Oreo Pound Cake

There’s something truly magical about combining the rich, buttery flavor of pound cake with the creamy, chocolatey crunch of Oreo cookies. Enter the Oreo Pound Cake—a heavenly dessert that takes your classic pound cake and infuses it with crushed Oreos, luscious vanilla and chocolate batters, and a smooth white chocolate drizzle. Whether you’re making it for a party, a special occasion, or simply because you’re craving something indulgent, this Oreo Pound Cake will blow everyone away. Moist, tender, and packed with cookie chunks in every bite, it’s the kind of cake that disappears in minutes.

In this recipe, we’ll walk you through each step to make this showstopper of a cake—complete with ingredients, tips, variations, and nutritional facts. Let’s dive in and create a dessert that’s as delightful to look at as it is to eat.

Ingredients:

For the Pound Cake:

• 1 cup (2 sticks) unsalted butter, softened

• 2 cups granulated sugar

• 4 large eggs

• 1 tbsp vanilla extract

• 2 ½ cups all-purpose flour

• ½ tsp baking powder

• ½ tsp salt

• 1 cup whole milk

• 1 cup crushed Oreo cookies (about 12 Oreos)

• 8–10 whole Oreos (for layering and garnish)

• 2 tbsp cocoa powder (for chocolate swirl)

For the Cream Cheese Frosting:

• 8 oz cream cheese, softened

• ¼ cup unsalted butter, softened

• 2 cups powdered sugar

• 1 tsp vanilla extract

• 2 tbsp milk (more if needed for thinning)

For the White Chocolate Drizzle:

• 1 cup white chocolate chips

• 2 tbsp heavy cream

Garnish:

• Mini Oreos

• Crushed Oreos

Preparation:

Step 1: Preheat and Prep

Preheat your oven to 325°F (160°C). Grease and flour a bundt cake pan thoroughly, making sure to get into every groove. You can also use baking spray with flour.

Step 2: Mix the Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3–5 minutes). Add the eggs, one at a time, mixing 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. Begin and end with the dry ingredients.

Step 3: Add Oreos and Create Swirl

Gently fold in the crushed Oreo cookies. Divide the batter in half. In one half, mix in the cocoa powder to create a chocolate batter.

Alternate spoonfuls of vanilla and chocolate batters into the bundt pan. Add whole Oreos strategically between layers of batter to create those eye-catching cookie spots in the cake.

Step 4: Bake the Cake

Place the bundt pan in the oven and 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 15–20 minutes before transferring it to a wire rack to cool completely.

Step 5: Make the Frosting and Drizzle

While the cake cools, prepare the cream cheese frosting by beating cream cheese and butter until smooth. Add the powdered sugar gradually, then stir in the vanilla and milk until creamy and spreadable.

For the white chocolate drizzle, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring until smooth.

Once the cake is completely cool, spread the cream cheese frosting over it, allowing some to drip naturally. Drizzle the melted white chocolate over the frosting. Garnish with mini Oreos and crushed Oreo cookies.

Variation

• Cookies & Cream Pound Cake Loaf: Bake the batter in two loaf pans instead of a bundt pan.

• Oreo Cheesecake Pound Cake: Add a cream cheese swirl into the batter for a cheesecake-like texture.

• Chocolate Glaze Substitute: Replace white chocolate drizzle with a dark chocolate ganache for a richer twist.

• Gluten-Free Option: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

• Mint Oreo Version: Swap original Oreos with mint-flavored Oreos and add ¼ tsp peppermint extract to the batter.

COOKING Note:

Do not overmix the batter once you add the flour, as it can lead to a dense or tough pound cake. It’s important to cream the butter and sugar well to ensure the cake has that classic light texture. The alternating batters create a marbled effect, so resist the urge to stir them together too much.

Serving Suggestions:

• Serve warm slices with a scoop of vanilla or cookies & cream ice cream.

• Perfect alongside a cup of espresso or cold milk.

• Add a dollop of whipped cream and a sprinkle of cocoa powder for an extra-fancy dessert presentation.

• Makes a fantastic birthday cake alternative for Oreo lovers.

Tips:

• Use room temperature ingredients for smoother mixing and better texture.

• Crush the Oreos slightly—not to a fine powder—so you get chunks in every bite.

• Don’t skip greasing the pan thoroughly; bundt cakes are notorious for sticking.

• Let the cake cool completely before frosting, or the frosting will melt off.

• Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Prep Time: 20 minutes

Cooking Time: 60–70 minutes

Total Time: Approximately 1 hour 30 minutes

Nutritional Information (per slice – estimate based on 12 servings):

• Calories: 510

• Protein: 5g

• Carbohydrates: 58g

• Fat: 28g

• Saturated Fat: 16g

• Sodium: 280mg

• Sugar: 40g

• Fiber: 1g

FAQs

Q: Can I use double-stuffed Oreos?

Yes, but they will add more creaminess and sweetness to the cake. If you prefer a balanced flavor, regular Oreos work best.

Q: Can I freeze the Oreo Pound Cake?

Absolutely. Let the cake cool completely and skip frosting before freezing. Wrap it tightly in plastic wrap and foil. It will keep in the freezer for up to 2 months. Thaw overnight before serving and frosting.

Q: Can I make this cake without a bundt pan?

Yes, you can use a 9×13-inch baking pan or two 9-inch round pans. Adjust the baking time accordingly—start checking around 40 minutes.

Q: What if I don’t have white chocolate chips for the drizzle?

You can use a vanilla glaze made from powdered sugar, milk, and a splash of vanilla extract instead.

Q: Is it okay to reduce the sugar?

Yes, you can reduce the granulated sugar in the batter by up to ½ cup without significantly affecting the structure, but the cake may not be as sweet or moist.

Conclusion

This Oreo Pound Cake is the ultimate dessert for cookie lovers and cake enthusiasts alike. Moist, rich, and dotted with those unmistakable chunks of America’s favorite cookie, it delivers both visual wow factor and irresistible taste. Topped with creamy frosting and a white chocolate drizzle, this cake is perfect for birthdays, potlucks, or anytime you want to treat yourself or your loved ones to something extra special.

Whether you’re an experienced baker or a kitchen newbie, this recipe is easy to follow and incredibly rewarding. Once you take your first bite, you’ll understand why this cake deserves a permanent place in your recipe collection. Happy baking!

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