Why You’ll Love This Recipe
This Oreo Pound Cake is a showstopper that’s both nostalgic and modern. It’s simple to prepare, doesn’t require fancy equipment, and offers a moist, rich crumb that stays soft for days. You’ll love how the crushed Oreos create little pockets of chocolate flavor throughout the cake. Perfect for parties, family gatherings, or just an afternoon treat with coffee or tea.
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Moist Oreo Pound Cake: A Dreamy Dessert for Cookies & Cream Lovers
- Total Time: 1 hr 15 mins
- Yield: 10–12 slices
- Diet: Vegetarian
Description
Moist Oreo Pound Cake is a rich, buttery dessert loaded with crushed Oreo cookies baked into a soft, tender vanilla base — a cookies-and-cream twist on the classic pound cake that’s perfect for any Oreo lover.
Ingredients
-
- 1 cup (230g) unsalted butter, softened
- 1 1/2 cups granulated sugar
- 4 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup sour cream
- 1/4 cup milk
- 12 Oreo cookies, crushed (plus extra for topping)
For the Glaze:
- 1 cup powdered sugar
- 2 tablespoons milk or heavy cream
- 1/2 teaspoon vanilla extract
- Crushed Oreos, for garnish
Instructions
- Preheat oven to 175°C (350°F). Grease and flour a 9×5-inch loaf pan or bundt pan.
- In a large mixing bowl, cream butter and sugar together until light and fluffy, about 3 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the butter mixture, alternating with sour cream and milk. Mix just until combined — do not overmix.
- Fold in crushed Oreos gently using a spatula until evenly distributed.
- Pour batter into the prepared pan and smooth the top. Sprinkle a few extra crushed Oreos on top for decoration.
- Bake for 55–65 minutes, or until a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil halfway through baking.
- Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- For the glaze, whisk together powdered sugar, milk, and vanilla until smooth. Drizzle over the cooled cake and sprinkle with more crushed Oreos.
- Slice and enjoy with a glass of milk or a cup of coffee!
Notes
- Use double-stuffed Oreos for a richer, creamier flavor.
- This cake keeps moist for days — store covered at room temperature for up to 3 days or refrigerate for up to a week.
- For a chocolatey twist, replace 1/4 cup of flour with cocoa powder.
- Prep Time: 15 mins
- Cook Time: 1 hr
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
All-purpose flour – The base of this cake, providing structure and body. Make sure to measure it correctly for a perfect dense yet tender crumb.
Unsalted butter – Adds richness and depth. Using room-temperature butter helps achieve that fluffy, creamy texture when beaten with sugar.
Granulated sugar – Sweetens the batter and helps give the cake a slightly crisp crust when baked.
Eggs – Provide moisture, stability, and structure. They also help the cake rise and bind everything together.
Whole milk (or almond milk) – Keeps the cake moist and soft. I’ve tried this with almond milk, and it worked great without altering the flavor much.
Vanilla extract – Enhances the overall sweetness and ties together the cookie and butter flavors.
Baking powder – Ensures the cake rises evenly without becoming too dense.
Salt – Balances sweetness and brings out the buttery flavor.
Crushed Oreos – The star of the show. You’ll want both chunks and fine crumbs to get texture and flavor throughout the cake.
Powdered sugar (optional) – Perfect for dusting on top for a pretty, bakery-style finish.
Directions
- Preheat your oven to 350°F (175°C) and grease a loaf pan or bundt pan. Line it with parchment paper for easy removal.
- Cream the butter and sugar together in a large mixing bowl until light and fluffy—this should take about 3–4 minutes.
- Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, combine flour, baking powder, and salt. Gradually add this dry mix to the wet ingredients, alternating with milk, starting and ending with flour.
- Fold in the crushed Oreos gently with a spatula to keep some chunks intact.
- Pour the batter into the prepared pan and smooth the top. Tap lightly to remove air bubbles.
- Bake for 55–65 minutes or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
- Dust with powdered sugar or drizzle with a light vanilla glaze before serving.
Essential Equipment
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
9×13-inch baking dish – Ideal size to fit your rolled cabbage leaves snugly and prevent them from unraveling.
knife – A sharp, durable kitchen knife perfect for slicing, chopping, and dicing with ease.
Servings and timing
Servings: 8–10 slices
Preparation time: 15 minutes
Baking time: 60 minutes
Cooling time: 30 minutes
Total time: Approximately 1 hour 45 minutes
Storage/reheating
To keep your Oreo Pound Cake moist, store it in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week. You can also freeze it for up to 2 months—just wrap it tightly in plastic wrap and foil. To reheat, warm individual slices in the microwave for about 15 seconds or let them sit at room temperature for 30 minutes before serving.
Variations and Customizations
Oreo Glaze Drizzle – Whisk together powdered sugar, crushed Oreos, and a bit of milk for a creamy topping.
Chocolate Chips Addition – Add a handful of mini chocolate chips to intensify the chocolate flavor.
Double-Stuffed Delight – Use double-stuffed Oreos for an extra creamy texture inside the cake.
Cream Cheese Swirl – Add a cream cheese layer between two portions of batter before baking for a tangy contrast.
Mint Oreo Twist – Substitute regular Oreos with mint Oreos for a refreshing twist.
Gluten-Free Option – Swap all-purpose flour for a 1:1 gluten-free flour blend.
Vegan Version – Use plant-based butter, almond milk, and a flax egg substitute to make it vegan-friendly.
Mocha Oreo Cake – Add a tablespoon of instant espresso powder for a rich coffee-chocolate note.
White Chocolate Drizzle – Melt white chocolate and drizzle over the cooled cake for an elegant finish.
Frozen Oreo Treat – Serve chilled with a scoop of cookies-and-cream ice cream for an indulgent dessert.
FAQs
How do I prevent my Oreo Pound Cake from drying out?
Be sure not to overbake it and measure your flour accurately. Store it in an airtight container once cooled.
Can I use margarine instead of butter?
You can, but real butter gives a richer, more authentic pound cake flavor.
How finely should I crush the Oreos?
Leave a mix of chunks and crumbs for the best texture and visual appeal.
Can I make this in a bundt pan?
Yes, just adjust the baking time to about 60–70 minutes and grease the pan thoroughly.
What type of Oreos works best?
Classic Oreos are ideal, but you can experiment with flavors like golden or mint Oreos.
Can I add cocoa powder for more chocolate flavor?
Absolutely—add 2 tablespoons of unsweetened cocoa powder for a deeper chocolate taste.
How do I know when it’s done baking?
A toothpick inserted in the center should come out clean with just a few moist crumbs.
Can I turn this recipe into cupcakes?
Yes, bake them in lined muffin tins for 20–25 minutes instead.
Can I make it ahead of time?
Definitely! It tastes even better the next day after the flavors meld together.
What should I serve it with?
It pairs beautifully with vanilla ice cream, whipped cream, or a cold glass of milk.
Conclusion
The Moist Oreo Pound Cake is a delightful dessert that combines classic comfort with irresistible cookies-and-cream indulgence. Whether you bake it for a family treat, a party, or just because you love Oreos, it’s sure to be a hit. The buttery base and crunchy cookie bits create a perfect harmony of flavor and texture that’s impossible to resist. Enjoy a slice warm or chilled—you’ll fall in love with every bite.
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