Oreo Poke Cake
This Oreo Poke Cake is made with a chocolate cake base that’s infused with condensed milk, making it irresistibly moist and delicious. Topped with a creamy whipped topping layer and crushed Oreo cookies, this dessert is a chocolate lover’s dream come true.
It’s also super easy to make and perfect for parties, family gatherings, or just satisfying your sweet tooth. Give it a try, and watch it become everyone’s favorite treat!
Table of contents
❤️ Why You’ll Love This Recipe
- Quick and Easy – This recipe is simple to follow, even if you’re not an experienced baker. With just a few steps, you’ll have a delicious dessert!
- Perfect for Any Occasion – Whether it’s a birthday, potluck, or just a random Tuesday, this Oreo Poke Cake is always a hit.
- Crowd-Pleaser – Everyone loves Oreos, and when combined with a rich chocolate cake and creamy topping, it’s a guaranteed favorite.
🛒Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- chocolate or Devil’s food cake mix batter
- heavy cream
- sweetened condensed milk
- whipped topping
- Oreo cookies
🔪 How to Make This Oreo Poke Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Bake the cake according to the package directions. And, then while the cake is still hot use a wooden spoon or skewer to poke holes in the cake.
- In a medium bowl, whisk together the heavy cream and sweetened condensed milk.
- Pour the milk mixture over the hot cake. Set the cake aside to cool completely to room temperature.
- Spread the thawed Cool Whip over top of the cake, and finish off with crushed Oreo cookies.
🥄 Equipment
- large mixing bowl
- 9×13 baking dish
- medium bowl
- storage bag
- rolling pan
🥫 Storage
Storage – Poke cakes are best when refrigerated. Cover the cake with plastic wrap or foil and store in the fridge for 3-4 days.
Freezing – This cake can be frozen for up to 2 months. Make sure to wrap the cake tightly with plastic wrap and foil before freezing. Thaw in the fridge before serving.
Serve With
This delicious Oreo cake goes well with a cup of coffee or a tall glass of milk. We also like to serve it with our favorite meal, such as this One Pot Sausage Pasta, Beef Tips in the Oven, or this Easy Chicken Tetrazzini.
💭 Tips
- You will want to poke the holes in the cake while it is still hot. This will allow the milk mixture to soak into the cake better.
- If you don’t have a rolling pin, you can use a heavy glass or mason jar to crush the Oreo cookies.
- To make this recipe extra decadent, drizzle chocolate sauce over the top of the finished cake before serving.
⁉️ FAQ
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Absolutely! While this recipe calls for a classic chocolate cake mix, you can get creative and switch it up with vanilla, red velvet, or even cookies and cream-flavored cake mix.
Yes, you can! Homemade whipped cream is a fantastic alternative if you prefer a fresh, creamy topping. However, it’s important that you use a stabilized whipped cream.
You sure can! This Oreo poke cake is a great make-ahead dessert. Just prepare the cake and add the milk mixture, then cover and refrigerate. Wait to add the whipped topping and crushed Oreos until right before serving to keep them fresh and crunchy.
🍽 More Dessert Recipes
Do you enjoy dessert recipes? If so, try these delicious recipes:
🧾Recipe Card
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Oreo Poke Cake
Equipment
- large mixing bowl
- 9×13 baking dish
- medium bowl
- storage bag
- rolling pan
Ingredients
- 16 ounces chocolate or Devil’s food cake mix batter prepared according to box directions (will likely need eggs, oil, and water)
- 1 ½ cups heavy cream
- 14 ounces sweetened condensed milk
- 8 ounces whipped topping thawed
- 10 Oreo cookies
Instructions
- Preheat the oven to the temperature on the cake mix box to make the cake.
- Pour the cake batter into a 9×13-inch baking dish that has been greased with non-stick cooking spray.
- Bake the cake according to package directions.
- Remove from the oven and use the end of a wooden spoon to poke holes all over the cake, about 1-inch apart.
- In a medium bowl, whisk together the heavy cream and sweetened condensed milk. Pour the milk mixture over the hot cake. Set the cake aside to cool completely to room temperature.
- Once the cake is cooled, spread the whipped topping evenly over the cake.
- Place the Oreo cookies in a zip top plastic bag and use a rolling pin to crush slightly. You’ll want to have some bigger chunks, so don’t over crush the cookies.
- Sprinkle the crushed Oreos over top of the cake.
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
