My Southern soul is a sucker for a good pound cake. From lemon to cream cheese to sour cream I LOVE a moist pound cake. This Oreo Pound Cake recipe will knock your socks off! I brought this cake to work and not a crumb was left.
The secret to a MOIST Pound Cake is…
Weighing the flour. Often we use too much flour in recipes. Flour is compressed in the bag, so scooping it directly out of the bag will cause you to accidentally use too much. The best way to get an accurate measurement is to weigh the flour on a food scale. If you don’t have a food scale you can do the old school method of sifting the flour into a large bowl then scooping in into the measuring cup. Next level out the excess flour with the back of a knife. This method will get you an accurate amount of flour, but it takes longer than simply measuring the flour. So I encourage you to get a scale haha!
Let’s make this Oreo Pound Cake!
Equipment
Ingredients
Pound Cake
- 3 Cups Flour (360 gms)
- 3 Cups Sugar
- 3 Sticks Unsalted Butter Room Temperature
- 5 Large Eggs Room Temperature
- 8 oz cream cheese Room Temperature
- 1 4.2 oz Box Oreo Cookies n’ Cream Pudding
- 15-20 Oreo Cookies Crushed
- ½ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Tbsp. Vanilla Extract
- 1 tsp almond extract
Grease Bundt Pan
- 2 tbsp vegetable shortening
- sugar
Glaze
- 2 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Preheat the oven: Start by preheating your oven to 325°F (163°C). Grease and use sugar to coat a 12 cup bundt pan thoroughly to prevent sticking. Flour can be used instead of sugar, but sugar creates a crunchy crust.
- Cream the butter, cream cheese, and sugar: In a spacious mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy. This step is crucial for creating a tender and luscious cake.
- Add eggs, vanilla, and almond extract: Gradually incorporate the eggs, one at a time, beating well after each addition. Blend in the vanilla and almond extract until well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix of the cake will become tough.
- Fold in crushed Oreos: Gently fold the crushed Oreo cookies into the batter. Be careful not to overmix, ensuring an even distribution of cookies without deflating the batter. I often mix in half the oreos, then add the rest of the oreos to the bottom of the bundt pan to create an oreo crust at the top of the cake.
- Bake : Transfer the batter into your prepared bundt pan, smoothing the top evenly. If you want to make the oreo crust, distribute some of the oreos over the bottom, then add the batter on top. Bake in the preheated oven for approximately 75-90 minutes or until a toothpick inserted into the center emerges clean.
- Glaze: Make the glaze by combining the glaze ingredients. Add the milk 1 tbsp at a time until the desired consistency is reached.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack for complete cooling. Pour the glaze on a completely cooled Oreo Pound Cake and decorate with additional oreos if desired. The cake taste the best the next day, that is if you can wait that long!
Oreo Pound Cake (Cookies N’ Cream)
This oreo pound cake is moist and delicious! Chocolate sandwich cookies are crumbled into a delicious vanilla pound cake.
Equipment
- Stand Mixer
Ingredients
Pound Cake
- 3 Cups Flour 360 gms
- 3 Cups Sugar
- 3 Sticks unsalted Butter Room Temperature
- 5 Large Eggs Room Temperature
- 8 oz cream cheese Room Temperature
- 1 4.2 oz Box Oreo Cookies n’ Cream Pudding
- 15-20 Oreo Cookies Crushed
- ½ Tsp Baking Powder
- ¼ Tsp Salt
- 1 Tbsp. Vanilla Extract
- 1 tsp almond extract
Grease Bundt Pan
- 2 tbsp vegetable shortening
- sugar
Glaze
- 2 cup powdered sugar
- 2-3 tbsp milk
- 1 tsp vanilla extract
- 1/4 tsp almond extract
Instructions
- Preheat the oven: Start by preheating your oven to 325°F (163°C). Grease and use sugar to coat a 10-inch bundt pan thoroughly to prevent sticking. Flour can be used instead of sugar, but sugar creates a crunchy crust.
- Cream the butter, cream cheese, and sugar: In a spacious mixing bowl, beat together the softened butter, cream cheese, and granulated sugar until the mixture becomes light and fluffy. This step is crucial for creating a tender and luscious cake.
- Add eggs, vanilla, and almond extract: Gradually incorporate the eggs, one at a time, beating well after each addition. Blend in the vanilla and almond extract until well incorporated.
- Combine dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Do not overmix of the cake will become tough.
- Fold in crushed Oreos: Gently fold the crushed Oreo cookies into the batter. Be careful not to overmix, ensuring an even distribution of cookies without deflating the batter. I often mix in half the oreos, then add the rest of the oreos to the bottom of the bundt pan to create an oreo crust at the top of the cake.
- Bake : Transfer the batter into your prepared bundt pan, smoothing the top evenly. If you want to make the oreo crust, distribute some of the oreos over the bottom, then add the batter on top. Bake in the preheated oven for approximately 75-90 minutes or until a toothpick inserted into the center emerges clean.
- Glaze: Make the glaze by combining the glaze ingredients. Add the milk 1 tbsp at a time until the desired consistency is reached.
- Cool: Allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack for complete cooling. Pour the glaze on a completely cooled cake and decorate with additional oreos if desired. The cake taste the best the next day, that is if you can wait that long!
Notes
A touch of almond extract in this cake really makes the chocolate notes stand out. If you have it I encourage you to use it in this cake.
Weighing the flour with a food scale make a big difference in how pound cakes and other baked goods turn out. I encourage you to use a food scale OR shift and measure the flour into a measuring cup.
Pound cakes always taste best the next day. If you can resist, save some to eat the next day to enjoy it at its best.
I add alot of oreos to the crust of the cake, which is why you don’t see alot inside the pound cake. You can either add them to the crust like me, or fold them into the cake. Either way is delicious!
Use extra whole oreos to decorate the top. Add them before the glaze dries so they will stick well.
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