Cookies and Cream Bundt Cake
I am on a mission to make every single flavor of Bundt cake imaginable. And that’s why I made this fabulous Cookies and Cream Bundt Cake! This one starts with a soft, buttery vanilla cake packed with chopped Oreo cookies, then gets brushed with a vanilla syrup while it’s still warm to keep every slice extra moist. To finish it off, it’s covered in a silky white chocolate ganache and a generous sprinkle of Oreo crumbs. If you’re a cookies and cream fan, this cake delivers that classic flavor in every bite.
If you can’t get enough Oreo and cookies and cream desserts, you’re in the right place! Over the years I’ve created quite a collection of recipes featuring everyone’s favorite chocolate sandwich cookie. My rich and creamy Oreo Cheesecake is always a crowd favorite, while my Cookies and Cream Pie is perfect when you’re craving a cool, creamy dessert. If you’re in the mood for bars, don’t miss my fudgy Oreo Brownies or chewy Cookies and Cream Blondies. And if layer cakes are more your style, my Cookies and Cream Cake is loaded with Oreo flavor from top to bottom. You can even use my homemade Oreo Crust as the base for cheesecakes, pies, and countless other desserts.
Why You’ll Love This Recipe
There are so many reasons this Bundt cake has become one of my favorite Oreo desserts.
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- Soft, buttery vanilla cake packed with chunks of Oreo cookies.
- Brushed with vanilla syrup for an incredibly moist crumb.
- Finished with a smooth white chocolate ganache.
- Easy enough for beginner bakers but impressive enough for celebrations.
- Stays fresh for several days.
- Perfect for birthdays, holidays, potlucks, and family gatherings.
- Every bite is loaded with classic cookies and cream flavor.
Key Ingredients
The ingredient list is made up of simple baking staples, but each one contributes to the cake’s incredibly soft texture and rich cookies and cream flavor.
Oreo Cookies: Oreos are the star of this recipe. Instead of crushing them into fine crumbs, I roughly chop them into pieces about ¼ to ½ inch wide. This gives you little pockets of cookies throughout the cake instead of having them disappear into the batter.
Butter: Butter provides richness and gives the cake its tender crumb. Make sure it’s softened before creaming it with the sugar so plenty of air gets incorporated into the batter.
Vegetable Oil: One of my favorite tricks for Bundt cakes is using both butter and oil. The butter provides flavor, while the oil helps keep the cake moist for several days. Together they create the perfect texture.
Sour Cream: Sour cream makes this cake incredibly tender while adding richness without making it heavy. If needed, full-fat Greek yogurt works just as well.
White Chocolate: The white chocolate ganache is simple, but it completely transforms the finished cake. I recommend using high-quality white chocolate with at least 20% cocoa butter. Lindt and Callebaut both melt beautifully and produce a smooth, glossy ganache.
Vanilla Syrup: This is one of my favorite steps in the entire recipe. Brushing the warm cake with vanilla syrup adds moisture without making the cake soggy. It’s a simple technique that makes every slice stay soft for days.
How to Make Cookies and Cream Bundt Cake
The full recipe card is below, but here’s how I make it step by step!
Delicious recipe step title
Preheat your oven to 350°F (180°C). Generously grease every nook and cranny of a 12-cup Bundt pan with butter or baking spray, then dust lightly with flour.
Bundt pans have lots of detailed edges, so taking a few extra minutes here helps ensure the cake releases cleanly later.
Start the Cake Batter
Whisk together the flour, salt, baking powder, and baking soda. Mixing these ingredients first helps distribute the leavening evenly throughout the batter. Set the bowl aside.
Beat the softened butter for about two minutes until smooth and creamy. Add the granulated sugar and continue beating for another three minutes. The mixture should become noticeably lighter in both color and texture. This step creates air pockets that help give the finished cake its soft crumb.
Add the Oil & Eggs
Beat in the vegetable oil until fully incorporated. Add the eggs one at a time, mixing well after each addition. Adding them gradually keeps the batter smooth and prevents it from separating. Mix the vanilla extract in with the final egg.
Add the Sour Cream
Mix in the sour cream until smooth.
It may not seem like much, but this ingredient contributes a tremendous amount of moisture and richness.
Alternate the Dry Ingredients and Milk
Add half of the flour mixture and mix on low speed just until incorporated. Pour in the milk and continue mixing until combined.
Finish with the remaining dry ingredients, mixing only until the flour disappears. Overmixing at this stage can develop too much gluten, resulting in a tougher cake.
Fold in the Oreos
Using a spatula, gently fold the chopped Oreos into the batter. I prefer folding them by hand rather than using the mixer so the cookie pieces stay intact.
You’ll notice little chunks throughout the batter—that’s exactly what you want. just like in my Cookies and Cream Blondies, those larger cookie pieces create pockets of cookies and cream flavor throughout the finished dessert.
Bake
Transfer the batter to your prepared Bundt pan and smooth the top.
Bake for 45 to 60 minutes. Rather than relying only on the baking time, look for visual cues. The cake should be beautifully golden and spring back lightly when touched.A toothpick inserted into the center should come out clean or with just a few moist crumbs attached. If you have an instant-read thermometer, the center should register between 205°F and 210°F.
Make the Vanilla Syrup
While the cake is baking, prepare the vanilla syrup.
Combine the granulated sugar and water in a small saucepan over medium heat. Bring the mixture to a gentle simmer, stirring occasionally until the sugar has completely dissolved. Remove the saucepan from the heat and stir in the vanilla extract. Set the syrup aside to cool slightly while the cake finishes baking.
Soak the Cake
One of my favorite tricks for making Bundt cakes incredibly moist is brushing them with a simple syrup while they’re still warm.
After removing the cake from the oven, let it cool in the pan for about 5 minutes. Using a fork or skewer, gently poke holes all over the exposed surface of the cake. Slowly spoon or brush the vanilla syrup over the top, giving it time to soak into the cake rather than pouring it all on at once.
Don’t worry if it seems like a lot of syrup—it will absorb as the cake cools, leaving every slice wonderfully soft and moist without becoming soggy.
Allow the cake to cool in the pan for another 30 minutes before carefully inverting it onto a wire rack. Let it cool completely before adding the ganache.
Make the White Chocolate Ganache
Place the chopped white chocolate in a heatproof bowl. Heat the heavy cream just until it’s steaming. You don’t want it to come to a full boil, as excessively hot cream can sometimes cause white chocolate to separate.
Pour the hot cream over the white chocolate and let it sit undisturbed for about one minute. This gives the chocolate time to soften completely before you begin whisking. Whisk until smooth and glossy.
For an extra silky, stable ganache, I like to emulsify it with an immersion blender for about a minute. This creates an incredibly smooth finish and helps prevent the ganache from separating.
Let the ganache cool for about 20 minutes before pouring it over the cake. It should still be fluid enough to drip naturally down the sides, but thick enough that it doesn’t simply run off.
If your ganache ever looks grainy or split, don’t panic. Add one or two teaspoons of slightly warm heavy cream and blend again with the immersion blender. It almost always comes back together beautifully.
Decorate the Cake
Place the completely cooled cake on your serving plate or cake stand.
Pour the white chocolate ganache over the center of the Bundt cake, allowing it to flow naturally down the sides. I usually don’t try to spread it—the natural drips are part of what makes Bundt cakes look so elegant.
Sprinkle with Oreos
Before the ganache sets, generously sprinkle the crushed Oreo cookies over the top.
The fine cookie crumbs stick to the white chocolate beautifully and give the cake that unmistakable cookies and cream finish.
Bundt Cake Tips
These are a few things I’ve learned while testing this recipe that will help you get the best results every time.
- Generously grease and lightly flour every crevice of your Bundt pan to help the cake release cleanly.
- Use room temperature butter, eggs, sour cream, and milk so the batter mixes together smoothly.
- Chop the Oreos into roughly ¼- to ½-inch pieces for noticeable cookie chunks throughout the cake.
- Mix the batter just until the flour disappears to keep the cake soft and tender.
- Brush the vanilla syrup over the cake while it’s still warm so it absorbs evenly.
- Let the cake cool completely before adding the ganache so it sets into beautiful drips.
- Use a good-quality white chocolate, such as Lindt or Callebaut, for the smoothest ganache.
Storage
Store the cake in an airtight container or cover it tightly with plastic wrap.
It will keep well at room temperature for up to 2 days or in the refrigerator for up to 5 days.
I like letting refrigerated slices sit at room temperature for about 20 to 30 minutes before serving so the cake becomes soft and buttery again.
You can also freeze individual slices or the whole cake for up to 2 months. Wrap it well in plastic wrap followed by foil, then thaw overnight in the refrigerator before serving.
Variations
There are plenty of ways to customize this Bundt cake.
- Stir white chocolate chips into the batter for even more sweetness.
- Add a teaspoon of espresso powder to deepen the chocolate flavor without making the cake taste like coffee.
- Replace the white chocolate ganache with a vanilla glaze for a lighter finish.
- Sprinkle mini chocolate chips over the ganache along with the Oreo crumbs.
- Serve each slice with whipped cream or a scoop of vanilla ice cream.
If you love experimenting with Oreo desserts, you might also enjoy my Oreo Brownies, which have a rich fudgy base, or my Cookies and Cream Blondies for another easy bar dessert.
FAQ
I recommend using regular Oreos for this recipe. Double Stuf cookies contain more filling, which can melt into the batter differently and slightly change the texture.
You can, but I wouldn’t recommend it. The syrup adds extra moisture and helps keep the cake soft for days without making it overly sweet.
Bundt cakes need to be generously greased, paying special attention to all the detailed crevices. Dusting the pan with flour after greasing also helps the cake release cleanly.
Absolutely. In fact, I think it’s even better the next day after the syrup has fully soaked into the cake and the ganache has had time to set.
This recipe was developed specifically for a Bundt pan, so I recommend following my Cookies and Cream Cake recipe if you’re looking for a traditional layer cake instead.
More Oreo Desserts You’ll Love
I’ve already mentioned these recipes before, but if this Cookies and Cream Bundt Cake leaves you craving even more Oreo desserts, I have plenty of recipes to keep the cookies and cream theme going. My rich Oreo Cheesecake is one of my all-time favorites, while Cookies and Cream Pie is perfect when you want something cool and creamy. For easy handheld desserts, try my chewy Cookies and Cream Blondies or fudgy Oreo Brownies. And if you’re planning another celebration, my Cookies and Cream Cake is loaded with Oreo flavor in every layer. Don’t forget to bookmark my Oreo Crust recipe too—it’s the perfect starting point for cheesecakes, pies, and so many other cookies and cream desserts.
If you make this Cookies and Cream Bundt Cake, I’d love to hear what you think! Leave a rating and comment below, and don’t forget to tag me on Instagram @piesandtacos so I can see your beautiful creations.
Cookies and Cream Bundt Cake
Equipment
- 1 bundt pan
Ingredients
Cake Batter
- 3¼ cups all-purpose flour 370g
- ½ tsp salt
- 1¼ tsp baking powder
- ¼ tsp baking soda
- ¾ cup unsalted butter softened (170g)
- 1¾ cups granulated sugar 350g
- ¼ cup vegetable oil 60ml
- 4 large eggs
- ½ cup sour cream 120g
- ½ cup whole milk 120ml
- 1 tbsp vanilla extract
- 14 Oreo cookies about 163g, roughly chopped
Vanilla Syrup
- ½ cup 100g granulated sugar
- ⅓ cup 80ml water
- ½ tsp vanilla extract
White Chocolate Ganache
- 150 g white chocolate finely chopped
- 60 g heavy cream
- To decorate
- 4 Oreo cookies about 45g, finely crushed
Instructions
Cake Batter
- Preheat the oven to 350°F (180°C). Generously grease a 12-cup Bundt pan, making sure to coat every crevice, then dust lightly with flour.
- In a medium bowl, whisk together the flour, salt, baking powder, and baking soda. Set aside.
- In a large mixing bowl, beat the butter for about 2 minutes until smooth and creamy. Add the sugar and continue beating for about 3 minutes, until light and fluffy.
- Beat in the oil.
- Add the eggs one at a time, mixing well after each addition. Add the vanilla with the final egg.
- Mix in the sour cream.
- Add half of the dry ingredients and mix on low speed just until combined. Pour in the milk and mix until incorporated. Add the remaining dry ingredients and mix only until no dry streaks remain.
- Fold in the chopped Oreos with a spatula until evenly distributed throughout the batter.
- Transfer the batter to the prepared Bundt pan and smooth the top.
- Bake for 45 to 60 minutes, or until the cake is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs attached. The internal cake temperature should register 205–210°F (96–99°C).
Vanilla Syrup
- While the cake is baking, combine the sugar and water in a small saucepan over medium heat.
- Bring to a gentle simmer, stirring occasionally, until the sugar has dissolved.
- Remove from the heat, stir in the vanilla, and let it cool down.
Soak
- Once the cake is out of the oven, let it cool in the pan for 5 minutes.
- Using a fork, poke holes all over the exposed surface of the cake. Slowly spoon or brush the warm syrup over the cake, allowing it to soak in gradually.
- Let the cake cool in the pan for another 30 minutes before carefully inverting it onto a wire rack. Allow the cake to cool completely before glazing.
White Chocolate Ganache
- Place the chopped white chocolate in a heatproof bowl.
- Heat the heavy cream until steaming but not boiling. Pour the hot cream over the white chocolate and let it sit undisturbed for 1 minute. Whisk until smooth. I like to emulsify the ganache with a hand blender to make it more stable. I use the blender for about 1 minute.
- Let the ganache sit for about 20 minutes before pouring over the cake. If the ganache splits or becomes grainy, add one or two teaspoons of slightly warm cream and emulsify the mixture with a hand blender.
- Pour the ganache over the cooled cake. Let it drip naturally down the sides. Sprinkle Oreo crumbs on top.