Chocolate Oreo Bundt Cake – Soft and moist chocolate bundt cake stuffed with Oreo chunks, iced and topped with even more Oreos!

Chocolate Oreo Bundt Cake | Marsha's Baking Addiction

This cake is a chocolate and Oreo lover’s dream. The sponge is so moist and melt-in-your-mouth, and the crushed Oreos add a delicious crunch.

Chocolate Oreo Bundt Cake | Marsha's Baking Addiction

This is my favourite chocolate cake recipe. I just love how soft and moist it is, it almost melts in your mouth. The vegetable oil and buttermilk are what makes this cake so moist.

They also make the batter beautifully silky, you’ll want to dip your finger in and ‘taste test’ 😉

Chocolate Oreo Bundt Cake | Marsha's Baking Addiction

TIP: If you can’t get hold of buttermilk, make your own! Just add 1 tablespoon of white vinegar to a measuring jug, then add 240ml of milk. Leave for 5 minutes, then it’s ready to use!

Chocolate Oreo Bundt Cake | Marsha's Baking Addiction
Chocolate Oreo Bundt Cake | Marsha's Baking Addiction
Chocolate Oreo Bundt Cake | Marsha's Baking Addiction

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Chocolate Oreo Bundt Cake | Marsha's Baking Addiction
Simply Bake

Chocolate Oreo Bundt Cake

Soft and moist chocolate bundt cake stuffed with Oreo chunks, iced and topped with even more Oreos!
Author: Marsha
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 1 hour 15 minutes
Yields: 12 – 14 slices

Ingredients

For the Cake

  • 12 Oreos, roughly crushed
  • 2 ¾ cups (340g) self-raising flour
  • 1 teaspoon baking soda
  • ½ cup (50g) cocoa powder
  • ½ teaspoon salt
  • ½ cup (115g) unsalted butter, softened
  • 2 ¼ cups (450g) caster/granulated sugar
  • 1 cup (240ml) vegetable oil
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup (240ml) buttermilk

For the Glaze

  • 2 ½ cups (312g) icing/powdered sugar
  • 3 tablespoons milk
  • ½ teaspoon vanilla extract
  • About 4 – 5 Oreos, for topping, roughly crushed

Instructions

  • Preheat the oven to 350F/176C. Spray a 10" bundt pan and dust with cocoa powder, then set aside.
  • In a large bowl, whisk together the flour, baking soda, cocoa powder, and salt. Set aside.
  • Using a handheld or stand mixer fitted with the paddle attachment, beat the butter on high speed until smooth and creamy. Add the sugar and beat on high speed until well combined. Add the oil, eggs, and vanilla and beat until combined.
  • With the mixer on low speed, add the dry ingredients in three additions alternating with the buttermilk, beginning and ending with the dry ingredients. Fold in the Oreo chunks.
  • Pour the batter into the prepared bundt pan and bake for 50 – 55 minutes or until a toothpick inserted into the centre comes out clean with moist crumbs.
  • Let the cake cool for 20 minutes in the pan on a wire rack before removing. Leave to cool completely before frosting.

For the Glaze

  • Whisk together the icing sugar, milk, and vanilla until smooth. Add more milk if too thick. Pour over the bundt cake, and sprinkle with Oreo chunks.

Recipe Notes

TIP: If you can’t get hold of buttermilk, add 1 tablespoon of lemon juice or white vinegar into a measuring jug, then pour in the milk. Leave for 5 minutes, then it’s ready to use!

Nutrition Information:

Serving: 1sliceCalories: 595kcalCarbohydrates: 86gProtein: 5gFat: 27gSaturated Fat: 7gPolyunsaturated Fat: 17gCholesterol: 45mgSodium: 557mgFiber: 2gSugar: 61g

Nutrition information is automatically calculated, so should only be used as an approximation.

Chocolate Oreo Bundt Cake | Marsha's Baking Addiction

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63 Comments

  1. Hello Marsha. Need your help… I made this recipe for a friend’s birthday. I followed your recipe to the tee. Cake rose beautifully then sunk just before cooking time was up and I removed from oven. This happened twice! I have a dark bundt pan so I baked the first cake at 350 degrees for 50-55 minutes. Cake #1 sunk so badly I couldn’t serve it so I made a second one. I lowered the oven temperature to 325 degrees for cake #2 and baked for 60 mins. Cake #2 sunk slightly, I was able to get away with serving it by it flipping over. Both cakes tasted great but I really want to solve sinking issue.

    What do I need to change?

    Thank you

    Reply

    1. @Henrietta, This happened to me too and I’m pretty sure it’s because of the excessive amount of baking soda on top of using self rising flour. It blows the lid off and then collapses. Very disappointing.

      Reply

  3. It looks so yummy but I tried making it twice tonight and cooked it for even longer and it was still raw and collapsed on itself 🙁

    Reply

    1. Bundt cakes can take up to 1 hour or more (up to 80 minutes) to bake depending on your oven. Make sure to only take it out of the oven once a toothpick inserted comes out clean with a few moist crumbs. I also recommend using an oven thermometer to make sure your oven is the correct temperature and is not too hot/cold (which can affect results).

      You can cover the pan loosely with foil halfway through baking to prevent the cake browning too much before the middle in done.

      I hope this helps!

      Reply

  8. I always forget to pick up buttermilk from the store. Luckily I always have lemons on hand. . .so I generally find myself improvising with milk and lemon juice. It’s good to know that I can also use vinegar if we happen to have a lemon shortage in our house. 😉

    But enough about buttermilk. Can we talk about this cake? It is so pretty. You can tell from the photos just how moist it truly is. And that glaze. . .it looks so stunning up against the rich, chocolatey cake. .

    Reply

  13. Pinning this and making this!! I need this in my life 🙂 Oreos make the world go ’round in my opinion 🙂 Thanks for sharing!!

    Reply

  14. Beautiful! I’ve never baked a bundt cake before, but I think I need to try it! Especially now that I’ve seen this recipe! Yum! Thanks for sharing this! 🙂

    Reply

  16. I love your Oreo bundt, it is great to find a bundt recipe in metric measurements too (I’m in England) as most seem to be in cups which we don’t use over here. Would love a slice please!

    Reply

  23. After reading the comments I see my SO isn’t the only one that loves oreos.
    I definitely have to make this cake. Thank-you for the recipe!

    Reply

        1. Leftovers can be stored, covered, in the fridge for up to 2 – 3 days. You can bake this cake 1 day in advance. Allow to cool completely, then cover tightly and keep in the fridge until ready to glaze and serve. This cake also freezes well for up to 2 months. Thaw overnight in the fridge before serving. 🙂

          Reply