Some desserts are more than just sweet treats—they’re a celebration of indulgence, creativity, and the joy of sharing something delightful with friends and family. Easy Cookies and Cream Poke Cake is one such dessert. This cake is a heavenly combination of moist, tender cake layers infused with a creamy, cookies-and-cream filling, making it perfect for any occasion. Imagine a cake that’s rich, decadent, and bursting with the classic flavor of Oreo cookies, topped with a smooth, velvety frosting that melts in your mouth. It’s a dessert that feels like a special indulgence, whether you’re serving it at a birthday party, a holiday gathering, or just as a weekend treat.

The first time I made this cake, it was for a family potluck. I wanted something unique yet easy to prepare, and this recipe caught my eye. As the cake baked, the aroma of chocolate and vanilla filled the kitchen, and my kids couldn’t stop asking, “What are you making? It smells amazing!” When I poked the holes and poured the creamy filling over the cake, everyone eagerly gathered around. “This looks incredible!” my sister exclaimed, reaching for a slice. Since then, Easy Cookies and Cream Poke Cake has become my go-to recipe for celebrations and special occasions.

The first time I served this cake, it was at a neighborhood barbecue. My neighbor, who’s known for her rich cheesecakes, had brought her signature dessert, and I was a little nervous to present my Cookies and Cream Poke Cake. But as soon as I placed it on the table, the moist cake and creamy filling started drawing everyone in. “What’s in this?” a friend asked, eyeing the cake curiously. “A little bit of magic,” I replied, trying to sound confident.
When everyone took their first bite, the room went quiet. Then came the murmurs of approval. “This is so good!” someone said, reaching for another slice. Even my neighbor, the baking queen, nodded in approval. “You’ve got to give me this recipe,” she said with a smile. That day, my Easy Cookies and Cream Poke Cake became a neighborhood favorite, and it’s been a staple at every event since.

Why This Easy Cookies and Cream Poke Cake?

Selling Points:

• Quick and Easy: With simple ingredients and straightforward steps, this cake is perfect for busy bakers.
• Flavor-Packed: The combination of moist cake and creamy cookies-and-cream filling creates a dessert that’s both rich and indulgent.
• Versatile: Perfect for birthdays, holidays, or just a sweet weekend treat.
• Customizable: Add your favorite toppings or mix-ins to make it your own.

What You Need for Easy Cookies and Cream Poke Cake

Ingredients:
For the Cake:

• 1 box (15.25 oz) white or chocolate cake mix
• 1 cup milk (or water, as per cake mix instructions)
• 1/2 cup vegetable oil
• 3 large eggs
• 1 tsp vanilla extract
• 1 cup crushed Oreo cookies

For the Filling:

• 1 (14 oz) can sweetened condensed milk
• 1 cup heavy whipping cream
• 1 cup crushed Oreo cookies

For the Topping (Optional):

• 1 (8 oz) container whipped topping (or homemade whipped cream)
• Additional crushed Oreo cookies
• Chocolate syrup or ganache

How to Make Easy Cookies and Cream Poke Cake

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. Prepare the Cake Batter: In a large bowl, combine the cake mix, milk (or water), vegetable oil, eggs, and vanilla extract. Mix until smooth. Fold in 1 cup of crushed Oreo cookies.
3. Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
4. Cool the Cake: Let the cake cool in the pan for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
5. Prepare the Filling: In a medium bowl, whisk together the sweetened condensed milk, heavy whipping cream, and crushed Oreo cookies until smooth.
6. Add the Filling: Pour the filling mixture over the warm cake, making sure it seeps into the holes. Let the cake cool completely.
7. Top the Cake: Spread the whipped topping evenly over the cooled cake. Sprinkle with additional crushed Oreo cookies and drizzle with chocolate syrup or ganache, if desired.
8. Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.

Tips for the Perfect Cookies and Cream Poke Cake

• Even Holes: Space the holes evenly to ensure the filling distributes well throughout the cake.
• Chill the Cake: For a firmer texture, chill the cake for at least 4 hours or overnight.
• Fresh Ingredients: Use room-temperature eggs and milk for a smoother batter.
• Make Ahead: The cake can be assembled a day in advance and stored in the refrigerator.

Substitutions and Variations

• Gluten-Free: Use a gluten-free cake mix and gluten-free Oreo-style cookies.
• Dairy-Free: Substitute dairy-free milk, whipped topping, and sweetened condensed milk alternatives.
• Chocolate Lovers: Use a chocolate cake mix and add chocolate chips to the batter.
• Mint Twist: Add 1/2 tsp peppermint extract to the filling for a minty flavor.

Make a Healthier Version

• Whole Wheat Flour: Use a homemade cake mix with whole wheat flour for added fiber.
• Less Sugar: Reduce the amount of sweetened condensed milk or use a low-sugar alternative.
• Greek Yogurt: Replace some of the heavy cream with Greek yogurt for a lighter filling.
• Fresh Fruit: Top the cake with fresh berries instead of whipped topping for a natural sweetness.

Closing for Easy Cookies and Cream Poke Cake

This Easy Cookies and Cream Poke Cake is more than just a dessert—it’s a celebration of flavor, simplicity, and the joy of sharing something special with loved ones. Whether you’re serving it at a party or enjoying it as a weekend treat, this cake is sure to impress. Don’t forget to let us know how your cake turns out, and consider checking out some of our other recipes for more culinary inspiration. Happy baking!

Frequently Asked Questions for Easy Cookies and Cream Poke Cake

Can I make this cake ahead of time?
Yes, you can assemble the cake a day in advance and store it in the refrigerator.

Can I freeze this cake?
Absolutely! Freeze the cake without the whipped topping and add it after thawing.

Can I use a different filling?
Yes, try caramel, chocolate pudding, or fruit preserves.

Can I make this gluten-free?
Yes, use a gluten-free cake mix and gluten-free cookies.

Can I add other flavors?
Yes, try adding coffee extract, peanut butter, or coconut flakes.

How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days.

Can I make cupcakes instead?
Yes, adjust the baking time to 18-20 minutes for cupcakes.

Can I use oil instead of butter?
Yes, substitute an equal amount of vegetable oil.

What’s the best way to serve this cake?
Serve chilled with a glass of cold milk or a cup of coffee.

Can I make this vegan?
Yes, use plant-based milk, eggs, and whipped topping alternatives.

This Easy Cookies and Cream Poke Cake is a testament to the magic of simple, wholesome ingredients coming together to create something truly special. Whether you’re a seasoned baker or just starting out, this recipe is a must-try. So, gather your ingredients, preheat your oven, and get ready to enjoy a dessert that’s sure to become a family favorite. Happy baking!

Easy Cookies and Cream Poke Cake

Recipe by CutsfoodCourse: All Recipes

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Ingredients

• For the Cake:

• 1 box (15.25 oz) white or chocolate cake mix

• 1 cup milk (or water, as per cake mix instructions)

• 1/2 cup vegetable oil

• 3 large eggs

• 1 tsp vanilla extract

• 1 cup crushed Oreo cookies

• For the Filling:

• 1 (14 oz) can sweetened condensed milk

• 1 cup heavy whipping cream

• 1 cup crushed Oreo cookies

• For the Topping (Optional):

• 1 (8 oz) container whipped topping (or homemade whipped cream)

• Additional crushed Oreo cookies

• Chocolate syrup or ganache

Directions

• Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
• Prepare the Cake Batter: In a large bowl, combine the cake mix, milk (or water), vegetable oil, eggs, and vanilla extract. Mix until smooth. Fold in 1 cup of crushed Oreo cookies.
• Bake the Cake: Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
• Cool the Cake: Let the cake cool in the pan for 10 minutes, then use the handle of a wooden spoon to poke holes all over the cake.
• Prepare the Filling: In a medium bowl, whisk together the sweetened condensed milk, heavy whipping cream, and crushed Oreo cookies until smooth.
• Add the Filling: Pour the filling mixture over the warm cake, making sure it seeps into the holes. Let the cake cool completely.
• Top the Cake: Spread the whipped topping evenly over the cooled cake. Sprinkle with additional crushed Oreo cookies and drizzle with chocolate syrup or ganache, if desired.
• Chill and Serve: Refrigerate the cake for at least 2 hours before serving to allow the flavors to meld.