Cookies and cream cake combines a moist white cake with the irresistible taste of chocolate sandwich cookies. With a chocolate cookie crust, fluffy vanilla cake and a frosting that tastes like the filling in Oreo cookies. You'll love how quickly this easy recipe comes together. Perfect as a birthday cake or for any celebration!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

If I have learned anything over my 25+ years of baking, it's that people love the cookies and cream flavor! AKA Oreos, chocolate sandwich cookies or Joe-Joe's. From cookie bars to donuts, cookies and cinnamon rolls, it's a flavor my family can't get enough of.

This simple snack cake recipe takes a fluffy and moist vanilla cake and stuffs it with chocolate sandwich cookie pieces. The frosting is like the one on top of my Oreo pound cake. It tastes like the filling in Oreo cookies!

My recipe is different than many others. The ultimate cookies and cream cake sits on top of a cookie crust similar to the graham crust in my banoffee cake. This gives another layer of cookies and cream flavor. Easy to make {hello one layer cake!} and yet impressive enough that people will think you worked much harder than you did to make it!

🛒 ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Chocolate sandwich cookies ~ use your favorite brand, whether it's Oreos, Back to Nature, Trader Joe's Joe-Joe's or your favorite store brand. Each brand can have a slightly different weight and being off a few grams won't make a big difference in this recipe. As long as the cookies are standard size, use the number of cookies listed.
• Sugars ~ granulated sugar is used in the vanilla cake and it's a little less than a traditional cake. When I tested with more sugar, the cake was too sweet with the addition of the cookies and frosting. Confectioners' sugar, aka powdered or icing sugar is used in the frosting. I don't sift mine, but if you want a super smooth frosting you can.
• Milk, eggs and sour cream ~ you will get the best moist and tender cake texture if these ingredients are at room temperature. Depending on the temperature of your kitchen, pull them out 1 - 2 hours prior to baking the cake. Full fat sour cream will give the best results. I use 1% milk, but 2% or whole milk will also work.

🍰 how to make this easy cake recipe

Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper. Set aside.

For the chocolate cookie crust: Crush the chocolate sandwich cookies into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add the melted butter and mix until well combined.

In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream together the unsalted butter, granulated sugar and kosher salt. Cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.

Scrape up and down the bowl and add the eggs one at a time, scraping the bowl after the first egg and add the vanilla with the second egg, mixing until combined, about 1-2 minutes.

Now scrape the bowl again and add the sour cream, baking powder and baking soda and mix on medium until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.

With the mixer on low slowly add the flour and mix until some large streaks of flour remain. Scrape up and down the bowl.

Then with the mixer on low, slowly drizzle in the milk mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the chopped/broken chocolate sandwich cookies.

Press the cookie crust firmly into the bottom of a parchment lined 8x8 baking pan.

Pour/spread the batter over the cookie crust and place the cake in the preheated oven.

Bake for about 30-35 minutes or until a cake tester comes out with just a few moist crumbs.

Allow the cake to cool in the pan on a wire cooling rack. Once the cake is cool, use the parchment to remove the cake from the pan.

👩🏻‍🍳 how to make an Oreo filling frosting

Combine the confectioners' sugar with the melted butter, vanilla extract and whipping cream in a mixing bowl with a stand mixer or handheld mixer.

Start on low and once combined, increase the speed to medium-high and beat until it reaches a thick fluffy frosting.

Now fold in 3 - 4 crumbled chocolate sandwich cookies, if desired. Spread the frosting over the top of the cake and serve.

💬 questions about this homemade cake

can I bake this cake in a different pan?

Yes, a 9-inch round cake pan can be used with no changes to the recipe.

The cake recipe can also be doubled and baked as a 9x13 sheet pan. The bake time should be similar.

can I make this sheet cake a layer cake?

Yes, double the recipe and split the batter between two 9-inch round cake pans. I would use the Oreo filling frosting in between the layers and then cover and decorate with a chocolate buttercream or vanilla buttercream.

🫙 how to store

Cake can be stored in an airtight container at room temperature for 3-4 days.

The cookies and cream cake can be frozen with the frosting for up to 2 months. You can either chill the cake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost at room temperature before serving.

This cookies and cream cake tastes best at room temperature.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Cookies and Cream Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 9 -12 servings

Fluffy Cookies and Cream Cake

Print

This easy-to-make cookies and cream cake features a moist white vanilla cake, chocolate cookie crust and frosting that tastes like Oreo filling!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 35 minutes

Total Time 50 minutes

Ingredients

cookie crust

• 20 chocolate sandwich cookies, crushed to fine crumbs (260g)
• ¼ cup unsalted butter, melted (57g)

cookies and cream cake

• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• 1 teaspoon pure vanilla extract (5mL)
• ¼ cup full-fat sour cream, room temperature (60g)
• 1 ½ teaspoons baking powder
• ¼ teaspoon baking soda
• 1 ½ cups all-purpose flour (188g)
• ½ cup milk*, room temperature (120mL)
• 5 whole chocolate sandwich cookies, chopped (65g)

vanilla cream frosting

• 2 cups confectioners' sugar (240g)
• 4 tablespoons unsalted butter, melted (57g)
• 1 teaspoon pure vanilla extract
• 2 tablespoons whipping cream***(30mL)

Instructions

1. Preheat oven to 350°F and prepare an 8x8** baking pan with parchment paper. Set aside.
2. For the chocolate cookie crust: Crush the chocolate sandwich cookies (20 cookies/260g) into fine crumbs in a food processor or in a zip-top bag with a rolling pin. Then add the melted butter (¼ cup/57g) and mix until well combined. Press firmly into the bottom of a parchment lined 8x8 baking pan and set aside.
3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
4. Scrape up and down the bowl and add the eggs one at a time (2 large total), scraping the bowl after the first egg and add the vanilla (1 teaspoon) with the second egg, mixing on medium-high until combined, about 1-2 minutes.
5. Scrape the bowl again and add the sour cream (¼ cup/60g), baking powder (1 ½ teaspoons) and baking soda (¼ teaspoon) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds. The mixture can look a little curdled at this point, but don't let it worry you.
6. With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
7. Then with the mixer on low, slowly drizzle in the milk (½ cup/120mL) mixing until the batter just comes together. Use a spatula to do a final stir while you fold in the chopped/broken chocolate sandwich cookies (5 whole cookies/65g).
8. Pour/spread the batter over the cookie crust and place the cake in the preheated oven.
9. Bake for about 30-35 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire cooling rack.
10. Once the cake is cool, use the parchment to remove the cake from the pan.
11. For the vanilla cream frosting: combine the confectioners' sugar (2 cups/240g) with the melted butter (4 tablespoons/57g), vanilla extract (1 teaspoon) and whipping cream (2 tablespoons) in a mixing bowl with a stand mixer or handheld mixer. Start on low and once combined, increase the speed to medium-high and beat until it reaches a thick fluffy frosting. Fold in 3 - 4 crumbled chocolate sandwich cookies, if desired.
12. Spread the frosting over the top of the cake and serve.

Notes

*I use 1% milk, but 2% or whole milk can also be used.

**The cake can also be baked in a 9-inch round. If using a 9-inch round, butter the pan, line with parchment paper and butter again.

***Whipping cream can be substituted with half and half or whole milk.

You can double the recipe and bake the cake in a 9x13 pan for a full sheet cake. Or double the recipe and bake in two 9-inch rounds to create a layer cake.

Cake can be stored in an airtight container at room temperature for 3-4 days. The cookies and cream cake can also be frozen; wrap tightly in plastic wrap and then place in an airtight container or zip-top bag in the freezer for up to 2 months. Allow to defrost and come to room temperature before serving. The cake tastes best at room temperature.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 478Total Fat: 24gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 81mgSodium: 237mgCarbohydrates: 60gFiber: 1gSugar: 41gProtein: 6g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This churro cake is a small one layer vanilla cake swirled with a cinnamon spice filling and coated in cinnamon and sugar.  The cake is made without a box mix and is soft, fluffy and quick and easy to make.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Churros are full of nostalgia!  Whether you ate them at birthday parties, at the county fair or with chocolate dipping sauce at a Mexican restaurant, I think most of us have at least one or two fond memories of this dessert.  We aren’t a big Disney family, but we always have to eat at least one churro while at Disneyland.

Since cake recipes from scratch are always a winner in my book, I’ve got this nostalgic churro inspired cake for you.  As a busy mama and lifetime baker, I made sure this one is super easy to make, much like my graham cracker cake, chocolate snack cake and raspberry almond cake.

I also share step-by-step photos and also a video on how to swirl in the cinnamon sugar filling.

💭 what does churro cake taste like?

This churro inspired cake is a moist vanilla cake with a cinnamon spice filling that gets swirled into the cake batter; yielding a soft and tender cake.  Instead of having to decorate with frosting, it has a slightly crunchy cinnamon sugar coating similar to a traditional churro.  It has all the sweet cinnamon sugar flavor without the deep fried texture.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

All-purpose flour ~ Too much flour can result in a dense churro cake. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.

Baking powder ~ to help the cake rise and have a nice soft texture.

Unsalted butter ~ if you only have salted butter, leave out the kosher salt. Needs to be at room temperature. A tablespoon of melted butter is used for helping the cinnamon sugar topping stick to the cake.

Kosher salt ~ to balance the sweetness.  If you only have table salt, use half the amount.

Sugars ~ granulated sugar is used for the cake, the filling and the cinnamon sugar coating. Brown sugar {you can use dark or light} is used in the filling.

Eggs ~ two large eggs are needed at room temperature.

Vanilla ~ I prefer pure vanilla extract for the best flavor.

Milk ~ I use 1% milk, but 2% or whole milk can be substituted.  For the best results, have the milk at room temperature before baking.

Sour cream ~ making cakes with sour cream brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft cake crumb. For the best cake, use full fat sour cream and bring it to room temperature.  Plain Greek yogurt can be used as a substitute.

Ground cinnamon ~ you can’t have a churro inspired cake without cinnamon!  Used in the filling and coating.

🥣 how to make this one layer cake

Preheat oven to 350°F and prepare an 8x8 baking pan with parchment paper, then set aside.

In a medium bowl, add the brown sugar, ground cinnamon and all-purpose flour and mix together. Set aside.

In a stand mixer with the paddle attachment {or using a hand-held mixer}, cream together the unsalted butter, granulated sugar and kosher salt. Scrape the bowl at least once during the creaming process.

Scrape up and down the bowl and add the eggs and vanilla, mixing on medium-high until combined. The mixture can look a bit curdled here, but don't let it worry you.

Scrape the bowl again and add the sour cream and baking powder and mix until combined.

With the mixer on low slowly add the flour and mix until some large streaks of flour remain. Scrape up and down the bowl.

Then with the mixer on low, slowly drizzle in the milk mixing until the batter just comes together. Use a spatula to do a final stir or two.

Pour/spread half the batter into the prepared pan. Take the cinnamon swirl filling and spread it in an even layer over the cake batter.

Top with the remaining half of the batter and use an off-set spatula to spread the batter over the filling. The batter is thick, so work slowly.  Then use the off-set spatula or a knife to swirl the batter and filling together; then smooth the batter and drop the pan on the counter once or twice.

Bake the churro cake in the preheated oven, then allow to cool in the pan on a wire cooling rack.

Once the cake is cool, brush with melted butter and sprinkle with cinnamon and sugar.

🎥 step-by-step video

💬 frequently asked questions

how do I know when it’s done baking?

This churro cake will be done baking when a toothpick inserted in the center of the cake comes out with just a few moist crumbs, but no wet batter.  It should take about 25-30 minutes.

can I make this in a different size pan?

Yes, if you prefer a round cake pan, a 9-inch pan can be used.  If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.  See the recipe card notes below for how to prepare the cake pan.

I did not test it, but don’t see why you couldn’t double the recipe and bake this cake recipe as a 9x13 sheet cake.

👩🏻‍🍳 tips for the best homemade cake

Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.

For the perfect crumb, use full fat sour cream.  It gives the churro cake more flavor and moisture.

Don't over mix the cake batter. Use low speed when combining the wet and dry ingredients and mix until everything is just combined. I usually stop when just a few streaks of dry ingredients remain and use a spatula to finish the mixing.

The cake batter is thick so an off-set spatula works great to smooth it into the pan.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The easy churro cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.

Allow the cake to cool completely before adding the cinnamon sugar coating. 

🫙 how to store

The churro cake can be stored in an airtight container at room temperature for 3-4 days.

The cake can also be frozen; wrap tightly in plastic wrap and then place in an airtight container or zip-top bag in the freezer for up to 3 months. Allow to defrost and come to room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Easy Churro Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 9 -12 servings

Easy Churro Cake

Print

This churro cake is a small one layer vanilla cake swirled with a cinnamon spice filling and coated in cinnamon and sugar. It's soft, fluffy and quick and easy to make.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 30 minutes

Total Time 45 minutes

Ingredients

Cinnamon swirl filling

• ¼ cup packed brown sugar (50g)
• 2 teaspoons ground cinnamon (about 3g)
• 1 tablespoon all-purpose flour (8g)

vanilla cake

• ½ cup unsalted butter, room temperature (113g)
• ¾ cup granulated sugar (150g)
• ½ teaspoon kosher salt
• 2 large eggs, room temperature
• 2 teaspoons pure vanilla extract (10mL)
• ¼ cup full-fat sour cream, room temperature (60g)
• 2 teaspoons baking powder (9g)
• 1 ½ cups all-purpose flour (188g)
• ½ cup milk*, room temperature (120mL)

cinnamon sugar coating

• ¼ cup granulated sugar (50g)
• ½ teaspoon ground cinnamon
• 1 tablespoon unsalted butter, melted (14g)

Instructions

1. Preheat oven to 350°F and prepare an 8x8** baking pan with parchment paper. Set aside.
2. In a medium bowl, add the brown sugar (¼ cup/50g), ground cinnamon (2 teaspoons/about 3g) and all-purpose flour (1 tablespoon/8g) and mix together. Set aside.
3. In a stand mixer with the paddle attachment (or using a hand-held mixer), cream together the unsalted butter (½ cup/113g), granulated sugar (¾ cup/150g) and kosher salt (½ teaspoon). Start on low and once incorporated increase to medium-high (6 on a KitchenAid) and cream until light, about 3 minutes. Scrape the bowl at least once during the creaming process.
4. Scrape up and down the bowl and add the eggs (2 large) and vanilla (2 teaspoons), mixing on medium-high until combined, about 1-2 minutes. The mixture may look curdled at the point, but don't let it worry you.
5. Scrape the bowl again and add the sour cream (¼ cup/60g) and baking powder (2 teaspoons/9g) and mix on medium (speed 4 on KitchenAid) until combined about 30-60 seconds.
6. With the mixer on low (stir on KitchenAid) slowly add the flour (1 ½ cups/188g) and mix until some large streaks of flour remain. Scrape up and down the bowl.
7. Then with the mixer on low, slowly drizzle in the milk (½ cup/120mL); stop when about half the milk is mixed in and scrape the bowl. Turn the mixer back on low and slowly drizzle in the remaining milk, mixing until the batter just comes together. Use a spatula to do a final stir or two.
8. Pour/spread half the batter into the prepared pan. Take the cinnamon swirl filling and spread it in an even layer over the cake batter. Top with the remaining half of the batter and use an off-set spatula to spread the batter over the filling. The batter is thick, so work slowly.  Then use the off-set spatula or a knife to swirl the batter and filling together; then smooth the batter and drop the pan on the counter once or twice. (this helps to remove any air bubbles)
9. Place the cake in the preheated oven and bake for 25-30 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan set on a wire cooling rack.
10. Once the cake is cool, use the parchment to remove the cake from the pan.
11. In a small bowl, mix the granulated sugar (¼ cup/50g) and cinnamon (½ teaspoon). Brush the melted butter (1 tablespoon/14g) over the top and sides of the cake and sprinkle with the cinnamon and sugar mixture.
12. Slice and serve.

Notes

*I use 1% milk, but 2% or whole milk can also be used.

**The cake can also be baked in a 9-inch round. If using a 9-inch round, butter the pan, line with parchment paper and butter again.

Cake can be stored in an airtight container at room temperature for 3-4 days. The churro cake can also be frozen; wrap tightly in plastic wrap and then place in an airtight container or zip-top bag in the freezer for up to 3 months. Allow to defrost and come to room temperature before serving.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

• 
  KitchenAid KSM150PSER Artisan Tilt-Head Stand Mixer with Pouring Shield, 5-Quart, Empire Red
• 
  PaperChef Parchment Paper for Baking: Multipurpose Nonstick Parchment Sheets, Oven Safe, No Grease or Butter Needed, Ideal for Cooking and Roasting, Biodegradable, Kosher-Certified (205 sq ft roll)
• 
  USA Pan Bakeware Square Cake Pan, 8 inch, Nonstick & Quick Release Coating, Made in the USA from Aluminized Steel

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 245Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 58mgSodium: 155mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 3g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This carrot bundt cake is super moist, perfectly spiced and so flavorful.  Simple to make using a bundt pan and decorated with a quick cream cheese frosting.  This carrot cake bundt cake will be the star of the show for holidays!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Carrot cake is one of Big E’s favorite cake flavors, one she often chooses at Nothing Bundt Cakes.  But who wants a mini bundt cake when you can have a full size one?! We make this cake for birthdays, Sunday Dinner and it's also a perfect dessert for Easter.

As a busy home baker, this easy to prepare carrot bundt recipe will be your new favorite. It is so quick to make and because it’s a bundt cake, no decorations needed.  The exterior gets a slight crunch from the brown sugar, which is a great compliment to the creamy cream cheese icing.

Much like my carrot cake sandwich cookies, the cream cheese frosting is a perfect match for this homemade cake.  Don’t be surprised when people tell you it’s the best carrot cake they have eaten.

💗 why you will want to make this carrot cake

• Spiced with cinnamon, ginger and nutmeg for a classic flavor.
• Quick recipe ~ about 15 minutes of active time are needed to get this simple carrot cake in the oven.
• No mixer required ~ neither the cake or the cream cheese icing use a mixer.
• Fantastic texture ~ the crumb of this carrot bundt cake is SO soft and tender thanks to using oil as our main fat ingredient!
• Made without nuts and no pineapple so the carrots can shine.

💭 how do you remove a bundt cake from the bundt pan?

Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray. For a visual of a prepared pan, see my milky way cake post.

Remove the bundt cake from the oven when done baking and allow it to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. If you prepared the pan well, it should slide right out.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• All-purpose flour ~ Too much flour can result in a cake with a dry texture. A kitchen scale is the most accurate way to measure. If using measuring cups; fluff the flour in the container first. Then spoon the flour into the measuring cup and level it off with the back of a knife.
• Sugars ~ both granulated {white} sugar and brown sugar are used to add sweetness and structure to the carrot cake.
• Spices ~ ground cinnamon, ginger and nutmeg add some depth to the flavor of this carrot bundt cake. 
• Oil ~ it’s hard to beat the moisture we get from oil in a cake!  Vegetable or canola oil can be used.
• Eggs ~ you'll need four large eggs for moisture and structure.  To make sure the batter comes together properly, have your eggs at room temperature.
• Vanilla ~ balances and brings depth to the flavors of this bundt cake.
• Carrots ~ use fresh carrots and grate them yourself.  I use the small holes of my box grater to get nice small carrot shreds.  The carrots will seem wet and that is what adds extra moisture to the cake.  Please do not use pre-shredded carrot as they tend to be dry and won’t yield the best, moist carrot cake.
• Baking soda ~ to help the cake rise and have the best soft texture.
• Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
• Confectioners’ sugar, butter and cream cheese {not shown} for the cream cheese frosting glaze.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

🥣 how to make this simple carrot bundt cake

Preheat the oven to 350°F/177°C.

Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  See above in the post or in the recipe card below for more descriptive instructions on using a bundt pan.

In a large bowl add the all-purpose flour, baking soda, kosher salt, cinnamon, ginger and nutmeg and whisk to combine. In another large bowl add the vegetable oil, granulated sugar, brown sugar, vanilla and eggs and whisk until no clumps of brown sugar remain.

Then fold in the grated carrots with a spatula.

Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.

Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake.

Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.

Remove the cake from the oven and allow to sit for 10-15 minutes {set a timer!}, then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake. 

Allow the bundt cake to cool completely before adding the cream cheese frosting.

how to make the cream cheese frosting glaze

Add the cream cheese, butter and vanilla in a small to medium saucepan. {if you have a microwave, you can do this in a microwave safe bowl}.

Use a spoon to mix the icing ingredients together. Once well combined, stir in the confectioners' sugar. The mixture will be thick and takes a little stirring to bring it all together.

Then lightly warm the mixture on the stovetop over low heat {or in the microwave} until it reaches a consistency where you can drizzle it.

{I'm too lazy busy, so I don't sift the confectioners' sugar, which will leave a few lumps in the icing. I find they tend to even out once I warm the mixture, but if you want a completely smooth icing you can sift the confectioners' sugar}.

Drizzle the frosting over the top of the cooled cake and allow to set. Big E loves how this icing sets soft and isn't as sweet as many cream cheese frostings.

💬 frequently asked questions

can I make this cake ahead?

Yes!  This carrot bundt cake is super moist and will hold up well. The cake can be made the day before serving.  Allow the cake to cool completely, then wrap tightly and store at room temperature. Make the cream cheese frosting and frost the cake a few hours before serving. Once frosted, you will want to store the cake in the refrigerator.

what if I don’t like cream cheese frosting?

The white chocolate glaze from this raspberry and white chocolate loaf cake would be delicious! {I would double the recipe for the bundt cake}. Or the vanilla glaze from this Oreo pound cake. A simple dusting of confectioners’ sugar just before serving is also a great option {the carrot cake is very moist, so the sugar will melt into it}.

can I add any mix-ins?

Yes, up to one cup of toasted pecans or walnuts can be added.  For coconut or raisins, add a ½ cup. Fold any of these additions in at the end of mixing.

can this be baked in a different pan?

Yes, for cupcakes {you will get about 24}, fill cupcake liners about ⅔ full and bake about 16-20 minutes. For a 9x13 sheet cake, bake about 30-35 minutes. For a layer cake, split the batter between two 9-inch rounds and bake 25-35 minutes.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

👩🏻‍🍳 tips for the best from scratch carrot cake

Use a kitchen scale to ensure you have the correct amount of flour. Adding too much flour can result in a dry carrot cake. If you don't have a scale, fluff the flour in it's container then spoon it into your measuring cup and use the back of a knife to level it.

Grate your own fresh carrots.  Pre-shredded store bought carrots are dry and will not add the right amount of moisture to this cake.

Prepare your bundt pan properly!  See the “how to remove a bundt cake from a bundt pan” above for details.

Be careful not to over bake this cake! Remember your oven is different than mine and baking times may vary slightly.

🫙 how to store

Store any cake leftovers wrapped tightly in the refrigerator for up to 5 days. 

The carrot cake bundt cake can also be frozen for up to 2 months. Wrap the completely cool cake tightly and then place in an airtight container or zip-top bag.   Allow the cake to defrost overnight in the refrigerator and then bring to room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Carrot Bundt Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

🍰 more easy cake recipes

• Chocolate Snack Cake
• Sugar Cookie Cake
• Vanilla Snack Cake

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Print Recipe

Moist Carrot Cake Bundt Cake

This carrot bundt cake is super moist, perfectly spiced an so flavorful. Simple to make using a bundt pan and decorated with a quick cream cheese frosting.

Prep Time20 minutes mins

Cook Time45 minutes mins

Cooling Time1 hour hr

Total Time2 hours hrs 5 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: bundt cake, carrot cake, cream cheese frosting

Servings: 16 slices

Calories: 399kcal

Author: Tasia Harper

Ingredients

carrot cake

• 2 cups all-purpose flour (250g)
• 2 teaspoons baking soda
• ½ teaspoon kosher salt
• 1 ½ teaspoons ground cinnamon
• 1 teaspoon ground ginger
• ¼ teaspoon ground nutmeg
• 1 cup +2 tablespoons vegetable oil (265mL)
• ½ cup granulated sugar (100g)
• 1 ½ cups packed brown sugar (300g)
• 2 teaspoons pure vanilla extract
• 4 large eggs room temperature
• 2 cups peeled and grated carrots about 4 large (260g)

Cream Cheese frosting

• 4 ounces cream cheese room temperature (114g)
• ¼ cup unsalted butter room temperature (57g)
• 1 teaspoon pure vanilla extract
• 1 ½ cups confectioners' sugar (180g)

Instructions

• Preheat the oven to 350°F/177°C.
• Generously butter a 10-12 cup bundt pan, making sure to get the butter on every nook and cranny of the interior surface.  Then dust over the butter with flour.  Tap the flour around in the bundt, again making sure every surface of the butter is lightly coated in flour.  You can also use a baking release spray here, if your pan advises it.  I have a Nordic Ware pan and it recommends butter or shortening with flour or a baking spray containing flour, but not regular cooking spray. 
• In a large bowl add the all-purpose flour (2 cups/250g), baking soda (2 teaspoons), kosher salt (½ teaspoon), cinnamon (1 ½ teaspoons), ginger (1 teaspoon) and nutmeg (¼ teaspoon) and whisk to combine.
• In another large bowl add the vegetable oil (1 cup + 2 tablespoons/265mL), granulated sugar (½ cup/100g), brown sugar (1 ½ packed cups/300g), vanilla (2 teaspoons) and eggs (4 large) and whisk until no clumps of brown sugar remain. Then fold in the grated carrots (2 cups/260g) with a spatula.
• Add the wet ingredients to the dry ingredients and fold together with a spatula until just combined.
• Pour the batter into the prepared bundt pan and bake for 40-55 minutes or until a toothpick inserted into the cake comes out clean. This is a dense and heavy cake and takes a bit to bake. Remember your oven is different than mine and the bake time could vary a little. If the cake looks like it is browning too much, lightly tent it with aluminum foil.
• Remove the cake from the oven and allow to sit for 10-15 minutes (set a timer!), then place a metal cooling rack over the top of the bundt pan and turn the pan over onto the cooling rack and release the cake.  Allow the cake to cool completely before adding the cream cheese frosting.
• For the cream cheese frosting: combine the cream cheese (4 ounces/114g), butter (¼ cup/57g) and vanilla (1 teaspoon) in a medium saucepan with a spoon. (if you have a microwave, you can do this in a microwave safe bowl). Once well combined, stir in the confectioners' sugar (1 ½ cups/180g). The mixture will be thick and takes a little stirring to bring it all together. Then lightly warm the mixture on the stovetop over low heat (or in the microwave) until it reaches a consistency where you can drizzle it.
• Drizzle the frosting over the top of the cooled cake and allow to set.

Notes

The cake can be made the day before serving. Allow the cake to cool completely, then wrap tightly and store at room temperature. Make the cream cheese frosting and frost the cake a few hours before serving. Once frosted, you will want to store the cake in the refrigerator.

Do not use cream cheese spread for the frosting. Use brick cream cheese that is sold in 8 ounce blocks.

You want the moisture from freshly grated carrots, so please don't use pre-shredded carrots from the grocery store.

Cover leftovers tightly and store in the refrigerator for up to 5 days. The carrot cake bundt cake can also be frozen for up to 2 months. Wrap the completely cool cake tightly and then place in an airtight container or zip-top bag.   Allow the cake to defrost overnight in the refrigerator and then bring to room temperature before serving.

Nutrition

Serving: 1 slice | Calories: 399kcal | Carbohydrates: 52g | Protein: 4g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 56mg | Sodium: 265mg | Potassium: 125mg | Fiber: 1g | Sugar: 38g | Vitamin A: 2917IU | Vitamin C: 1mg | Calcium: 41mg | Iron: 1mg