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