Oreo Poke Cake: The Ultimate Decadent Dessert

There’s something magical about the way a simple poke cake transforms into a luscious, creamy masterpiece. This Oreo Poke Cake is no exception—it’s a rich, chocolatey dream with layers of velvety pudding, fluffy whipped cream, and crunchy Oreo cookies in every bite.

I first made this cake for a family potluck, expecting it to be just another dessert on the table. But within minutes, it vanished—spoons clinking against the pan as everyone went back for seconds. My cousin’s notoriously picky 8-year-old, who usually turns his nose up at anything homemade, devoured two slices and asked for the recipe. That’s when I knew this cake was something special.

Why You’ll Love This Oreo Poke Cake

• Irresistibly creamy & crunchy – The contrast of smooth pudding, airy whipped cream, and crisp Oreo bits is pure heaven.

• Easy to make, impossible to resist – No fancy techniques needed—just mix, bake, poke, and pour!

• Perfect for any occasion – Whether it’s a birthday, potluck, or just a Tuesday night treat, this cake always steals the show.

• Make-ahead friendly – Assemble it ahead of time and let the fridge do the work for a stress-free dessert.

What Makes It Special

• Double chocolate cake base – A mix of Devil’s Food cake and dark chocolate pudding ensures deep, fudgy flavor.

• Oreo pudding filling – Infuses every bite with that iconic cookies-and-cream taste.

• Fresh whipped cream topping – Light, sweet, and the perfect contrast to the rich cake.

• Crushed Oreo cookies – Adds texture and an extra burst of chocolatey goodness.

Making It Happen

Start by preheating your oven to 350°F (175°C) and greasing a 9×13-inch baking pan. In a large bowl, whisk together the chocolate cake mix, dark chocolate pudding mix, eggs, buttermilk, melted butter, and vanilla until smooth—the batter will be thick, almost like brownie batter!

Pour it into the pan and bake for 25-30 minutes, until a toothpick comes out clean. Let it cool completely—this is crucial so the pudding soaks in properly.

Once cooled, take the handle of a wooden spoon and poke holes all over the cake, about ¾ inch apart. Whisk together the Oreo pudding mix and cold milk until smooth, then pour it over the cake, letting it seep into every nook and cranny.

Refrigerate for 1-2 hours to let the pudding set. Just before serving, whip the heavy cream and powdered sugar into stiff peaks, spread it over the cake, and sprinkle with crushed Oreos.

You Must Know

✔ Don’t skip cooling the cake—warm cake will make the pudding melt instead of setting.
✔ Use a measuring cup with a spout for easy pudding pouring.
✔ More holes = more pudding—space them evenly for the best texture.
✔ Homemade buttermilk hack: Mix 1 cup milk + 1 tbsp vinegar or lemon juice, let sit for 10 minutes.

Serving Ideas

• Pair with a cold glass of milk or a hot coffee for the ultimate indulgence.

• Serve alongside vanilla ice cream for an extra-decadent twist.

• Garnish with extra Oreo crumbs or mini Oreos for a stunning presentation.

Make It Different

• Gluten-free? Use gluten-free cake mix and Oreo-style cookies.

• Lighter version: Swap heavy cream for cool whip and use skim milk.

• Extra chocolatey: Add chocolate chips to the batter or drizzle with chocolate ganache.

• Peanut butter twist: Swirl peanut butter pudding into the filling.

Storage & Reheating Tips

• Store covered in the fridge for up to 3 days.

• Freeze without whipped cream for up to 1 month—thaw and top before serving.

• Best served chilled, straight from the fridge!

Cake Success Tips

• Room-temperature eggs blend better into the batter.

• Tap the pan lightly after adding pudding to help it settle.

• Chill the mixing bowl before whipping cream for best results.

Frequently Asked Questions (FAQ)

Q: Can I use regular pudding instead of Oreo pudding?
A: Yes! Vanilla or chocolate pudding works, but Oreo adds that signature flavor.

Q: Why is my cake dense?
A: Overmixing the batter can make it heavy—just mix until combined.

Q: Can I make this ahead?
A: Absolutely! Assemble up to a day in advance (add whipped cream last).

Q: Can I use Cool Whip instead of homemade whipped cream?
A: Yes, for convenience, but fresh whipped cream tastes richer.

Q: How do I prevent the cake from crumbling when slicing?
A: Use a sharp knife, wipe it clean between cuts, and don’t overbake.

Oreo Poke Cake Recipe

Prep Time: 20 mins | Cook Time: 30 mins | Total Time: 3 hrs (incl. chilling)
Category: Dessert | Cuisine: American | Difficulty: Easy
Yield: 12 servings

Ingredients

Cake

• 1 box chocolate cake mix (Devil’s Food recommended)

• 1 (3.9 oz) package dark chocolate instant pudding

• 4 large eggs

• ½ cup unsalted butter, melted

• 1 cup buttermilk

• 1 tsp vanilla extract (optional)

Filling

• 1 (4.2 oz) package Oreo instant pudding mix

• 2 cups whole milk, cold

Topping

• 2 cups heavy whipping cream

• ½ cup powdered sugar

• 12 Oreo cookies, finely crushed

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.

2. Mix cake batter: Combine cake mix, pudding mix, eggs, melted butter, buttermilk, and vanilla. Beat until smooth (batter will be thick).

3. Bake 25-30 mins until a toothpick comes out clean. Cool completely.

4. Poke holes evenly over the cake with a wooden spoon handle.

5. Whisk Oreo pudding and milk, pour over cake, spreading to fill holes.

6. Chill 1-2 hours until set.

7. Whip cream & powdered sugar to stiff peaks, spread over cake.

8. Top with crushed Oreos, serve chilled.

Notes

• For best results, don’t overbake—the cake should be moist.

• Homemade buttermilk: 1 cup milk + 1 tbsp vinegar or lemon juice, sit 10 mins.

Tools You’ll Need

• 9×13-inch baking pan

• Hand mixer

• Wooden spoon

Allergy Info

Contains dairy, eggs, wheat, gluten.

Nutrition Disclaimer

Nutritional info is an estimate and may vary based on ingredients used.