Oreo Poke Cake
The ultimate comfort food, Oreo Poke Cake is a rich and creamy dessert that’s perfect for any occasion. With layers of chocolate cake soaked in pudding and topped with whipped cream, it's a crowd-pleaser that will leave you craving more!
Equipment
- Nordic Ware Metal 9×13 Covered Cake Pan
- Pre-Cut Parchment Paper Baking Sheets
- KitchenAid 9-Speed Digital Hand Mixer
Ingredients
- 1 package devil’s food cake mix 15.25 ounces
- 2 packages instant chocolate pudding mix 3.9 ounces each, divided use
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs eggs slightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 26 whole Oreo cookies divided use
- 2 cups whole milk
- 8 ounces frozen whipped topping thawed
- ¼ cup chocolate fudge sauce optional
Instructions
- Preheat your oven to 350°F (175°C). It's crucial to get the temperature just right for the best baking results. Line a 9×13-inch pan with parchment paper or spray it with non-stick cooking spray. This will make it easier to remove the cake later and keep it from sticking.
- In a large mixing bowl, combine the devil’s food cake mix, 1 box of instant chocolate pudding mix, sour cream, vegetable oil, eggs, vanilla extract, and warm water. Using a stand mixer fitted with a paddle attachment or a hand mixer, beat the mixture on medium speed until everything is well combined, typically about 2 minutes. Make sure to scrape down the sides of the bowl to incorporate all ingredients.
- Next, take 10 of the Oreo cookies and coarsely chop them. Gently fold the chopped cookies into the cake batter. This will give the cake delightful bursts of Oreo flavor throughout.
- Pour the batter into the prepared pan, using an offset spatula or spoon to spread it into an even layer. Ensure the batter is evenly distributed for consistent baking.
- Place the pan in the preheated oven and bake for 30 to 35 minutes. You’ll know it’s done when the top springs back when lightly touched. Keep an eye on it towards the end to avoid overbaking.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. After cooling, use a smoothie straw or the handle of a wooden spoon to poke holes across the surface of the cake, spacing them about one inch apart. This will allow the pudding mixture to seep into the cake, creating that signature poke effect.
- In a medium bowl, whisk together the remaining box of instant chocolate pudding mix and whole milk for about 2 minutes until smooth. Immediately pour the pudding evenly over the cake, making sure it fills the holes you created. Let the cake cool completely after this step.
- Now, finely chop the remaining 8 Oreo cookies and gently fold them into the whipped topping. This will add flavor and some texture to the topping.
- Spread the whipped topping mixture evenly over the cooled cake. This layer should be fluffy and creamy, giving your cake a beautiful finish. Cover the cake and chill it in the fridge for at least 4 hours to allow the flavors to meld.
- Just before serving, coarsely chop any leftover Oreo cookies and sprinkle them on top of the cake. If desired, drizzle some chocolate fudge sauce over the top for an extra touch of indulgence. Slice, serve, and enjoy!
Notes
- Tip 1: To store leftovers, cover the cake tightly with plastic wrap or transfer it to an airtight container. It will keep well in the fridge for up to 4 days.
- Tip 2: You can freeze the unassembled cake layers for up to 2 months. Just thaw them in the fridge before assembling.
- Tip 3: Serve slices alongside a cup of coffee for a delightful afternoon treat.
- Tip 4: Experiment with different pudding flavors, like vanilla or strawberry, for a unique twist.
- Tip 5: Add a sprinkle of crushed nuts or chocolate shavings on top of the whipped topping for an extra layer of flavor and texture.