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 Time10

Cook Time45

Rest Time45

Total Time1 40

Course: Dessert

Cuisine: American

Keyword: Oreo Pound Cake Recipe

Servings:

Calories: 485kcal

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.

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