Oreo Pound Cake
This Oreo Pound Cake with its moist, fine crumb is so simple and delicious!
Homemade vanilla pound cake is speckled with crushed Oreos and topped with a rich chocolate glaze. Keep this easy scratch cake recipe in mind for your next special occasion!
Table of Contents
Key Ingredients
Here is a quick look at the key ingredients for today's Oreo Pound Cake recipe. As always, make sure to check out the full, printable recipe at the bottom of this post!
- Butter- We prefer unsalted butter so that we have more control over the amount of salt in the recipe. (Some brands of salted butter contain more salt than others.) If using salted butter, you can skip the salt in the recipe.
- Sugar
- Eggs
- Dry Ingredients: Cake Flour, Baking Powder, and Salt. Cake Flour makes for an extra soft crumb as it has a lower protein content (resulting in less gluten formation).
- Buttermilk- The boost of acidity softens the strands of gluten in the batter, which makes for an even more tender cake. We use whole buttermilk rather than reduced fat.
- Vanilla Extract
- Oreos (crushed) are folded into the batter just before baking.
- Chocolate for glaze (semi-sweet or dark) + heavy cream
How to Make Oreo Pound Cake
You can find the full recipe at the bottom of this post- but sometimes it helps to see photos too! Here's a quick look at our steps.
- Preheat the oven to 325℉ and grease and flour a bundt pan or tube pan.
- Dry Ingredients: In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- In your mixing bowl, using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- Wet ingredients: Add the vanilla extract to the buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
- Fold in the crushed Oreos, stirring just until combined.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
- Allow to cool in the pan on a cooling rack for ten minutes before turning out.
Chocolate Glaze
We often use a chocolate (ganache) glaze on our pound cakes. Simply heat chocolate and heavy cream in small increments in the microwave until the chocolate has *almost* melted. Then, gently stir until smooth.
The chocolate will thicken as it cools. Today we used dark chocolate chips (Ghirardelli brand) but semi-sweet is a good choice also.
Decorating the Oreo Pound Cake
Once the cake has cooled, and the chocolate glaze has cooled a bit and thickened to a good glazing consistency, it is time to decorate.
(Note that if the chocolate glaze has become too thick, you can reheat it for a few seconds at a time to soften.)
You can either spoon the glaze over the cake, or apply it with a piping bag for more control. Today, we used a disposable piping bag with a small bit of the tip snipped away.
*If the chocolate is too warm, it will run all the way down the side of the cake. You can do a test run on the inside of the bowl to get a feel for the consistency to determine if it is ready.
After applying the chocolate, we added Oreos to the top for decoration. To do this, we sliced each cookie in half (easiest with a serrated knife), and then pushed the halves into the soft chocolate glaze. That's it! Time to dive in.
Recipe FAQs
More Oreo Cakes
We've made several Oreo Cakes over the years! Some of our most popular are our Cookies and Cream Cake, Oreo Ice Cream Cake, and easy Oreo Cupcakes.
Make sure to put these recipes on your list for the Oreo lovers in your life ;0)
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Oreo Pound Cake
Ingredients
- 3 sticks unsalted butter, softened (339g) (Butter should still hold its shape but easily dent when pressed.)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1 cup (235 g) buttermilk
- 2 teaspoons (8g) vanilla extract
- 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.
Chocolate Glaze
- 4 oz Semi-Sweet or Dark Chocolate
- 3 oz Heavy Cream or Whipping Cream
Instructions
- Grease and flour a tube pan- ours was a 10 inch. (See notes)
- Preheat the oven to 325℉
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- Add the vanilla extract to the 1 cup of buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
- Gently fold in the crushed Oreos just until incorporated.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
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.
- Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping. We like to apply the drip using a disposable piping bag with the tip snipped away.
Decorating the Cake
- Once the cake is cooled and the chocolate glaze has cooled to a good thickness for dripping, you can either spoon the glaze over the cake, or load it into a disposable piping bag with a small bit of the tip snipped away.
- We topped the cake with Oreo that we sliced in half using a serrated knife.
- Store the cake in an airtight container, sealed bakery box, or under a cake dome. After three days, we recommend moving the cake to the refrigerator (however for best flavor and texture, it should be served at room temperature.)
Notes
Loved This Recipe?!
Looks great! :-)