Gâteau Oreo Chocolat : Recette Facile et Irrésistible

Cookies and Cream Oreo Bundt Cake: Your New Favorite Chocolate Cake

You know that feeling when you open a fresh pack of Oreos? The crackle of the package, that first whiff of chocolate and vanilla cream. Now, imagine that experience baked into a stunning, shareable Bundt cake. I created this Oreo Bundt Cake for my son’s birthday, and let me tell you, it disappeared faster than a cookie in a toddler’s hand. It’s rich, it’s decadent, and it brings the pure joy of cookies and cream to your dessert table in the most beautiful way.

From Humble Cookie to Glorious Gâteau Oreo Chocolat

The Oreo cookie itself was born over a century ago, a genius combination of dark chocolate wafers and sweet vanilla filling. This Gâteau Oreo Bundt is a love letter to that classic flavor profile. It takes the essence of the cookie—that deep cocoa and creamy sweetness—and transforms it into a grand, celebratory dessert. While the classic version is perfect, I’ve spent many happy afternoons tweaking it, adding a mix of cocoa powders for that signature Oreo black color and a texture that stays incredibly moist.

Why You’ll Fall Head Over Heels for This Oreo Cake

First, it’s a showstopper that looks like you spent all day in the kitchen, but the mix-by-hand method is wonderfully simple. Second, the flavor is a perfect balance: deep, dark chocolate paired with a fluffy marshmallow frosting that mimics the iconic Oreo cream. Finally, it’s a crowd-pleaser. Kids, adults, chocolate lovers, cookie fans—everyone asks for seconds. It’s the kind of recipe that gets you invited to all the potlucks!

The Perfect Occasion for Your Gâteau Oreo Chocolat

This cake is versatile! It’s perfect for birthdays, potlucks, or just a special Sunday dinner. The Bundt shape makes it elegant enough for holiday gatherings like Christmas or Easter. I love bringing it to bake sales—it always sells first. It’s also a fantastic “just because” cake. Sometimes, a Tuesday needs a little chocolate celebration.

What You’ll Need: Oreo Bundt Cake Ingredients

Gathering your ingredients is the first step to cake happiness. Here’s your shopping list:

For the Cake:

• Unsalted butter
• Whole milk
• Black cocoa powder and natural unsweetened cocoa powder
• Granulated sugar
• Baking soda and baking powder
• All-purpose flour
• Eggs (room temperature)
• Full-fat sour cream
• Oreo cookies (chopped)
• Vanilla extract

For the Marshmallow Frosting:

• Unsalted butter (cool room temperature)
• Marshmallow fluff
• Powdered (confectioners’) sugar
• Heavy cream
• Salt and vanilla extract

No Stress Substitutions

Don’t panic if you’re missing something! Here are easy swaps:

• Black Cocoa: Use all Dutch-process cocoa powder instead.
• Sour Cream: Full-fat Greek yogurt works beautifully.
• Milk: Any non-dairy milk can be used.
• Eggs: Homemade flax eggs (1 tbsp ground flax + 2.5 tbsp water per egg) are a great substitute.
• Marshmallow Fluff: Swap for room-temperature cream cheese for a tangy twist.
• Flour: Use a 1:1 gluten-free baking blend for a gluten-free Gâteau Oreo Chocolat.

Let’s Bake! Your Step-by-Step Guide

Put on your apron, and let’s get mixing. This easy, no-mixer cake batter comes together like a dream.

Step 1: Prep and Preheat

Start by generously greasing and flouring your 12-cup Bundt pan. I use a baking spray with flour for ease. Preheat your oven to 350°F (175°C). This gives the oven time to reach the perfect, even temperature for baking. Pro tip: Properly coating the pan is the best insurance for a clean release later. Get into all those beautiful nooks and crannies!

Step 2: Melt and Mix the Chocolate Base

In a large, microwave-safe bowl, combine the butter and milk. Heat in 30-second bursts until the butter is melted and the milk is warm but not boiling. This warm liquid helps « bloom » the cocoa powders. Whisk in both the black cocoa and natural cocoa powder until you have a smooth, gloriously dark, and fragrant liquid. It will smell like the most intense hot chocolate you’ve ever had.

Step 3: Combine the Dry Ingredients

To the same bowl with the chocolate mixture, add the sugar, flour, baking soda, baking powder, and salt. Use your whisk to stir it all together. You’re looking for a thick, brownie-batter-like consistency with no visible streaks of white flour. The batter will be very thick at this stage—that’s perfect and means you’re on the right track.

Step 4: Bring It All Together

Now, switch to a sturdy rubber spatula. Add the eggs, sour cream, and vanilla extract to the thick batter. Mix vigorously until the batter becomes smooth, glossy, and well-combined. It will lighten in color slightly and become pourable. Finally, gently fold in the chopped Oreo pieces. You’ll see those delicious cookie bits studding the deep black batter.

Step 5: Bake to Perfection

Pour the batter into your prepared Bundt pan and smooth the top. Place it in the center of your preheated oven. Bake for 50-60 minutes. You’ll know it’s done when a toothpick inserted near the center comes out with just a few moist crumbs. The top will be springy to the touch and your kitchen will smell incredible. Chef’s tip: Avoid opening the oven door during the first 45 minutes of baking to prevent the cake from falling.

Step 6: Cool Completely

This is the hardest part—waiting! Let the cake cool in the pan on a wire rack for a full 25-30 minutes. The cake needs this time to set and pull away from the sides of the pan. Then, carefully invert it onto the rack and let it cool completely. A warm cake will melt your beautiful frosting, so patience is key.

Step 7: Whip Up the Marshmallow Frosting

While the cake cools, make the frosting. In the bowl of a stand mixer fitted with the paddle attachment (a hand mixer works too), beat the cool room-temperature butter and marshmallow fluff together until smooth and creamy. Gradually add the powdered sugar, salt, and vanilla. Once combined, scrape down the bowl and drizzle in the heavy cream. Beat on medium-high speed for 2-3 minutes until the frosting is light, fluffy, and spreadable.

Step 8: Frost and Decorate

Once the cake is completely cool, use an offset spatula or butter knife to generously spread the fluffy white frosting all over the top and sides. Don’t be shy! For a final decorative touch, crush a few extra Oreo cookies and sprinkle them over the frosted cake. It adds texture and screams « Cookies and Cream! »

Your Timeline to Cake Success

• Prep Time: 25 minutes
• Cook Time: 55 minutes
• Cooling Time: 1 hour 30 minutes
• Total Time: About 2 hours 50 minutes

My Secret Chef’s Tip

The magic of the Oreo flavor lies in the cocoa blend. Using both black cocoa and regular cocoa powder is my secret. The black cocoa gives that authentic, deep Oreo color and flavor, while the natural cocoa powder adds necessary fat and keeps the cake wonderfully moist. Don’t skip this combo!

A Little Cookie Lore

Did you know the Oreo’s design is trademarked? The iconic flower-like pattern on the cookie is officially called a « four-leaf clover design. » We’re paying homage to that famous pattern with our Bundt cake’s beautiful shape! It’s a fun way to celebrate a classic.

Kitchen Tools You’ll Want

• 12-cup Metal Bundt Pan
• Large Mixing Bowls
• Whisk and Rubber Spatula
• Stand Mixer or Hand Mixer (for frosting)
• Wire Cooling Rack
• Measuring Cups and Spoons

Storing Your Masterpiece

If you have any leftovers (a big if!), store the cake in an airtight container at room temperature. The frosting will stay perfectly soft and the cake moist. It will be delicious for up to 5 days.

For longer storage, you can freeze the unfrosted cake. Wrap the completely cooled cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight at room temperature before frosting and serving.

If you used a cream cheese frosting variation, the cake must be stored in the refrigerator due to the dairy. Let it sit at room temperature for 30 minutes before serving to soften.

Tips for the Best Oreo Bundt Cake Ever

• Measure Flour Right: Fluff your flour, spoon it into the cup, and level it off. Or, even better, use a kitchen scale for perfect results every time.
• Room Temperature Matters: For the frosting, your butter should be cool room temp (about 65°F/18°C). It will blend smoothly without melting the marshmallow fluff.
• No Bundt Pan? Use two 8.5×4.5-inch loaf pans. Your baking time will be around 40-50 minutes.
• Chop Oreos Coarsely: Don’t pulverize them! You want little chunks for pockets of crunchy texture in every bite.

Make It Picture-Perfect

• Dust the cake with a light sprinkling of powdered sugar before adding the white frosting for a « snowy » effect.
• Place whole Oreo cookies upright around the center hole of the Bundt cake for a dramatic crown.
• Serve each slice with a small scoop of vanilla ice cream and a drizzle of hot fudge sauce.
• For a party, place mini Oreos on toothpicks and use them as cute cake toppers.

Love This Cake? Try These Variations Too!

If you adore this Gâteau Oreo Chocolat, your baking adventures have just begun! For a bright, zesty contrast, you must try this heavenly easy lemon cake that’s bursting with sunshine flavor. Apple lovers will swoon over this cinnamon-swirled apple fritter bread, perfect with a cup of coffee. When you need a classic, creamy dessert, my simple and delicious lemon pie never disappoints. And for a stunning holiday showpiece, this lemon meringue Yule log combines the freshness of lemon with sweet, toasted meringue.

Six Fun Variations on the Oreo Bundt Theme:

1. Mint Oreo Cake: Add 1 tsp peppermint extract to the cake batter and use mint Oreos. Frost with a mint-chocolate chip buttercream.
2. Cookies & Cream Cheesecake Swirl: Prepare the cake batter and pour 2/3 into the pan. Drop spoonfuls of sweetened cream cheese mixed with crushed Oreos, then top with remaining batter. Swirl with a knife.
3. Peanut Butter Oreo Cake: Swirl 1/2 cup of warmed creamy peanut butter into the batter before baking. Use peanut butter instead of marshmallow fluff in the frosting.
4. Mocha Oreo Cake: Dissolve 1 tbsp instant espresso powder into the warm milk-butter mixture for a rich coffee-chocolate flavor.
5. Birthday Cake Oreo Bundt: Use Birthday Cake Oreo flavor cookies. Add rainbow sprinkles to the batter and use a vanilla frosting.
6. Fudge Glaze Version: Skip the marshmallow frosting and drizzle the cooled cake with a simple chocolate ganache (heat 1 cup cream, pour over 1.5 cups chocolate chips, stir until smooth).

Common Mistakes to Avoid

Mistake 1: Not Greasing the Bundt Pan Enough

This is the number one reason cakes stick! A Bundt pan has intricate details that need full coverage. Simply spraying isn’t always enough. Use a pastry brush to coat every crevice with softened butter or shortening, then dust with cocoa powder (instead of flour) to prevent white streaks. This creates a non-stick barrier and guarantees your beautiful design releases perfectly.

Mistake 2: Adding Frosting to a Warm Cake

Impatience leads to a melted, runny mess. The residual heat from a cake that’s even slightly warm will break down the butter in the frosting. It will become greasy and slide right off. Let the cake cool in the pan, then on a rack, until you can comfortably hold your hand against the bottom—about 90 minutes total. Your frosting will stay fluffy and picture-perfect.

Mistake 3: Overmixing the Batter After Adding Flour

Once the flour is introduced, overmixing develops gluten. This leads to a tough, dense cake instead of a tender, moist crumb. Mix the dry ingredients just until you no longer see streaks of flour. When you add the eggs and sour cream, mix only until the batter is smooth and uniform. A few small lumps are far better than an overworked batter.

Mistake 4: Using the Wrong Cocoa Powder

Using only natural (non-alkalized) cocoa powder with the baking soda in this recipe can cause a bitter taste and an odd rise. The recipe is balanced for Dutch-process (alkalized) cocoa. If you don’t have black cocoa, use all Dutch-process. If you only have natural cocoa, replace the baking soda with an extra teaspoon of baking powder to avoid a metallic flavor.

Mistake 5: Incorrect Oven Temperature

Baking at the wrong temperature is a common pitfall. An oven that runs too hot can over-brown the outside while leaving the inside raw; too cool, and the cake sinks. Using an oven thermometer is a simple, reliable way to ensure accuracy for perfect baking results every time.

Frequently Asked Questions

Can I make this Oreo Bundt cake ahead of time?

Absolutely! This cake is actually better the next day. Bake and cool the cake completely. Wrap it tightly in plastic wrap and store it at room temperature overnight. Make the frosting the day you plan to serve it. Frost the cake a few hours before your event. This allows the flavors to meld and makes slicing cleaner.

I can’t find black cocoa powder. What can I use?

Don’t worry! You can use an equal amount of Dutch-processed cocoa powder instead. Your cake will be a very dark brown rather than a true black, but the flavor will still be rich and delicious. You can also look for « Oreo » or « dark » cocoa powder online if you want to get the authentic color for next time.

Why did my cake stick to the pan?

This usually means the pan wasn’t greased and floured thoroughly enough. Bundt pans require extra attention. Next time, use a pastry brush to get butter or shortening into every detail. Also, let the cake cool in the pan for the full 25-30 minutes. This lets it contract and pulls it away from the sides, making release much easier.

Can I freeze the frosted cake?

I don’t recommend freezing the frosted cake. The marshmallow frosting can become grainy and weep when thawed. The best method is to freeze the unfrosted, cooled cake tightly wrapped. Thaw it overnight at room temperature, then make fresh frosting and decorate it the day you plan to serve it.

My frosting is too runny. How can I fix it?

This happens if the butter was too soft or the kitchen is very warm. Pop the bowl of frosting into the refrigerator for 15-20 minutes, then re-whip it. You can also add a little more sifted powdered sugar, a tablespoon at a time, until it firms up. Make sure your heavy cream was cold when you added it.

Can I use a different type of pan?

Yes! For a standard layer cake, divide the batter between two 9-inch round pans lined with parchment paper. Bake for 30-35 minutes. For cupcakes, fill liners 2/3 full and bake for 18-22 minutes. This recipe makes about 24 cupcakes. Just keep a close eye on the baking time, as it will vary.

What’s the purpose of the sour cream?

Sour cream is a superstar ingredient in baking. It adds fat for richness and moisture, and its acidity helps tenderize the gluten in the flour, resulting in a softer, more velvety crumb. It also reacts with the baking soda to give the cake a lovely, even rise. Full-fat Greek yogurt is the best substitute if you don’t have sour cream.

How do I know when the cake is done baking?

The toothpick test is your best friend. Insert a toothpick or a thin skewer into the thickest part of the cake. It should come out with a few moist crumbs attached, but not wet batter. The top of the cake should also spring back lightly when touched. If it jiggles, it needs more time.

Can I use this recipe to make a different flavor, like vanilla?

This specific recipe is designed for chocolate. If you want a vanilla Bundt, I’d recommend using a different base recipe formulated for vanilla flavor. Trying to omit the cocoa here would throw off the liquid and leavening balance, likely resulting in a dense cake.

Where can I find more amazing cake recipes like this?

If you loved making this spectacular dessert, you’re sure to find more inspiration in my collection of favorite cake and pastry recipes. From simple loaf cakes to elaborate layer cakes, there’s always a new baking project to fall in love with.

Time to Slice and Enjoy!

There you have it—your guide to the ultimate Cookies and Cream Oreo Bundt Cake. It’s a recipe that looks impressive but is made with simple, mix-by-hand steps. The deep chocolate flavor paired with that fluffy white frosting is pure magic. Whether it’s for a special celebration or just because you deserve a slice of happiness, this Gâteau Oreo Chocolat is sure to become a new classic in your home. Now, put the kettle on, slice a generous piece, and enjoy the delicious results of your baking!