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Oreo Pound Cake
This delicious Oreo pound cake combines classic pound cake with chunks of Oreos for a unique and flavorful treat.
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What happens when a classic, buttery pound cake crashes headfirst into a pack of Oreos? You get this Oreo pound cake—a rich, dense cake speckled with cookie crumbles in every bite, like pound cake decided to dress up as cookies and cream for the party. It’s sweet, it’s nostalgic, and it’s dangerously easy to make (because who has time for complicated when there are Oreos involved?).
For more delectable pound cake options, our strawberry pound cake and lemon pound cake are two more recipes definitely worth trying.
Oreo Pound Cake Ingredients
Here’s what you’ll need:
- 1 (15.25-ounce) box of white cake mix
- 1¼ cups of water
- ½ cup of vegetable oil
- 4 large egg whites, room temperature
- 24 broken Oreo cookies (plus 4-6 halved cookies for optional garnish)
- 1 cup of semi-sweet chocolate chips
- ½ cup of heavy cream
- 2¼ cups of powdered sugar, sifted
- 3 tablespoons of half and half
- 1 teaspoon of clear vanilla flavoring
Substitutions And Additions
CAKE MIX: If you prefer a different flavor profile for this great recipe, you can substitute the white cake mix with a yellow cake mix.
OREO COOKIES: If you want to experiment, consider using flavored Oreos such as mint or peanut butter for a unique twist. Birthday cake Oreos would also be yummy.
VANILLA FLAVORING: If clear vanilla flavoring is unavailable, you can substitute it with pure vanilla extract.
Making This Cake
This Oreo Pound Cake starts with a simple cake mix base, but the magic happens when you fold in generous chunks of Oreos. Once baked, the cake is finished with two easy drizzles—smooth chocolate and a sweet vanilla glaze—for that extra wow factor.
Tips for Success:
- Prep your pan well: A generous spray of baker’s spray in every nook of your bundt pan will save you from any sticking disasters.
- Don’t overmix: Blend the cake mix ingredients just until combined. Overmixing leads to a dense, tough cake.
- Cool before flipping: Let the cake cool in the pan for 30 minutes before inverting—it helps prevent breakage.
- Double drizzle: First the melted chocolate, then the vanilla glaze. Add halved Oreos on top for that final touch.
How To Serve Oreo Pound Cake
Our cookies and cream bundt cake is a versatile dessert that can be served in a variety of ways.
Arrange slices of the Oreo pound cake on a dessert platter, along with fresh berries and whipped cream, for a visually appealing and delicious dessert option.
Serve a slice of the cake warm with a scoop of vanilla ice cream for a classic and irresistible dessert pairing.
This cake pairs wonderfully with a cup of coffee, making it a perfect treat for a coffee break or brunch.
MORE POUND CAKE RECIPES
Storing A Pound Cake with Oreos
Once you’ve enjoyed your Oreo pound cake, you might find yourself with leftovers. Here’s how to store them:
MAKE AHEAD: This cookies and cream pound cake can be made a day ahead.
Just store it in an airtight container at room temperature and add the frostings before serving.
IN THE FRIDGE: Store any leftover cake in an airtight container in the fridge for up to five days.
IN THE FREEZER: You can freeze the Oreo pound cake for up to four months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.
REHEATING: If you’ve stored your cake in the fridge or freezer, you can bring it to room temperature before serving or gently warm it in the microwave.
Our Oreo pound cake is a delightful fusion of a classic dessert and a beloved cookie. Its unique flavor profile and versatility make it suitable for various occasions, from casual get-togethers to more formal events. Whether you love all things Oreo or are a pound cake enthusiast, this recipe is sure to impress.
Oreo Pound Cake Frequently Asked Questions
Would this recipe work in a regular cake pan?
Yes. Use two 8-inch or 9-inch round pans or a 9×13-inch pan. Bake at 350°F for 30-35 minutes, or until a toothpick comes out with a few moist crumbs. Let cool for 10-15 minutes before removing from the pan, then drizzle as directed.
Can I make this Oreo Pound Cake in a loaf pan?
Yes, divide the batter between two standard loaf pans. Bake at 350°F for 50-60 minutes, or until a toothpick comes out with a few moist crumbs. Let cool in the pans for 15 minutes before removing.
Does this cake turn out moist or flaky?
This cake is rich, dense, and moist with a tender crumb—just like a classic pound cake, but with chunks of Oreos for added texture. It’s not flaky or dry.
More Oreo Recipes
Oreo Pound Cake
This delicious Oreo pound cake combines classic pound cake with chunks of Oreos for a unique and flavorful treat.
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 1 hour 40 minutes
Servings 12
Ingredients
- 15.25 ounces white cake mix (I used Pillsbury)
- 1¼ cups water
- ½ cup vegetable oil
- 4 large egg whites, room temperature
- 24 broken Oreo cookies, plus 4 to 6 halved cookies for optional garnish
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2 ¼ cups powdered sugar, sifted
- 3 tablespoons half and half
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat the oven to 350°F. Generously spray a 12-cup bundt cake pan with baker’s spray (Baker’s Joy or generic version).
- Add the cake mix, water, vegetable oil, and egg whites to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients just until well incorporated.
- Fold in the broken cookie pieces. Spoon the batter into the prepared bundt cake pan. Bake for 45 to 50 minutes, or until a toothpick inserted comes out with a few crumbs. Remove from the oven and let the cake cool in the pan for about 30 minutes.
- After 30 minutes, carefully invert the cake onto a cooling rack. Remove the cake pan and allow the cake to finish cooling.
- Once the cake has cooled, make the 2 frostings. Add the chocolate chips to a small heat-safe bowl. Add the heavy cream to a microwave-safe bowl, or use a microwave-safe measuring cup (I use a glass measuring cup that is microwave safe).
- Heat the cream for 1 minute or until the cream is bubbling. Carefully remove the hot cream from the microwave. Pour the hot cream over the chocolate chips and allow the cream and chocolate chips to sit for 1½ to 2 minutes before stirring until the chocolate is smooth and shiny.
- Use either a drizzling spoon or a tablespoon to drizzle the chocolate over the cake.
- Add the sifted powdered sugar, half and half, and clear vanilla flavoring to a medium-sized mixing bowl. Whisk until the mixture is smooth, and no lumps remain.
- Now drizzle the powdered sugar mixture over the cake on top of the chocolate. You can drizzle the white and chocolate in any pattern you want! Place the halved pieces of Oreos over the different sections of the cake (8 to 12 slices depending on how big you want your serving size).
Notes
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- After baking, make sure to let the cake cool in the pan for about 30 minutes. This step is important as it prevents the cake from breaking apart when you remove it from the pan.
- You can line the wire rack with parchment paper while the cake is cooling, then move the parchment paper under the rack to catch the excess drizzles. This will help keep the “mess” to a minimum and help with cleanup.
Nutrition
Calories: 485kcal | Carbohydrates: 74g | Protein: 6g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.03g | Cholesterol: 13mg | Sodium: 417mg | Potassium: 293mg | Fiber: 3g | Sugar: 52g | Vitamin A: 168IU | Vitamin C: 0.1mg | Calcium: 81mg | Iron: 6mg
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