Why Make This Recipe
Moist Oreo Bundt Cake with Cream Cheese Glaze is perfect for any occasion. It’s rich, chocolaty, and has the delightful crunch of Oreo cookies. This cake not only looks beautiful but also tastes delicious. Whether you are celebrating a birthday or just want a sweet treat, this bundt cake will impress your guests. Plus, the cream cheese glaze adds a smooth finish that balances perfectly with the cake’s texture.
How to Make Moist Oreo Bundt Cake with Cream Cheese Glaze
Ingredients:
- 1 box chocolate cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup crushed Oreo cookies
- 1/2 cup milk
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Oreo cookie crumbs for garnish (optional)
Directions:
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine the chocolate cake mix, sour cream, vegetable oil, and eggs. Mix until well combined.
- Fold in the crushed Oreo cookies.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- For the glaze, beat the cream cheese until smooth, then gradually add powdered sugar and vanilla extract, and mix until creamy.
- Drizzle the cream cheese glaze over the cooled cake and garnish with extra Oreo crumbs, if desired.
How to Serve Moist Oreo Bundt Cake with Cream Cheese Glaze
To serve this delightful cake, slice it into generous pieces. You can enjoy it as is or add some extra Oreo crumbs on top for more crunch. This cake pairs well with a scoop of vanilla ice cream or a dollop of whipped cream if you prefer.
How to Store Moist Oreo Bundt Cake with Cream Cheese Glaze
To keep your bundt cake fresh, store it in an airtight container at room temperature for up to three days. If you want it to last longer, you can refrigerate it for up to a week. Just remember to let it come back to room temperature before serving again for the best taste.
Tips to Make Moist Oreo Bundt Cake with Cream Cheese Glaze
- Ensure all your ingredients are at room temperature for better mixing.
- Don’t overmix the batter; mix just until combined for a lighter cake.
- If your bundt pan is not non-stick, make sure to grease it well to avoid any sticking.
Variation
You can customize this cake by adding different flavors of cream cheese glaze. Consider mixing in some melted chocolate or adding peppermint extract for a festive twist. You could also substitute crushed Oreos with different cookie types for new flavor profiles.
FAQs
1. Can I use homemade chocolate cake instead of a cake mix?
Yes, you can use a homemade chocolate cake recipe. Just ensure it’s a similar consistency to a box mix.
2. How can I make the glaze thicker?
If your cream cheese glaze is too thin, add more powdered sugar gradually until you reach your desired thickness.
3. Can I freeze the cake?
Yes, you can freeze the bundt cake. Wrap it tightly in plastic wrap and then foil. It can be frozen for up to three months. Just thaw it in the fridge overnight before serving.
Moist Oreo Bundt Cake with Cream Cheese Glaze
A rich and chocolaty bundt cake with the delightful crunch of Oreo cookies, topped with a smooth cream cheese glaze.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 box chocolate cake mix
- 1 cup sour cream
- 1/2 cup vegetable oil
- 4 large eggs
- 1 cup crushed Oreo cookies
- 1/2 cup milk
- 8 oz cream cheese, softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- Oreo cookie crumbs for garnish (optional)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt pan.
- In a large bowl, combine the chocolate cake mix, sour cream, vegetable oil, and eggs. Mix until well combined.
- Fold in the crushed Oreo cookies.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 40-45 minutes or until a toothpick comes out clean.
- Let the cake cool in the pan for 10 minutes before inverting onto a wire rack.
- For the glaze, beat the cream cheese until smooth, then gradually add powdered sugar and vanilla extract, and mix until creamy.
- Drizzle the cream cheese glaze over the cooled cake and garnish with extra Oreo crumbs, if desired.
Notes
Store in an airtight container at room temperature for up to three days or refrigerate for up to a week.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 50mg
