Oreo Poke Cake

24 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Refrigerate 2 hours
Total Time 2 hours 50 minutes

Oreo Poke Cake is a rich, moist chocolate cake perfect for a party made with an Oreo cream filling and fluffy Buttercream and Oreo crumb frosting.

The main difference between this Poke Cake and a Classic Oreo Cake is in the filling. As the name implies, poke cakes have holes poked in the top of them after baking. Then you pour the filling into the holes, in this case, it’s an Oreos and cream filling. That liquid filling makes for an extra rich and moist Cake Recipe!

Oreo Poke Cake cut on serving board

Poke Cake recipes are a wonderfully moist variation on a classic cake recipe. The cream and Oreo filling is poured over the Chocolate Poke Cake so that it seeps into the poked holes. Then you let the cake sit in the fridge before frosting and serving. The fridge time allows the cake to fully absorb the moisture. Poking the holes in the top ensures that the whole cake is evenly rich and moist.

Poke Cakes are already amazing, but adding Oreos to the mix just takes the recipe to a whole new level. Oreo cookies have to be one of the most popular dessert additions. Whether it’s Oreo Cheesecake, Oreo Pie, or Oreo Brownies, there’s just no end to the delicious dessert recipes these chocolatey sandwich cookies can be incorporated in.

Oreo Poke Cake collage

Adding them to this Chocolate Poke Cake is like a match made in heaven. The creamy filling adds to the sweetness and moisture of the overall cake and the wafers give a nice crunch to the frosting that contrasts with the ultra-moist cake.

This simple, yet delicious cake is perfect to serve for a party, family get-together, or bring to a potluck. Because it’s all baked in a 9×13 baking pan it’s easy to transport, and then slice into squares to share with a big group.

Oreo Poke Cake ingredients in mixing bowl



  • Prep: Preheat your oven and prep two 9×13 baking dish with cooking spray. If you don’t have a spray, lightly grease the pan with butter.
  • Cake batter: Add the sugar, flour, cocoa powder, baking powder, baking soda, and salt to your stand mixer and combine them at low speed. In a separate bowl whisk together the eggs, milk, oil, and vanilla. Then pour them into your dry ingredients. At first mix on low, but gradually bring the speed up to medium until the ingredients are just combined. Turn off the mixer, and add in the hot coffee. Stir the coffee in by hand, using the mixer could result in the hot coffee splashing you.
  • Baking time: Divide the batter evenly into both pans and bake for 30-35 minutes. Take the cake from the oven and let it cool.
  • Filling: While the warm cake is chilling on the counter make the Oreo filling. Add the Oreos to your food processor to break them into crumbs. Then add the Oreos to a microwave-safe bowl with the sweetened condensed milk. Microwave for 1 minute. Then stir until it’s creamy and smooth. Use a fork to poke the cake all over, then pour the Oreo mixture over the top. Cover the cake and refrigerate it for 2 hours to give it time to soak up the filling.
  • Frosting: Break the remaining cookies into crumbs. Cream the butter on low speed in your stand mixer, then add the powdered sugar ½ cup at a time until it’s combined. Raise the speed to medium-high and continue mixing for another 2 minutes. Add the Oreo crumbs and mix for 10 more seconds. Finish with the vanilla and heavy cream and beat until light and fluffy. Then spread it over the cooled cake.
Oreo Poke Cake on serving board


  • Pudding Poke Cake: For a thicker pudding filling, combine a package of instant pudding mix with 1 cup confectioner’s sugar and 4 cups milk in a saucepan. You can use chocolate or vanilla pudding depending on your preference. Bring the pudding mixture to a boil, then turn off the heat and mix in the Oreo crumbs. Pour the pudding over the cake just like you would the cream.
  • Oreo flavors: Oreo cookies have so many fun varieties to choose from. If you want to experiment with the recipe try using different kinds like double chocolate, vanilla, birthday cake, peanut butter, mint, or red velvet Oreos.
  • Box chocolate cake: To speed up the recipe you can use a chocolate cake mix instead of making the cake from scratch. An easy trick to make it still taste as good as homemade is to add one more egg than the box directions call for and to replace the water with milk.
  • Toppings: You can try different kinds of toppings for this cake other than the Oreo Buttercream Frosting. Try using a Chocolate Ganache, Cream Cheese Icing, or topping it off with Cool Whip.
Oreo Poke Cake cut on serving plate



  • Serve: Because of the rich cream filling, you shouldn’t leave this cake at room temperature for more than 2 hours.
  • Store: To keep it fresh, put the cake in the refrigerator for 3-4 days. Cover it in plastic wrap or aluminum foil to keep the moisture out.
  • Freeze: You can also seal the Oreo Poke Cake to store in the freezer for up to 3 months. Let it thaw in the fridge overnight before serving.

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Oreo Poke Cake

Oreo Poke Cake is a rich, moist chocolate cake perfect for a party made with an Oreo cream filling and fluffy chocolate and Oreo crumb frosting.
Yield 24 Servings
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 2 hours 50 minutes
Course Dessert
Cuisine American
Author Sabrina Snyder


Chocolate Cake:

  • 2 cups sugar
  • 1 3/4 cups flour
  • 1 cup unsweetened cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 1 tablespoon vanilla extract
  • 1 cup hot coffee , you can substitute boiling water


  • 10 Oreo Cookies , crushed
  • 14 ounces sweetened condensed milk

Vanilla Oreo Frosting:

  • 1 cup unsalted butter , softened
  • 3 cups powdered sugar , about 1 pound
  • 1 teaspoon vanilla extract
  • 2 tablespoons heavy cream
  • 12 Oreo Cookies , crushed


Chocolate Cake:

  • Preheat the oven to 350 degrees and spray a 9×13 baking pan with baking spray.
  • In a stand mixer on low speed mix together the sugar, flour, cocoa powder, baking powder, baking soda and salt.
  • In a small bowl whisk together the eggs, milk, oil and vanilla then add it to the stand mixer on low then medium speed until just combined.
  • Finally, add in the hot coffee carefully and stir it in by hand until just combined (do not turn on the mixer, it may splash on you).
  • Pour batter into baking dish and bake for 30-35 minutes then remove.


  • Add Oreo crumbs and sweetened condensed milk to a microwave-safe bowl and microwave for 1 minute.
  • Stir the sweetened condensed milk until creamy and smooth.
  • Using a fork, poke cake all over then pour the Oreo mixture over the top.
  • Cover and refrigerate for 2 hours.

Vanilla Oreo Frosting:

  • Turn your stand mixer on low speed and cream the butter, then start adding in the powdered sugar in ½ cup increments until fully combined. Once combined, raise the speed to medium-high for 2 additional minutes.
  • Add in Oreo crumbs and beat for 10 seconds.
  • Add in the vanilla and heavy cream and beat until light and fluffy for 1 minute.
  • Spread over cooled cake.


Calories: 396kcal | Carbohydrates: 58g | Protein: 5g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 251mg | Potassium: 204mg | Fiber: 2g | Sugar: 46g | Vitamin A: 338IU | Vitamin C: 1mg | Calcium: 84mg | Iron: 2mg
Oreo Poke Cake collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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