Oreo Pound Cakern

close up shot of Oreo Pound Cake on a glass plate

This delicious Oreo pound cake combines classic pound cake with chunks of Oreos for a unique and flavorful treat.

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Prep Time10

Cook Time45

Total Time1 40

Servings

Table of Contents

Oreo Pound Cake Ingredients
Substitutions And Additions for Oreo Pound Cake Recipe
How To Make This Oreo Pound Cake Recipe
How To Serve Oreo Pound Cake
Pound Cake with Oreos Storage
Why This Oreo Pound Cake Recipe is the Best
Oreo Pound Cake Frequently Asked Questions
More Recipes You’ll Love
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Even More Favorite Recipes You’ll Love

When it comes to deliciously irresistible treats, our Oreo pound cake stands out as a true favorite. At Spaceships and Laser Beams, we take pride in sharing recipes that taste amazing and are easy to make at home. With years of experience in the kitchen and a commitment to quality, you can trust our step-by-step guide to help you create this scrumptious dessert that will impress your family and friends.

We understand the importance of using tried-and-true methods to achieve the best results. Our Oreo pound cake recipe has been tested multiple times to ensure it delivers the perfect balance of rich, buttery pound cake and the beloved taste of Oreo cookies. Whether you’re an experienced baker or just starting out, our detailed instructions and helpful tips will guide you every step of the way.

At Spaceships and Laser Beams, we are passionate about food and dedicated to providing recipes that bring joy to your kitchen. Our pound cake with Oreos is a testament to this commitment, offering a delightful combination of flavors and textures that will have everyone asking for seconds. Join our community of satisfied bakers and discover why our recipes are loved by millions each month.

Oreo Pound Cake Ingredients

Oreo Pound Cake raw ingredients that are labeled

The white cake mix serves as the base of our cake, providing a light, fluffy texture that perfectly complements the rich chunks of Oreos.

Of course, the Oreo cookies are the star of our recipe and bring a crunch and a unique blend of cream and cocoa flavor that makes this pound cake truly special.

And to top it all off, the luscious chocolate ganache adds a layer of decadence to our cake.

The end result will definitely become a personal favorite after just one bite!

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 for Oreo Pound Cake Recipe

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.

It will still provide a moist and fluffy base for your cake.

CHOCOLATE CHIPS: Consider adding a cup of your favorite flavor of chips such as white chocolate chips, peanut butter chips, or butterscotch chips. Dark chocolate or classic milk chocolate chips would also be delicious!

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!

EGG WHITES: If you don’t have egg whites, you can substitute them with three whole eggs. However, this may slightly alter the color of the cake base.

VANILLA FLAVORING: If clear vanilla flavoring is unavailable, you can substitute it with pure vanilla extract.

COCOA POWDER: Want even more flavor? You can add a quarter cup of cocoa powder to the batter to make this a chocolate Oreo bundt cake.

How To Make This Oreo Pound Cake Recipe

Creating this Oreo pound cake fills your kitchen with the irresistible aroma of baking cake and chocolate. Here’s how to bring this recipe to life:

STEP ONE: Preheat the oven to 350°F. Generously spray a 12-cup bundt cake pan with baker’s spray.

STEP TWO: Add the cake mix, water, vegetable oil, and egg whites to a medium-sized mixing bowl.

Use an electric mixer on medium speed to mix the ingredients just until well incorporated.

You can also use a stand mixer with paddle attachment as well.

cake mix, water, oil, and egg combined in a bowl

STEP THREE: Fold in the broken cookie pieces. Spoon the cake 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.

PRO TIP: Oven temperature 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.

STEP FOUR: After 30 minutes, carefully invert the cake onto a cooling rack. Remove the cake pan and allow the cake to finish cooling.

PRO TIP: 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.

STEP FIVE: Once the cake has cooled, make the two 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.

STEP SIX: Heat the cream for one minute or until the cream is bubbling. Carefully remove the hot cream from the microwave.

Pour the hot cream over the chocolate chips.

Allow the cream and chocolate chips to sit for 1½ to 2 minutes before stirring until the chocolate is smooth and shiny.

hot cream poured over the chocolate chip

STEP SEVEN: Use either a drizzling spoon or a tablespoon to drizzle the chocolate over the cooled cake.

PRO TIP: 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.

STEP EIGHT: 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.

STEP NINE: Now drizzle the powdered sugar mixture over the top of 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.

You will get eight to 12 slices, depending on how big you want your serving size.

powdered sugar mixture drizzled over the top of the cake

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.

For more delectable pound cake options, our strawberry pound cake and lemon pound cake are two more recipes definitely worth trying.

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Pound Cake with Oreos Storage

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.

Why This Oreo Pound Cake Recipe is the Best

There are many reasons why we love this Oreo pound cake recipe:

UNIQUE FLAVOR: The combination of a classic pound cake with the beloved flavor of Oreos creates a unique and delicious dessert that stands out.

VERSATILE: This Oreo bundt cake is versatile and can be served at various events, from casual get-togethers to more formal gatherings.

EASY TO MAKE: Despite its impressive appearance, this cake is surprisingly easy to make, thanks to the use of a box cake mix and simple ingredients.

a close up shot of a slice of Oreo Pound Cake on a plate

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

Can I use a different type of cookie for this recipe?

You can substitute the Oreos with another type of cookie. However, keep in mind that this will change the flavor of the cake.

Can I use a different type of cake mix?

You can substitute the white cake mix with yellow cake mix or any other flavor you prefer. Just follow the instructions on the box for the best results.

Can I make this cake ahead of time?

You can make this cake a day ahead. Just store it in an airtight container at room temperature and add the frostings before serving.

How long can I store this cake in the fridge?

You can store the Oreo pound cake in the fridge for up to five days.

Can I freeze this cake?

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.

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Oreo Pound Cake

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This delicious Oreo pound cake combines classic pound cake with chunks of Oreos for a unique and flavorful treat.

Prep Time 10

Cook Time 45

Total Time 1 40

Servings

Print Recipe Pin Recipe Review Recipe

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

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This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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