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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Our Oreo pound cake recipe is a delightful twist on a classic, marrying the creamy, chocolatey goodness of Oreos with the rich, buttery texture of pound cake. It’s a match made in dessert heaven.

Oreo Pound Cake Ingredients

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The white cake mix serves as the base of our cake, providing a light, fluffy texture that perfectly complements the rich Oreos. It’s a convenient and reliable choice for a moist and delicious cake.

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.

Substitutions And Additions

CAKE MIX: If you prefer a different flavor profile for this great recipe, you can substitute the white cake mix with yellow cake mix. It will still provide a moist and fluffy base for your cake.

OREO COOKIES: If you want to experiment, consider using flavored Oreos such as mint or peanut butter for a unique twist.

EGG WHITES: If you don’t have egg whites, you can substitute them with 3 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.

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.

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.

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

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. 

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

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 8 to 12 slices, depending on how big you want your serving size.

How To Serve

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.

MORE POUND CAKE RECIPES

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Lemon Blueberry Pound Cake

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 We Love This Recipe

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.

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.

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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 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 12

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Ingredients

  

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• 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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