Oreo Pound Cake Recipe

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Homemade Oreo Pound Cake with cocoa powder, sour cream, and crushed Oreo cookies, baked in a Bundt pan and topped with cream cheese icing.

Prep Time15

Cook Time55

Cool Time1 10

Total Time2 20

Course: Dessert

Cuisine: American

Servings: -16 servings

Calories: 793kcal

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.

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.

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.