Irresistible Cookies And Cream Bundt Cake Recipe

Question 1

How do I make a cookies and cream Bundt cake from scratch?

Accepted Answer

Start with 1 cup unsalted butter, 1 ½ cups sugar, 4 eggs, 1 tsp vanilla, 3 cups flour, 1 tbsp baking powder, 1 cup milk, and 20 crushed Oreos. Cream butter and sugar until fluffy, add eggs one at a time, then vanilla. Mix dry ingredients separately, alternate adding to batter with milk. Fold in crushed Oreos gently. Grease a 10-cup Bundt pan with shortening and flour. Bake at 350°F for 50-60 minutes until a toothpick comes out clean. Cool in pan 10 minutes, then invert onto rack. For glaze, mix 2 cups powdered sugar, ¼ cup milk, 1 tsp vanilla, and crushed Oreos. Drizzle over cooled cake. This yields 12 servings and takes about 1 hour 20 minutes total. Pro tip: Chill Oreos before crushing for better texture. (98 words)

Question 2

Can I use a regular cake pan instead of a Bundt pan for cookies and cream cake?

Accepted Answer

Yes, adapt for two 9-inch round pans or a 9x13-inch rectangular pan. Reduce bake time to 30-35 minutes at 350°F and check doneness with a toothpick. Greasing remains key—use non-stick spray and flour. Batter fits standard Bundt volume (about 8-10 cups), so no adjustments needed. Layers stack well for a tiered look with cookies and cream filling between. Frost tops with Oreo buttercream: beat ½ cup butter, 2 cups powdered sugar, ¼ cup cream, and 10 crushed Oreos. This swap works for beginners without losing moist crumb or cookie chunks. Slice and serve same day for best flavor. (102 words)

Question 3

How should I store homemade cookies and cream Bundt cake?

Accepted Answer

Room temperature: Cover tightly with plastic wrap or store in an airtight container up to 3 days. For longer freshness, refrigerate up to 5 days in a sealed container to prevent Oreos from softening. Bring to room temp before serving for ideal texture. Freezing: Wrap slices individually in plastic then foil, or whole cake in double layers. Freeze up to 3 months; thaw overnight in fridge. Avoid microwaving—defrost naturally to keep glaze intact. If humid, add rice grains to storage to absorb moisture. These steps maintain the cake's signature crunch and creaminess without sogginess. Always label with date. (96 words)

Question 4

What's the best frosting for cookies and cream Bundt cake?

Accepted Answer

Oreo cream cheese frosting pairs perfectly: Soften 8 oz cream cheese and ½ cup butter, beat until smooth. Add 4 cups powdered sugar gradually, 1 tsp vanilla, 2 tbsp heavy cream, and 15 crushed Oreos. Whip on high 2 minutes for fluffiness. Spread or drizzle generously—it sets firm yet creamy. For simpler glaze, whisk 2 cups powdered sugar, 3 tbsp milk, ½ tsp vanilla, and Oreo crumbs. Pipe rosettes on top with extra cookie halves for garnish. This adds 200 calories per slice but elevates flavor. Make ahead and chill; soften 30 minutes before use. Yields enough for one Bundt. (98 words)

Question 5

Can I add mix-ins or make gluten-free cookies and cream Bundt cake?

Accepted Answer

Boost with ½ cup mini chocolate chips or white chocolate chunks folded in last—bake same time. For gluten-free, swap flour 1:1 with a blend like King Arthur's measure-for-measure, adding ½ tsp xanthan gum if not included. Use GF Oreo alternatives like Kinnikinnick. Test doneness early as GF bakes faster. Dairy-free? Sub plant-based butter, milk, and cream cheese. These tweaks keep the cake tender and cookie-loaded. Nutrition note: Original recipe is 450 calories/slice with 6g protein from eggs and milk. Experiment small batches first. Links to full GF recipe in comments. (92 words)

Ingredients

Notes

Nutrition