Moist and rich chocolate cake, instant Oreo pudding filling, and fluffy whipped topping make this Oreo Poke Cake an irresistible, creamy dessert, perfect for any occasion.
This Oreo Poke Cake is the ultimate dessert for any chocolate lovers and Oreo cookie fanatics. A moist devil’s food cake gets soaked with creamy Oreo pudding, then topped with a layer of homemade whipped cream with pieces of crushed Oreo cookies. I mean, what’s not to love?!
Why Should You Make This Oreo Pudding Poke Cake
This Oreo lovers dessert is the perfect blend of rich, creamy, and crunchy textures. It’s a sweet, decadent treat that’s simple enough for weeknight dinners but can be dressed up for a celebration very easily. These cookie and cream flavors of this cake remind me of my No Bake Oreo Cheesecake and would go nicely with a scoop of No Churn Cookies and Cream Ice Cream.
I love that this comes together with just a handful of simple ingredients and can be a great make ahead easy recipe. The crushed Oreos on top just send this delicious cake over the top.
Let’s Gather The Ingredients
- Cake mix: I used Devil’s food cake mix, but regular chocolate cake mix can be used
- Pudding mixes: dark chocolate instant pudding (I used Jello brand Chocolate Fudge Instant Pudding) and a package of Oreo instant pudding mix for the filling.
- Eggs: Room temperature always recommended.
- Dairy: melted unsalted butter, buttermilk, cold whole milk, and heavy whipping cream
- Vanilla extract: optional, but adds more delicious flavor
- Sweetness: powdered sugar for topping and chopped Oreo cookies for garnishing.
How to Make This Poke Cake
- Step 1: Add chocolate cake mix, chocolate pudding mix, eggs, buttermilk, melted butter, and vanilla to a large bowl and stir to combine. Don’t overmix. It’s normal for the batter to be thick.
- Step 2: Transfer cake batter to a greased baking pan and bake the cake. Once baked, use the handle of a wooden spoon to poke holes in the cake.
- Step 3: In a separate medium bowl, add the milk and Oreo pudding mix and whisk until smooth.
- Step 4: Pour pudding mixture over the poked holes in the cake. Tap the cake pan as necessary to help the pudding sink in the holes as you spread it across the cake.
- Step 5: Add heavy cream and powdered sugar to a large mixing bowl and mix.
- Step 6: Start on a lower speed and gradually increase the mixing speed over time until stiff peaks form.
- Step 7: Remove cake from the fridge, add a layer of crushed Oreos and spread topping over the top of the cake.
- Step 8: Cover the topping with the rest of the crushed Oreo pieces. Serve or chill as necessary.
Recipe Tips
- Use cold milk for the pudding so it sets up properly and pours smoothly into the holes. Work quickly when pouring the pudding mixture so that it covers all the holes.
- Space your holes evenly so every slice has a nice layer of pudding and the cake won’t fall apart when cutting if you put too many holes too close together. Think of your cutting lines when making your holes.
- When not being served this cake should be stored in the fridge, not at room temperature.
- Cover leftover cake in a cake pan with plastic wrap or transfer individual pieces to an airtight container and keep in the fridge for up to 3 days.
Oreo Poke Cake
Moist and rich chocolate cake, instant Oreo pudding filling, and fluffy whipped topping make this Oreo Poke Cake an irresistible, creamy dessert, perfect for any occasion.
Ingredients
Cake
- 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 teaspoon vanilla extract optional
Filling
- 1 (4.2 ounce) package Oreo instant pudding mix
- 2 cup whole milk cold
Topping
- 2 cups Heavy whipping cream
- ½ cup Powdered Sugar
- 12 oreo cookies chopped fine
Instructions
-
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, chocolate instant pudding, eggs, buttermilk, melted butter, vanilla.
-
Using a handheld mixer with beater attachments, mix the cake batter until there are no more dry mix remaining, about 2-3 minutes. The batter will be very very thick!
-
a. If using, remove the soaking fabric pan sling and wring out most of the excess water. Fit it around your prepared 9×13 pan and secure to the pan with metal clips.
-
Spread the cake batter into the prepared 9”x13” pan and bake for 25-30 minutes or until a toothpick inserted in the center of the cake comes out clean.
-
Move the cake to a cooling rack in a well-ventilated area and allow to cool to room temperature, about 30 minutes.
-
When the cake is cooked using the other end of a wooden spoon, poke holes into the cake, about ¾ inch apart from each other.
-
a. Pro tip: Poke holes in line where the serving cuts might be made when you finally serve the cake; this will provide a beautiful visual for every slice!
-
In a medium size mixing bowl (or a large measuring bowl with a spout) add the milk with the Oreo pudding; whisk together by hand (or with a hand mixer on medium speed) for 1 minute until smooth and there are no lumps.
-
Immediately start to pour it over the cake and fill each of the holes.
-
a. *If you make the pudding in a measuring bowl with a spout, pouring this into the holes will be easy!
-
Spread the pudding over the poked holes, and tap the cake pan slightly to help the pudding sink into the holes. Keep spreading the pudding over the top of the cake.
-
Place the cake into the refrigerator uncovered for about 1-2 hours so the pudding can set up.
-
In a large mixing bow, add the heavy cream and powdered sugar. Using a hand mixer fitted with the whisk attachment, start on low speed to incorporate the ingredients, for 30 seconds, then gradually increase speed to high to whip for 3-4 minutes until stiff peaks form.
-
Remove the chilled cake from the refrigerator and cover the top with the crushed oreo cookies.
-
Top the entire cake with the fresh whip topping and remaining crushed oreo cookies.
-
Cake is ready to serve when the whipped topping and oreos are added, or you can refrigerate uncovered for an additional 30-60 minutes until serving.
Notes
- The more holes you poke in the cake the more the pudding will soak in and provide better sliced visuals when you serve it. Don’t crowd the poke holes or the pieces might fall apart after slicing.
- Gravity will start to ‘take over’ and the pudding will settle into the poked holes of your cake. If you work quickly and pour the pudding mixture into the holes and over the cooled cake, it will fill most if not all the poke holes.
- You can make your own buttermilk by adding 1 tablespoon white vinegar or lemon juice to a cup of whole milk and let it sit for 10 minutes.
Nutrition
Serving: 1sliceCalories: 491kcalCarbohydrates: 44gProtein: 8gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 10gTrans Fat: 0.3gCholesterol: 127mgSodium: 414mgPotassium: 296mgFiber: 1gSugar: 28gVitamin A: 999IUVitamin C: 0.2mgCalcium: 166mgIron: 3mg
