Oreo Poke Cake

why make this recipe

Oreo Poke Cake is a delightful dessert that combines rich chocolate cake with creamy Oreo flavor in every bite. It’s perfect for any occasion, from family gatherings to birthday parties. This cake is easy to make and is sure to impress your friends and family. Plus, the poked holes filled with Oreo pudding add a fun twist that makes it extra special!

how to make Oreo Poke Cake

Ingredients:

1 box chocolate cake mix (I used Devil’s Food from Pillsbury)
1 (3.9 ounce) package dark chocolate instant pudding (I used Jello brand Chocolate Fudge Instant Pudding)
4 eggs
½ cup unsalted butter (melted)
1 cup buttermilk (homemade or bought)
1 tsp vanilla extract (optional)
1 (4.2 ounce) package Oreo instant pudding mix
2 cups whole milk (cold)
2 cups heavy whipping cream
½ cup powdered sugar
12 Oreo cookies (chopped fine)

Directions:

Preheat the oven to 350 degrees F. Grease a 9”x13” baking pan with nonstick spray or shortening and set aside.
In a large bowl, combine the cake mix ingredients: cake mix, dark chocolate instant pudding, eggs, buttermilk, melted butter, and vanilla (if using).
Using a handheld mixer with beater attachments, mix the cake batter until there are no more dry mixes left, about 2-3 minutes. The batter will be very thick!
Spread the cake batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
Move the cake to a cooling rack and let it cool to room temperature for about 30 minutes.
Once the cake is cool, use the end of a wooden spoon to poke holes in the cake, about ¾ inch apart.
- Pro tip: Poke the holes in line with where you plan to cut the cake for a beautiful presentation!
In a medium bowl, add the milk and Oreo pudding. Whisk together by hand or use a hand mixer on medium speed for 1 minute until smooth and lump-free.
Pour the pudding mixture over the cake, filling each of the holes. Tap the cake pan slightly to help the pudding soak in.
Place the cake in the refrigerator uncovered for about 1-2 hours to let the pudding set.
In a large mixing bowl, combine heavy cream and powdered sugar. Using a hand mixer fitted with the whisk attachment, start on low speed for 30 seconds, then increase to high and whip for 3-4 minutes until stiff peaks form.
Remove the chilled cake from the refrigerator and sprinkle the top with crushed Oreo cookies.
Spread the whipped cream topping over the cake and sprinkle with any remaining crushed Oreo cookies.
The cake is ready to serve! You can also refrigerate it uncovered for an additional 30-60 minutes before serving.

how to serve Oreo Poke Cake

Serve Oreo Poke Cake chilled, cut into squares. Use a spatula to scoop out each piece and place it on a dessert plate. This cake can be enjoyed on its own or paired with a scoop of vanilla ice cream for an extra treat!

how to store Oreo Poke Cake

Store leftover Oreo Poke Cake in an airtight container in the refrigerator. It will stay fresh for about 3-5 days. Just keep in mind that the whipped topping may lose some of its texture over time.

tips to make Oreo Poke Cake

Make sure to let the cake cool completely before poking holes to avoid damaging it.
For a richer flavor, consider using chocolate buttermilk or adding a bit of coffee to the cake mix.
Keep your crushed Oreos in a sealed bag until you’re ready to sprinkle them on to keep them crunchy.

variation

If you want to change it up, you can use a vanilla or red velvet cake mix instead of chocolate. You could also try different types of instant pudding flavors, like vanilla or cookies and cream, to create your own unique flavor combinations.

FAQs

Can I use homemade pudding instead of instant pudding?
While instant pudding is recommended for this recipe, you can use homemade pudding. Just ensure it’s thick enough to fill the holes without running straight through.

Can I make this cake ahead of time?
Yes, you can make the cake a day ahead. Just keep it covered in the refrigerator until you’re ready to serve it.

What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by mixing 1 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5-10 minutes, and then it’s ready to use!