Oreo Chocolate Cheesecake Cake

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This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling. This homemade chocolate cake is then topped with a cream cheese glaze and more Oreos!

If you love Oreo cake recipes as much as I do, you have to try this Oreo Chocolate Cake recipe and this Oreo Cookies and Cream Cake too!

Photo of a slice of Chocolate Cake With Cheesecake Filling

I Love Making Cake Recipes With Oreos

When it comes to cake, I consider myself to be have some pretty high standards. This cake just couldn’t wait to be center stage. I made it on a whim but its one that I know is going to be a stand-out this year (and that’s saying a lot considering it’s early January!).


This Oreo Chocolate Cheesecake Cake is an easy chocolate bundt cake with an Oreo cheesecake filling and it’s topped with a cream cheese glaze and more Oreos.

Eer-em-gee you guys, this cake is SO good! I am still sneaking bites of it tonight, but as quickly as I made this cake, I had to get rid of it, well most of it. I dropped it off at my friend’s house, she has 3 boys, and I know they took care of the leftovers.

Close up photo of Oreo Cookie Cake

This Chocolate Cake Is Made With Boxed Cake Mix

The reason this cake is so easy to do it because it starts with a cake mix. People tend to either love or hate cake mix, but I find that it’s a great place to start if you aren’t comfortable baking from scratch. 

You can also alter the ingredients in the cake mix to make it that much BETTER.

  • For this cake, I added some extra cocoa powder
  • I also added sour cream and vanilla extract. The sour cream, of course, helps keep this cake moist.

Trust me when I say that this cake is to-die-for. If you have more questions about baking with a cake mix, I have a great tutorial that I shared comparing the top 3 brands. 

An overhead shot of a chocolate bundt cake on white plate

How To Make The Best Chocolate Bundt Cake

  • First prepare the chocolate cake mix using the additional ingredients: cocoa powder, sour cream and vanilla extract. You can also use milk instead of water
  • Then prepare the cheesecake filling: First beat the cream cheese to ensure it’s smooth and then add the sugar and continue beating until well combined.
  • Next add the egg and vanilla extract and beat until the mixture is completely smooth. Fold in the crushed Oreos.
  • Generously grease and flour the pan. More detailed instructions are included below 
  • To assemble the cake: Pour half of the cake batter into the prepared pan. Then spoon in the filling and swirl with a knife. Pour the remaining batter on top.
  • Bake and cool the cake. Then add the topping prior to serving. 
  • To make the icing on the cake, start with softened cream cheese and combined tt with powdered sugar and vanilla extract and beat until the ingredients are well combined.
  • Slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. Pour into a Ziploc bag or piping bag and drizzle over the cake. Note that you’ll likely end up with leftover glaze, which you can use or discard.
  • Finish it with a drizzle of hot fudge and crushed Oreos over top of that.

Side view photo of Chocolate Oreo Cake on a white cake stand

How To Keep A Bundt Cake From Sticking To The Pan

When it comes to baking a bundt cake, there is one essential step you cannot skip, and that is to generously grease and flour the bundt pan from top to bottom. You do not want anything sticking to the sides of the pan.

I prefer using Crisco vegetable spread because I can make sure to get into all the little spots in the pan to prevent it from sticking. 

If you are baking a chocolate cake, it can be tough because you need the flour in the pan, but you don’t want to cake to bake with any white residue on the sides from the flour. On the contrary, using only cocoa powder to dust the pan can result in a much darker appearance on the outside of the cake. I finally found my solution! I used a mixture of 50% flour and 50% cocoa powder. Cha-ching!

I seriously couldn’t wait to cut into this cake!!! I promise that this cake will be gone before you know it.

Oreo Chocolate Bundt Cake on a cake stand

More Chocolate Cake Mix Recipes You Might Like:

A slice of Chocolate cake with Oreo filling on a white plate

Oreo Chocolate Cheesecake Cake

  • Author: Julianne Bayer
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 12 slices


This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling.


For the cake:

  • 1 box (15oz) chocolate cake
  • 1/4 cup (28g) cocoa powder
  • 3 large eggs
  • 1/2 cup (118ml) vegetable oil
  • 3/4 cups (177ml) water
  • 1 cup (191g) sour cream
  • 1 teaspoon (5ml) vanilla

For the cheesecake:

  • 8 ounces cream cheese
  • 1 large egg
  • 1/3 cup (63g) granulated sugar
  • 1 teaspoon (5ml) vanilla extract
  • 1 1/2 cups crushed Oreos

For the topping:

  • 4 ounces cream cheese, softened
  • 2 cups (260g) powdered sugar
  • 1 teaspoon (5ml) vanilla extract
  • 45 teaspoons (59ml) heavy whipping cream
  • 34 Oreos, crushed
  • 1/4 cup hot fudge


For the cake & Filling:

  1. Preheat the oven to 350° F. Generously grease a large bundt pan with Crisco and coat it with a mixture of 50% flour and 50% cocoa powder. Do not skip this step, it is important to help the cake release from the pan!
  2. In a large mixing bowl, combine the cake mix, cocoa powder eggs, oil, water, sour cream and vanilla extract. Mix all of the ingredients until they are well combined. Set aside.
  3. Remove the wrapper and microwave the cream cheese for 20 seconds.
  4. In a medium-sized bowl, combine the softened cream cheese with the egg, granulated sugar and vanilla extract. Mix all of the ingredients until they are well combined and smooth. Stir in the crushed Oreos.
  5. Place at least 1/3 of the cake batter into the bottom of the greased and floured pan, be sure to cover at least the bottom nooks and crannies.
  6. Then spread the Oreo cheesecake over top of the cake batter and try to spread it evenly.
  7. Finally, cover the cheesecake layer with the remaining cake batter. Bake at 350° F for 45-52 minutes. Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
  8. Allow the cake to cool for at least 15-20 minutes and gently run a knife around the sides of the pan to help release the cake from the sides of the pan. Turn the cake onto a pan by placing the pan on the top of the cake and use two hands to invert it. Allow the cake to cool completely.

For the topping: (Prepare prior to serving)

  1. Remove the wrapper and microwave the cream cheese for 20 seconds and then beat the cream cheese until it’s smooth.
  2. Next add the powdered sugar and vanilla extract and beat until the ingredients are well combined. Then slowly add the heavy cream, one teaspoon at a time until the cream cheese reaches your desired consistency. It should still be thick, not watery, but it should run off your spoon without too much effort.
  3. Place the cream cheese in a piping bag and cut off the edge of the piping bag about ¼-inch from the bottom. Pipe the cream cheese frosting along the top and sides of the cake.
  4. Next, heat the hot fudge according to the instruction on the jar and repeat the same steps to pipe the fudge sauce next to or over the cream cheese.
  5. Finally, sprinkle more crushed Oreos over top. Keep this cake refrigerated in an air tight container.


  • Chocolate Cake recipe slightly adapted from The Cake Mix Doctor
  • Note that baking times will vary by oven and pan type. To test the cake for doneness, insert a knife into the cake, if the knife comes out clean, the cake is done.
  • You’ll likely have leftover glaze, which you can either use to add more topping or discard. If you find the glaze is too thin, add additional powdered sugar
  • Store this cake in an airtight container at room temperature unless you live in a hot or humid environment.  I love my cake carrier.
  • Prepare the cake in advance, up to 2 days but wait to add the toppings until you’re ready to serve.
Nutrition Information:
1 slice
  • Category: Cake
  • Method: Oven
  • Cuisine: American

Keywords: chocolate bundt cake, chocolate bunt cake recipe, oreo chocolate cake, oreo cake recipe, chocolate cake recipe, oreo cookie cake recipe, chocolate oreo cake, cheesecake cake filling


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47 Responses
  1. Connie Larson

    I just took the cake out of the oven, only 40 min for me. Question, it looks like the cocoa/flour from the pan left a slight residue on the cake that is very bitter. Will we taste that after I frost?

  2. Shanna

    I am making this cake this weekend. It looks amazing. If I use the remaining 4oz of cream cheese not used for the topping in the cheesecake filling should I increase the other ingredients also. What about the egg, would I leave it at one or use two? Thanks

    1. Beyond Frosting

      Hi Shanna, you should be able to add the additional cream cheese without making any additional substitutions. That’s a great idea!

  3. Kimberly Willenbrink

    Absolutely delicious! My son said “mom, this is the best dessert you’ve ever made”. Will definitely be making this again! Thanks for sharing the recipe!

  4. Larry Sclafani

    I made a wonderful cake over the holidays for a friend’s birthday. It was so moist and flavorful and so delicious!! Several people factually said it was the best cake they’d ever had! So now I’m just dying to find one more excuse to make it again!!!

  5. Tracey

    First time making this cake and everyone loved it. I took the advice off of one of the reviews on here and doubled the cream cheese.
    I’ll definitely be making this again.
    Thanks 😀

  6. Melika

    I made this great recipe for my family two nights ago, and shared half with a neighbor. It tasted great i just added some melted chocolate for my kids, everyone liked it . It looked nice and tasted lovely. Besides it was really easy to make cause not everyone is a cake specialist ❤️❤️❤️🙏🏻

  7. Ruby

    LOVED this. Total showstopper of a cake. Took it to a party and earned lots of appreciative comments. My only complaint is that there wasn’t enough of the cheesecake in the middle! (It was barely noticeable, not as drool-worthy as your picture) Might double that portion next time?

    1. Monet

      Very yummy! I agree with the other comments about wanting more cheesecake. Next time I will do 1 1/2 To 2 times the cheesecake!
      Great recipe. Will make again! Fun mother-daughter activity that everyone loved that we did it!

    1. Beyond Frosting

      Hi Cassandra- yes it can! It is best stored in an airtight container. Do you have a cake carrier or something? Otherwise you can store in unfrosted and tightly wrapped in plastic wrap. Then add the toppings that day you’re serving it.

  8. Julie

    Do you think the cream cheese filling could work with pistachio pudding in a pistachio cake? Thanks, this one sounds WONDERFUL!

  9. Merryl

    Just took a chance on this beautiful and delicious burnt cake and it was received with raves. I sprayed the pan with Baker’s J oh ( as I do wil pall my cakes and the release was smooth and clean. Cake seemed a bit heavy, dense whan plated but when the cream cheese glaze and fudge was added, Chunks of Oreos scattered on top, it was dense but not dry and the cream cheese filling (which I mixed with mini chocolate chips) simply Devine. That is one that goes into the retation.Wonderful, wonderful Bundt cake and although I never use cake mixes, the addition of the extra cocoa, and butter subbed out for the oil produced a perfect, delicious and beautiful cake. With a delicious, moist crumb. Thanks for this recipe and looking forward to receiving more from your blog.

    1. Beyond Frosting

      Merryl! Thank you so much for sharing!!! that is awesome! I have never tried subbing out butter for oil with cake mixes, I will have to try it some time! Thanks for the feedback, I am so glad you enjoyed it!

    1. Beyond Frosting

      Hi Cindy, I have not froze this recipe before, so I am not sure how it would effect the filling. I do know that if I did freeze it, I would not freeze it with the frosting in top. I would add those before serving

  10. Charlie Westbrook

    I made this at my mums birthday and she said it was one of the best cakes in the world and whoever made the recipe must be a baking legend so thanks for making my mums birthday so happy and oreoey ?

  11. Merissa

    I have made this before, and it was absolutely delicious!
    So, here is my question: If I am wanting to make this for a bigger crowd, could I double this recipe and put it in 9×13 pan? Or would that even work? Should I just make two bundt cakes?

    1. Beyond Frosting

      Oh that’s interesting Merissa. I have definitely made a similar recipe as cupcakes but I’ve never tried as a 9×13 inch pan. I am sure that would also work.

  12. Ana

    I made this last night. Smelled amazing while baking! Thank you can’t wait fir everyone to dig in. Thank you for the recipe!!

      1. Sarah

        Thanks for the answer. I have another question. I must not have enough cooking sense that I don’t know these things. I’m assuming regular cocoa and not unsweetened cocoa, but I don’t want to get it wrong. Is that correct?

        1. Beyond Frosting

          Hi Sarah, it’s no problem. I have actually used both sweetened and unsweetened cocoa for this. I would just suggest not to use dutch process cocoa powder, since that is designed to work with specific types of recipes. I am happy to help if you have any more questions!

  13. Tj

    I made this last night. Overall, as a cake, this is good. Moist & the taste is fine. However, as a Oreo chocolate cheesecake cake, I wasn’t what I expected. The cheesecake filling definitely won’t look like the pic because when you mix white cream cheese with crushed black Oreos you get gray filling. I thought the cake part overpowered the cheesecake part so there wasn’t a huge flavor distinction. At least if the filling looked like the pic it would have been aesthetically pleasing. I had hopes for more out of this but regardless the guys in the house said they enjoyed it.

    1. Beyond Frosting

      Hi TJ, the small the Oreos (resulting in more crumbs) then the less white your filling will be. You can see I have some larger chunks of cookies in mine too. The cheesecake flavor is both in the filling and the frosting! I am glad you enjoyed it even if it didn’t look exactly like mine.

  14. Lyn

    Hi, this question may sound too simple but since I need to bake this cake for my son’s birthday, I really need your help. Can you clarify the nett weight of flour in “1 box of cake mix”? I am just worried if the box is not standardised & I’ll end up with a very thick/thin batter. Thanks!

    1. Beyond Frosting

      Hi Lyn, most cake mixes are 15.4 oz in weight. I used a box of Betty Crocker cake mix for this recipe. Duncan Hines and Pillsbury also have 15.4 oz boxes but the amount of oil, water and eggs varies between in box.

  15. Sue

    Love it…it was delicious. I decided to change things up a bit for my second cake. Lemon cake mix with lemon Oreos. Worked great.

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