Oh Boy Cookie Cake

This bundt cake hides a secret inside. Quartered Oreo cookies get folded into a rich vanilla batter and baked in a fluted tube pan, so every slice reveals pockets of cream-filled cookie throughout.

The batter itself is a sturdy, old-school creamed cake with shortening, sugar, and four eggs beaten until fluffy. It’s dense enough to suspend those cookie pieces without them all sinking to the bottom.

A warm chocolate glaze made from melted chocolate chips, shortening, milk, and corn syrup gets poured over the cooled cake. The corn syrup gives the glaze a gorgeous sheen and keeps it from cracking as it sets.

Chef Tips

• Quarter the cookies, don’t crush them. You want distinct chunks, not crumbs that dissolve into the batter.
• Spoon a thin layer of plain batter into the pan first, then add the cookie-studded batter on top. This prevents cookies from sticking to the pan bottom.
• Cool the cake in the pan for exactly 10 minutes. Too long and it sticks; too short and it falls apart.
• Let the glaze cool slightly until it thickens just enough to coat the back of a spoon before pouring. Too hot and it runs right off.

Variations

• Mint chocolate: Use mint Oreos and add a drop of peppermint extract to the batter.
• Peanut butter cup: Swap in peanut butter sandwich cookies and use a peanut butter drizzle instead of chocolate glaze.
• Birthday cake: Use Golden Oreos and fold in rainbow sprinkles for a funfetti-style cake.