This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling. It’s topped with a cream cheese glaze and more Oreos!
Easy Chocolate Oreo Bundt Cake with Cream Cheese Filling
When it comes to cake, I feel like at this point I have some pretty high standards. Well, this Oreo Chocolate Cheesecake more than exceeded those expectations!
This chocolate Oreo cake is a chocolate cake with Oreo cheesecake filling and a cream cheese glaze topping. And it is seriously so good! I’m warning you. It’s pretty much impossible to walk by this cake sitting on the counter and not sneak a bite or two.
Now before you go any further, I should tell you this recipe starts with a cake mix, but you’d never know it.
How to Doctor a Chocolate Cake Mix
One of the reasons this cheesecake cake is so darn easy to make is because it starts with a cake mix. I love writing recipes using cake mix because I think it makes a great place to start for people who are just getting into baking!
With that in mind, there are a couple of things you can do yourself to make this cake mix cake even better:
- Add more cocoa powder: I added some extra cocoa powder into the cake batter to give it an even richer chocolate-y flavor.
- Add sour cream: I also mix in a little bit of sour cream for some extra moisture, and also makes the cake really tender
- A dash of vanilla: really you can never go wrong here.
If you’re plenty comfortable baking from scratch, try my Chocolate Sour Cream Bundt Cake for your base instead!
How to Make a Chocolate Bundt Cake with Cheesecake Filling
This Oreo bundt cake is made up of three components, but takes just 15 minutes to prep!
Step 1: Make the Cake
- Prep the pan: Grease a large bundt pan with Crisco, then coat it with flour and cocoa powder.
- Make the batter: In a bowl, mix together cake mix, cocoa powder, eggs, oil, water, sour cream, and vanilla extract. Transfer the batter to the greased pan.
Step 2: Make the Filling
- Soften the cream cheese: Remove the wrapper and microwave the cream cheese for 20 seconds.
- Combine the filling ingredients: Add the softened cream cheese to a bowl along with egg, sugar, and vanilla. Beat until combined, then stir in the crushed Oreos.
Step 3: Assemble and Bake
- Layer the cake: Layer 1/3 of the cake batter into the bottom of the prepared bundt pan. Spread the filling on top, then add on the remaining cake batter.
- Bake: Bake the cake at 350ºF for 45-52 minutes or until a knife inserted into the center comes out clean.
Step 4: Add the Topping
- Combine: Remove the wrapper and microwave the cream cheese for 20 seconds. Add into a bowl and beat until smooth. Mix in the powdered sugar and vanilla, then slowly add the heavy cream until your desired consistency is reached.
- Pipe: Place the cream cheese into a piping bag and pipe along the top and sides of the cake.
- Garnish and serve: Drizzle with hot fudge, sprinkle with more crushed Oreos, then slice and serve.
How to Keep a Bundt Cake from Sticking to the Pan
The key to preventing it from sticking to the pan is generously greasing it and flouring it, especially in those crevices. I recommend using a shortening like Crisco, it’s never let me down!
For chocolate cakes, I use a combination of 50% flour and 50% cocoa powder. If you use just flour, you end up with white residue on the sides of the cake. If you use just cocoa powder, the outside of the cake looks way too dark. Well, my solution is to use equal parts of each!
How to Store a Finished Chocolate Cheesecake Cake
The cheesecake filling in this cake requires it to be stored in the fridge. It’s best to be kept in an airtight container, so you may need to slice it to fit.
Can this Cake Be Frozen?
It sure can! To freeze your Oreo cheesecake bundt cake, wrap it tightly and store it in the freezer for up to 3 months. When you’re ready to serve, thaw it overnight in the fridge, then bring it to room temperature if desired.
More Chocolate Cake Mix Recipes You Might Like:
- How to Bake with Cake Mix
- Ultimate Oreo Poke Cake
- Brownie Batter Poke Cake
- Chocolate Chip Cookie Poke Cake
- Oreo Dirt Poke Cake
Chocolate Oreo Cheesecake Cake
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 slices
- Category: Cake
- Method: Oven
- Cuisine: American
Description
This Oreo Chocolate Cheesecake Cake is a chocolately bundt cake recipe with an Oreo cheesecake filling.
Ingredients
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, cold
- 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
- 4–5 teaspoons (59ml) heavy whipping cream
- 3–4 Oreos, crushed
- 1/4 cup hot fudge
Instructions
For the cake & Filling:
- 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!
- 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.
- Remove the wrapper and microwave the cream cheese for 20 seconds.
- 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.
- 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.
- Then spread the Oreo cheesecake over top of the cake batter and try to spread it evenly.
- 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.
- 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)
- Remove the wrapper and microwave the cream cheese for 20 seconds and then beat the cream cheese until it’s smooth.
- 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.
- 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.
- 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. Sprinkle more crushed Oreos over top.
Notes
- The 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 a 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
- Serving Size: 1 slice
- Calories: 550
- Sugar: 45.3g
- Sodium: 435.7mg
- Fat: 31.1g
- Saturated Fat: 18.3g
- Carbohydrates: 65.2g
- Fiber: 1.7g
- Protein: 6.9g
- Cholesterol: 109.5mg
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
Hi Shanna, you should be able to add the additional cream cheese without making any additional substitutions. That’s a great idea!
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!
Oh my gosh that is the SWEETEST!! Thank you so much for sharing.
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!!!
Larry this is awesome!! Thank you so much for sharing!!
Loved the recipe. Everyone who had a piece said it was delicious.
Thanks 😀
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.
Delicious.
I’ll definitely be making this again.
Thanks 😀
Thank you so so much Tracey!
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 ❤️❤️❤️🙏🏻
This is wonderful Melika! Thank you so much for sharing.
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?
Sounds wonderful Ruby! I am so glad they enjoyed it!
Oh my gosh, this cake was great! Easy to make too. Loved it,
but then how can you go wrong with chocolate right?
Absolutely Joanne!
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!
Thanks so much for your feedback! I am glad you enjoyed this!
Wondering if I can make this a few days ahead and what would be the best method for storing it?
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.
Do you think the cream cheese filling could work with pistachio pudding in a pistachio cake? Thanks, this one sounds WONDERFUL!
I don’t see why not!
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.
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!
Can you freeze this cake then decorate it before serving
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
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 ?
Awww Charlie, that is AMAZING!! Thank you for sharing!
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?
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.
I made this last night. Smelled amazing while baking! Thank you can’t wait fir everyone to dig in. Thank you for the recipe!!
When you say to use crisco to grease pan, are you talking about Crisco oil or Crisco shortening?
Hi Sarah, it the Crisco Shortening!
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?
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!
It is hard to stop eating this once you start!
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.
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.
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!
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.
Thanks Julianne. I have baked the cake and its’s so delicious! i want to share the photos here but not sure how to do that 🙂
Hi Lyn, you can post to my Facebook page or send me an email beyondfrosting@gmail.com
Oh my this looks insane! and so beautifully presented…. !
Thank you so much!
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.
Sue! that’s amazing. I might just have to try that!