Description
Rich chocolate bundt cake loaded with crushed Oreo cookies promises pure indulgence. Creamy cookies and cream frosting crowns this irresistible dessert, making you crave each delectable slice.
Ingredients
Scale
Main Ingredients:
- 1 cup (227 grams) unsalted butter, melted
- 1 cup (227 grams) whole milk, room temperature
- 1 ¾ cups (347 grams) granulated sugar
- 2 cups (240 grams) all-purpose flour
- 2 large eggs, room temperature
- ½ cup (113 grams) sour cream, room temperature
Chocolate and Cocoa Ingredients:
- ½ cup (42 grams) black cocoa powder
- ¼ cup (21 grams) unsweetened cocoa powder
Additional Ingredients:
- 18 Oreo cookies, roughly chopped
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon salt
- 1 tablespoon vanilla extract
Frosting Ingredients:
- 1 cup (227 grams) butter, room temperature
- 1 7 ounce jar (198 grams) marshmallow fluff
- 3 cups (341 grams) confectioners’ sugar
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 2 tablespoons heavy cream
- 12 Oreo cookies, chopped
Instructions
- Prepare your kitchen workspace by gathering all necessary ingredients and equipment, ensuring a clean, organized environment for baking.
- Preheat the oven to a precise 350°F, creating an ideal temperature for cake preparation.
- In a spacious mixing bowl, combine melted butter, milk, and cocoa powders, whisking vigorously until the mixture transforms into a silky, uniform consistency.
- Incorporate sugar, baking powder, baking soda, salt, and flour into the liquid mixture, stirring methodically until a smooth batter emerges.
- Create a small depression in the center of the batter, then introduce vanilla extract, eggs, and sour cream, blending thoroughly until the mixture achieves a velvety texture.
- Gently fold chopped Oreo cookies into the batter, distributing them evenly throughout the mixture.
- Generously coat a 12-cup Bundt pan with grease, ensuring complete coverage to prevent sticking.
- Pour the prepared batter into the Bundt pan, spreading it evenly and smoothing the top with a spatula.
- Place the pan in the preheated oven and bake for 45-50 minutes, monitoring the cake’s progress and testing for doneness with a clean knife or toothpick.
- Once baked, remove the cake from the oven and allow it to rest in the pan for 15 minutes, facilitating easier removal.
- Carefully invert the cake onto a cooling rack, letting it cool completely to room temperature.
- For the frosting, cream butter in a mixing bowl until it becomes smooth and fluffy.
- Introduce marshmallow fluff to the butter, mixing thoroughly.
- Gradually add confectioners’ sugar, salt, and vanilla, increasing the mixer speed to medium-high.
- Pour in heavy cream and beat the mixture until it reaches a light, airy consistency.
- Once the cake has cooled completely, generously apply the frosting, covering the entire surface.
- Sprinkle additional chopped Oreo cookies over the frosted cake for decoration and extra crunch.
- Refrigerate the cake for 30 minutes to allow the frosting to set and enhance the flavor profile.
- Serve chilled, presenting a decadent and visually appealing dessert.
Notes
- Bring all ingredients to room temperature before starting to ensure smooth, even mixing and optimal cake texture.
- Grease the Bundt pan thoroughly to prevent sticking and achieve a clean cake release.
- Chop Oreos into smaller pieces for better distribution throughout the cake batter.
- Use Dutch-processed cocoa powder for a richer, deeper chocolate flavor.
- Let the cake cool completely before frosting to prevent melting and sliding.
- Chill the cake for 30 minutes after frosting to help the frosting set and enhance flavor blending.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 552
- Sugar: 47 g
- Sodium: 300 mg
- Fat: 32 g
- Saturated Fat: 20 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 95 mg