Graduations are monumental moments in a person’s life, marking the end of a significant chapter and the exciting start of a new one. To celebrate my son’s high school graduation, I wanted to create a special treat that celebrated his achievement and reflected his taste. Knowing his adoration for Oreos, the decision was clear: something to bake using Oreos.
Discovering the perfect recipe online was serendipitous. Oreo poke cake it was! Right there in my pantry, I had most of the necessary ingredients, and the recipe appeared relatively straightforward. However, there was a little twist. The original recipe called for eggs and sour cream. As you all know, I didn’t bake with the former or have the latter.
So for the cake portion of the recipe, I chose to bake the white sponge cake from my “tried-and-tested-a-million-times” eggless rasmalai cake recipe.
I use plain yogurt as an egg substitute in the rasmalai cake and many other cakes. This creamy delight is a great binding agent, like eggs, and provides a rich and moist texture to the cake. Also, using cake flour instead of all-purpose flour will give a lighter texture to the cake. These minor changes have a substantial effect on the texture of the cake.
I followed the rest of the procedure to make the Oreo poke cake from this recipe. The final product was a visual treat. But the real magic was in its taste and texture. The first bite of the cake was a delightful dance of flavors, the perfect special treat my son deserved for his hard work.
Oreo Poke Cake with Vanilla Pudding Recipe |
| Prep Time | Cook Time | Makes |
|---|---|---|
| 20 Mins | 35 Mins | 16 Servings |
| Author | Category | Method |
| Madhuram | Cakes | Baking |
- 1/2 cup unsalted butter
- 1 and 1/4 cups white sugar (See My Notes)
- 1 and 1/4 cups plain yogurt (go for “whole”)
- 1 cup milk (I used 2%)
- 1 teaspoon vanilla extract
- 1 and 1/2 teaspoons baking powder
- 1 and 1/2 teaspoons baking soda
- 1/4 teaspoon salt
- 2 and 1/4 cups cake flour
- 2 cups crushed Oreo cookies (around 15-17 cookies)
- 1 pkg instant vanilla pudding mix
- 1 and 3/4 cups Milk (I used 2%)
- 1 and 1/2 cups heavy/whipping cream
- 1 teaspoon vanilla extract
- 1/2 cup confectioner’s sugar (more if needed)
- Preheat oven to 350F/180C. Grease a 13×9 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.
- 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.
- 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.
- 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.
- 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.
- Crushed Oreo Cookies
Chocolate Syrup
