Cookies and Cream Bundt Cake
A soft, buttery cookies and cream Bundt cake packed with chopped Oreo cookies, brushed with a simple vanilla syrup to keep every bite extra moist, then topped with a silky white chocolate ganache and finished with a generous sprinkle of Oreo crumbs. Rich, tender, and loaded with cookies and cream flavor from start to finish. Perfect for birthdays, celebrations, or whenever you're craving an elevated Oreo dessert.
Servings 14 servings
Calories 480kcal
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.
Notes
Oreos: Chop the Oreos into roughly ¼- to ½-inch pieces so you get cookie chunks throughout the cake.
Sour cream: Sour cream can be replaced with an equal amount of full-fat Greek yogurt.
White Chocolate: Use a good-quality white chocolate containing at least 20% cocoa butter for the smoothest ganache. Lindt and Callebaut are both excellent choices.
Nutrition
Serving: 1slice | Calories: 480kcal