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This really is the Ultimate Oreo Poke Cake recipe! Made-from-scratch dark chocolate cake is soaked with chocolate pudding mix then finished off with homemade Oreo whipped topping!
Do you love the combination of Oreo and Chocolate? Try this Chocolate Cake with Oreo Frosting
Chocolate Oreo Poke Cake
In my opinion, there can never really be too many ways to make a poke cake. There can also never be too many Oreo-inspired chocolate poke cakes. I have made several versions, they’re all slightly different and oh-so-delicious!
This Oreo poke cake is one of my favorites! It has just about as much chocolate as you could probably fit into a cake. It starts out with my favorite chocolate cake, which is sprinkled with Oreos, soaked in instant chocolate pudding mix and milk, then topped with an Oreo whipped cream. It’s arguably my favorite part of this cake.
As the cake sets, the Oreos get super soft and take on an almost cake-like texture and the pudding works it’s way into the cake to add so much flavor and moisture. Every bite is just perfection.
All the Ingredients You’ll Need
For the Cake
- Granulated Sugar
- Vegetable Oil
- Vanilla Extract
- Sour Cream – you can substitute the sour cream for Greek yogurt or plain yogurt if preferred.
- All-Purpose Flour
- Cocoa Powder – I like to use Hershey’s special dark cocoa powder because it’s richer in flavor, less bitter, and has a darker color than other types of cocoa powder.
- Baking Powder and Baking Soda
- Hot Brewed Coffee – moistens the cake and blooms the cocoa. If you don’t want to use coffee, you can swap it out for milk.
- Oreos – crushed and added to the cake to give it some texture.
For the Filling
- Instant Chocolate Pudding
For the Topping
- Oreos – finely crushed cookies will make it easier to cut this cake
- Heavy Whipping Cream
- Powdered Sugar
- Additional Oreos and Hot Fudge Sauce – for garnish!
How to Make An Oreo Poke Cake
This chocolate Oreo poke cake is made using my favorite chocolate cake which is a quick, 30-minute recipe that results in the best moist and fluffy cake!
For the Cake
- Combine the wet ingredients. In a large mixing bowl, combine the sugar, oil, eggs, and vanilla. Once that is mixed, add in the sour cream and beat until fully combined.
- Combine the dry ingredients– all remaining dry ingredintes should be stirred to combined.
- Mix the wet and dry ingredients together. Alternate adding half of the dry ingredients and half the coffee. At a time. This helps to slowly mix the batter and prevent overmixing.
- Bake. Transfer the batter to a 9×13″ baking dish, sprinkle crushed Oreos over top, and bake.
For the Filling:
- Poke the cake. Use the handle end of a wooden spoon to poke holes all over the top of the cake.
- Mix the pudding. Mix a package of instant dark chocolate pudding mix with cold milk.
- Pour over the cake. Before the pudding sets, pour it over the top of the cake, and use a spatula to spread it around. Chill for several minutes until the pudding has set.
For the Topping
- Chill the mixing bowl: If you have a metal bowl and wire whisk, toss them in the freezer for 5-10 minutes. It keeps all the ingredients nice and cold!
- Prep the topping ingredients. Beat the heavy cream on medium-high speed until is reaches soft peaks. Add the powdered sugar and beat on high until stiff peaks form.
- Crush the Oreos: Place the Oreos in a large plastic bag and crush with a rolling pin or something similar. The smaller the pieces the better when it comes time to cut the cake. Add them to the whipped cream and stir until combined.
- Frost the cake. Spread the pudding and whipped cream over the top of the cake, then refrigerate for two hours before slicing and serving. This allows time for all the ingredients to set.
Time Saving Tips
- Use boxed cake mix. Although I am a huge advocate for a homemade cake, you can use Chocolate Cake Mix instead if you want to save a little bit of time.
- Use cool whip. You can also save a little bit of time by using Cool Whip instead of making your own whipped cream.
- Prep the cake in advance. You can bake the cake up to two days in advance and store it in the fridge, so all you have left to do later on is add the filling and topping.
How To Prepare Ahead of Time
This is the perfect dessert to prepare ahead of time. It gets better as it sits. You can fully assemble the cake and store it in the fridge for up to 2 days before serving.
You can also bake the cake two days ahead of time and store it at room temperature, then add the filling and topping on the day you plan to serve it. Just allow about 2 hours time for it to set in the refrigerator.
Storing A Finished Cake
Assembled poke cake will last in an airtight container in the fridge for up to 3-5 days.
More Oreo Cake RecipesPrint
This really is the Ultimate Oreo Poke Cake recipe! Made-from-scratch dark chocolate cake is soaked with chocolate pudding mix and milk, topped with homemade Oreo whipped topping!
For the Cake
- 1 ½ 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 (355 ml) hot brewed coffee
- 12 Oreos, Crushed
For the Filling
- 1 package (3.4oz) Instant Chocolate Pudding
- 1 ¾ cup (414ml) milk
For the Topping
- 24 Oreos, crushed
- 1 ½ cups (355 ml) heavy whipping cream
- ¾ cup powdered sugar
- Additional Oreos for garnish
- Hot fudge sauce for garnish
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. Next mix in the sour cream and beat until well combined.
- In a separate bowl, sift together the dry ingredients. Alternate adding half the dry ingredients and half of the coffee at a time until all ingredients are added and well mixed. 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. Sprinkle the crushed Oreos over top of the cake batter. Bake at 350°F for 28-32 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 chocolate pudding with the 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, about 10-15 minutes.
For the topping:
- 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 at medium-high speed until the cream thickens to soft peaks.
- Slowly add the powdered sugar and continue beating on high speed until stiff peaks start to form.
- Crush the Oreos in a large plastic bag with a rolling pin or ice cream scoop. Then add the Oreos to the whipped cream and stir until well combined. Spread over top of the pudding. Refrigerate for a minimum of 2 hours.
- 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.
- 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
- Category: Cake
- Method: Oven
- Cuisine: American
Keywords: Poke Cake, Pudding Cake, Oreo cake recipe, chocolate oreo cake