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Chocolate Oreo Bundt cake topped with ganache and crushed cookies, with a slice on a separate plate.
Tiffany

Oreo Dirt Bundt Cake

This Oreo Dirt Bundt Cake combines moist chocolate cake, Oreo cookie pieces, rich chocolate ganache, and crushed cookie crumbs. A fun and delicious homemade dessert for birthdays, parties, and chocolate lovers.
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Prep Time 20 minutes
Cook Time 50 minutes
Cooling Time 1 hour 30 minutes
Total Time 2 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Chocolate Oreo Cake
  • 2 cups all-purpose flour
  • 3/4 cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups granulated sugar
  • 3 large eggs room temperature
  • 3/4 cup vegetable oil
  • 1 cup sour cream room temperature
  • 3/4 cup buttermilk room temperature
  • 2 tsp vanilla extract
  • 1/2 cup hot coffee or hot water
  • 12 Oreo chocolate sandwich cookies roughly chopped
For the Chocolate Ganache
  • 6 oz semisweet chocolate finely chopped
  • 1/2 cup heavy whipping cream
For the Oreo Dirt Topping
  • 8 Oreo chocolate sandwich cookies crushed

Equipment

  • 10- to 12-cup Bundt pan
  • Large mixing bowl
  • Medium mixing bowl
  • Electric hand mixer
  • Whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Wire cooling rack
  • Small saucepan or microwave-safe bowl

Method
 

  1. Preheat the Oven: Preheat oven to 350°F (175°C). Thoroughly grease and flour a 10- to 12-cup Bundt pan, making sure to coat all the grooves.
  2. Mix the Dry Ingredients: In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt.
  3. Combine the Wet Ingredients: In a large bowl, beat sugar, eggs, and vegetable oil until well combined. Mix in sour cream, buttermilk, and vanilla extract.
  4. Make the Chocolate Batter: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Slowly stir in hot coffee or water. The batter will be fairly thin.
  5. Fold in the Oreos: Gently fold the 12 roughly chopped Oreo cookies into the chocolate cake batter.
  6. Bake the Cake: Pour the batter into the prepared Bundt pan. Bake for 45–55 minutes, or until a wooden skewer inserted into the thickest part comes out clean or with a few moist crumbs.
  7. Cool the Cake: Let the cake cool in the pan for 15 minutes. Carefully invert onto a wire rack and cool completely, approximately 60 minutes more.
  8. Prepare the Ganache: Place finely chopped semisweet chocolate in a heatproof bowl. Heat heavy whipping cream until steaming but not boiling. Pour over chocolate, let stand for 2 minutes, then stir until smooth. Allow to thicken slightly.
  9. Decorate and Serve: Pour chocolate ganache over the completely cooled Bundt cake. Sprinkle with the 8 crushed Oreo cookies while the ganache is still soft. Let the topping set for about 15 minutes before slicing.

Notes

Recipe Tips
  • Grease every groove of the Bundt pan thoroughly to help prevent sticking.
  • Use room-temperature eggs, sour cream, and buttermilk for a smoother batter.
  • Avoid overmixing once the flour has been added.
  • Use whole Oreo cookies, including the cream filling.
  • Cool the cake completely before adding chocolate ganache.
  • Sprinkle Oreo crumbs over the ganache while it is still soft.
Make Ahead: Bake the cake one day in advance and decorate before serving.
Storage: Store covered in a cool room for up to 2 days or refrigerate for up to 5 days.
Freezing: Freeze undecorated cake slices, tightly wrapped, for up to 2 months for best quality.
Variation: Use hot water instead of coffee if preferred.