Oreo Pound Cake is a moist, tender cake that is full of crushed cookies and topped off with a simple glaze. This cake is always a winner with Oreo Lovers.
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Imagine a moist, tender vanilla pound cake generously filled with chunks of Oreo cookies in every bite. Whether you’re looking to impress guests or treat yourself, this is the recipe you didn’t know you needed. But trust me, you do!
If you love Oreo recipes, then next you should try this recipe for Instant Pot Oreo cheesecake or this Oreo Cookie Cupcakes.
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Ingredients
This is an overview of the ingredients that you need to make this recipe. You can find the full list of ingredients in the printable recipe card at the bottom of this post.
- Unsalted Butter (at room temperature): The base of any good pound cake. Butter makes the cake rich and flavorful.
- Granulated Sugar: For sweetness and creating a tender crumb texture.
- Eggs (also at room temperature): To add structure and richness to the cake.
- All-Purpose Flour: The foundation that holds all the ingredients together.
- Baking Powder and Salt: Leavening agents to help the cake rise while enhancing the flavor.
- Whole Milk (room temperature): Adds moisture to the batter for a soft, fluffy texture.
- Vanilla Extract and a splash of Almond Extract (optional): For that pure, aromatic flavor.
- Oreo Cookies (crushed): The star ingredient! You’ll want the cookie chunks to shine in your batter.
- Powdered Sugar (for the optional glaze): Drizzle over the cake for a beautiful finish.
Instructions
This is an overview of the steps needed to make this recipe. The full instructions are available in the recipe card.
Step 1: In a large bowl, cream together the butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
Step 2: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 3: Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
Step 4: Fold in the crushed Oreo cookies. Pour the batter into the prepared bundt pan and smooth the top.
Step 5: Bake in a preheated oven until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan before transferring to a wire rack to cool completely.
Step 6: For the glaze, whisk the ingredients together and drizzle over the cooled cake. Top with additional crushed Oreos if desired.
Storage
Storage – Store your Oreo Bundt Cake in an airtight container at room temperature for up to 3 days. This will keep it moist and flavorful.
Freezing – Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge or a few hours at room temperature.
Reheating – If you like your pound cake warm, microwave individual slices for 10–15 seconds.
Wendy’s Tips
- Always use room-temperature ingredients, especially the butter, eggs, and milk. This ensures your ingredients mix together seamlessly, resulting in a smooth batter.
- Be gentle when folding in the Oreo cookie pieces. You want them to stay chunky and not break down into crumbs.
- Use a well-greased Bundt Pan to give your Oreo Pound Cake that classic shape and make it easy to release from the pan.
What To Serve With Oreo Pound Cake
- Serve with a scoop of Black Forest Ice Cream and drizzle with chocolate sauce for a decadent dessert.
- Enjoy with your morning coffee or Caramel Brulee Latte as a sweet breakfast treat.
- Toast up some Sourdough Sandwich Bread for a few minutes and top with whipped cream and fresh berries for an easy yet impressive dessert.
FAQs
While a bundt pan adds a beautiful shape, you can also use a standard loaf pan or even a round cake pan. Just keep an eye on the baking time as it may vary slightly.
The combination of sour cream, butter, and just the right amount of milk ensures a rich, moist texture.
Oreo Pound Cake
Equipment
- Bundt Cake Pan
- 2 Large Mixing Bowl
- Electric Mixer
- spatula
Ingredients
- 1 cup unsalted butter softened
- 2 cups granulated sugar
- 4 eggs
- 1 tablespoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk
- 20 Oreo cookies coarsely crushed
Optional Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- Preheat the oven to 325°F. Grease and flour a bundt cake pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk, beginning and ending with the flour mixture. Mix until just combined.
- Fold in the crushed Oreo cookies.
- Pour the batter into the prepared bundt pan and smooth the top.
- Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool in the pan for 15 minutes before transferring to a wire rack to cool completely.
- For the glaze: Whisk the ingredients together and drizzle over the cooled cake. Top with additional crushed Oreos if desired.
Notes
- Always use room-temperature ingredients, especially the butter, eggs, and milk. This ensures your ingredients mix together seamlessly, resulting in a smooth batter.
- Be gentle when folding in the Oreo cookie pieces. You want them to stay chunky and not break down into crumbs.
- Use a well-greased Bundt Pan to give your Oreo Pound Cake that classic shape and make it easy to release from the pan.
Disclaimer:
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Nutrition
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