Oreo Poke Cake with Sweetened Condensed Milk, aka Cookies and Cream Cake, is an easy and quick dessert that is luxuriously moist and decadent.
This yummy cake has crushed Oreo cookies in both the cake as well as the frosting. As well, I made a white cake instead of chocolate cake for this cake. I’m not a huge fan of chocolate anyway and with a vanilla cake, the Oreo flavor really shines.
OREO POKE CAKE WITH SWEETENED CONDENSED MILK
This cake is best when made a day before. This gives it time for the cake to soak in the milk and everything to meld together.
The frosting appears to be Cool Whip or Whipped Cream but it so much more than that! Actually, it’s a basic cream cheese frosting with Cool Whip folded in. It has the same great flavor as cream cheese frosting but a lighter version.
As well, you can make cupcakes or a layer cake out of this recipe. For regular-size cupcakes, you’ll bake them for 15-18 minutes. For an 8-inch round or 8-inch square cake layer, it’ll take about 25 minutes to bake.
WHAT IS A POKE CAKE?
A ‘Poke Cake’ is a cake that you poke holes in and smother with pudding then frost. Usually, a poke cake is a 9×13-inch cake. After it’s cooked, you poke holes in the top of the cake. Next, you pour pudding, sweetened condensed milk, chocolate sauce, caramel sauce, or curd over the cake. The cake soaks up whatever you add turning it into an incredible and glorious bite of deliciousness! Remember when you were little and bit into a Hostess Ding Dong? That’s what you get with a poke cake!
WHAT DO I USE TO POKE THE HOLES?
You can use the handle of a wooden spoon, a butter knife, a long skewer, or even a toothpick. If you use a toothpick, make sure you poke to the bottom of the cake.
TIPS AND SUBSTITUTIONS OREO POKE CAKE WITH SWEETENED CONDENSED MILK
Roughly chop the Oreos. I like chunks of Oreo cookies that are large enough to taste. Plus, I like how they look in big chunks instead of pulverized into crumbs. If you crush them too small, whatever you add them to gets a muddy look. I want distinct differences.
Furthermore, I made the cake from scratch but you can totally use cake mix for it.
Inspired by Tres Leche Cakes, I used sweetened condensed milk instead of the more popular pudding.
You can use sour cream or regular yogurt instead of Greek yogurt.
You can make any flavor of instant pudding and use it instead of sweetened condensed milk.
If you an Oreo cookie and cream fan, you’ll really love these desserts
- 3 Step Oreo Cookie Dump Cobbler
- Oreo Cheesecake Trifle
- Oreo Cream Cheese Fluff Trifle
- Decadent Oreo Frosted Chocolate Cupcakes
- Oreo Buttermilk Pound Cake
- Oreo Magic Bars
- Dark Chocolate Brown Sugar Cookies
- Chocolate Chip Cheesecake Bars
Oreo Poke Cake
FOR THE CAKE
FOR THE CAKE
- Preheat the oven to 350°F.
- In a large Ziploc bag, crush the Oreos into small pieces using a rolling pin or meat mallet.
- Beat on medium speed until the eggs and oil are well incorporated, about 2 minutes. Stop and scrape down the bowl after about 1 minute.
- Next, add the yogurt and beat until well combined.
- In a separate bowl, combine all the dry ingredients.
- Next, add the dry ingredients and milk alternately, beginning and ending with the dry ingredients. Again, stop the mixer and scrape down the sides of the bowl with a spatula.
- Fold the crushed Oreos into the cupcake batter.
- Pour the batter into a 9×13-inch baking pan.
- Bake at 350°F for 26-28 minutes.
- Test the cake for doneness by inserting a wooden pick or cake tester into the center of the cake. If the toothpick comes out with dry crumbs or no crumbs, the cake is done.
- For this recipe, you don't have to cool the cake before adding the sweetened condensed milk. (If you use pudding, you'll want to cool the cake completely.) Poke holes in the top of the cake and slowly pour the sweetened condensed milk over the cake.
- Allow the cake to cool before frosting.
FOR THE FROSTING
- Stop the mixer and scrape the sides. Add the vanilla and mix until smooth.
- Fold in the Cool Whip.
- Frost the cooled cake.
- Cover and refrigerate until ready to serve.
- Store in the refrigerator. it'll be good 4 to 5 days.