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Creamy Oreo Poke Cake Recipe Easy Homemade Rich Chocolate Layers

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A rich and moist chocolate poke cake filled with creamy Oreo pudding and topped with whipped cream and crushed Oreos. Easy to make and perfect for any occasion.

Ingredients

Scale
  • 1 box chocolate cake mix (about 15.25 oz or 432 g)
  • 3 large eggs, room temperature
  • 1 cup whole milk (240 ml)
  • 1/2 cup vegetable oil (120 ml)
  • 1 teaspoon vanilla extract
  • 2 cups whole milk (480 ml)
  • 1 package (3.4 oz or 96 g) instant vanilla pudding mix
  • 1 cup heavy cream (240 ml), chilled
  • 1/4 cup powdered sugar (30 g)
  • 1 teaspoon vanilla extract
  • About 15 Oreo cookies, crushed (reserve some for topping)
  • 1 cup whipped cream or whipped topping (240 ml)
  • Additional crushed Oreo cookies for garnish

Instructions

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9×13 inch (23×33 cm) baking pan with butter or non-stick spray.
  2. In a large bowl, combine the chocolate cake mix, 3 large eggs, 1 cup whole milk, 1/2 cup vegetable oil, and 1 teaspoon vanilla extract. Beat with an electric mixer on medium speed for 2 minutes or whisk vigorously by hand until smooth and well combined.
  3. Pour the batter evenly into the prepared pan. Bake for 30-35 minutes or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Let the cake cool for 10 minutes in the pan.
  4. While the cake bakes, whisk together the instant vanilla pudding mix and 2 cups whole milk in a medium bowl. Let it set for about 5 minutes until thickened.
  5. In a separate bowl, whip 1 cup chilled heavy cream with 1/4 cup powdered sugar and 1 teaspoon vanilla extract until soft peaks form.
  6. Gently fold the whipped cream into the set pudding until smooth and creamy. Fold in about 15 crushed Oreo cookies, reserving some for topping.
  7. Using a fork or skewer, poke holes all over the warm cake about 1 inch apart.
  8. Slowly pour the creamy Oreo filling evenly over the cake, letting it sink into the holes. Use a spatula to gently spread any remaining filling over the surface.
  9. Refrigerate the cake for at least 2 hours or overnight to let the flavors meld and the cake absorb the cream.
  10. Before serving, spread 1 cup whipped cream or whipped topping evenly over the chilled cake. Sprinkle the reserved crushed Oreos on top.
  11. Cut into squares and serve chilled.

Notes

Do not overbake the cake to ensure it remains moist for absorbing the filling. Poke holes while the cake is warm for better absorption. Fold whipped cream gently into pudding to keep filling light and airy. Chill the cake overnight if possible for best flavor and texture. Use fresh Oreos for topping to maintain crunch. Whip cream in a cold bowl for faster and better results. Cover cake with foil while chilling to prevent drying out.

Nutrition

Keywords: Oreo poke cake, creamy Oreo cake, chocolate poke cake, easy dessert, homemade cake, Oreo dessert, chocolate cake recipe

Find it online: https://emmaoven.com/creamy-oreo-poke-cake-recipe-easy-homemade-rich-chocolate-layers/