Chocolate Oreo Pound Cake
This moist Chocolate Oreo Pound Cake is soft and delicious with bits of crushed Oreos in every bite. It has rich chocolate flavor and and wonderful texture, thanks to the whipping cream in the recipe. If you love chocolate desserts, add this simple pound cake recipe to your list!
We love pound cakes and have made many over the years! Some of our favorites are Five Flavor Pound Cake, Lemon Pound Cake, Coconut Cream Cheese Pound Cake, and Marble Pound Cake! We're so happy to have another to add to the collection.
Table of Contents
Ingredients for Chocolate Oreo Pound Cake
You can find the full, printable recipe at the bottom of this post. Here is a quick look at our key ingredients.
- Heavy Whipping Cream adds richness
- Unsweetened Cocoa Powder for chocolate flavor
- Unsalted Butter (We add the salt separately. If using salted butter, you can skip the salt.)
- Sugar
- Eggs add structure, richness, and facilitate emulsification of the fats & liquids.
- Cake Flour has less protein than All Purpose, resulting a softer, more tender crumb. (We use Swan's Down brand most often.)
- Baking Powder
- Salt
- Crushed Oreos (plus additional for decoration)
*Chocolate glaze optional: made from heavy whipping cream and semi-sweet or dark chocolate chips.
How to Make Chocolate Oreo Pound Cake
Here's a quick look at the steps for making this cake. Make sure to find the detailed, printable recipe further down in this post.
- First, preheat the oven to 325 degrees F, and grease and flour a tube pan or bundt pan.
- Heat the whipping cream in a small, microwave-safe bowl and then stir in the cocoa powder. This helps to bloom the cocoa and deepen the flavor. Next, add instant coffee/espresso granules (optional), and stir in the vanilla extract. Set aside.
- Flour Mixture: In a separate bowl add the cake flour, baking powder, and salt. Whisk to combine and set aside.
- Next, add the butter to the bowl of your mixer, mixing on medium until smooth. Gradually add the sugar and mix on medium until fluffy and lightened in color, this will take 4-5 minutes.
- Mixing on low to medium speed, add the eggs one at a time, mixing to blend after each addition.
- With the mixer on low speed, alternately add the flour mixture and the whipping cream/cocoa mixture. Begin and end with the flour mixture. (We do three additions of the flour mixture and 2 additions of the whipping cream mixture.) **Mix just until combined.
- Gently stir in the crushed Oreos, then scoop the batter into the prepared bundt pan or tube pan.
- Bake at 325 degrees F for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached. *As always, baking times may vary!
- Allow the pound cake to cool in the pan on a cooling rack for 10 minutes before turning out.
Chocolate Glaze
For our chocolate bundt cakes and pound cakes, we almost always do a simple chocolate glaze. This is optional, but will give you an added layer of richness, and it dresses it up a bit!
This is a simple combination of heavy whipping cream and semi-sweet or dark chocolate. Heat in small increments in the microwave until the chocolate is *almost* melted, then stir until smooth. The chocolate will thicken as it cools.
Today, we spooned the glaze over the cake, but for more control, you can spoon it into a disposable piping bag (or ziplock bag) with the tip snipped away. We topped it off with Oreos that we had sliced in half.
More Chocolate Cakes to Try
If you love chocolate cakes, make sure to check out some more of our favorites, like Chocolate Peanut Butter Cheesecake Cake, German Chocolate Cake, Easy Triple Chocolate Cake, and homemade Marble Cake! We have so many more in our recipes section.
Thanks so much for stopping by today! We hope that you enjoy the recipe. Make sure to check out our full collection of delicious cake recipes and fun cake decorating tutorials!
Have you made this? We would LOVE for you to leave a ⭐️ rating as well as a comment and photo below! We really appreciate your feedback!
Chocolate Oreo Pound Cake
Ingredients
- 1⅔ cup Heavy Whipping Cream (387g)
- ¾ cup Unsweetened Cocoa Powder, sifted (62g) (measure first, then sift. If using a dry measuring cup, lightly spoon and level for most accurate measurement.)
- 2 teaspoons Vanilla Extract (8g)
- 1 Tablespoon Instant Coffee/Espresso Granules (optional) We do this to further enhance the chocolate flavor.
- 1½ cups unsalted butter, softened (Equivalent to 3 sticks or 339g)
- 3 cups sugar (600g)
- 5 large eggs
- 3 cups Cake Flour (342g) (We used Swan's Down)
- ½ teaspoon baking powder (2g)
- ½ teaspoon salt (3g)
- 10 Oreos, crushed (plus additional for decoration) (You can place cookies in a ziplock bag and crush with a rolling pin, or use a food processor. We did not finely crush ours because we wanted some larger pieces here and there. It's up to you!) 10 Oreos is approximately 1-1.5 cups.
For the Chocolate Glaze
- 4 oz Semi-Sweet or Dark Chocolate (Today we used Ghirardelli mini semi-sweet chocolate chips)
- 3 oz Heavy Whipping Cream
Instructions
- Preheat the oven to 325 degrees F. Grease and flour a large bundt pan or tube pan. (Ours was 10 inches)
- In a medium to large glass measuring cup or microwave safe bowl, heat the whipping cream until very warm/hot *but not boiling.*(Heat in 30-40 second increments, adjusting time as needed until hot).
- Next, stir the cocoa powder into the heated heavy whipping cream to dissolve (you may prefer a whisk for this). Stir in the tablespoon of instant coffee/espresso granules (this is optional but deepens the chocolate flavor). Stir in the vanilla extract. Set this mixture to the side to cool.
- Flour Mixture: In a separate bowl add the flour, baking powder, and salt. Whisk to combine and set aside.
- Next, add the butter to the bowl of your mixer, mixing on medium until smooth. Gradually add the sugar and mix on medium until fluffy and lightened in color, this will take 4-5 minutes.
- Scrape the bowl down as needed. Mixing on low to medium speed, add the eggs one at a time, mixing to blend after each addition.
- Time to put it all together! With the mixer on low speed, alternately add the flour mixture and the whipping cream/cocoa mixture. Begin and end with the flour mixture. (We do three additions of the flour mixture and 2 additions of the whipping cream mixture.) **Mix just until combined.
- Gently stir in the crushed Oreos, then scoop the batter into the prepared bundt pan or tube pan.
- Bake at 325 degrees for 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few crumbs attached. Ovens bake differently so check at around the 1 hour mark and adjust the baking time as needed. (Also, if your bundt pan is smaller than ours, the batter will be deeper and therefore take longer to bake through).
- Allow the pound cake to cool in the pan on a cooling rack for 10 minutes before turning out. Allow to cool before adding the glaze. (The chocolate glaze will become more thin if applied to a hot cake).
For the Chocolate Glaze
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is *almost* completely melted. Allow it to sit for a minute or two and stir until smooth. (Start with less extract than you think you'll need and increase to your liking.)
- This glaze will thicken as it sits and cools. Spoon over the cooled cake, or drizzle using a disposable piping bag (or ziplock bag) with the tip/corner snipped away. After glazing, we added Oreos the we had halved (sliced side down) into the top as decoration.
Storage
- This cake is fine to sit at room temperature under a cake dome, airtight container, etc. for 2-3 days. After that, I would move to the refrigerator for freshness. **If refrigerated, the cake firms up (because butter firms up when chilled) and so you'll want to remove from the refrigerator a few hours before serving (or pop slices into the microwave to warm & soften).