Comments on: Oreo Bundt Cake

By: Olivia

Olivia — Sat, 25 Jan 2025 17:43:00 +0000

In reply to Teresa. Hi Teresa! If the Oreo taste is important to you then the black cocoa is critical. If you're just looking for a chocolate Bundt cake then Dutch will work fine.

By: Teresa

Teresa — Sat, 25 Jan 2025 16:39:49 +0000

How important is the black cocoa in terms of flavor and texture? I have Dutch processed but hesitate to buy the black unless it can’t be substituted.

By: Olivia

Olivia — Tue, 07 May 2024 21:22:23 +0000

In reply to Leslie Huffman. Hi Leslie! No, but you could use greek yogurt instead.

By: Leslie Huffman

Leslie Huffman — Tue, 07 May 2024 02:53:15 +0000

Can I replace the sour cream with cream cheese?

By: Olivia

Olivia — Tue, 26 Sep 2023 17:26:21 +0000

In reply to Valerie. Hi Valerie! I think it should be fine. I would add the coloring first before the cream and then only add as much cream as you need to thin it out.

By: Valerie

Valerie — Tue, 26 Sep 2023 13:23:13 +0000

I’d like to make this for my son’s hulk themed birthday party. Can I add Wiltons green food coloring to the glaze to make the shell of the cake green? Would this mess with the consistency very much? Any advice is much appreciated!

By: Olivia

Olivia — Wed, 29 Jun 2022 16:48:59 +0000

In reply to Susan Hays.

Hi Susan! I share your passion for Oreos! You can totally use 7 minute frosting (https://livforcake.com/7-minute-frosting-recipe/). It’s essentially the same thing I have used here. Adding the cream to it will make it more glaze-like 🙂 Let me know how it turns out!

By: Susan Hays

Susan Hays — Tue, 28 Jun 2022 03:12:00 +0000

Hi Olivia,
So I am a total Oreo wh#$% (please don’t strip me of my posting privileges!) so I really want to make this cake because it looks fabulous. I have a question about the glaze. When I was a little girl, my favorite Birthday cake was chocolate with 7 minute frosting, The frosting is pure white and has essentially the same ingredients as marshmallows: egg whites and sugar and vanilla. However it does “set up” and is not a glaze consistency. And it is not particularly stable. Can this be made into a glaze somehow? Or should I just schlepp to the store for the fluff?

By: Olivia

Olivia — Mon, 23 Dec 2019 18:53:35 +0000

In reply to Debi Kennedy. Hi Debi! Thanks for the awesome feedback, I'm so glad you loved it. Love the cream cheese filling! Great idea :)

By: Debi Kennedy

Debi Kennedy — Mon, 23 Dec 2019 06:49:48 +0000

This cake is amazing, YOU are amazing! The only change I made was sandwiching a small amount of cream cheese filling in the batter to make the whole thing look like one huge oreo when cut into. Thanks so much for always sharing your recipes, they are beyond divine!