This cake is the kind of dessert that disappears fast at family gatherings and becomes the reason people linger at the table. It’s a simple bundt cake built from a white cake mix and white chocolate pudding, studded with chopped Oreos, and finished with both semisweet and white chocolate glazes. No complicated tempering, no layered assembly — just good texture and big Oreo flavor.
What I love most about this recipe is how reliably it works. The batter comes together in minutes with an electric mixer, and the moist crumb holds the cookie pieces without sinking them to the bottom. The dual glazes add contrast: the semisweet gives depth, the white chocolate keeps it bright and cookies-and-cream in spirit.
What Goes Into Cookies and Cream Oreo Cake
Below are the exact ingredients called for in the recipe and a quick note about why each one matters or how to work with it.
Ingredients
- 15 ounces white cake mix — the base structure and flavor; use the box as written, it provides the right balance of leavening and crumb.
- 3.4 ounces white chocolate instant pudding mix — adds moisture and a subtle white chocolate note while keeping the cake tender.
- 1/3 cup vegetable oil — keeps the cake moist; neutral-flavored oil won’t compete with the chocolates.
- 1 1/4 cups milk or almond milk — hydrates the dry mix; choose almond milk to make the cake dairy-light (but not dairy-free because of other ingredients).
- 4 egg whites — lighten the batter while still providing structure; whites give a finer crumb than whole eggs here.
- 20 Oreos, roughly chopped (plus more for decoration if desired) — the stars that create the cookies-and-cream texture; roughly chopped keeps nice cookie pockets.
- 3/4 cup semisweet chocolate chips — for the semisweet glaze; melts into a glossy, slightly bitter contrast to the white chocolate.
- 3 tablespoons butter — enriches and smooths the semisweet glaze; room-temperature butter blends evenly when melted with chocolate.
- 1 tablespoon light corn syrup — adds shine and keeps the semisweet glaze from setting too hard; optional if you don’t have it, but helpful.
- 1/2 teaspoon vanilla extract — lifts flavor in the semisweet glaze; a little vanilla rounds out the chocolate.
- 1 cup white chocolate chips — for the white chocolate drizzle; use good-quality chips so the flavor is clean and sweet.
- 1 teaspoon coconut oil — thins the white chocolate for a smooth, glossy drizzle that sets without streaking.
Step-by-Step: Cookies and Cream Oreo Cake
- Preheat the oven to 350°F. Spray a 12-cup bundt pan thoroughly with nonstick cooking spray and set aside.
- In a large bowl, combine 15 ounces white cake mix and 3.4 ounces white chocolate instant pudding mix.
- Add 1/3 cup vegetable oil, 1 1/4 cups milk or almond milk, and 4 egg whites to the dry ingredients.
- Using an electric mixer, beat the mixture on medium speed for 2 minutes, until the batter is smooth and well combined.
- Fold in 20 Oreos, roughly chopped, just until evenly distributed through the batter.
- Spoon the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Remove the pan from the oven and let the cake cool in the bundt pan for 30 minutes. After 30 minutes, invert the pan onto a cooling rack and remove the pan. Let the cake cool completely on the rack.
- For the semisweet chocolate glaze: place 3/4 cup semisweet chocolate chips, 3 tablespoons butter, and 1 tablespoon light corn syrup in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until the mixture is fully melted and smooth. Stir in 1/2 teaspoon vanilla extract.
- Drizzle the semisweet chocolate glaze over the top of the completely cooled cake. Let this glaze set for about 10 minutes before proceeding.
- For the white chocolate glaze: place 1 cup white chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until fully melted and smooth.
- Drizzle the white chocolate glaze over the cake. If desired, garnish the top with additional Oreos. Allow the glazes to set completely before slicing and serving.
Why You’ll Keep Making It
This cake hits familiar, comforting notes with very little drama. The white cake mix plus pudding is a dependable combo for moistness, and the Oreos add childlike nostalgia that adults still crave. It’s fast to pull together, forgiving in the oven, and visually impressive once glazed and decorated.
It’s also flexible. Because the batter is mix-based, you can scale it to different pans or change the finishing touches without breaking the recipe. That makes it a go-to for birthdays, potlucks, or an easy weekend bake when you want to impress without investing a whole afternoon.
Ingredient Swaps & Substitutions
- White cake mix — swap for a yellow cake mix if you prefer a slightly denser, richer crumb; flavor profile will shift but still be delicious.
- White chocolate pudding mix — if unavailable, some bakers substitute instant vanilla pudding, though the white chocolate flavor will be less pronounced.
- Milk or almond milk — any neutral plant milk (oat, soy) works; choose unsweetened to control sweetness.
- Vegetable oil — can substitute light-tasting canola oil; avoid olive oil (it impacts flavor).
- Oreos — use any sandwich cookie if you want a different flavor; keep the count at 20 to maintain texture distribution.
- Semisweet chocolate chips — use dark chocolate chips for a more bittersweet finish, or milk chocolate if you want sweeter glaze.
- Butter in glaze — can use a dairy-free margarine for a mostly dairy-free glaze, though flavor will differ slightly.
- White chocolate chips — high-quality couverture or chips melt more smoothly; add an extra 1/4 teaspoon coconut oil if they’re thick.
Tools of the Trade
- 12-cup bundt pan — the shape matters for presentation and even baking.
- Electric mixer — makes the short mixing time easy and ensures a smooth batter.
- Large mixing bowl — roomy enough to fold in Oreos without overworking the batter.
- Rubber spatula — for folding and scraping the bowl clean.
- Microwave-safe bowls — for melting glazes safely and evenly.
- Cooling rack — essential for proper cooling and for glazing without pooling at the bottom.
- Toothpick or cake tester — to check doneness at the center of the bundt.
Problems & Prevention
Dry cake
If your cake comes out dry, check oven calibration first — an oven running hot will overbake. Also confirm you measured liquids correctly (1 1/4 cups is specific). The pudding mix helps with moistness; skipping or substituting incorrectly can change texture.
Oreos sink to the bottom
Chop Oreos roughly rather than into powder; oversized cookie pieces can sink during baking. Tossing the chopped cookies lightly in a tablespoon of dry cake mix before folding in can help suspend them in the batter.
Glaze is grainy or seizing
When melting chocolate, use low power and short intervals, stirring between each burst. Do not allow water or steam to contact the chocolate — even a drop can seize it. If your glaze thickens too much, stir in 1/2 teaspoon of neutral oil (vegetable or canola) to loosen it slightly.
Tailor It to Your Diet
- Lower dairy — use almond or other plant milk in place of dairy milk; replace butter in the semisweet glaze with a non-dairy butter substitute.
- Egg-free — this recipe relies on egg whites for structure; to go egg-free you’d need a different boxed mix and binding approach (aquafaba can sometimes replace whites, but results vary).
- Gluten-free — use a certified gluten-free white cake mix and gluten-free sandwich cookies; watch bake time since GF mixes can bake differently.
- Less sweet — swap semisweet for darker chocolate to reduce overall sweetness; skip extra Oreos on top.
Recipe Notes & Chef’s Commentary
The white chocolate instant pudding is the unsung hero here. It’s not meant to make a pudding; it’s there to keep the crumb tender and give a subtle white chocolate note that plays off the Oreos. Measure the milk and oil accurately — too much liquid will produce a cake that slumps.
When filling the bundt pan, tap the pan gently on the counter to release air bubbles and ensure an even rise. If your bundt has deep grooves, use a thin offset spatula to make sure batter reaches all the nooks so the cake unmolds cleanly.
Glazing while the cake is still slightly warm can cause the glaze to run off too quickly. Let the cake cool completely on the rack for best results; the first semisweet glaze layer should set slightly before you add the white chocolate drizzle so you get distinct layers.
Shelf Life & Storage
Store the glazed cake at room temperature, covered, for up to 2 days. If your kitchen is warm, store in the refrigerator in an airtight cake carrier; it will keep 4–5 days refrigerated. Bring slices to room temperature before serving for the best texture and flavor.
For longer storage, wrap individual slices tightly and freeze up to 2 months. Thaw in the fridge overnight and bring to room temperature before serving; note that glazing texture may change slightly after freezing.
Reader Q&A
Q: Can I use whole eggs instead of egg whites?
A: Yes. Using whole eggs will give a slightly richer, denser crumb. If you use whole eggs, the cake will still work — just keep an eye on bake time and test with a toothpick.
Q: My glaze streaks when I drizzle the white chocolate — any fix?
A: Ensure the white chocolate is fully melted and smooth; adding the teaspoon of coconut oil thins it for a glossy, non-streaky finish. Stir thoroughly and drizzle in a steady motion.
Q: Can I make this in a loaf pan or two 9-inch round pans?
A: Yes. Baking time will change: loaf pans will likely need more time and round pans less. Check for doneness starting 5–10 minutes earlier than the bundt time for smaller pans.
Before You Go
If you make this cake, try to let the glazes set fully before slicing — the presentation is worth the wait. Share a photo if you can; I love seeing how different decorations and cookie placements make each cake feel unique. And if you’re short on time, this recipe scales well: halve it for a smaller bundt or double it for a party-sized sheet cake (adjust bake time accordingly).
Happy baking — and remember, a simple box mix plus one thoughtful addition can produce something memorable. Cookies and Cream Oreo Cake is proof.
Cookies and Cream Oreo Cake
Ingredients
Ingredients
- 15 ounceswhite cake mix
- 3.4 ounceswhite chocolate instant pudding mix
- 1/3 cupvegetable oil
- 1 1/4 cupsmilkor almondmilk
- 4 egg whites
- 20 Oreosroughly chopped plus more for decoration if desired
- 3/4 cupsemisweet chocolate chips
- 3 tablespoonsbutter
- 1 tablespoonlight corn syrup
- 1/2 teaspoonvanilla extract
- 1 cupwhite chocolate chip
- 1 teaspooncoconut oil
Instructions
Instructions
- Preheat the oven to 350°F. Spray a 12-cup bundt pan thoroughly with nonstick cooking spray and set aside.
- In a large bowl, combine 15 ounces white cake mix and 3.4 ounces white chocolate instant pudding mix.
- Add 1/3 cup vegetable oil, 1 1/4 cups milk or almond milk, and 4 egg whites to the dry ingredients.
- Using an electric mixer, beat the mixture on medium speed for 2 minutes, until the batter is smooth and well combined.
- Fold in 20 Oreos, roughly chopped, just until evenly distributed through the batter.
- Spoon the batter into the prepared bundt pan, spreading it evenly.
- Bake in the preheated oven for about 45 to 50 minutes, or until a toothpick inserted into the center comes out clean or with a few dry crumbs.
- Remove the pan from the oven and let the cake cool in the bundt pan for 30 minutes. After 30 minutes, invert the pan onto a cooling rack and remove the pan. Let the cake cool completely on the rack.
- For the semisweet chocolate glaze: place 3/4 cup semisweet chocolate chips, 3 tablespoons butter, and 1 tablespoon light corn syrup in a microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until the mixture is fully melted and smooth. Stir in 1/2 teaspoon vanilla extract.
- Drizzle the semisweet chocolate glaze over the top of the completely cooled cake. Let this glaze set for about 10 minutes before proceeding.
- For the white chocolate glaze: place 1 cup white chocolate chips and 1 teaspoon coconut oil in a small microwave-safe bowl. Heat at 50% power in 30-second intervals, stirring between intervals, until fully melted and smooth.
- Drizzle the white chocolate glaze over the cake. If desired, garnish the top with additional Oreos. Allow the glazes to set completely before slicing and serving.
Equipment
- 12-cup bundt pan
- nonstick cooking spray
- Mixing Bowl
- Electric Mixer
- Microwave-safe Bowl
- Cooling rack
