Cookies and Cream Bundt Cake with Black Cocoa Powder
Rated 4.6 stars by 17 users
Category
Desserts
Servings
16
Prep Time
15 minutes
Cook Time
45 minutes
Calories
430
With a rich flavor from Modern Mountain Black Cocoa Powder, this Cookies and Cream Bundt Cake is a decadent chocolate cake topped with a creamy vanilla glaze and sprinkled with Oreo cookies. It’s surprisingly simple to make and sure to be a crowd pleaser!

Ingredients
For the Cake:
-
Baking spray with flour
-
1 Cup Butter, room temperature
-
2 Cups Sugar
-
4 Eggs, room temperature
-
2 TSP Vanilla
-
3 Cups Flour
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⅓ Cup Modern Mountain Black Cocoa Powder
-
1 ½ TSP Baking soda
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1 TSP Baking powder
-
1 TSP Salt
-
1 Cup Buttermilk
For the Top:
-
2 ½ Cups Powdered sugar
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5 ½ TBSP Heavy whipping cream
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1 TBSP Vanilla
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4-5 Oreos, coarsely chopped
Directions
For the Cake:
Preheat the oven to 350°.
To prepare the bundt pan, generously coat a 12-cup bundt pan with baking spray. Set aside.
In the bowl of your mixer, add the butter and sugar. Beat on medium speed for 3 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl.
Add vanilla and eggs, one at a time beating until you no longer see the yolk before adding the next egg. Beat on high speed for 2 minutes. Using a rubber spatula, scrape the sides and bottom of the bowl.
In a separate bowl, combine the flour, black cocoa, baking soda, baking powder and salt. Stir with a whisk to combine.
Add ⅓ of the flour mixture to the butter mixture and turn the mixer on low. With the mixer running, add ½ of buttermilk mixture, then ⅓ of flour mixture, the rest of the buttermilk and then the rest of the flour mixture. Scrape the bottom and sides with a rubber spatula and continue to beat just until combined.
Spoon mixture into the greased bundt pan. Spread the batter in an even layer using a rubber spatula. Bake at 350° for 45-47 minutes or until the cake is set and a toothpick inserted in the center comes out with a few moist crumbs attached.
Remove from the oven and let it cool on a cooling rack for 10 minutes. Invert onto the cooling rack and let it cool completely. Once it is completely cool, transfer to a serving plate before glazing.
For the Top
In a small bowl, combine the powdered sugar, heavy whipping cream and vanilla. Stir with a whisk until fully combined. If it’s too thick to pour on the top of the cake, add heavy cream by ½ tablespoonful until you reach the desired thickness. Pour over the cake. It should start to drip down the sides, but you may need to use the back of a spoon to lightly nudge it over the side. Sprinkle with chopped Oreos.
Nutrition
Nutrition
- Serving Size
- 16
- per serving
- Calories
- 430
- Fat
- 15 grams
- 19%
- Saturated Fat
- 8 grams
- 40%
- Trans Fat
- 0 grams
- Cholesterol
- 80 milligrams
- 27%
- Sodium
- 390 milligrams
- 17%
- Carbs
- 70 grams
- 25%
- Sugar
- 48 grams
- 92%
- Fiber
- 2 grams
- 7%
- Protein
- 6 grams
- 12%
- Vitamin D
- 0.5 micrograms
- 2%
- Calcium
- 50 milligrams
- 4%
- Iron
- 2.7 milligrams
- 15%
- Potassium
- 240 milligrams
- 6%