Description
This rich and indulgent Oreo Poke Cake combines a moist chocolate cake base infused with sweetened condensed milk, topped with a creamy Oreo mousse and crunchy Oreo pieces. Perfect for parties and gatherings, this dessert is easy to make and delightfully decadent.
Ingredients
Cake
- 1 3/4 cups cake flour
- 1 1/4 cups granulated sugar
- 2/3 cup black cocoa powder
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil
- 1/2 cup sour cream (full fat preferred, or plain Greek yogurt)
- 1/2 cup buttermilk (room temperature)
- 2 large eggs (room temperature)
- 2 teaspoons vanilla extract
- 1/2 teaspoon white vinegar
Poke Filling
- 14.5 oz sweetened condensed milk
Mousse Topping
- 4.2 oz Oreo instant pudding mix (dry)
- 2 cups cold heavy cream
- 2/3 cup milk (2% preferred)
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
Topping
- 12 Oreos (chopped)
Instructions
- Preheat and prepare pan: Preheat the oven to 350°F (175°C). Place the oven rack in the middle position. Grease and flour a 9×13 inch baking pan and set aside.
- Combine dry ingredients: In the bowl of a stand mixer, whisk together the cake flour, granulated sugar, black cocoa powder, baking soda, and salt until evenly combined.
- Mix wet ingredients: In a separate bowl or large liquid measuring cup, whisk the vegetable oil, sour cream, buttermilk, eggs, vanilla extract, and white vinegar until smooth. Slowly add the wet ingredients to the dry ingredients using the paddle attachment, mixing on low speed until just combined.
- Bake the cake: Pour the batter evenly into the prepared pan. Bake for 23-26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs. Avoid overbaking to maintain moist texture. Remove from oven and cool on a wire rack for 10 minutes.
- Poke and soak: Use a wooden skewer, straw, or back of a wooden spoon to poke holes evenly all over the warm cake about ½ inch apart. Drizzle the sweetened condensed milk evenly over the entire cake surface. Cover and refrigerate for 2 hours to allow the milk to soak in.
- Prepare Oreo mousse: In a large bowl or stand mixer fitted with the whisk attachment, combine the dry Oreo instant pudding mix, cold heavy cream, powdered sugar, milk, and vanilla extract. Whip on medium speed for 1-2 minutes until mixture is smooth and thickened.
- Assemble and chill: Spread the Oreo mousse evenly over the chilled cake. Sprinkle chopped Oreos on top. Store the cake in the refrigerator until ready to serve for best taste and texture.
Notes
- Room temperature eggs and buttermilk help achieve better texture in the cake batter.
- Do not overbake the cake to keep it moist and perfect for soaking with condensed milk.
- Use full-fat sour cream or plain Greek yogurt for richness.
- You can use 2% or whole milk for the mousse depending on desired richness.
- Leftover cake can be stored covered in the refrigerator for up to 3 days.
- For extra flavor, consider adding a pinch of espresso powder to enhance the chocolate taste.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
