Description
A delicious and easy-to-make Oreo Poke Chocolate Cake that combines rich chocolate flavors with creamy Oreo pudding and whipped cream topping.
Ingredients
Scale
- 1 box chocolate cake mix (about 15.25 ounces, such as Devil’s Food flavor)
- 1 package (3.9 ounces) dark chocolate instant pudding mix
- 4 large eggs
- 0.5 cup (1 stick) unsalted butter, melted
- 1 cup buttermilk
- 1 teaspoon vanilla extract (optional)
- 1 package (4.2 ounces) Oreo instant pudding mix
- 2 cups whole milk, cold
- 2 cups heavy whipping cream
- 0.5 cup powdered sugar
- 12 Oreo cookies, finely chopped
Instructions
- Preheat the oven to 350°F (177°C). Grease a 9 x 13-inch baking pan with nonstick spray or shortening and set aside.
- In a large bowl, combine the cake mix, chocolate instant pudding, eggs, buttermilk, melted butter, and vanilla extract. Use a handheld mixer fitted with beaters to mix until all dry ingredients are incorporated, about 2–3 minutes. The batter will be thick.
- Spread the batter evenly into the prepared baking pan. Bake for 25–30 minutes or until a toothpick inserted in the center emerges clean.
- Transfer the baked cake to a cooling rack and let it reach room temperature, approximately 30 minutes.
- Using the handle of a wooden spoon, poke holes into the cake spaced about 0.75 inch apart, aligning them along prospective serving lines for decorative effect.
- In a medium bowl or measuring jug, whisk together the cold whole milk and Oreo pudding mix by hand or with a mixer for 1 minute, ensuring a smooth consistency with no lumps.
- Immediately pour the prepared pudding over the cake, aiming to fill each hole thoroughly. Spread the pudding evenly over the surface and gently tap the pan to settle the filling.
- Place the cake in the refrigerator uncovered for 1–2 hours to allow the pudding layer to set completely.
- In a large bowl, combine heavy whipping cream and powdered sugar. Using a hand mixer with a whisk attachment, start at low speed for 30 seconds to blend, then increase to high and whip for 3–4 minutes or until stiff peaks form.
- Evenly distribute half of the crushed Oreo cookies over the chilled cake. Spread the whipped topping evenly over the surface, then sprinkle with the remaining crushed Oreo cookies.
- The dessert is ready for serving immediately once topped, or refrigerate uncovered for an additional 30–60 minutes before presentation.
Notes
- Make sure to allow the cake to cool completely before poking holes and adding the pudding fill.
- For a richer flavor, consider using milk chocolate instead of dark chocolate pudding mix.
- This cake can be made a day in advance, but add the whipped topping on the day of serving for best texture.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 24g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 75mg