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Close-up of a slice of Oreo poke cake on a white plate. The cake features layers of dark chocolate, creamy frosting, and crushed Oreos sprinkled on top. An Oreo cookie is placed beside the cake, and a fork is ready to take a bite.

Oreo Poke Cake

This decadent Oreo poke cake features a rich black velvet cake, a creamy sweetened condensed milk drizzle, and a luscious Oreo mousse topping.
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Prep Time 15 minutes
Cook Time 23 minutes
Chill Time 2 hours
Total Time 2 hours 38 minutes
Servings: 20
Course: Dessert
Cuisine: American
Calories: 366
Ingredients Method Nutrition Notes

Ingredients
  

Oreo Cake
  • 1 ¾ cups cake flour soft flour for tender crumb
  • 1 ¼ cups granulated sugar adds sweetness to the cake
  • ⅔ cup black cocoa powder rich dark cocoa for flavor
  • ¾ teaspoon baking soda leavening agent
  • ½ teaspoon salt balances sweetness
½ cup vegetable oil (for moisture)
  • ½ cup sour cream full fat is preferred, adds richness
  • ½ cup buttermilk room temperature, adds tang and tenderness
  • 2 large eggs room temperature, ensures even mixing
  • 2 teaspoons vanilla extract adds depth of flavor
  • ½ teaspoon white vinegar activates baking soda, tenderizes cake
Drizzle
  • 14.5 oz sweetened condensed milk provides sweetness and moisture
Oreo Mousse Topping
  • 4.2 oz Oreo instant pudding mix flavor base for mousse
  • 2 cups cold heavy cream for mousse texture
  • ⅔ cup milk whole milk preferred for creaminess
  • ½ cup powdered sugar sweetens the mousse
  • ½ teaspoon vanilla extract adds flavor balance
Topping
  • 12 Oreos chopped, for topping texture and flavor

Method
 

  1. Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch baking pan.
  2. In a stand mixer bowl, whisk together the cake flour, granulated sugar, cocoa powder, baking soda, and salt.
  3. In a separate bowl, whisk together vegetable oil, sour cream, buttermilk, eggs, vanilla extract, and white vinegar.
  4. Add the wet ingredients to the dry ingredients and mix on low speed using the paddle attachment until just combined.
  5. 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.
  6. 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.
  7. Pour the sweetened condensed milk evenly over the cake, ensuring it fills the holes. Drizzle evenly.
  8. Cover the cake and refrigerate for 2 hours to allow the cake to absorb the condensed milk.
  9. 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.
  10. Spread the mousse evenly over the chilled cake.
  11. Sprinkle chopped Oreos over the mousse for garnish.
  12. Store the cake in the refrigerator until ready to serve.

Nutrition

Serving: 100gCalories: 366kcalCarbohydrates: 44gProtein: 6gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 57mgSodium: 178mgPotassium: 203mgFiber: 2gSugar: 32gVitamin A: 488IUVitamin C: 1mgCalcium: 104mgIron: 2mg

Notes

This Oreo poke cake is a crowd-pleaser, with layers of rich cake, sweet drizzle, and a creamy mousse topping. Perfect for a special occasion or a sweet treat!

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