Oreo Cookie Tube Cake

Oreo cookie bundt cake is the kind of dessert that turns kids into instant fans and adults into secret raid-the-fridge accomplices. Twenty-five quartered Oreos get folded into a tender vanilla batter, so every slice reveals chunks of cookie suspended in soft cake.

A bottom layer of plain batter goes in first, which keeps the chocolate cookies from sinking and sticking to the pan. The rest of the batter, loaded with cookie pieces, fills the fluted tube and bakes up tall and golden.

The finishing touch is a warm chocolate glaze poured over the cooled cake so it drips down the ridges. Serve at room temperature for soft-cookie texture, or chill it cold from the fridge for a firmer bite that some folks swear by.

Pro Tips

• Skip the toothpick test. Cookie chunks throw it off. Press the top of the cake gently, when it springs back you’re done.
• Quarter the cookies, don’t crush them. Whole crumbs disappear into the batter, but big pieces give you that satisfying surprise in every slice.
• Grease and flour the bundt pan thoroughly, getting into every ridge. A stuck cake is a heartbreak that no glaze can hide.
• Pour the glaze while it’s still warm and pourable. Cooled glaze sets thick and won’t drip down the flutes the way you want.

Variations

• Use mint Oreos for a chocolate-mint twist that pairs with the dark glaze.
• Add a half teaspoon of espresso powder to the glaze to deepen the cocoa flavor without making it bitter.
• Top with crushed Oreos or rainbow sprinkles right after glazing for a birthday-cake cake finish.