If you’re a cookies and cream lover, get ready to fall in love with this heavenly, ultra-moist poke cake! This is not just any dessert—it’s silky, chocolatey, and packed with Oreo goodness in every bite. The best part? It’s ridiculously easy to make and guaranteed to impress. The soft cake, creamy filling, and fluffy topping create a melt-in-your-mouth experience that’s simply irresistible!

Why You’ll Love Cookies and Cream Poke Cake

Versatile

Perfect for birthdays, potlucks, or a weekend treat!

Budget-Friendly

Uses simple ingredients that won’t break the bank.

Quick and Easy

Minimal effort, maximum deliciousness!

Customizable

Want extra Oreos? Go for it! Prefer a different cake base? No problem!

Crowd-Pleasing

Who can resist chocolate cake soaked in silky cookies and cream filling? It’s always a hit!

Irresistible Silky Cookies and Cream Poke Cake

Ingredients

Ingredients in Cookies and Cream Poke Cake

This cake is loaded with cookies and cream goodness—here’s what makes it so special:

Chocolate Cake Mix: The base of this dreamy dessert. You can also use a homemade chocolate cake if you prefer!

Sweetened Condensed Milk: Pours into the poked holes, making the cake extra moist and decadent.

Cookies and Cream Pudding Mix: Infuses every bite with that signature Oreo flavor.

Cold Milk: To mix with the pudding for a creamy, luscious texture.

Whipped Topping: Light and fluffy, the perfect finishing touch!

Crushed Oreos: Because you can never have too many! Adds crunch and extra chocolatey goodness.

Instructions

Bake the Cake

Prepare the chocolate cake according to package instructions, using a 9×13-inch pan. Let it cool slightly.

Poke the Cake

Using the handle of a wooden spoon, poke holes all over the cake, making sure they’re deep enough for the filling to soak in.

Prepare the Filling

In a bowl, whisk together the sweetened condensed milk and cookies and cream pudding mix with cold milk until smooth.

Pour and Chill

Pour the pudding mixture over the cake, making sure it seeps into the holes. Refrigerate for at least 1 hour to let the flavors meld together.

Add the Topping

Spread a thick layer of whipped topping over the cake. Sprinkle crushed Oreos on top for the ultimate cookies and cream experience.

Serve and Enjoy

Slice, serve, and watch it disappear within minutes!

Nutrition Facts

Servings: 12
Calories per serving: 350-400

Notes: Caloric values may vary based on ingredients used.

Preparation Time

Prep Time: 10 minutes
Cook Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 40 minutes

How to Serve Cookies and Cream Poke Cake

With Extra Oreos: Because why not? The more, the merrier!
Drizzled with Chocolate Sauce: For an extra decadent touch.
Topped with Ice Cream: A scoop of vanilla takes it over the top!
Straight from the Fridge: It tastes even better chilled!

Additional Tips

Let the Cake Cool: If it’s too warm, the filling won’t soak in properly.
Use Full-Fat Milk: For the creamiest pudding texture.
Make Ahead: This cake actually tastes better the next day!

FAQ’s

1. Can I use homemade chocolate cake instead of a mix?

Yes! A homemade chocolate cake works just as well.

2. How long does this cake last?

It stays fresh in the fridge for up to 4 days—if it lasts that long!

3. Can I use vanilla pudding instead of cookies and cream?

Yes, but the cookies and cream pudding adds extra Oreo flavor.

4. Do I have to use sweetened condensed milk?

It adds richness, but you can substitute it with evaporated milk or skip it for a lighter version.

5. Can I freeze this cake?

Yes! Freeze it before adding the whipped topping for best results.

6. Can I use fresh whipped cream instead of Cool Whip?

Absolutely! Just whip heavy cream with a little sugar until fluffy.

7. How do I crush Oreos for the topping?

Use a food processor or a ziplock bag and rolling pin.

8. Can I add extra mix-ins to the batter?

Sure! Chocolate chips or chopped Oreos would be amazing.

9. Can I make this in a round cake pan?

Yes, but the poke cake effect works best in a 9×13-inch pan.

10. What’s the best way to store leftovers?

Keep it covered in the fridge—it tastes even better the next day!

Conclusion

This Cookies and Cream Poke Cake is pure magic—silky, chocolatey, and ridiculously easy to make. Whether it’s for a party or just because you crave something sweet, this cake will never disappoint. Try it once, and it’ll become a go-to favorite!

Irresistible Silky Cookies and Cream Poke Cake

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Author: Grace Sullivan
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: 45–50 minutes (plus additional chilling time if desired)
Yield: Approximately 12 servings 1x
Category: Dessert / Cake
Method: Baking / Poke Cake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Irresistible Silky Cookies and Cream Poke Cake is a show-stopping dessert that combines a light, moist cake with a decadent, creamy filling. Poked with generous holes, it soaks up a rich cookies and cream drizzle, then is topped with additional crushed cookies for a delightful crunch. Perfect for celebrations or whenever you crave a sweet, irresistible treat.

Instructions

Preheat & Bake the Cake:
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan.
- In a large bowl, combine the white cake mix, water, vegetable oil, and eggs. Mix until just combined and smooth.
- Pour the batter into the prepared pan and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.
Poke the Cake:
- While the cake is still warm, use the handle of a fork or a skewer to poke holes evenly across the surface of the cake.
Prepare the Filling:
- In a small bowl, whisk together the sweetened condensed milk, heavy cream, and vanilla extract until smooth.
- Slowly pour the mixture over the warm cake, ensuring it seeps into the poke holes. Allow the cake to absorb the liquid for at least 10 minutes.
Add the Toppings:
- Sprinkle the coarsely crushed cookies evenly over the top of the cake.
- For an extra silky finish, you may also swirl a layer of whipped cream or frosting over the top.

Serve:
- Cut into squares and serve at room temperature. This cake can be enjoyed immediately or chilled for a firmer texture.

Notes

For best results, use a quality white cake mix and adjust the amount of filling if you prefer a more intensely moist cake.
You can experiment with different cookie varieties if you like a unique twist on the classic cookies and cream flavor.
Chilling the cake for a couple of hours before serving can enhance the flavors and texture.

Nutrition

Serving Size: 1 slice
Calories: 350 kcal
Sugar: 25 g
Sodium: 300 mg
Fat: 300 mg
Saturated Fat: 16 g
Unsaturated Fat: 8 g
Trans Fat: 0g
Carbohydrates: 40 g
Fiber: 2 g
Protein: 5 g
Cholesterol: 60 mg