Oreo Poke Cake

Recipe Details

Prep Time: 15

Cook Time: 23

Chill Time: 2

Total Time: 2 38

Servings:

Calories: 366kcal

Cost: $8-$12

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Course: Dessert

Cuisine: American

Keyword: chocolate cake, Oreo cake, Oreo mousse, poke cake

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

Directions

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.

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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