What ingredients go into cookies and cream Bundt cake?

A classic cookies and cream Bundt cake uses simple pantry staples with an Oreo twist. You'll need 1 1/2 cups crushed Oreo cookies (about 15 cookies), 2 1/2 cups all-purpose flour, 1 1/2 cups granulated sugar, 1 cup unsalted butter (softened), 4 large eggs, 1 cup sour cream, 1 tsp vanilla extract, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt, and 1/2 cup whole milk. For the glaze, mix 2 cups powdered sugar, 1/4 cup heavy cream, 1 tsp vanilla, and 1/2 cup crushed Oreos. Chop Oreos into small chunks for batter texture—reserve some for topping. This yields a moist, chocolatey cake with cookie bits in every bite. Prep all dry ingredients first for smooth mixing. Total: serves 12-16 slices. (92 words)

How do you make cookies and cream Bundt cake step by step?

Preheat oven to 350°F (175°C) and grease a 10-cup Bundt pan with butter and flour. Beat 1 cup softened butter and 1 1/2 cups sugar until fluffy (3-4 mins). Add 4 eggs one at a time, then vanilla. Mix dry: 2 1/2 cups flour, 1 tsp baking powder, 1/2 tsp baking soda, 1/4 tsp salt. Alternate adding dry mix, 1 cup sour cream, and 1/2 cup milk to batter. Fold in 1 1/2 cups crushed Oreos. Bake 50-60 mins until toothpick clean. Cool 15 mins in pan, invert onto rack. Drizzle with glaze made from 2 cups powdered sugar, 1/4 cup cream, vanilla, and Oreo crumbs. Slice and serve—perfect for parties! (118 words)

How long do you bake cookies and cream Bundt cake and at what temperature?

Bake cookies and cream Bundt cake at 350°F (175°C) for 50-60 minutes in a greased 10-12 cup Bundt pan. Test doneness with a toothpick inserted in the center—it should come out clean or with moist crumbs, not wet batter. Ovens vary, so start checking at 50 minutes to avoid overbaking, which dries it out. If top browns too fast, tent with foil after 40 minutes. Cool in pan 10-15 minutes before flipping onto a wire rack. Full cool takes 2 hours for best texture. This timing ensures a moist crumb with crunchy Oreo pockets throughout. Pro tip: High altitude? Add 2-3 tbsp extra flour and bake 5 mins longer. (112 words)

How do you store cookies and cream Bundt cake?

Store cookies and cream Bundt cake covered at room temperature for up to 3 days in an airtight container—Oreo bits stay crisp. For longer, refrigerate up to 5 days; bring to room temp before serving to restore moisture. Freeze slices wrapped in plastic and foil for up to 3 months—thaw overnight in fridge. Avoid stacking without parchment to prevent sticking from glaze. If humid, add a paper towel layer in the container to absorb excess moisture. Reheat gently in microwave 10-15 seconds per slice. Keeps flavor fresh; great for meal prep or gifting. Always label with date for safety. (98 words)

Can you freeze cookies and cream Bundt cake?

Yes, cookies and cream Bundt cake freezes beautifully for up to 3 months. Cool completely, then wrap whole cake or slices tightly in plastic wrap, followed by aluminum foil or a freezer bag to prevent freezer burn and Oreo sogginess. For best results, freeze unglazed—add glaze after thawing for freshness. Thaw in fridge overnight or at room temp 2-3 hours. Microwave slices 15-20 seconds to refresh. Texture holds up well; Oreo crunch softens slightly but revives. Portion into individual servings for easy grabs. Not ideal post-glaze freeze, as it may weep. Perfect for holiday baking ahead! (96 words)

Delicious Cookies And Cream Bundt Cake Made With Oreos

Name: Cookies And Cream Bundt Cake
Prep time: 35 min
Cook time: 50 min
Total time: 1 h 25 min
Cuisine: American
Ingredients: – 1 1/2 cups crushed Oreo cookies (about 15 cookies) Adds signature crunch and chocolate flavor throughout the batter.; – 2 1/2 cups all-purpose flour Provides structure for the perfect rise and tender crumb.; – 1 1/2 cups granulated sugar Sweetens evenly, helping create a moist interior.; – 1 cup unsalted butter (softened) Creams with sugar for airy texture and rich taste.; – 4 large eggs Binds ingredients and adds lift for a fluffy cake.; – 1 cup sour cream Keeps the Oreo bundt cake ultra-moist and tangy.; – 1 tsp vanilla extract Enhances overall flavor depth.; – 1 tsp baking powder Helps the cake rise tall in the Bundt pan.; – 1/2 tsp baking soda Works with sour cream for even lift.; – 1/4 tsp salt Balances sweetness in this cookies and cream cake.; – 1/2 cup whole milk Thins batter to perfect consistency.; – 2 cups powdered sugar Base for smooth, drizzle-able glaze.; – 1/4 cup heavy cream Makes glaze creamy and pourable.; – 1 tsp vanilla Flavors the glaze to match the cake.; – 1/2 cup crushed Oreos Tops the glaze for extra crunch.

Ingredients

– 1 1/2 cups crushed Oreo cookies (about 15 cookies) Adds signature crunch and chocolate flavor throughout the batter.

– 2 1/2 cups all-purpose flour Provides structure for the perfect rise and tender crumb.

– 1 1/2 cups granulated sugar Sweetens evenly, helping create a moist interior.

– 1 cup unsalted butter (softened) Creams with sugar for airy texture and rich taste.

– 4 large eggs Binds ingredients and adds lift for a fluffy cake.

– 1 cup sour cream Keeps the Oreo bundt cake ultra-moist and tangy.

– 1 tsp vanilla extract Enhances overall flavor depth.

– 1 tsp baking powder Helps the cake rise tall in the Bundt pan.

– 1/2 tsp baking soda Works with sour cream for even lift.

– 1/4 tsp salt Balances sweetness in this cookies and cream cake.

– 1/2 cup whole milk Thins batter to perfect consistency.

– 2 cups powdered sugar Base for smooth, drizzle-able glaze.

– 1/4 cup heavy cream Makes glaze creamy and pourable.

– 1 tsp vanilla Flavors the glaze to match the cake.

– 1/2 cup crushed Oreos Tops the glaze for extra crunch.

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Instructions

1-First Step: Preheat and Prep Pan
Heat oven to 350°F (175°C). Grease pan thoroughly with butter, then dust with flour. Tap out excess. This prevents sticking, crucial for Bundt cakes. For gluten-free, use gluten-free flour here.

2-Second Step: Cream Butter and Sugar
In a large bowl, beat 1 cup softened unsalted butter and 1 1/2 cups granulated sugar with a mixer on medium for 3-4 minutes until light and fluffy. Scrape sides often. This builds air for tenderness.

3-Third Step: Add Eggs and Vanilla
Add 4 large eggs one at a time, beating well after each. Mix in 1 tsp vanilla extract. Batter may look curdled; that’s normal. For vegan, use flax eggs at room temp.

4-Fourth Step: Mix Dry Ingredients
Whisk together 2 1/2 cups all-purpose flour, 1 tsp baking powder, 1/2 tsp baking soda, and 1/4 tsp salt in a separate bowl. Gluten-free? Swap flour now.

5-Fifth Step: Combine Wet and Dry
Add dry mix to batter in three parts, alternating with 1 cup sour cream and 1/2 cup whole milk. Start and end with dry. Mix on low just until combined. Avoid overmixing for moist results.

6-Sixth Step: Fold in Oreos
Gently fold in 1 1/2 cups crushed Oreo cookies with a spatula. Chop into small chunks for even distribution. Reserve a bit for topping if desired.

7-Seventh Step: Bake
Pour batter into prepared pan, smooth top. Bake 50-60 minutes. Toothpick in center should exit clean or with crumbs. Tent with foil at 40 minutes if browning fast. High altitude? Add 2-3 tbsp flour, bake 5 minutes longer.

8-Eighth Step: Cool
Cool in pan 15 minutes on wire rack. Invert onto rack, remove pan. Cool fully, about 2 hours. Prevents sogginess.

9-Ninth Step: Make Glaze
Whisk 2 cups powdered sugar, 1/4 cup heavy cream, and 1 tsp vanilla until smooth. Stir in 1/2 cup crushed Oreos. Drizzle over cooled cake. Low-cal? Use Greek yogurt.

10-Final Step: Serve
Slice and enjoy. Pairs great with cookies and cream ice cream for extra fun. Store as noted below.

Last Step:

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Notes

🍪 Crush the cookies just before adding to keep them crunchy and prevent sogginess in the batter.
🎂 Tap the bundt pan on the counter after filling to release air bubbles for an even bake and pretty slices.
❄️ Wrap and refrigerate leftovers; the flavors meld beautifully, making it taste even better the next day.

Author: Brandi Oshea
Prep Time: 20 minutes
Cooling: 15 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 slice
Calories: 420
Sugar: 35g
Sodium: 450mg
Fat: 18g
Saturated Fat: 6g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 62g
Fiber: 3g
Protein: 7g
Cholesterol: 55mg