If you love Oreos and you love chocolate cake, this is your sweet spot. This Oreo poke cake is rich, soft, and soaked with cookies-and-cream goodness. It’s the kind of dessert that looks impressive but comes together with simple steps and easy-to-find ingredients.
No fancy techniques, just big flavor and a super moist crumb. Make it for birthdays, potlucks, or any night that needs a little celebration.
Why This Recipe Works
This cake stays ultra-moist thanks to the poke-and-pour method: you bake a chocolate cake, poke holes, and pour a creamy Oreo mixture over the top. The liquid seeps in and transforms the texture.
Using a boxed chocolate cake mix keeps things simple and consistent, while doctoring it with milk and sour cream makes it taste bakery-level.
Topping it with a light, fluffy cookies-and-cream whipped topping adds contrast and crunch from crushed Oreos. It’s balanced, indulgent, and stays fresh for days.
Shopping List
- Chocolate cake mix (15.25 oz box), plus ingredients the box calls for (usually eggs and oil)
- Whole milk (to replace water in the cake for extra richness)
- Sour cream (optional but recommended, for moisture)
- Sweetened condensed milk (1 can, 14 oz)
- Chocolate syrup or hot fudge sauce (about 1/2 cup; warm if using fudge)
- Instant Oreo or cookies-and-cream pudding mix (1 box, 3.4 oz) or vanilla pudding if that’s what you have
- Cold milk (for the pudding)
- Heavy whipping cream (2 cups) or 1 tub whipped topping
- Powdered sugar (2–3 tablespoons, if making whipped cream)
- Vanilla extract (1 teaspoon)
- Oreos (24–30 cookies), plus extra for garnish
- Pinch of salt (for balance)
Step-by-Step Instructions
- Prep your pan and oven. Heat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray.
Line the bottom with parchment if you want easy lifting later.
- Mix the cake. Prepare the chocolate cake mix as directed, but swap the water for whole milk. If you’re using sour cream, whisk in 1/2 cup and reduce the milk slightly so the batter isn’t too loose. A small pinch of salt brightens the chocolate.
- Bake. Pour the batter into the pan and bake according to the box time for a 9×13 (usually 25–30 minutes).
The cake is done when a toothpick in the center comes out with a few moist crumbs.
- Poke while warm. Let the cake cool for 10 minutes. Use the handle of a wooden spoon or a thick straw to poke holes all over, spaced about 1 inch apart. Go deep but not through the very bottom.
- Make the soak. In a bowl, whisk together sweetened condensed milk and 1/2 cup chocolate syrup (or warmed hot fudge).
Stir in 8–10 finely crushed Oreos. The crumbs should be sandy, not chunky, so they sink into the holes.
- Pour and spread. Slowly pour the Oreo-chocolate mixture over the warm cake, nudging it into holes with a spatula. Don’t rush; give the cake a moment to drink it in.
- Chill. Let the cake cool to room temp, then cover and chill for at least 2 hours (overnight is even better).
This sets the texture.
- Whip the topping. Beat 2 cups heavy cream with 2–3 tablespoons powdered sugar and 1 teaspoon vanilla to soft peaks. Mix the cookies-and-cream pudding with cold milk (per package directions) until thick, then gently fold the pudding into the whipped cream for a light, stable topping. Alternatively, fold pudding into a tub of whipped topping.
- Crush Oreos two ways. For texture, use a mix of finely crushed and roughly chopped Oreos.
Fold 8–10 cookies into the topping and save the rest for the top.
- Frost and finish. Spread the cookies-and-cream topping over the chilled cake. Sprinkle with the reserved Oreos. For a neat look, add a light drizzle of chocolate syrup and a few larger Oreo chunks.
- Set and serve. Chill 30 more minutes so the topping firms up.
Slice into squares with a warm knife for clean edges.
How to Store
- Refrigerator: Cover tightly and refrigerate for up to 4 days. The flavor deepens on day two.
- Freezer: Freeze slices without the Oreo garnish for up to 2 months. Wrap well.
Thaw overnight in the fridge, then add fresh crushed Oreos before serving.
- Make-ahead: Bake and soak the cake a day ahead. Add the topping and crushed cookies the day you serve to keep them crisp.
Why This is Good for You
This is a treat, but there are a few wins. Portion control is easy with a 9×13—cut small squares for a satisfying bite. Using real whipped cream instead of overly sweet frosting keeps the topping lighter in sugar and airier in texture.
You’re also in charge of ingredients.
You can choose a cake mix with fewer additives, use reduced-fat milk, and balance the sweetness with a pinch of salt and a touch of vanilla. It’s dessert that delivers comfort without going overboard in effort.
What Not to Do
- Don’t skip the chill time. The soak needs time to settle. Cutting too soon makes a messy slice and a soggy top.
- Don’t overfill the holes. Pour slowly.
If you flood the top, the mixture pools instead of soaking in.
- Don’t crush Oreos too early. They stale fast. Crush right before folding or topping for the best crunch.
- Don’t overbeat whipped cream. Stop at soft-to-medium peaks. Stiff cream turns grainy when folded with pudding.
- Don’t use hot fudge cold. If using fudge instead of syrup, warm it slightly so it blends and pours smoothly.
Recipe Variations
- Double Chocolate: Add 1/2 cup mini chocolate chips to the batter and swap chocolate pudding for the topping.
- Mint Oreo: Use mint Oreos and add 1/4 teaspoon peppermint extract to the whipped topping.
- Peanut Butter Cup: Whisk 1/3 cup creamy peanut butter into the condensed milk mixture and top with chopped peanut butter cups and Oreos.
- Gluten-Friendly: Use a gluten-free chocolate cake mix and certified gluten-free chocolate sandwich cookies.
- Lightened Up: Use reduced-fat milk, light whipped topping, and fewer Oreos on top.
Keep the soak but use a bit less condensed milk.
- Birthday Vibe: Stir rainbow sprinkles into the topping and crown each slice with a mini Oreo.
FAQ
Can I use homemade chocolate cake instead of a mix?
Yes. Any 9×13 chocolate cake works. Aim for a moist crumb and avoid super delicate sponge cakes, which can collapse with the soak.
What if I can’t find cookies-and-cream pudding?
Use vanilla pudding and fold in finely crushed Oreos.
Add a teaspoon of vanilla to boost flavor.
Do I have to use sour cream in the batter?
No, but it helps with moisture and tenderness. Greek yogurt is a good swap. If skipping entirely, keep the milk swap for richness.
How big should the holes be?
About the size of a pencil or the end of a wooden spoon handle.
Too tiny and the mixture won’t sink in; too large and the cake may tear.
Can I make this the night before?
Absolutely. In fact, it’s better the next day. Add the topping and fresh crushed Oreos within a few hours of serving for the best texture.
Why is my topping runny?
The pudding may not have set, or the cream was under-whipped.
Let the pudding thicken fully before folding, and whip cream to soft-medium peaks.
How do I get clean slices?
Chill the cake well and use a warm, dry knife. Wipe the blade between cuts.
Final Thoughts
This Oreo poke cake gives you the best of both worlds: bold chocolate flavor and a plush, custardy center with crunchy cookie bits on top. It’s easy, forgiving, and a guaranteed crowd favorite.
Keep a box of cake mix and a sleeve of Oreos in the pantry, and you’re always one hour away from a dessert that makes people smile. When in doubt, poke, pour, and chill. It works every time.