This Oreo dirt poke cake is an easy chocolate poke cake recipe soaked in chocolate pudding and topped with crushed Oreos, chocolate whipped cream, and fudge sauce. Perfect for chocolate lovers!
The best thing about poke cakes is that they’re so versatile! Check out my 15 favorite poke cake recipes for inspiration.
A Decadent Chocolate Oreo Cake
This recipe is inspired by a dessert my grandma used to call “dirt” that’s literally only made up of chocolate pudding, crushed Oreos, and Cool Whip. It’s one of those desserts you just can’t put down and everybody loves it. That’s why it’s the perfect topping for this cake.
Like my double pumpkin poke cake and others, desserts like these are guaranteed to impress. In all honesty, this Oreo dirt poke cake is one of the easiest recipes! The cake bakes up quickly, and the toppings are a cinch to make. Every bite is layered with fluffy chocolate cake, rich chocolate pudding, and a bit of Oreo mousse.
Why You’ll Love This Oreo Poke Cake Recipe
- Extra chocolatey. Oreo dirt poke cake is a chocolate cake infused with chocolate pudding and layered with an Oreo dirt topping. It’s a chocolate lover’s dream!
- Loads of Oreos. The creamy whipped topping is filled with crushed Oreos and covers every inch of this cake. The Oreos soften to a cake-like texture, too, and they melt in your mouth.
- Quick to make. My chocolate cake is made with oil and not butter, which means it comes together in a snap, no waiting around for room-temperature ingredients.
What is a Poke Cake?
A poke cake is exactly what the name implies: a cake that you poke holes in! After the cake is baked, use the end of a wooden spoon (or something similar) to poke holes all over the top. Those holes are then filled with everything from instant pudding mix to caramel, to jello.
Key Ingredients
Below is a quick overview with some notes on the key ingredients you’ll need to make this easy cake. Be sure to scroll to the recipe card for the full recipe details.
- Vegetable Oil and Sour Cream – Two ingredients for an extra moist chocolate cake. Sour cream can be substituted with Greek or plain yogurt.
- Cocoa Powder – I like to use Hershey’s special dark cocoa powder which is less bitter than other cocoa powders and gives the cake that deep, dark, chocolatey color. You can also use any unsweetened natural cocoa powder.
- Hot Brewed Coffee – Enhances the flavor of the chocolate, but don’t worry, your cake won’t taste like coffee! If you want an alternative, try using milk.
- Instant Chocolate Pudding Mix – You’ll need this for the filling and the Oreo dirt topping.
- Heavy Whipping Cream and Powdered Sugar – To make the whipped topping. You can also use Cool Whip if preferred.
- Hot Fudge Sauce and Crushed Oreos – For garnish.
How to Make Oreo Dirt Poke Cake
This Oreo dirt poke cake is a simple yet decadent recipe that comes together with just 15 minutes of prep. For the cake, I used my easy chocolate cake. It’s super quick and so easy to make, and homemade is so worth the bit of extra time!
- Mix the wet ingredients. Combine and beat together the sugar, oil, eggs, and vanilla, then add in sour cream and mix until well combined.
- Add the dry ingredients. In a separate bowl, sift together the dry ingredients. Add half of the dry ingredients followed by half of the coffee and mix until the flour just starts to incorporate. Add the remaining dry ingredients and coffee, then beat until all of the ingredients are fully combined.
- Bake. Pour the batter into a 9×13-inch pan and bake at 350ºF for 26-28 minutes. Remove from the oven and allow to cool completely.
- Make the filling. Take the end of a wooden spoon or another round object to poke holes all over the top of the cake. Prepare the pudding layer by mixing a package of instant pudding with milk and whisk to dissolve.
- Pour over the cake. Before the pudding sets, pour it all over the top of the cake and into the holes, then place the cake in the fridge for 10-15 minutes to allow the pudding time to set.
Make the Oreo Dirt Topping
- Prepare the pudding. Mix a package of instant pudding with cold milk and whisk to combine. Refrigerate until the pudding has set.
- Make the whipped cream. Chill the bowl and whisk attachment into the freezer for 5-10 minutes. Once chilled, beat the heavy cream on medium-high speed until it thickens to soft peaks. Slowly add the powdered sugar and continue beating at high speed until stiff peaks start to form. Fold in the prepared chocolate pudding until well combined.
- Add Oreos. Crush the Oreos in a large plastic bag using a rolling pin or something similar, then add those into the bowl and stir well.
- Frost the cake. Spread over the top of the cake, then refrigerate for at least 2 hours.
Tips for Success
- Swap out the cake for a boxed mix. Although I do love homemade cake, you can save time by using Chocolate Cake Mix.
- Use Cool Whip. Save additional time by using Cool Whip instead of homemade whipped cream for the Oreo topping.
- Prepare the cake layer in advance. You can bake and refrigerate the cake up to 2 days in advance, and then fill and frost it just before serving.
- Use a wooden spoon to poke the holes. The handle end of a wooden spoon is the perfect tool for poking the holes in the cake. It creates holes that are large enough for the liquid to really soak in.
- Add the pudding layer before the pudding sets. You want the mixture to be pourable so you can get it into all those holes in the cake. You may want to use a spatula to spread the pudding out evenly. If the pudding has already set it will end up being more of a topping rather than something that soaks in and adds moisture.
- Crush the Oreos well. The smaller the pieces, the easier it is to cut the cake and the better the texture in each bite.
Can I Make This Ahead of Time?
Yes! This is the perfect dessert to prepare ahead of time because it really just gets better the longer it sits! A fully assembled cake can be made ahead of time and stored in the fridge for up to 3 days before serving.
You can also bake the cake up to 2 days in advance and store it at room temperature or in the fridge until you’re ready to add the filling and toppings.
How to Store a Poke Cake
- Fridge. Once the filling and topping have been added, this Oreo poke cake needs to be stored in the refrigerator. It will last in an airtight container in the fridge for up to 3 days.
- Freezer. I recommend freezing the baked and filled cake before it’s frosted. Wrap the cake tightly in plastic wrap and store it frozen for up to 3 months. Thaw the chocolate cake in the fridge before frosting.
More Oreo Cake Recipes You’ll Love
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Oreo Dirt Poke Cake
- Prep Time: 30 minutes
- Chill Time: 2 hours
- Cook Time: 28 minutes
- Total Time: 2 hours 58 minutes
- Yield: 15 slices
- Category: Cake
- Method: Baked
- Cuisine: American
Description
This Oreo dirt poke cake is a decadent, mouthwatering, easy-to-make dessert filled with chocolate pudding and topped with crushed Oreos and fudge sauce. Perfect for chocolate lovers!
Ingredients
For the Cake:
- 1 1/2 cups (285g) granulated sugar
- ½ cup (118 ml) vegetable oil
- 3 large eggs
- 1 tablespoon (15 ml) pure vanilla extract
- ½ cup (118 ml) sour cream
- 2 cups (280g) all-purpose flour
- ½ cup (55 g) cocoa powder
- 2 ½ teaspoons (9 g) baking powder
- ½ teaspoon (2 g) baking soda
- 1 teaspoon (5 g) salt
- 1 ¼ cup (296 ml) hot brewed coffee
For the filling
- 1 package (3.4 oz) instant Chocolate Pudding
- 1 ¾ cup (414 ml) milk
For the Topping
- 1 package (3.4 oz) instant Chocolate Pudding
- ¾ cup (177 ml) milk
- 24 Oreos, crushed
- 1 ½ cups (355 ml) heavy whipping cream
- ¾ cup powdered sugar
- Additional Oreos, for garnish
- Hot fudge sauce, for garnish
Instructions
For the Cake:
- Preheat the oven to 350°F.
- In a large mixing bowl, combine the sugar, vegetable oil, eggs, and vanilla extract. Beat on medium speed until the eggs and oil are well incorporated and the batter is lighter in color. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Add half the dry ingredients followed by half of the coffee to the wet ingredients, then mix just until the flour starts to incorporate. Add the remaining dry ingredients and coffee. Beat until all of the ingredients are well combined. Use a spatula to scrape down the sides of the bowl and stir the batter from the bottom to the top to ensure it’s well mixed.
- Pour the batter into a 9×13-inch pan and bake at 350°F for 26-28 minutes. Test the cake for doneness by inserting a toothpick into the center of the cake. If the toothpick comes out clean, your cake is done. Remove from the oven and allow to cool completely.
For the Filling:
- Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
- Prepare the pudding layer by mixing a package of instant dark chocolate pudding with 1 3/4 cups of cold milk. Before the pudding sets, pour it over the top of the cake and put the cake in the fridge to let the pudding set, for about 10-15 minutes.
For the Topping:
- Prepare the pudding by mixing a package of instant pudding with ¾ cup milk. Refrigerate until the pudding has set, about 10 minutes.
- Place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes to chill. Pour the heavy whipping cream into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until the cream thickens to soft peaks.
- Slowly add the powdered sugar and continue beating at high speed until stiff peaks start to form.
- Fold in the prepared chocolate pudding until well combined. Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop, then add the Oreos to the bowl and stir until well combined.
- Spread over the top of the cake and refrigerate for a minimum of 2 hours.
Notes
- Oreos: you’ll need one 14oz package of Oreos for this. Any flavor or variety of Oreos will work.
- Prepare ahead of time: The cake can be made and stored at room temperature in an airtight container up to 2 days in advance. Once the pudding filling has been added, it must be refrigerated. You can assemble the entire cake up to 2 days before serving.
- How long will this stay fresh? This is best eaten within 3-4 days of preparation.
- Substitutions:
- Swap out the homemade cake with any boxed cake mix and follow the ingredients and baking instructions on the package
- Swap out the homemade whipped cream for Cool Whip
- Sour cream: use plain or Greek yogurt
- Brewed coffee: use milk instead
Nutrition
- Serving Size: 1 slice
- Calories: 426
- Sugar: 39.4 g
- Sodium: 491.8 mg
- Fat: 19.5 g
- Carbohydrates: 58.9 g
- Fiber: 1.8 g
- Protein: 6.5 g
- Cholesterol: 67.6 mg
Is the frosting stiff enough for a multi-layered cake? As in, cake on a cake plate, not in a cake pan. Thanks!
I am not sure if that would work but I would probably add some gelatin to the whipped cream to help stabilize it.