A moist + fluffy vanilla bundt cake stuffed with Oreo chunks and topped with a decadently smooth cookies and cream frosting. This Cookies and Cream Bundt Cake is show stopping in both appearance and flavor!

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A moist bundt cake slice on a serving spatula.

Cookies and Cream Bundt Cake Recipe

This recipe is inspired by the Nothing Bundt Cakes’ Cookies and Cream Bundt Cake – it is incredibly light and moist, with a tender buttery-vanilla crumb and tons of crushed Oreo pieces throughout. BUT instead of being topped with a plain cream cheese frosting, I leveled up and topped my homemade Cookies and Cream Bundt Cake with Cookies and Cream frosting. It is silky and bursting with little bites of Oreo goodness and honestly? It completely makes the cake.

Aerial view of a cookies and cream bundt cake with cookies and cream frosting.

Bundt Cake Ingredients

*Exact measurements and directions can be found in the recipe card at the bottom of this post!

Bundt Cake

Salted butter, melted – I use salted butter in all of my recipes! But hey, unsalted butter will work as well. You will just want to add an extra pinch of salt to the batter.
Canola oil – Vegetable or other oils should work well as a substitute, if needed.
Granulated sugar
Sour cream – Okay, this is the key to the super moist texture of this bundt cake.
Eggs
Vanilla extract
Butter extract – I really recommend my super-strength butter extract! It gives this cake such a good flavor.
All-purpose flour – AP does fantastic things here. No need for cake flour!
Baking soda
Baking powder
Salt
Whole milk
Oreos, chopped – I leave the creme filling in my Oreos when chopping them up.

Cookies and Cream Frosting

Butter, softened – Again, salted.
Powdered sugar
Vanilla extract
Oreos, finely chopped – I leave the creme filling in the Oreos for the frosting!

Close up of the interior of a moist bundt cake (cookies and cream flavor).

How to Make Homemade Bundt Cake

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric hand mixer, mix the melted butter, canola oil, and granulated sugar until well combined.
While slowly mixing, add the sour cream. Mix until completely combined.
Then add one egg at a time, allowing the mixture to combine before adding the next egg.
Once all of the eggs are added, add the vanilla and butter extract.
Scrape down the sides and add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
Fold in the 20 chopped Oreos to the batter.
Spray a 9in bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
Once the pan is prepared, pour the batter into the 9in bundt pan.
Bake at 350°F (180°C) for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
Allow the cake to cool for 10 minutes before flipping out the cake onto a cooling rack.
Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
To the creamed butter, add the powdered sugar and vanilla and mix well.
Fold the finely chopped Oreos into the mixed frosting and transfer the frosting to a piping bag.
Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
Use an offset spatula to smooth the frosting in the center of the bundt cake.
Serve and enjoy! Store in the fridge for up to 4 days.

A slice of cookies and cream cake on a plate next to the larger bundt cake.

How should I store Bundt Cake?

You can store this cake in the fridge for up to 4 days. If you have cut into the cake, tightly cover the exposed portion of the cake with plastic wrap before placing in the fridge to help it stay soft.

What frosting should I use on Bundt Cakes?

This recipe calls for homemade Cookies and Cream frosting. But you can definitely try my delish Cream Cheese Frosting or even a Chocolate Glaze in its place if you’d rather. If you want this to be a true copycat for Nothing Bundt Cakes, you will want to use a Cream Cheese frosting!

A slice of bundt cake being removed from the cake. Across the top it says "Cookies and cream bundt cake" in text.

My Favorite Cake Recipes

Cookies and Cream Bundt Cake

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Print Pin Rate

Prep Time: 30

Cook Time: 1

Servings: servings

Calories: 443kcal

Ingredients

Bundt Cake

1/2 cup (111g) salted butter, melted
1/2 cup (120mL) canola oil
2 cups (460g) granulated sugar
2/3 cup (160g) sour cream
4 eggs
1 tbsp vanilla extract
1/2 tsp butter extract
2 1/2 cups (380g) all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp salt
1/3 cup (78mL) whole milk
20 oreos, chopped

Cookies and Cream Frosting

1/2 cup (111g) salted butter, softened
3 cups (321g) powdered sugar
1 tsp vanilla extract
8 oreos, finely chopped

Instructions

Preheat the oven to 350°F (180°C).
In the bowl of a stand mixer or with an electric hand mixer, mix the melted butter, canola oil, and granulated sugar until well combined.
1/2 cup (111g) salted butter, melted, 1/2 cup (120mL) canola oil, 2 cups (460g) granulated sugar
While slowly mixing, add the sour cream. Mix until completely combined.
2/3 cup (160g) sour cream
Then add one egg at a time, allowing the mixture to combine before adding the next egg.
4 eggs
Once all of the eggs are added, add the vanilla and butter extract.
1 tbsp vanilla extract, 1/2 tsp butter extract
Scrape down the sides and add the all-purpose flour, baking soda, baking powder and salt to the bowl. Begin to mix.
2 1/2 cups (380g) all-purpose flour, 1/2 tsp baking soda, 1/2 tsp baking powder, 1 tsp salt
Once the dry ingredients are about halfway mixed in, slowly add in the milk and mix until everything is well combined.
1/3 cup (78mL) whole milk
Fold in the 20 chopped Oreos to the batter.
20 oreos, chopped
Spray a bundt pan with non-stick spray and sprinkle flour into the pan to help the cake not stick.
Once the pan is prepared, pour the batter into the bundt pan.
Bake at 350°F (180°C) for 50-60 minutes or until the cake is golden brown and a toothpick comes out with just a few moist crumbs on it.
Allow the cake to cool for 10 minutes before flipping out the cake onto a cooling rack.
Once the cake is cool, make the cookies and cream frosting by creaming the butter on high for 10 minutes.
1/2 cup (111g) salted butter, softened
To the creamed butter, add the powdered sugar and vanilla and mix well.
3 cups (321g) powdered sugar, 1 tsp vanilla extract
Fold the finely chopped Oreos into the mixed frosting and transfer the frosting to a piping bag.
8 oreos, finely chopped
Pipe stripes of the frosting starting on the outside of the bundt cake and working your way to the center. Repeat around the entire cake.
Use an offset spatula to smooth the frosting in the center of the bundt cake.
Serve and enjoy! Store in the fridge for up to 4 days.

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2 Comments

Carla says:

April 9, 2026 at 5:26 am

2 1/2 cups flour is not 380gr…. So? Which is correct??

1. Karli says:
  
  April 14, 2026 at 3:27 am
  
  Hi! I personally weigh all of my ingredients when testing recipes. I talk about why my metrics might differ from what you expect here: https://cookingwithkarli.com/metric-measurements/