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a slice of Oreo 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.
Course Dessert
Cuisine American
Keyword oreo cake, Oreo desserts
Prep Time 15 minutes
Cook Time 1 hour 45 minutes
Cooling Time 20 minutes
Total Time 2 hours 20 minutes
Servings 12 servings
Calories 622kcal
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.
    Step 1 how to make Oreo pound cake, Beat butter and cream cheese.
  • Gradually add 1 cup of sugar (3 cups) at a time. Beat on medium 6 minutes, or until mixture is light and fluffy.
    Step 2 how to make cookies and cream pound cake, Gradually add a cup of sugar. Beat it until light and fluffy.
  • Add eggs (6), one at a time, mixing on low after each addition just until the yolk disappears.
    Step 3 how to make Oreo bundt cake, Add eggs one at a time.
  • 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.
    Step 4 how to make oreo pound cake with cream cheese, Add the flour and mix.
  • Mix in vanilla extract (1/2 teaspoons). Scrape down the sides of the mixing bowl and mix again.
    Step 5 how to make moist oreo pound cake, Mix in the vanilla and almond extract.
  • 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.  

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