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This really is the ultimate chocolate Oreo poke cake! It’s an easy dessert made from rich chocolate cake filled with chocolate pudding mix and then finished off with a thick layer of homemade Oreo whipped cream.
Do you love the combination of Oreo and chocolate? Try this Chocolate Oreo Cake, too!
Easy Chocolate Oreo Poke Cake
In my opinion, there can never really be too many ways to make a poke cake. I even have a round-up of my best poke cake recipes to prove it. This Oreo poke cake is one of my favorites! It’s filled with about as much chocolate and as many Oreo cookies as you could possibly fit into a cake.
I’ve made several versions of chocolate poke cakes over the years, even the infamous Better than Sex cake. They’re all slightly different and oh-so-delicious! This Oreo poke cake starts with my favorite chocolate cake, which is sprinkled with Oreos, soaked in instant chocolate pudding mix, and then topped with fluffy Oreo whipped cream.
Why You’ll Love This Poke Cake Recipe
- Easy to make. Poke cakes are some of the easiest desserts, it’s no wonder they’ve stuck around since the 80s. This Oreo poke cake uses simple ingredients and tastes like a million bucks. Plus, it’s the perfect make-ahead-friendly dessert.
- Loaded with cookies and chocolate. As the cake sets, the Oreos soften to an almost cake-like texture and the chocolate pudding adds tons of flavor and moisture. Every bite is sheer perfection.
- Oreo whipped cream. The whipped topping is arguably my favorite part of this cake! I take my go-to recipe for homemade whipped cream and load it up with crushed Oreo cookies. It’s a cookies and cream dream.
Below, I include a few key ingredient notes for this Oreo poke cake. Remember to scroll to the recipe card below the post for the full ingredients list and recipe details.
For the Cake
- Oil – The key to an ultra-moist and tender cake is vegetable oil. Using oil instead of butter keeps the cake crumb extra soft, without weighing down the cake.
- Sour Cream – My second secret to an irresistibly moist cake. If you don’t have sour cream, substitute it with Greek yogurt or plain yogurt.
- 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.
- Coffee – Warm brewed coffee adds moisture to the cake and enhances the cocoa flavors. If you’d rather not use coffee, swap it out for milk.
- Oreos – You’ll crush up the Oreos (filling and all), and add these to the cake for texture.
- Instant Chocolate Pudding – Choose your favorite brand of chocolate instant pudding mix from your local grocery store.
For the Oreo Whipped Cream
- Oreos – Be sure to crush up the cookies finely for the whipped cream. Not only will it be easier to spread, but the cake will also be easier to cut.
- Heavy Whipping Cream – For the creamiest whipped cream, stick with full-fat heavy whipping cream. Milk will also work, though the smoothness won’t be quite the same.
- Additional Oreos and Hot Fudge Sauce – Optional, but highly recommended for garnishing your finished poke cake!
How to Make an Oreo Poke Cake
This chocolate Oreo poke cake begins with my moist and fluffy chocolate cake. It’s a quick and easy 30-minute cake recipe:
- 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.
- Add the dry ingredients. Add the remaining dry ingredients to a separate bowl, then stir to combine. Alternate adding half of the dry ingredients and half the coffee at a time.
- Bake. Transfer the batter to a 9×13″ baking dish, sprinkle crushed Oreos over top, and bake for 28-32 minutes.
- Poke the cake. Use the handle end of a wooden spoon to poke holes all over the top of the cake.
- Add the pudding. Mix a package of instant dark chocolate pudding mix with cold milk. 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.
- Prepare the whipped topping. Before you start, pop your bowl into the freezer to chill. Afterward, beat the heavy cream into soft peaks, add the powdered sugar, and continue to beat until stiff peaks form.
- Add Oreos. Crush the Oreos in a large plastic bag with a rolling pin. The finer the crumbs, the smoother the topping will be. Gently fold the Oreo crumbs into the whipped cream.
- Frost the cake. Spread the whipped cream over the top of the cake. Afterward, refrigerate for two hours before drizzling over some fudge sauce, slicing, and serving.
Tips for the Best Oreo Poke Cake
There you have it! Below, I’ve included some additional time-saving tricks and tips for the ultimate Oreo poke cake:
- Poke holes in the cake while it’s still warm. Use the handle of a wooden spoon to poke holes in the cake while it’s fresh from the oven.
- Use instant pudding. For the best results, make sure you’re using instant pudding mix for this recipe.
- The pudding should be a pourable consistency. If you find that your pudding consistency is too thick to soak into the cake, add a bit of additional milk.
- Prep the cake ahead of time. You can bake the cake up to two days in advance and store it in the fridge, so all that’s left to do is add the filling and topping. The whole poke cake can also be assembled in advance, see the next section for make-ahead details.
Can I Make This Recipe In Advance?
A poke cake is the best make-ahead dessert because the cake needs time to chill in the fridge before you serve it. The flavors actually get better as it sits! This Oreo cake can be fully assembled and stored in the fridge for up to 2 days before serving.
As mentioned earlier, you can also get a headstart on just the chocolate cake. Bake the cake and let it cool, and then store it airtight at room temperature for up to 2 days. Add the filling and whipped topping whenever you’re ready. Afterward, pop the finished cake into the fridge for 2 hours to chill and set before serving.
There are so many ways to make this chocolate poke cake your own. Here are some ideas to try:
- Use boxed cake mix. I’ll always advocate for homemade cake, but if you’re short on time, make this poke cake using your favorite chocolate cake mix instead.
- No time for homemade whipped cream? Store-bought whipped cream or Cool Whip can be used instead.
- Try different cookies. Any kind of Oreo cookie will work here (or any other type of cookie, for that matter). Mint Oreos would be a delicious combo with the chocolate!
- Use another pudding. Instead of chocolate instant pudding, smother this poke cake with vanilla pudding, or even Oreo pudding if you can find it.
- Change up the toppings. Instead of hot fudge sauce, top your chocolate Oreo poke cake with caramel sauce. You can also trade out the Oreo whipped topping for chocolate whipped cream.
How to Store Oreo Poke Cake
- Storing: Any extra chocolate Oreo poke cake can be stored in the fridge for up to 3 days. Store it in an airtight container or tightly wrapped.
- Freezing: I don’t recommend freezing a poke cake once it’s been filled and frosted. Instead, bake the chocolate cake, allow it to cool, and then freeze the cake on its own. Thaw the cake on the counter and whip up a fresh batch of chocolate pudding and whipped cream, and assemble the cake before serving.
More Oreo Dessert Ideas
- No-Bake Oreo Cheesecake
- Easy Oreo Brownies
- Slutty Cheesecake Bars
- Oreo Dirt Poke Cake
- Oreo Cookies and Cream Cake
Chocolate Oreo Poke Cake
- Prep Time: 45 minutes
- Chill Time: 2 hours
- Cook Time: 30 minutes
- Total Time: 3 hours 15 minutes
- Yield: 15 slices
This really is the ultimate Chocolate Oreo Poke Cake! It’s a fudgy chocolate cake recipe sprinkled with crushed Oreos, soaked with chocolate pudding mix, and then 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 (296 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: oreo poke cake, chocolate poke cake, oreo cake recipe
Can you make this in a springform pan?
Hi Helen, if you have a good leak-proof springform pan than I don’t see why not, depending on the size of the pan you may need quite a bit of baking time