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Partial view of glazed bundt cake with chopped oreos on a wire rack

Vanilla Oreo Bundt Cake

  • Author: Paula Montenegro
  • Prep Time: 15 minutes
  • Cook Time: 60 minutes
  • Total Time: 75 minutes
  • Yield: 10 servings 1x
  • Category: Cakes
  • Method: Baking
  • Cuisine: American


Vanilla Oreo cake is what happens when you add chopped Oreos to an already wonderful vanilla bundt cake. The best of both worlds.



For the cake:

  • 2 3/4 cups (385g) all-purpose or cake flour
  • 1/2 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup (225g) unsalted butter, room temperature
  • 1 1/2 cups (300g) sugar
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon almond extract
  • 3 eggs, at room temperature
  • 1 cup (230g) sour cream, room temperature
  • 18-20 Oreo cookies, divided (I used regular ones in the batter, and chocolate-filled ones in the decoration)

For the glaze:

  • 1 cup (160g) powdered or confectioners’ sugar
  • 2-3 teaspoons milk


For the cake:

  1. Preheat oven to 350ºF - 180ºC.
  2. Butter or spray a 10-inch (26cm) bundt pan.
  3. Dust it with fine breadcrumbs or flour, shaking off excess.
  4. In a large bowl, beat butter while gradually adding sugar until it is pale and fluffy, 3-4 minutes.
  5. Add eggs one by one, beating well after each addition.
  6. Add extracts and mix well.
  7. Sift together flour, salt and baking soda (I sift them directly over the butter mixture while adding them in two parts) and add them in 3 additions alternating with the sour cream in 2 additions. The batter will be dense.
  8. Make sure it has no lumps, but don’t overbeat.
  9. Coarsely chop 3/4 parts (13-15) Oreo cookies, with a kitchen knife, and add to the batter by hand. Give it a few mixes but not much since you want the cookie pieces to stay pretty much the same.
  10. Pour into the prepared pan, smooth the top and bake for 50-60 minutes, or until a tester comes out clean.
  11. Let cool for a bit on a wire rack and unmold carefully.
  12. Let cool completely on the wire rack.

For the glaze:

  1. Mix sugar and milk until creamy.
  2. Pour on top of the cooled cake and let it run down the sides.
  3. Add the remaining finely chopped Oreo cookies on top.
  4. It keeps for a few days at room temperature, well wrapped. Or refrigerate it.


  • Use a large bundt pan or make two individual loaf pans. It is a large cake.
  • Oreo cookies may be chopped more or less. I cut it in large chunks because I want to taste the vanilla cake. But you can mix finely chopped cookies and it will work too. Keep in mind that the white filling seems to disappear during baking.
  • Keep it covered, preferably wrapped in plastic to ensure it stays moist. This cake freezes wonderfully. Do it before you glaze it.
  • It travels well. It's a great recipe to take to the beach, on a picnic or as a road trip snack.
  • I divide the Oreo cookies roughly 3/4 amount in the batter and 1/4 on top as decoration. You can vary that amount, but be sure to add some on top with the glaze. Besides the crunchiness, it adds another layer of flavor that goes a long way towards the final result.


  • Serving Size: 1/8
  • Calories: 669
  • Sugar: 52.9 g
  • Sodium: 381.9 mg
  • Fat: 30.6 g
  • Carbohydrates: 90.2 g
  • Protein: 9.3 g
  • Cholesterol: 140.8 mg

Keywords: oreo cake, oreo bundt cake