I swear boos, every time I buy Oreos, I start plotting. Fried Oreos, Oreo bars, and now this Oreo pound cake. This ain’t no boring vanilla cake with two lonely cookies in it, tho. I wanted the Oreos to really stand out, so I started with a basic sour cream pound cake, added crushed Oreo cookies to one half of the batter and cocoa powder to the other, then swirled both together before baking. I finished this Oreo pound cake with a bomb vanilla glaze and more crushed Oreos on top. Not mandatory, but baby, we ain’t on a diet!
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How to Make Oreo Pound Cake
These step-by-step photos show how to make a moist Oreo pound cake, but be sure to check the recipe card below for the full ingredient list and detailed instructions. Skip to the → Oreo Pound Cake Recipe
1. Cream together the butter and sugar, then add the eggs
Mix well after each addition, scraping down the sides and bottom of the bowl.
2. Sift together the dry ingredients and add them to the batter
Reduce the mixer speed to low before adding the dry ingredients.
3. Add the sour cream and vanilla to the pound cake batter
Mix until just combined. Do not overmix.
4. Divide the cake batter into two separate bowls
In one bowl, fold in all but 1 cup of the crushed Oreos.
PRO TIP: The easiest way to crush your cookies is to place them in a zip-top bag and roll over them with a rolling pin until broken down into small pieces with some crumbs.
5. Add cocoa powder to the remaining batter
Fold gently until combined. Do not overmix.
6. Alternate dollops of each batter into the prepared pan
Use a knife to swirl the two batters together.
7. Bake until a toothpick comes out mostly clean with moist crumbs attached
Remove from the oven and cool in the pan, then invert onto a wire rack to cool completely.
8. Add softened cream cheese to a medium bowl and whisk until smooth and creamy
Slowly whisk in the powdered sugar and salt.
9. Add vanilla and milk to make the glaze
Add the milk one tablespoon at a time. Mix until smooth, creamy, and thin enough to drizzle over the cake.
10. Drizzle the vanilla glaze over your Oreo bundt cake
Top with remaining crushed Oreo cookies, and enjoy!
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PRO TIP: If your glaze is too thick, add a tiny splash of milk or cream. If it’s too thin, sift in more powdered sugar.
Full Oreo Pound Cake Recipe
Oreo Pound Cake Recipe
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Ingredients
For the Cake
- 1 ½ cups unsalted butter room temperature
- 3 cups granulated sugar
- 6 large eggs room temperature
- 3 cups cake flour sifted
- 1 teaspoon kosher salt
- 1/8 teaspoon baking soda
- 1 cup sour cream
- 2 tablespoons vanilla extract
- 20 Oreo cookies crushed, divided
- ¼ cup Dutch-process cocoa powder
For the Creamy Icing
- 6 ounces cream cheese softened
- 1 ½ cup powdered sugar sifted
- Pinch kosher salt
- 2 teaspoons vanilla extract
- 3-4 tablespoons milk
Instructions
For the Cake
- Preheat the oven to 325°F and place the rack in the middle position. Prepare a 12-cup Bundt pan by spraying generously with nonstick baking spray.
- In the bowl of your stand mixer fitted with a whisk attachment, add butter and sugar, and mix for 6 minutes on high speed until pale and fluffy.
- Add the eggs, and mix well after each addition, scraping down the sides and bottom of the bowl.
- In a medium bowl, whisk together flour, salt, and baking soda. Reduce the speed of the mixer to low and add dry ingredients.
- Add the sour cream and vanilla and mix until just combined. Do not overmix.
- Divide the batter in half into two separate bowls. In one bowl, fold in all but 1 cup of the crushed Oreos. In the other bowl, add cocoa powder and fold gently until combined. Do not overmix.
- Alternate dollops of each batter into the prepared pan and use a knife to swirl the two batters together.
- Place cake in the oven and bake until an inserted toothpick comes out mostly clean with moist crumbs attached and the edges of the cake have browned lightly and begun to pull away from the sides of the pan, about 55-75 minutes.
- Remove from the oven and cool in the pan for 10 minutes. Then invert onto a wire rack to cool completely, about 1 hour.
For the Icing
- Add softened cream cheese to a medium bowl and whisk until smooth. Slowly whisk in the powdered sugar and salt. Add the vanilla extract, then milk one tablespoon at a time, until smooth and creamy (and thin enough to drizzle over the cake).
- Once the cake is fully cooled, drizzle over the cake, then top with remaining crushed Oreo cookies.
Notes
How to Store
- Room Temp: You can leave your Oreo pound cake unglazed at room temperature for up to 3 days. Just keep it covered in an airtight container on the counter.
- Fridge: Store the whole cake or individual slices in an airtight container in the fridge for up to 1 week. If it’s glazed, slide a piece of parchment paper between the cake and the lid so it doesn’t stick.
- Freezer: Wrap the whole cake or slices tightly in plastic wrap, then foil, and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Nutrition
Recipe Tips
- Use room temperature ingredients. Your butter, eggs, and sour cream need to be soft so the batter comes together smooth.
- Don’t overmix the batter. Once the flour goes in, mix just until combined. That’s how you get a real tender cookies and cream pound cake!
- Adjust the size of your Oreo crumbs to your liking. Bigger chunks give you more Oreo bites, finer crumbs blend in more.
- Start checking your cake before the baking time is up. All ovens and pans bake a little different, so don’t wait until the last minute to peek.
Recipe Help
Nope! The filling melts into the pound cake and adds extra flavor and moisture.
Yup, any chocolate sandwich cookie will work for this cookies and cream bundt cake.
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