This deep, dark Oreo Poke Cake is everything a chocolate lover dreams about: rich black velvet cake soaked with sweetened condensed milk and piled high with fluffy Oreo Poke Cake mousse. I first made this for my sister Lina's birthday a few years back, and she nearly cried when she tasted it. The best part? It's actually simple to put together, and you don't need any fancy techniques.
If you love easy desserts that look impressive, you'll want to try my Strawberry Cheesecake Cookies or these cinnamon sugar soft pretzel bites too.
Why You'll Love This Oreo Poke Cake
This whipped mousse dessert checks all the boxes for a crowd-pleasing treat. The cake is incredibly moist thanks to the sour cream, buttermilk, and that sweetened condensed milk drizzle. The mousse topping is light but rich at the same time, with little flecks of Oreo Poke Cake throughout.
It's also a make-ahead dream. You can bake the cake, soak it, and chill it the night before. Add the mousse a few hours before serving, and you're done. No last-minute stress. The black velvet cake base is tender and never dry, even after sitting in the fridge overnight. And because it serves 20, it's perfect for potlucks, birthday parties, or any time you need a dessert that feeds a crowd without a ton of effort.
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Oreo Poke Cake Ingredients
Here's a short list of what goes into this cake with sweetened condensed milk drizzle.
See Recipe Card Below This Post For Ingredient Quantities
For the Oreo Poke Cake:
- Cake flour: Creates an extra-tender crumb in the black velvet cake base. It's lighter than all-purpose flour and makes a softer texture.
- Granulated sugar: Sweetens the cake and helps keep it moist during baking.
- Black cocoa powder: Gives the cake its deep, dark color and rich chocolate flavor. Regular cocoa won't give you the same dramatic look.
- Baking soda: Helps the cake rise and creates a light, airy texture.
- Salt: Balances the sweetness and brings out the chocolate flavor.
- Vegetable oil: Keeps the cake incredibly moist and tender. Oil-based cakes stay soft longer than butter-based ones.
- Sour cream: Adds richness and a slight tang that balances the sweetness. Full-fat works best, but plain Greek yogurt is a good substitute.
- Buttermilk: Reacts with the baking soda to create a fluffy, tender crumb. Make sure it's at room temperature so it mixes evenly.
- Eggs: Bind everything together and add structure. Room-temperature eggs incorporate more smoothly into the batter.
- Vanilla extract: Adds warmth and depth to the chocolate flavor.
- White vinegar: Works with the buttermilk and baking soda to make the cake extra light and fluffy.
For the Drizzle:
- Sweetened condensed milk: Soaks into the cake and adds a creamy, sweet layer throughout. This is what makes a poke cake so moist and delicious.
For the Oreo Mousse Topping:
- Oreo instant pudding mix: Gives the mousse that signature Oreo Poke Cake flavor and helps it set up nicely.
- Cold heavy cream: Whips up into a fluffy, cloud-like topping. Make sure it's cold for the best volume.
- Milk: Helps dissolve the pudding mix and creates a smooth, creamy texture. 2% works great, but whole milk is fine too.
- Powdered sugar: Adds a touch of sweetness and helps stabilize the whipped cream.
- Vanilla extract: Enhances the overall flavor of the mousse.
For the Topping:
- Oreos: Chopped into chunks for texture and visual appeal. They add a nice crunch on top of the soft mousse.
How to Make Oreo Poke Cake
Here's how to put this Oreo Poke Cake dessert together from start to finish.
- Mix dry ingredients: In a stand mixer, whisk together the cake flour, granulated sugar, black cocoa powder, baking soda, and salt until everything is evenly combined.
- Combine wet ingredients: In a separate bowl, whisk together the vegetable oil, sour cream, buttermilk, eggs, vanilla extract, and white vinegar until smooth. Pour the wet mixture into the dry ingredients in the stand mixer and mix on low speed until just combined. Don't overmix, or the cake can turn out tough.
- Bake the cake: Pour the batter into your prepared pan and spread it evenly. Bake for 23 to 26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Be careful not to overbake, or the cake will dry out. Let the cake cool on a wire rack for 10 minutes.
- Poke holes: Once the cake has cooled for 10 minutes, use a wooden skewer or the handle of a wooden spoon to poke holes all over the top of the cake. Space them about ½ inch apart so the condensed milk can seep in evenly.
- Add the drizzle: Pour the sweetened condensed milk slowly over the entire cake, making sure it soaks into all the holes. You'll see it disappear as it sinks in. Cover the cake with plastic wrap and chill it in the refrigerator for 2 hours. This step is important because it lets the flavors meld and the cake soak up all that creamy goodness.
- Make the mousse: In a large bowl or stand mixer, combine the Oreo Poke Cake instant pudding mix, cold heavy cream, milk, powdered sugar, and vanilla extract. Use a hand mixer to beat everything together on medium speed until smooth and thickened, about 1 to 2 minutes. The mousse should be fluffy and hold soft peaks.
- Top the cake: Once the cake has chilled, spread the Oreo mousse evenly over the top. Use an offset spatula or the back of a spoon to smooth it out. Sprinkle the chopped Oreo Poke Cake on top of the mousse for a pretty finish and a little extra crunch.
- Chill and serve: Store the cake in the fridge until you're ready to serve. It's best served cold, straight from the refrigerator.
EQUIPMENT
You don't need much to make this poke cake recipe, just a few basic tools.
13"x9" glass baking pan: This is the perfect size for feeding a crowd. Glass works great because you can see the sides of the cake as it bakes.
Stand mixer or hand mixer: Makes mixing the batter and whipping the mousse quick and easy. A hand mixer works just as well if you don't have a stand mixer.
Substitutions and Variations
This recipe is pretty flexible, so here are a few ways to switch things up.
Sour cream: If you don't have sour cream, plain Greek yogurt works just as well. It adds the same tang and moisture to the cake.
Buttermilk: You can make your own by mixing ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Black cocoa powder: If you can't find black cocoa, you can use regular unsweetened cocoa powder. The cake won't be as dark, but it'll still taste great.
Oreo Poke Cake pudding mix: Swap it for chocolate or vanilla pudding if you prefer. The mousse will have a different flavor, but it'll still be delicious.
Golden Oreos: Use golden Oreo Poke Cake cookies and vanilla pudding for a golden Oreo poke cake variation. It's a little lighter and still incredibly tasty.
Hot fudge: Drizzle some hot fudge over the condensed milk for an extra-rich, chocolatey version.
Storage Tips
This cake keeps beautifully in the fridge, which makes it a great make-ahead dessert.
Refrigerator: Store the cake covered in the fridge for up to 4 days. The mousse topping stays fluffy, and the cake stays moist.
Freezer: You can freeze the cake without the mousse topping for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge overnight, then add the mousse topping before serving.
Serving: Always serve this cake cold. It tastes best when it's been chilled for at least a couple of hours.
Serving Suggestions
This Oreo Poke Cake is rich and satisfying on its own, but here are a few ideas to make it even better.
With a glass of cold milk: There's something so comforting about chocolate cake and milk. It's a classic pairing that never gets old.
Topped with extra whipped cream: A dollop of freshly whipped cream on each slice adds even more lightness and makes it feel extra special.
With fresh berries: A handful of fresh raspberries or sliced strawberries on the side adds a bright, fruity contrast to the rich chocolate and cream.
As a birthday cake: This is a fantastic birthday cake. It's easy to portion, and everyone loves it.Substitutions and Variations
This recipe is pretty flexible, so here are a few ways to switch things up.
Sour cream: If you don't have sour cream, plain Greek yogurt works just as well. It adds the same tang and moisture to the cake.
Buttermilk: You can make your own by mixing ½ cup of milk with ½ tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes before using.
Black cocoa powder: If you can't find black cocoa, you can use regular unsweetened cocoa powder. The cake won't be as dark, but it'll still taste great.
Oreo pudding mix: Swap it for chocolate or vanilla pudding if you prefer. The mousse will have a different flavor, but it'll still be delicious.
Golden Oreos: Use golden Oreo cookies and vanilla pudding for a golden Oreo poke cake variation. It's a little lighter and still incredibly tasty.
Hot fudge: Drizzle some hot fudge over the condensed milk for an extra-rich, chocolatey version.
Storage Tips
This cake keeps beautifully in the fridge, which makes it a great make-ahead dessert.
Refrigerator: Store the cake covered in the fridge for up to 4 days. The mousse topping stays fluffy, and the cake stays moist.
Freezer: You can freeze the cake without the mousse topping for up to 2 months. Wrap it tightly in plastic wrap and then in aluminum foil. Thaw it in the fridge overnight, then add the mousse topping before serving.
Serving: Always serve this cake cold. It tastes best when it's been chilled for at least a couple of hours.
Serving Suggestions
This Oreo cookie poke cake is rich and satisfying on its own, but here are a few ideas to make it even better.
With a glass of cold milk: There's something so comforting about chocolate cake and milk. It's a classic pairing that never gets old.
Topped with extra whipped cream: A dollop of freshly whipped cream on each slice adds even more lightness and makes it feel extra special.
With fresh berries: A handful of fresh raspberries or sliced strawberries on the side adds a bright, fruity contrast to the rich chocolate and cream.
As a birthday cake: This is a fantastic birthday cake. It's easy to portion, and everyone loves it.
Expert Tips
Here are a few things I've learned from making this cake multiple times.
Don't skip the 10-minute cooling time: The cake needs to cool slightly before you poke the holes, or it might fall apart. But don't wait too long, or the holes won't absorb the condensed milk as well.
Poke holes generously: Don't be shy about poking holes. The more holes you make, the more condensed milk the cake will absorb, and the moister it'll be.
Use cold heavy cream: Cold cream whips up faster and holds its shape better. Put your bowl and beaters in the freezer for a few minutes before making the mousse for the best results.
Chill the cake fully: Let the cake chill for the full 2 hours before adding the mousse. This helps the condensed milk set and makes the cake easier to top.
Spread the mousse gently: The mousse is delicate, so spread it carefully with a light hand. You don't want to deflate all those beautiful air bubbles.
Make it ahead: This cake actually tastes better the next day after all the flavors have had time to blend together. Make it the night before your event and just pull it out when you're ready to serve.
FAQ
What is the point of a Oreo Poke Cake?
A Oreo Poke Cake is designed to be extra moist and flavorful. You poke holes in the cake while it's still warm, then pour a liquid (like sweetened condensed milk or pudding) over the top. The liquid soaks into the holes, making every bite rich and tender. It's a simple way to turn an ordinary cake into something special.
What kind of pudding is best for Oreo Poke Cake?
Oreo Poke Cake instant pudding is the best choice because it gives you that signature cookies-and-cream flavor. If you can't find it, chocolate or vanilla instant pudding both work well. Just mix it with the heavy cream and powdered sugar to create the mousse topping.
Do you let a cake cool before poking holes in a Oreo Poke Cake?
Yes, let the Oreo Poke Cake cool for about 10 minutes before poking holes. If you poke it while it's too hot, the cake might crumble or fall apart. A brief cooling period helps the cake set up just enough to hold its shape while still being warm enough to absorb the drizzle.
What do you put in the holes of a Oreo Poke Cake?
Sweetened condensed milk is the classic choice, and it's what we use here. It's thick, creamy, and sweet, and it soaks into the cake beautifully. You can also use chocolate syrup, caramel sauce, pudding, or even fruit puree, depending on the flavor you're going for.
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Pairing
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Oreo Poke Cake
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
- In a stand mixer bowl, whisk together the cake flour, granulated sugar, cocoa powder, baking soda, and salt.
- In a separate bowl, whisk together vegetable oil, sour cream, buttermilk, eggs, vanilla extract, and white vinegar.
- Add the wet ingredients to the dry ingredients and mix on low speed using the paddle attachment until just combined.
- Pour the batter into the prepared pan and bake for 23-26 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs. Remove from the oven and cool on a wire rack for 10 minutes.
- Once the cake has cooled slightly, use a wooden skewer or straw to poke holes all over the cake, spacing them about ½ inch apart.
- Pour the sweetened condensed milk evenly over the cake, ensuring it fills the holes. Drizzle evenly.
- Cover the cake and refrigerate for 2 hours to allow the cake to absorb the condensed milk.
- In a large bowl or stand mixer, combine the Oreo pudding mix, cold heavy cream, milk, powdered sugar, and vanilla extract. Using a hand mixer, beat until the mixture is smooth and thickened, about 1-2 minutes on medium speed.
- Spread the mousse evenly over the chilled cake.
- Sprinkle chopped Oreos over the mousse for garnish.
- Store the cake in the refrigerator until ready to serve.
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