Oreo Pound Cake

Oreo pound cake is a kicked-up version of the classic pound cake. This is a buttery cake that is tender and moist with a dense crumb. The surprise is when you get a bite of crunchy chocolate cookie and a little cream from the center of the Oreo, together with the buttery cake making a perfect bite!

I increased the number of cookies, so you get a little cookie in each bite. Let’s not forget that crunchy crust that you can’t help but nibble on. It’s the perfect cookies and cream dessert and so pretty too.

Pound cakes have always been a favorite in our house. I’ve been hooked on them ever since I had my first bite in my Grandma’s kitchen! I hope you’ll try our million dollar pound cake, lemon pound cake, chocolate pound cake, and fresh blueberry pound cake.

OREO POUND CAKE INGREDIENTS

• Butter: Unsalted; butter gives this cake its name. The use of butter in the cake mix gives a buttery flavor and some what firm crumb.
• Cream cheese: any brand. This ingredient gives extra moisture to the batter.
• Sugar: White granulate sugar for sweetness
• Eggs: Large
• All-purpose flour: white flour
• Vanilla extract: The perfect flavoring for this cake
• Almond extract: This gives the cake its unique flavor.
• Oreo cookies: The use of this classic sandwich cookie in this cake batter is genius!
• Confectioners’ sugar: also known as powdered sugar, gives the glaze a smooth texture.
• Half and half: creamy moisture for the glaze

TIPS

• Room Temp: Make sure that all ingredients are at room temperature. Take out the butter, eggs, and cream cheese ahead of time. You will be so happy you did.
• Beat For 6 Minutes! Cream the butter and sugar for a full 6 minutes. Yes, it is necessary. Do not skip this step! Once the dry ingredients are added, do not over-mix the batter.
  • This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! It’s after the eggs are added that you need to beat just to incorporate.
  • Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears. You will get a tender crumb as a result.
• Cake Release: I use Baker Joy no-stick spray. This cake always releases from the pan perfectly for me with this spray. I spray the pan heavily after I make the batter, just before I pour it into the pan. That way the spray doesn’t have time to slide down the pan.
• Mix It Up: I like to mix the glaze in a liquid measuring cup, so I can apply the glaze directly from it. NO need to wash a mixing bowl. Fewer dishes to clean make me happy.

STORING + FREEZING + MAKE-AHEAD

• How Long Can You Keep This in The Fridge? Once made, your Oreo pound cake will last up to two days on the kitchen counter and two more days in the fridge. Tightly wrap it in plastic.
• Can You Freeze This? Wrap the cooled cookies and cream pound cake tightly, label, and freeze for up to three months. When ready to eat, thaw and enjoy!
• Make-Ahead: This Oreo bundt cake can be made several hours ahead of time. Just loosely cover it once it has fully cooled.
• Food Safety: If you’d like more info on food safety check out this link.

HOW TO MAKE MOIST OREO POUND CAKE 

1. Beat butter and cream cheese.
2. Gradually add a cup of sugar. Beat it until light and fluffy.
3. Add eggs one at a time.
4. Add the flour and mix.
5. Mix in the vanilla and almond extract.
6. Remove from the mixing bowl and fold in the broken Oreos. Pour the batter into a bundt pan.
7. Bake, cool, and serve. Pour glaze on top and decorate.

***See the full instructions below.

MORE POUND CAKE RECIPES

• The Best Pound Cake
• Brown Sugar Pound Cake
• Peach Pound Cake
• Banana Pound Cake
• Lemon Cream Cheese Pound Cake
• Peach Cobbler Pound Cake

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Oreo Pound Cake

This Oreo pound cake is tender and moist, with crunchy chocolate cookie surprises, all held by a dense crumb, providing a perfect bite.

Prep Time15 minutes mins

Cook Time1 hour hr 45 minutes mins

Cooling Time20 minutes mins

Total Time2 hours hrs 20 minutes mins

Servings: 12 servings

Author: Kathleen

Ingredients

Pound Cake:

• ▢ 1 1/2 cups unsalted butter, at room temperature
• ▢ 1 (8-ounce) package cream cheese, at room temperature
• ▢ 3 cups granulated sugar
• ▢ 6 large eggs, at room temperature
• ▢ 3 cups all-purpose flour sifted
• ▢ 2 teaspoons vanilla extract
• ▢ 25 Oreo cookies, coarsely broken
• ▢ Bakers non-stick spray

Glaze:

• ▢ 1 cup confectioners sugar
• ▢ 3 tablespoons, plus more if needed half and half
• ▢ 8 OREO cookies, coarsely broken

US Customary - Metric

Instructions

• Adjust an oven rack to the middle position. Preheat oven to 300ºF (149ºC).
• In the bowl of a stand-up mixer fitted with the paddle attachment, beat butter (1 1/2 cups) and cream cheese (8-ounce) on medium speed until smooth, about 30 seconds.
  
• Gradually add 1 cup of sugar (3 cups) at a time. Beat on medium 6 minutes, or until mixture is light and fluffy.
  
• Add eggs (6), one at a time, mixing on low after each addition just until the yolk disappears.
  
• Add 1 1/2 cups flour and beat on low just until incorporated. Repeat with remaining 1 1/2 cups flour, again beating just until incorporated.
  
• Mix in vanilla extract (1/2 teaspoons). Scrape down the sides of the mixing bowl and mix again.
  
• Remove the mixing bowl from the stand. Using a large rubber spatula, mix in broken Oreos (25) until evenly distributed.
• Generously spray a 12-cup bundt pan heavily with "baking" nonstick spray. Pour batter immediately into the pan. Place on a rimmed baking sheet and bake for approximately 1 hour and 45 minutes or until a wooden skewer inserted into the center of the cake comes out with just a few moist crumbs, NOT completely clean.
• Cool in the pan for 20 minutes. Remove from the pan onto a serving plate, and cool completely on a wire rack.

Make Glaze:

• When the cake has cooled to room temperature and is no longer hot, start making glaze.
• In a 2 cup liquid measuring cup, (I use my glass Pyrex measuring cup with a spout), whisk together the powdered sugar and the half and half until smooth. Keep the consistency very thick, it will drizzle very slowly, so you will have more control. over the application. Top with the remaining OREO cookie pieces.  

Fans Also Made:

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  Oreo Cheesecake
• 
  Oreo Delight
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  Oreo Fluff
• 
  Oreo Pie

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Notes

1. Room Temp: Make sure that all ingredients are at room temperature. Take out the butter, eggs, and cream cheese ahead of time. You will be so happy you did.
2. Beat For 6 Minutes! Cream the butter and sugar for a full 6 minutes. Yes, it is necessary. Do not skip this step! Once the dry ingredients are added, do not over-mix the batter.
   • This may sound strange after you read the recipe and see that the first thing you do is beat the butter for 6 minutes! It’s after the eggs are added that you need to beat just to incorporate.
   • Do NOT over beat your eggs! Add your eggs and mix until the yolk disappears. You will get a tender crumb as a result.
3. Cake Release: I use Baker Joy no-stick spray. This cake always releases from the pan perfectly for me with this spray. I spray the pan heavily after I make the batter, just before I pour it into the pan. That way the spray doesn’t have time to slide down the pan.
4. Mix It Up: I like to mix the glaze in a liquid measuring cup, so I can apply the glaze directly from it. NO need to wash a mixing bowl. Fewer dishes to clean make me happy.

Nutrition

Serving: 1serving | Calories: 622kcal | Carbohydrates: 76g | Protein: 8g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 173mg | Sodium: 106mg | Potassium: 106mg | Sugar: 52g | Vitamin A: 1098IU | Calcium: 45mg | Iron: 2mg

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