Oreo Poke Cake with Vanilla Pudding

If you're looking for a simple, unique, and scrumptiously moist cake, the Oreo Poke cake is a winner. Whether it's a graduation, birthday, or just a random Tuesday, this cake promises to bring a smile to the faces of Oreo lovers everywhere.

Prep Time20

Cook Time35

Freezing Time10

Total Time1 5

Method: Baking

Course: Cakes

Servings: 16 People

Ingredients

Part 1:

½ cup unsalted butter
1 and ¼ cups white sugar See My Notes
1 and ¼ cups plain yogurt go for whole
1 cup milk I used 2%
1 teaspoon vanilla extract
1 and ½ teaspoons baking powder
1 and ½ teaspoons baking soda
¼ teaspoon salt

Part 2:

2 and ¼ cups cake flour
2 cups Oreo cookies crushed, around 15-17 cookies

For Filling:

1 pack instant vanilla pudding mix
1 and ¾ cups Milk I used 2%

For Frosting:

1 and ½ cups heavy/whipping cream
1 teaspoon vanilla extract
½ cup confectioner's sugar more if needed

Instructions

Preheat oven to 350F/180C. Grease a 13x9 inch with non-stick cooking spray and set aside.
In a large bowl, beat the butter and sugar until light and creamy.
Add the yogurt and vanilla extract to the creamed butter and beat well. It may look curdled; don’t worry.
Now add the milk and beat again.
Add the baking powder, baking soda, and salt to this creamed sugar mix and wait for it to froth up, which should take about 5 minutes.
Beat/mix the mixture well. Add the sieved cake flour mixture and mix well without any lumps.
Now fold in the crushed Oreo cookies into the cake batter and mix well.
Pour the batter into the prepared pan and bake for about 30-35 minutes or until a toothpick inserted in the center of the cake comes out clean.
Remove the cake from the oven and let it cool completely.

Filling:

Poke holes in the cooled Oreo cake with the back of a wooden spoon.
Prepare the pudding by whisking the mix and milk into a medium size bowl.
Pour the pudding mixture over the cake to cover the holes. Refrigerate the cake for at least 10 minutes.

Frosting:

To chill, place the mixing bowl and whisk attachment in the freezer for 5 to 10 minutes. This will make sure that stiff peak forms while whipping the heavy cream.
Pour the heavy whipping cream and vanilla extract into the chilled bowl and use an electric mixer to beat the heavy cream on medium-high speed until soft peaks form.
Slowly add the powdered sugar and beat at high speed until stiff peaks form. Spread the whipped cream over the top of the cake. Top it with chocolate syrup and crushed Oreos. Keep refrigerated.

Notes

Cake flour can be replaced with all-purpose flour.
Do not make the pudding ahead of time because it will thicken. It has to be made right before pouring it on top of the cake so that it's in the right consistency and will fill the hole deep inside the cake.

Taste & Texture

The first bite of the cake was a delightful dance of flavors. The unmistakable rich taste of Oreos and the creamy goodness of the pudding made for an indulgent experience. And the texture? It was nothing short of perfection. The yogurt worked magic, ensuring the cake was not dry or crumbly. Instead, each slice was moist, holding together beautifully with a softness that melted in the mouth. The added pudding mix elevated the moistness, making each bite a luscious treat.

Nutrition