cookies and cream Bundt cake?
- What ingredients are in cookies and cream Bundt cake?
- How do you keep cookies and cream Bundt cake from sticking to the pan?
- Can you freeze cookies and cream Bundt cake?
- How long does cookies and cream Bundt cake stay fresh?
- Cookies And Cream Bundt Cake
- Ingredients
- Instructions
- Last Step:
- Notes
- Nutrition
- Did you make this recipe?
Essential Ingredients for Cookies And Cream Bundt Cake
Gather these pantry staples for your cookies and cream oreo bundt cake recipe. Each plays a key role in texture and taste. Measure precisely for success.
Main Ingredients
- 3 cups all-purpose flour – Forms the structure, sift for lightness.
- 1/2 tsp baking soda – Helps the cake rise evenly.
- 1/2 tsp salt – Balances sweetness and enhances flavors.
- 1 cup unsalted butter, softened – Creates rich, tender crumb.
- 2 cups granulated sugar – Provides sweetness and moisture.
- 4 large eggs – Adds lift and binds ingredients.
- 1 tsp vanilla extract – Infuses aromatic depth.
- 1 cup sour cream – Ensures ultra-moist texture.
- 1/2 cup whole milk – Thins batter for perfect consistency.
- 20 Oreo cookies, crushed (about 2 cups) – Delivers signature cookies and cream chunks.
- 2 cups powdered sugar – Base for smooth glaze.
- 1/4 cup milk – Thins glaze to drizzling consistency.
- 1 tsp vanilla extract – Flavors the glaze.
Pro tip: Crush Oreos in a zip-top bag with a rolling pin for easy cleanup and uniform pieces.
Special Dietary Options
- Vegan: Swap butter for coconut oil or vegan margarine, eggs for flax eggs (1 tbsp flax + 3 tbsp water each), sour cream for coconut yogurt, milk for almond milk.
- Gluten-free: Use 1:1 gluten-free flour blend, add 1/2 tsp xanthan gum. Oreos have gluten, so opt for gluten-free sandwich cookies.
- Low-calorie: Reduce butter to 3/4 cup, sugar to 1.5 cups, use light sour cream and skim milk. Skip glaze or use sugar-free powdered sugar.
These tweaks keep your easy oreo bundt cake recipe accessible. See full details in our peach cobbler dump cake for more substitution ideas.
How to Prepare the Perfect Cookies And Cream Bundt Cake: Step-by-Step Guide
Follow these steps for a flawless cookies and cream bundt cake. Total time: 1.5 hours. Serves 12-14. Preheat oven to 325°F.
First Step: Prep the Pan and Mise en Place
Grease a 10-cup bundt pan with butter and dust with 2 tbsp flour, tapping out excess. Or use nonstick spray. Gather all ingredients at room temperature for smooth mixing. Crush 20 Oreo cookies into 2 cups chunks; reserve half for batter, half for topping. This prevents overmixing later. For gluten-free, ensure pan spray is compatible.
Second Step: Cream Butter and Sugar
Beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3-5 minutes. Scrape bowl often. This incorporates air for tenderness. Vegan? Use softened coconut oil here.
Third Step: Add Eggs and Flavorings
Beat in 4 large eggs one at a time, mixing well after each. Add 1 tsp vanilla extract. Then blend in 1 cup sour cream until smooth. Low-calorie tip: Use egg whites only for lighter lift.
Fourth Step: Combine Dry Ingredients
Whisk 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl. Alternate folding dry mix into wet batter with 1/2 cup whole milk, starting and ending with flour. Fold gently to avoid toughness. Gluten-free? Sift blend with xanthan gum now.
Fifth Step: Fold in Oreos
Gently fold in 1 cup crushed Oreos. Batter will be thick. Spoon into prepared pan, smooth top. Tap pan on counter to release air bubbles. Fill only 2/3 full for rise.
Sixth Step: Bake the Cake
Bake at 325°F for 60-70 minutes. Toothpick inserted in center should come out clean or with moist crumbs. Tent with foil if browning too fast after 45 minutes. Cool in pan 10-15 minutes.
Final Step: Invert, Glaze, and Serve
Run thin knife around edges and center tube. Invert onto rack. Cool fully. Whisk 2 cups powdered sugar, 1/4 cup milk, 1 tsp vanilla for glaze. Drizzle over cake, top with remaining crushed Oreos. Slice and enjoy. For vegan glaze, use plant milk.
| Step | Time | Tips |
|---|---|---|
| Prep | 15 min | Room temp ingredients |
| Bake | 60-70 min | 325°F |
| Cool | 1 hour | Invert promptly |
Adapt for busy schedules by prepping batter night before. This oreo cookies and cream bundt cake wows every time. Inspired by recipes like this classic version.
Dietary Substitutions to Customize Your Cookies And Cream Bundt Cake
Main Component Alternatives
Swap flour for almond flour (3.5 cups) in low-carb versions for nutty flavor. Use vegan butter and dairy-free sour cream to make oreo bundt cake fully plant-based. Replace eggs with applesauce (1/4 cup per egg) for binding without cholesterol. Oreos? Try gluten-free alternatives or homemade chocolate cookies.
Flavor and Add-In Modifications
Boost with white chocolate chips (1 cup) folded in batter. For seasons, add peppermint extract in winter. Low-sugar? Erythritol swaps granulated sugar 1:1. Spice with cinnamon (1 tsp) for warmth. These keep your cookies and cream cake fresh and adaptable.
Mastering Cookies And Cream Bundt Cake: Advanced Tips and Variations
- Pro techniques: Room temperature ingredients mix evenly. Beat butter-sugar 5 full minutes for volume. Weigh flour for precision (360g per cup).
- Flavor variations: Mint Oreos for cool twist. Add espresso powder (1 tbsp) to batter. Chocolate glaze: melt 4 oz chocolate into mix.
- Presentation tips: Dust with powdered sugar. Serve with whipped cream dollops. Slice thin for platters.
- Make-ahead options: Bake, wrap unglazed, freeze 3 months. Glaze day-of. Batter rests overnight in fridge for deeper flavor.
Experiment with these for your homemade cookies n cream bundt cake. Check bundt cake nutrition insights for tweaks.
How to Store Cookies And Cream Bundt Cake: Best Practices
- Refrigeration: Cover airtight up to 1 week. Room temp 3-4 days first. Sour cream keeps moist.
- Freezing: Wrap tight, up to 3 months. Thaw fridge overnight. Glaze post-thaw.
- Reheating: Microwave slices 10-15 sec. Room temp best for texture.
- Meal prep: Slice, bag individually. Label dates.
Store away from odors to protect vanilla scent.
FAQs: Frequently Asked Questions About Cookies And Cream Bundt Cake
How do you make cookies and cream Bundt cake?
To make cookies and cream Bundt cake, preheat your oven to 325°F and grease a 10-cup Bundt pan with butter and flour or nonstick spray. Cream 1 cup butter with 2 cups sugar until fluffy, then beat in 4 eggs one at a time. Mix in 1 tsp vanilla and 1 cup sour cream. Whisk together 3 cups flour, 1/2 tsp baking soda, 1/2 tsp salt, and fold into the batter alternately with 1/2 cup milk. Crush 20 Oreo cookies and fold in half. Bake for 60-70 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto a rack. For glaze, mix 2 cups powdered sugar, 1/4 cup milk, and 1 tsp vanilla, then drizzle over cooled cake and top with crushed Oreos. Serves 12-14. Total time: 1.5 hours.
What ingredients are in cookies and cream Bundt cake?
A classic cookies and cream Bundt cake uses simple pantry staples: 3 cups all-purpose flour, 1/2 tsp baking soda, 1/2 tsp salt, 1 cup unsalted butter (softened), 2 cups granulated sugar, 4 large eggs, 1 tsp vanilla extract, 1 cup sour cream, 1/2 cup whole milk, and 20 Oreo cookies (crushed, about 2 cups). For the glaze: 2 cups powdered sugar, 1/4 cup milk, 1 tsp vanilla. Optional add-ins include white chocolate chips for extra creaminess. This recipe yields a moist, tender crumb with chunks of cookie throughout. Measure accurately for best results—sift dry ingredients to avoid lumps. Gluten-free? Swap flour with a 1:1 GF blend and add 1/2 tsp xanthan gum.
How do you keep cookies and cream Bundt cake from sticking to the pan?
Prevent sticking by thoroughly greasing your Bundt pan: brush with melted butter or shortening, then dust with 2 tbsp flour, tapping out excess. For extra insurance, use a nonstick spray like Baker’s Joy. Avoid overfilling—fill pan 2/3 full. Bake at 325°F for even cooking. After baking, let the cake cool in the pan for exactly 10-15 minutes (set a timer), then gently run a thin knife around edges and center tube. Place a cooling rack over the pan top and invert quickly. If crumbs stick, chill pan 5 minutes first. Pro tip: Use a silicone Bundt pan for foolproof release. This ensures your cookies and cream Bundt cake pops out perfectly every time.
Can you freeze cookies and cream Bundt cake?
Yes, cookies and cream Bundt cake freezes beautifully for up to 3 months. Cool completely, then wrap tightly in plastic wrap followed by aluminum foil or place in a freezer bag, squeezing out air. For slices, flash-freeze on a tray first, then bag individually. Thaw overnight in the fridge or at room temperature for 2-3 hours. Glaze after thawing to avoid sogginess—store unglazed cake. Texture stays moist thanks to sour cream; Oreo chunks hold up well without getting mushy. Label with date for easy tracking. Perfect for make-ahead desserts or gifting. Reheat slices in microwave 10-15 seconds if desired, but room temp is best for full flavor.
How long does cookies and cream Bundt cake stay fresh?
Freshly baked cookies and cream Bundt cake stays moist at room temperature in an airtight container for 3-4 days. Refrigerate covered for up to 1 week—bring to room temp before serving to restore tenderness. The sour cream keeps it soft longer than typical cakes. Watch for Oreo pieces softening after day 3; if needed, crisp them up by toasting lightly. For longer storage, freeze as noted above. Always check for off smells or mold. Nutritional note per slice (1/12 cake): ~450 calories, 20g fat, 60g carbs. Store away from strong odors to preserve vanilla notes. Slice with a serrated knife for clean cuts.
Cookies And Cream Bundt Cake
🍪 Ultimate cookies and cream dream: moist chocolate bundt cake loaded with crunchy Oreo chunks and creamy filling for explosive flavor.
🎂 Showstopper dessert that’s easy to slice, feeds a crowd, and tastes like your favorite ice cream in cake form.
- Total Time: 2 hours 20 minutes
- Yield: 12 slices
Ingredients
– 3 cups all-purpose flour for structure
– 1/2 tsp baking soda for rising
– 1/2 tsp salt for balancing sweetness
– 1 cup unsalted butter, softened for tender crumb
– 2 cups granulated sugar for sweetness and moisture
– 4 large eggs for lift
– 1 tsp vanilla extract for aromatic depth
– 1 cup sour cream for moist texture
– 1/2 cup whole milk for consistency
– 20 Oreo cookies, crushed (about 2 cups) for cookies and cream chunks
– 2 cups powdered sugar for glaze
– 1/4 cup milk for glaze
– 1 tsp vanilla extract for glaze
Instructions
1-First Step: Prep the Pan and Mise en Place Grease a 10-cup bundt pan with butter and dust with 2 tbsp flour, tapping out excess. Or use nonstick spray. Gather all ingredients at room temperature for smooth mixing. Crush 20 Oreo cookies into 2 cups chunks; reserve half for batter, half for topping.
2-Second Step: Cream Butter and Sugar Beat 1 cup softened unsalted butter with 2 cups granulated sugar until light and fluffy, about 3-5 minutes. Scrape bowl often.
3-Third Step: Add Eggs and Flavorings Beat in 4 large eggs one at a time, mixing well after each. Add 1 tsp vanilla extract. Then blend in 1 cup sour cream until smooth.
4-Fourth Step: Combine Dry Ingredients Whisk 3 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt in a bowl. Alternate folding dry mix into wet batter with 1/2 cup whole milk, starting and ending with flour. Fold gently to avoid toughness.
5-Fifth Step: Fold in Oreos Gently fold in 1 cup crushed Oreos. Batter will be thick. Spoon into prepared pan, smooth top. Tap pan on counter to release air bubbles. Fill only 2/3 full for rise.
6-Sixth Step: Bake the Cake Bake at 325°F for 60-70 minutes. Toothpick inserted in center should come out clean or with moist crumbs. Tent with foil if browning too fast after 45 minutes. Cool in pan 10-15 minutes.
7-Final Step: Invert, Glaze, and Serve Run thin knife around edges and center tube. Invert onto rack. Cool fully. Whisk 2 cups powdered sugar, 1/4 cup milk, 1 tsp vanilla for glaze. Drizzle over cake, top with remaining crushed Oreos. Slice and enjoy.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
💡 Grease bundt pan thoroughly with shortening and dust with cocoa for flawless release.
❄️ Cool cake fully before glazing to prevent melting and drips.
🍪 Pulse Oreos in food processor for uniform crumbs that distribute evenly.
- Prep Time: 25 minutes
- Cool: 1 hour
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 38g
- Sodium: 420mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 65mg
