This Oreo Poke Cake is the dream dessert for every Oreo lover! Imagine a soft, moist vanilla cake loaded with crushed Oreo cookies, infused with creamy white chocolate pudding, and topped with homemade whipped cream and drizzles of hot fudge. If you love Oreos, this cake will be your new favorite treat!
Why You’ll Love This Oreo Poke Cake
his Oreo Poke Cake is the perfect blend of creamy pudding, rich chocolate, and crunchy Oreo cookies, making it an irresistible dessert. The pudding-infused cake stays incredibly moist, ensuring every bite is flavorful. Whether you’re making an Oreo poke cake with hot fudge or a golden Oreo poke cake, this treat is versatile and easy to prepare. Plus, it’s a crowd-pleaser at any event! Serve it chilled for the best texture and pair it with a glass of milk for ultimate indulgence.Super easy to make Just a few steps and minimal ingredients!
Ingredients You’ll Need
Cake:
- 1/2 cups (285g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 3 large eggs
- 1 tbsp (14.8ml) vanilla extract
- 1/2 cup (118ml) light sour cream
- 2 1/2 cups (350g) all-purpose flour
- 3 tsp (11.2g) baking powder
- 1 tsp (5g) salt
- 1 1/4 cups (296ml) milk (I use nonfat)
- 2 cups crushed Oreos (about 15–18 Oreos)
Filling:
- 1 package (3.4oz) instant white chocolate pudding (or vanilla)
- 1 3/4 cups (414ml) milk
Topping:
- 1/2 cups (354ml) heavy whipping cream
- 1/2 cup + 2 tbsp (81g) powdered sugar
- Hot fudge sauce for garnish (optional)
- 4–6 crushed Oreos for garnish
How to Make Oreo Poke Cake
1. Prepare the Cake
Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
Crush the Oreos in a large Ziploc bag using a rolling pin.
In a bowl, beat sugar, vegetable oil, eggs, and vanilla extract until light and fluffy.
Mix in the sour cream until combined.
In a separate bowl, whisk together the flour, baking powder, and salt.
Add half the dry ingredients to the wet mixture, then add half the milk. Repeat until combined.
Fold in the crushed Oreos.
Pour the batter into the prepared baking pan and bake for 26–28 minutes or until a toothpick comes out clean.
Let the cake cool completely before moving on to the next step.
2. Add the Pudding Filling
Once the cake is cool, use the handle of a wooden spoon to poke holes all over the cake.
Whisk together the instant pudding mix and milk until combined.
Pour the pudding mixture over the cake, ensuring it seeps into the holes.
Refrigerate for at least 10 minutes to allow the pudding to set.
3. Make the Whipped Cream Topping
Chill the mixing bowl and whisk attachment in the freezer for 5–10 minutes.
Beat the heavy whipping cream on medium-high speed until soft peaks form.
Slowly add in the powdered sugar and beat until stiff peaks form.
Spread the whipped cream evenly over the cake.
Drizzle with hot fudge sauce and sprinkle with more crushed Oreos.
Serving Suggestions
Serve chilled for a refreshing and creamy texture.
Add a scoop of vanilla or cookies and cream ice cream for extra indulgence.
Garnish with a drizzle of caramel sauce or extra hot fudge.
Sprinkle crushed Golden Oreos for a fun twist.
Pair with a hot cup of coffee or a glass of cold milk.
Top with fresh whipped cream and chocolate shavings for a bakery-style presentation.
FAQs
A poke cake is a soft, moist cake with holes poked into it after baking. A delicious filling like pudding, syrup, or sweetened condensed milk soaks into the cake, making it extra flavorful and creamy.
Yes! This cake tastes even better when made a day ahead, as the pudding has time to soak in. Keep it covered in the fridge until ready to serve.
Absolutely! While white chocolate or vanilla pudding pair well with Oreos, you can try chocolate, cookies and cream, or cheesecake pudding for a fun twist.
Store your poke cake in the refrigerator, covered with plastic wrap or in an airtight container, for up to 4 days.
Yes! Cool Whip is a great time-saving alternative, but homemade whipped cream has a fresher, richer flavor.
Yes! Use a vanilla or chocolate cake mix instead of making the cake from scratch. Bake according to package instructions and follow the poke cake steps as usual.
Variations to Try
Golden Oreo Poke Cake: For a lighter twist, swap regular Oreos for Golden Oreos and use vanilla pudding.
Oreo Poke Cake without Pudding: Instead of pudding, try sweetened condensed milk to create a rich, gooey texture.
Oreo Poke Cake with Oreo Cake Mix: Enhance the cookies and cream flavor by using an Oreo-flavored cake mix.
Related Recipes You’ll Love
Final Thoughts
This Oreo Poke Cake is the perfect mix of moist cake, creamy pudding, and crunchy Oreo goodness. Whether you’re making an Oreo poke cake with hot fudge, a golden Oreo poke cake, or trying it without pudding, this dessert is a guaranteed hit. Don’t forget to share your version on Pinterest and tag us!
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Oreo Poke Cake
- Total Time: 43 minutes
- Yield: 12 servings 1x
Description
This Oreo Poke Cake is a soft, moist vanilla cake loaded with crushed Oreo cookies, infused with creamy white chocolate pudding, and topped with homemade whipped cream and drizzles of hot fudge. The perfect dessert for every Oreo lover!
Ingredients
- 1/2 cups (285g) granulated sugar
- 1/2 cup (118ml) vegetable oil
- 3 large eggs
- 1 tbsp (14.8ml) vanilla extract
- 1/2 cup (118ml) light sour cream
- 2 1/2 cups (350g) all-purpose flour
- 3 tsp (11.2g) baking powder
- 1 tsp (5g) salt
- 1 1/4 cups (296ml) milk
- 2 cups crushed Oreos (about 15–18 Oreos)
- 1 package (3.4oz) instant white chocolate pudding
- 1 3/4 cups (414ml) milk
- 1/2 cups (354ml) heavy whipping cream
- 1/2 cup + 2 tbsp (81g) powdered sugar
- Hot fudge sauce for garnish (optional)
- 4–6 crushed Oreos for garnish
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- Crush Oreos in a large Ziploc bag using a rolling pin.
- In a bowl, beat sugar, vegetable oil, eggs, and vanilla extract until light and fluffy.
- Mix in sour cream until combined.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Add half the dry ingredients to the wet mixture, then half the milk. Repeat until combined.
- Fold in crushed Oreos.
- Pour batter into the prepared pan and bake for 26–28 minutes or until a toothpick comes out clean.
- Let cake cool completely.
- Use the handle of a wooden spoon to poke holes all over the cake.
- Whisk together instant pudding mix and milk until combined.
- Pour pudding mixture over cake, ensuring it seeps into the holes.
- Refrigerate for at least 10 minutes.
- Chill mixing bowl and whisk attachment for 5–10 minutes.
- Beat heavy whipping cream on medium-high speed until soft peaks form.
- Slowly add powdered sugar and beat until stiff peaks form.
- Spread whipped cream over the cake.
- Drizzle with hot fudge sauce and sprinkle with crushed Oreos.
Notes
Serve chilled for the best texture. Add a scoop of vanilla or cookies and cream ice cream for extra indulgence. Store covered in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 60mg
Keywords: oreo poke cake, cookies and cream dessert, easy oreo cake