Best Oreo Poke Cake Recipe : This Oreo poke cake combines moist chocolate cake, chocolate pudding, and Oreo biscuits for a decadent, filling treat.
Best Oreo Poke Cake Recipe
Poke cakes are 13 by 9-inch sheet cakes that are “poked” after baking with a wooden spoon handle or a straw. Then, a filling of some sort is poured over the top, seeping into the cake and filling the holes.
Ingredients
- 1 package devil’s food cake mix 15.25 ounces
- 2 packages instant chocolate pudding mix 3.9 ounces each, divided use (see note below)
- ¾ cup sour cream
- ¾ cup vegetable oil
- 3 large eggs lightly beaten
- 2 teaspoons pure vanilla extract
- ½ cup warm water
- 26 whole Oreo cookies divided use
- 2 cups whole milk
- 8 ounces frozen whipped topping thawed (Truwhip or Cool Whip)
- ¼ cup chocolate fudge sauce optional
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Instructions
Set aside a 9-by-13-inch pan and cover it with parchment paper or nonstick cooking spray before preheating the oven to 350°F.
Beat the cake mix, one box of chocolate pudding mix, sour cream, oil, eggs, vanilla, and water in a large basin using a hand mixer or a stand mixer with a paddle attachment until thoroughly blended, about two minutes. Make care to scrape your bowl’s bottom as needed.
Ten Oreos should be coarsely diced before being folded into the cake batter.
Pour batter into the prepared pan, then level the batter with a spoon or offset spatula to create a uniform layer.
Bake for 30 to 35 minutes in a preheated oven, or until the cake bounces back when lightly touched on top.
Let the cake cool for ten minutes. Halfway through the cake, pierce the cake with a smoothie straw or the wooden spoon handle, making holes about every inch.
Whisk the remaining box of chocolate pudding mix and milk together for two minutes in a medium-sized bowl. Pour the pudding evenly over the cake right away, being careful to fill in all of the holes. Let the cake cool fully.
Cut 8 Oreos into small pieces, then gently mix them into the whipped topping. Spread the whipped topping over the cake evenly. For at least four hours, cover and refrigerate.
The remaining 8 Oreos should be roughly chopped and sprinkled over the cake just before serving. If preferred, chocolate fudge sauce can be drizzled over the top.
Notes
Nutrition
- Calories: 346kcal
- Carbohydrates: 42g
- Protein: 5g, Fat: 19g
- Saturated Fat: 5g
- Polyunsaturated Fat: 7g
- Monounsaturated Fat: 6g
- Trans Fat: 0.1g
- Cholesterol: 34mg
- Sodium: 419mg
- Potassium: 211mg
- Fiber: 1g
- Sugar: 26g
- Vitamin A: 150IU
- Vitamin C: 0.1mg
- Calcium: 94mg
- Iron: 3mg
FAQs
Do you use the whole Oreos, filling and all?
Indeed! To incorporate the whole Oreos to the cake mix, whipped topping, and cake garnish, just chop them up.
For this Oreo poke cake, I use standard Oreo cookies, but you may use Double Stuf if you’d prefer.
Can you use a homemade cake mix?
Indeed! You can replace the boxed devil’s food cake mix with a handmade one if you’d like to use less ingredients from the supermarket.
What can you use instead of whipped topping for this oreo poke cake?
It’s okay; I understand that not everyone like using whipped topping! Since the cake needs to chill in the refrigerator for at least 4 hours before serving, I do not advise using whipped cream in this recipe. Regular whipped cream will probably begin to leak because it doesn’t hold up as well over time.
