Oreo Poke Cake

Delicious black velvet cake is drizzled with sweetened condensed milk and then topped with a whipped Oreo mousse. Serve chilled!

Course Dessert

Cuisine American

Prep Time 15

Cook Time 23

Chill Time 2

Total Time 2 38

Servings servings

Calories 366kcal

1 3/4 cups cake flour
1 1/4 cups granulated sugar
2/3 cup black cocoa powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup vegetable oil
1/2 cup sour cream full fat is preferred, can also substitute plain greek yogurt
1/2 cup buttermilk room temperature
2 large eggs at room temperature
2 teaspoons vanilla extract
1/2 teaspoon white vinegar

Preheat oven to 350°F. Place the oven rack in the middle of the oven. Grease and flour a 9x13 inch pan. Set aside.
In the bowl of a stand mixer whisk the cake flour, sugar, cocoa powder, baking soda, and salt.
In a separate bowl, or large liquid measuring cup, whisk the vegetable oil, sour cream, buttermilk, egg, vanilla extract, and white vinegar. Add the wet ingredients to the dry ingredients (using a paddle attachment) and mix on low until ingredients are combined.
Pour the batter into the prepared pan and bake in the oven for 23-26 minutes or until a toothpick inserted in the center comes out with a few moist crumbs on it. (Do your best not to overbake the cake, as that will result in a drier texture). Remove from the oven and let cool on a wire rack for 10 minutes.
Use a wooden skewer, straw, or back of a wooden spoon and poke holes all over the cake, leaving about ½” between each hole.
Drizzle the sweetened condensed milk over the entire cake. Cover and chill in the fridge for 2 hours.
In a large bowl (or the bowl of a stand mixer fitted with whisk attachment) add the dry Oreo instant pudding mix, heavy cream, powdered sugar, milk (I used 2%) vanilla extract. Using a hand mixer, mix until smooth and thickened, about 1-2 minutes on medium speed.
Spread the mousse over the cake then sprinkle the chopped Oreos overtop. Store in the fridge until ready to serve.

Store leftover cake in the fridge for up to 5 days. Do not freeze.

If you don't have cake flour, all-purpose flour can be substituted. Regular cocoa powder can also be substituted for black cocoa powder.