Description
This Cookies and Cream Bundt Cake combines dark cocoa and crushed Oreos for a moist, rich dessert topped with fluffy marshmallow frosting. Perfect for any celebration.
Ingredients
1 cup (227g) unsalted butter, melted
1 cup (227g) whole milk, room temperature
1/2 cup (42g) black cocoa powder
1/4 cup (21g) unsweetened cocoa powder
1 3/4 cups (347g) sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 cups (240g) all-purpose flour
1 tablespoon vanilla extract
2 large eggs, room temperature
1/2 cup (113g) sour cream, room temperature
18 Oreo cookies, roughly chopped
1 cup (227g) butter, room temperature
1 jar (198g) marshmallow fluff
3 cups (341g) confectioners’ sugar
1 teaspoon salt
1 tablespoon vanilla extract
2 tablespoons heavy cream
12 Oreo cookies, chopped
Instructions
1. Preheat oven to 350°F (176°C).
2. Grease and flour a 12-cup Bundt pan.
3. Whisk melted butter, milk, and cocoa powders until smooth.
4. Add sugar, baking powder, baking soda, salt, and flour; mix well.
5. Add vanilla, eggs, and sour cream; stir until combined.
6. Fold in chopped Oreos evenly.
7. Pour into the pan and smooth the top.
8. Bake for 45–50 minutes or until a tester comes out clean.
9. Cool in the pan for 15 minutes, then invert onto a rack to cool completely.
10. Beat butter until creamy, add marshmallow fluff, and mix until smooth.
11. Add sugar, salt, and vanilla; beat until combined.
12. Add heavy cream and whip until fluffy.
13. Frost the cooled cake and top with chopped Oreos.
Notes
Use black cocoa for authentic Oreo flavor.
Do not overbake to maintain a soft, moist texture.
Store airtight for 3 days or freeze unfrosted cake for 3 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Cake, Dessert
- Method: Baking
- Cuisine: American, Homemade
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 37 g
- Sodium: 340 mg
- Fat: 26 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 90 mg