This recipe really is the Ultimate Oreo Poke Cake! A handmade dark chocolate cake is soaked in chocolate pudding mix and topped with homemade Oreo whipped topping!

Do you like the flavor combination of Oreo and chocolate? Consider making this Chocolate Cake with Oreo Frosting.

Chocolate Oreo Poke Cake

There can never be too many ways to prepare a poke cake, in my view. There is certainly no such thing as too many Oreo-inspired chocolate poke cakes. I prepared numerous variations, each slightly different and oh-so-delicious!

One of my favorite cakes is this Oreo poke cake! It contains about as much chocolate as a cake could possibly have. It begins with my favorite chocolate cake, which is dusted with Oreos and soaked in instant chocolate pudding mix and milk before being topped with Oreo whipped cream. It is, without a doubt, my favorite component of this dessert.

The Oreos become very soft and almost cake-like as the cake sets, and the pudding works its way into the cake to provide so much flavor and moisture. Every every mouthful is flawless.

All the Ingredients You’ll Need

For the Cake

  • Granulated Sugar
  • Vegetable Oil
  • Eggs
  • Vanilla Extract
  • The sour cream If you like, you may replace the sour cream with Greek yogurt or plain yogurt.
  • All-Purpose Flour
  • Chocolate Powder I like Hershey’s special dark cocoa powder because it has a stronger taste, is less bitter, and is deeper in color than other varieties of cocoa powder.
  • Baking Powder and Baking Soda
  • Salt
  • Coffee, whether hot and cold, moistens the cake and blossoms the chocolate. If you don’t want to use coffee, use milk.
  • Crushed Oreos were added to the cake to create texture.

For the Filling

  • Instant Chocolate Pudding
  • Milk

For the Topping

  • Finely crushed Oreo cookies will make cutting this cake simpler.
  • Heavy Whipping Cream
  • Powdered Sugar
  • Garnish with more Oreos and Hot Fudge Sauce!

How to Make An Oreo Poke Cake

This chocolate Oreo poke cake is created using my favorite chocolate cake, a simple 30-minute recipe that yields the most delicious and fluffy cake!

For the Cake

  • Mix up the wet ingredients. Combine the sugar, oil, eggs, and vanilla in a large mixing basin. After that, add the sour cream and beat until thoroughly blended.
  • All remaining dry components should be incorporated once the dry ingredients have been blended.
  • Combine the wet and dry components. Add half of the dry ingredients and half of the coffee in turns. One at a time. This allows you to carefully blend the batter and avoid overmixing.
  • Bake. Place the mixture in a 913 baking dish, top with smashed Oreos, and bake.

For the Filling:

  • Make a poke in the cake. Poke holes all over the top of the cake using the handle end of a wooden spoon.
  • Combine the pudding ingredients. Combine one packet of instant dark chocolate pudding mix and one cup of cold milk.
  • Pour on top of the cake. Pour the pudding over the top of the cake and spread it around with a spatula before it hardens. Chill for a few minutes, or until the pudding has set.

For the Topping

  • Chill the mixing bowl: Place a metal bowl and a wire whisk in the freezer for 5-10 minutes. It keeps all of the components cool!
  • Assemble the topping ingredients. On medium-high speed, whip the heavy cream until soft peaks form. Beat in the powdered sugar on high until firm peaks form.
  • Place the Oreos in a big plastic bag and smash with a rolling pin or something similar. When it comes time to cut the cake, the smaller the slices, the better. Stir them into the whipped cream until well blended.
  • Ice the cake. Refrigerate for two hours before slicing and putting the pudding and whipped cream on top of the cake. This gives all of the components time to set.

Time Saving Tips

  • Use a box cake mix. Although I am a big fan of handcrafted cakes, if you want to save some time, you may buy Chocolate Cake Mix instead.
  • Make use of cool whip. You may also save time by using Cool Whip rather of creating your own whipped cream.
  • Make the cake ahead of time. You may make the cake up to two days ahead of time and refrigerate it, so all you have to do afterwards is add the filling and topping.

How To Prepare Ahead of Time

This is a great treat to make ahead of time. It improves with time. The cake may be completely assembled and refrigerated for up to 2 days before serving.

You may also make the cake two days ahead of time and refrigerate it at room temperature before adding the filling and topping the day before serving. Allow approximately 2 hours in the refrigerator for it to solidify.

Storing A Finished Cake

The assembled poke cake will keep in the fridge for up to 3-5 days in an airtight container.

More Oreo Cake Recipes

  • Oreo dirt poke cake
  • Cookies and cream pudding poke cake
  • Mocha Oreo poke cake


Ultimate Oreo Poke Cake

  • Author:LEE
  • Prep Time:45 minutes
  • Chill Time:2 hours
  • Cook Time:30 minutes
  • Total Time:3 hours 15 minutes
  • Yield:15 slices


This recipe really is the Ultimate Oreo Poke Cake! Dark chocolate cake cooked from scratch is soaked in chocolate pudding mix and milk before being topped with handmade Oreo whipped topping!


For the Cake

  • 1 cups (285g) granulated sugar
  • cup (118 ml) vegetable oil
  • 3 large eggs
  • 1 tablespoon (15 ml) pure vanilla extract
  • cup (118 ml) sour cream
  • 2 cups (280g) all-purpose flour
  • cup (55 g) cocoa powder
  • 2 teaspoons (9 g) baking powder
  • teaspoon (2 g) baking soda
  • 1 teaspoon (5 g) salt
  • 1 cup (296 ml) hot brewed coffee
  • 12 Oreos, Crushed

For the Filling

  • 1 package (3.4oz) Instant Chocolate Pudding
  • 1 cup (414ml) milk

For the Topping

  • 24 Oreos, crushed
  • 1 cups (355 ml) heavy whipping cream
  • cup powdered sugar
  • Additional Oreos for garnish
  • Hot fudge sauce for garnish


For the Cake:

  1. Preheat the oven to 350F.
  2. Combine the sugar, vegetable oil, eggs, and vanilla essence in a large mixing basin. On medium speed, beat until the eggs and oil are fully combined. Next, whisk in the sour cream until completely blended.
  3. Sift together the dry ingredients in a separate bowl. Add half of the dry ingredients and half of the coffee at a time, alternating until all ingredients are added and thoroughly combined. Scrape down the sides of the basin with a spatula and whisk the batter from bottom to top to ensure it is thoroughly combined.
  4. Pour the batter into a 913-inch baking dish. Crush the Oreos and sprinkle them on top of the cake batter. Bake for 28-32 minutes @ 350°F. Insert a toothpick into the middle of the cake to check for doneness. Your cake is done when the toothpick comes out clean. Allow to cool fully after removing from the oven.

For the Filling:

  1. Poke holes all over the top of your cake with the end of a wooden spoon or similar round item.
  2. Mix a packet of instant chocolate pudding with cold milk to make the pudding layer. Pour the pudding over the top of the cake and place it in the fridge for 10-15 minutes to allow the pudding to set.

For the Topping:

  1. Freeze the mixing bowl and whisk attachment for 5 to 10 minutes to cool. Pour the heavy whipping cream into the cooled bowl and whisk with an electric mixer on medium-high speed until the cream thickens to soft peaks.
  2. Slowly add the powdered sugar and continue to beat on high until firm peaks form.
  3. In a large plastic bag, crush the Oreos using a rolling pin or ice cream scoop. Then fold in the Oreos and mix until nicely incorporated. Spread evenly over the top of the pudding. Refrigerate for at least 2 hours.


  • Oreos: For this, you’ll need one 14oz box of Oreos. Oreos of any flavor or kind will work.
  • Make the cake ahead of time: The cake may be prepared and refrigerated at room temperature in an airtight container for up to 2 days. It must be refrigerated after the pudding filling has been applied. The whole cake may be assembled up to 2 days ahead of time.
  • How long will this be good?This is best consumed within 3-4 days after being prepared.
  • Substitutions:

    Replace the handmade cake with any boxed cake mix and bake according to the package’s ingredients and directions.
    Replace the homemade whipped cream with Cool Whip.
    The sour cream:make utilization of plain or Greek yogurt
    Instead of coffee, use milk.

Nutrition Information:
1 slice
40.1 g
369.8 mg
19.3 g
58.5 g
1.6 g
6 g
67.3 mg


How many holes should you poke in a poke cake?

Look around.

When the cake has fully cooled, use the handle of a wooden spoon or a thick chopstick and poke big, deep holes in the cake approximately three-quarters of the way through.

How far in advance can you make a poke cake?

To the conclusion of Step 4, the cake may be created up to 3 days ahead of time. Keep it in an airtight container.

Why is my poke cake soggy?

A typical poke cake may get soggy for a variety of reasons, including: Your poke cake filling is very watery. If you don’t want your cake to get soggy, select a pudding-based filling that won’t soak too rapidly. Your poke cake has far too many holes.

What is poke cake made of?

Poke cakes initially appeared in American kitchens about 1970, originally in a print advertising meant to boost Jell-O sales. The advertisement demonstrated the practicality of mixing convenience items – cake mix, Jell-O, and Dream Whip or Cool Whip – to make trendy and mod treats.

Is it cheaper to make your own poke?

It’s a quarter of the price of a poke bowl! Unless you reside in an area where fresh fish is abundant, a poke bowl will set you back. This handmade poke bowl is far less expensive, and once you have the basic components, you can make it again and again.

What to avoid in poke bowls?

While most poke bowls are created with nutritious ingredients, it’s crucial to be mindful of the hazards of ingesting raw fish and foods that may lack nutrients, such as white rice and high quantities of oil or soy sauce.

Can I make a cake 3 days in advance?

How to Make a Cake in Advance. Un-iced: You may bake your cake at least 2-3 days ahead of time if you don’t need to frost it until the day of. However, you must keep it with care. Wrap the cake in plastic wrap and keep it in an airtight container to prevent moisture loss.

Can you make a cake 48 hours in advance?

Cake making

Cakes may be cooked up to two days ahead of time and kept in the fridge or at room temperature firmly wrapped in plastic wrap. Cupcakes may be cooked a day ahead of time and kept in an airtight container in the fridge or at room temperature (frosted or unfrosted).

How do I stop my cake from tunneling?

Tunneling may occur in your cake layers if the gluten strands are too strong, trapping air bubbles inside the cake. To prevent this, mix your cake batter on low speed only until the ingredients are incorporated.

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