Description
Someone discovered that if you poke holes in a cake and pour stuff into those holes, the cake absorbs it and becomes exponentially better. Then someone else thought “what if we did that with chocolate cake and Oreos?” and honestly, that person deserves a medal. This is a chocolate cake that’s been stabbed repeatedly (in a good way), soaked with sweetened condensed milk, topped with whipped cream, and absolutely buried in crushed Oreos. It’s ridiculous. It’s excessive. It’s exactly what dessert should be.
This isn’t some delicate layer cake that requires architectural precision. This is a “dump, poke, pour, spread, crush, eat” situation that somehow results in one of the most crowd-pleasing desserts you’ll ever make. The cake stays incredibly moist because of all that condensed milk seeping into every pore. The whipped cream adds lightness. The Oreos add crunch and that distinctive cookies-and-cream flavor everyone secretly loves. It’s the kind of cake that makes people go back for seconds before they’ve even finished their first piece.
This is cookies-and-cream energy in cake form. It’s what happens when you stop pretending you’re too sophisticated for Oreos and just lean into the joy. It’s a party in a 9×13 pan.
Ingredients
For the Chocolate Cake:
- 1 box (15.25 oz) chocolate cake mix (or your favorite chocolate cake recipe)
- Ingredients listed on the box (usually oil, eggs, water)
- 1 cup crushed Oreos (about 10 cookies), divided
For the Poke Filling:
- 1 can (14 oz) sweetened condensed milk
- 1/2 cup heavy cream or milk
- 1 cup crushed Oreos (about 10 cookies)
For the Topping:
- 1 container (8 oz) Cool Whip, thawed (or 2 cups homemade whipped cream)
- 2 cups crushed Oreos (about 20 cookies)
- Whole Oreos for garnish (optional but pretty)
Special Equipment:
- 9x13 inch baking pan
- Wooden spoon handle or chopstick for poking
- Large mixing bowl
- Measuring cups
Instructions
Preheat your oven to 350°F. Grease your 9×13 pan like your life depends on it. Or use cooking spray. Either way, make sure it’s well-greased because a stuck poke cake is a tragedy.
Prepare your chocolate cake batter according to the box directions. Before you pour it into the pan, fold in 1 cup of crushed Oreos. Don’t overmix – you want chunks of Oreo throughout, not Oreo dust. Pour the batter into your prepared pan and spread it evenly.
Bake for the time specified on the box, usually 30-35 minutes. A toothpick inserted in the center should come out with just a few moist crumbs. Let the cake cool in the pan for about 15 minutes. Not completely cool – you want it still warm for the poking and soaking.
This is where it gets fun. Take a wooden spoon handle, chopstick, or thick straw and poke holes all over the cake. And I mean ALL over. Every inch should have a hole. Don’t be shy – you want tons of holes for that filling to seep into. Space them about 1/2 inch to 1 inch apart. It should look like Swiss cheese had a baby with a cake.
In a bowl, whisk together the sweetened condensed milk and heavy cream until smooth. Stir in 1 cup of crushed Oreos. This mixture should be pourable but thick enough that the Oreos are suspended in it.
Slowly pour the milk mixture over the entire cake, making sure it gets into all those holes you just made. Use a spoon to push some of the mixture into the holes if needed. You want every poke filled with that sweet, creamy, Oreo-studded liquid. Let the cake sit for about 10 minutes so the mixture can really absorb, then refrigerate for at least 2 hours. Overnight is even better. The cake needs time to fully absorb all that goodness.
Once the cake is completely chilled and the filling has set, spread the Cool Whip (or homemade whipped cream) evenly over the entire top. Use an offset spatula or the back of a spoon to create swirls if you’re feeling fancy. But honestly, just getting it spread evenly is enough.
Sprinkle those 2 cups of crushed Oreos generously over the whipped cream layer. Cover every visible bit of white. This is not the time for minimalism. You want Oreo coverage that makes people say “that’s a lot of Oreos” because that’s exactly the point.
If you want to get fancy (and why not), arrange some whole Oreos on top in a pattern. Or just place them randomly. Or skip this entirely. The cake will taste the same regardless, but it does look nice for photos.
Refrigerate for at least another hour before serving. This cake needs to be cold. Room temperature poke cake is sad and sloppy. Cold poke cake is perfect and holds together when you cut it.
Cut yourself a generous square. Notice how the layers all work together – moist chocolate cake with pockets of sweet cream and Oreo chunks, fluffy whipped cream, crunchy Oreo topping. Take a bite and understand why this cake has been making the rounds at potlucks for years. Feel zero guilt about going back for seconds.
Notes
Don’t Skip the Cooling Time: The cake needs to be slightly warm when you poke and pour, then cold when you serve. Both temperatures matter.
Poke Deep: Your holes should go almost to the bottom of the cake. Shallow pokes mean shallow flavor.
Pour Slowly: Give the mixture time to seep into the holes. If you dump it all at once, it’ll just pool on top.
Crush Oreos Properly: Put them in a Ziploc bag and smash with a rolling pin. You want chunks, not powder. Some bigger pieces are good for texture.
Use Full-Fat Everything: This is not the dessert for low-fat Cool Whip or skim milk. Commit to the indulgence.
Make It Ahead: This cake is BETTER the next day. The flavors meld and the texture improves. Make it the night before your event.
- Prep Time: 20 minutes
- Cook Time: 30-35 minutes
Nutrition
- Calories: ~385 kcal
- Fat: ~16g
- Carbohydrates: ~56g
- Protein: ~5g