Chocolate Oreo Bundt Cake

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Chocolate Oreo Bundt Cake

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

Prep Time20

Cook Time55

Total Time1 15

Course: Cakes

Keyword: bundt cake, chocolate, oreo

Servings: - 14 slices

Calories: 595kcal

Author: Marsha

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.

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!

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