Cookies and Cream Bundt Cake

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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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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