Oreo Pound Cake
Oreo pound cake is a moist and buttery dessert filled with chunks of Oreo cookies. A simple recipe that works for gatherings or weeknight treats.
Pound cake has always been a classic in our home. It is simple, dependable, and always tastes better the next day. When I thought about how to make it a little more special, Oreos came to mind. The cookies add crunch and sweetness while the base cake stays moist and buttery.
The first time I baked this Oreo pound cake, I served it after Sunday dinner. My wife said it was the perfect mix of old and new. My grandchildren picked out the cookie bits first and then went back for another slice. Seeing them smile made the effort worth it.
What I love most is how this cake fits into any occasion. It looks impressive enough for a gathering, but it is still easy enough for a weeknight dessert. It keeps well too, so you can enjoy a slice with coffee or tea the next day.
Questions You May Have About This Recipe
Can I use double stuffed Oreos?
Yes, they work fine, but the cake will be a little sweeter.
Do I need to crush the Oreos finely?
Break them into chunks, not crumbs, so you get texture in each bite.
Can I freeze this cake?
Yes, wrap slices in plastic wrap and freeze up to two months.
What type of pan is best?
A bundt or tube pan works best for even baking.
Can I add frosting or glaze?
A simple vanilla glaze with extra crushed Oreos is perfect.
What You Need to Make Oreo Pound Cake
2 cups all purpose flour
1 ½ teaspoons baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 ½ cups sugar
4 large eggs
1 teaspoon vanilla extract
½ cup milk
12 Oreo cookies, coarsely chopped
How to Make Oreo Pound Cake
Preheat oven to 350°F. Grease and flour a bundt pan.
In a bowl, whisk flour, baking powder, and salt.
In another bowl, beat butter and sugar until fluffy.
Add eggs one at a time, beating after each. Stir in vanilla.
Add dry ingredients alternately with milk, mixing until smooth.
Fold in chopped Oreos.
Pour batter into prepared pan.
Bake 50 to 60 minutes, until a toothpick comes out clean.
Cool in pan for 10 minutes, then remove to a wire rack.
Drizzle with glaze and sprinkle with more Oreos if desired.
Tips
Use room temperature ingredients for the best texture.
Do not overmix once the flour is added or the cake can be dense.
Try different Oreo flavors like mint or golden for variety.
Serve with whipped cream or a scoop of vanilla ice cream.
Reader Reviews
⭐️⭐️⭐️⭐️⭐️ “This cake was moist and full of Oreo flavor. My grandkids devoured it.” Helen J.
⭐️⭐️⭐️⭐️ “Easy recipe and came out looking beautiful. I added extra cookies on top.” Mark L.
⭐️⭐️⭐️⭐️⭐️ “The texture is perfect, light but still rich. Great with coffee.” Susan P.
⭐️⭐️⭐️⭐️ “I used golden Oreos and it turned out delicious. Everyone asked for seconds.” Richard T.
⭐️⭐️⭐️⭐️⭐️ “This is going into my regular dessert rotation. Simple and tasty.” Diane W.
Printable Recipe
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Oreo Pound Cake
Bake an Oreo pound cake that combines classic pound cake with Oreo cookies. Moist, rich, and family friendly, perfect for dessert or coffee breaks.
Ingredients
- 2 cups all purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 cup unsalted butter, softened
- 1 ½ cups sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- ½ cup milk
- 12 Oreo cookies, coarsely chopped
Instructions
- Preheat oven to 350°F. Grease and flour a bundt pan.
- In a bowl, whisk flour, baking powder, and salt.
- In another bowl, beat butter and sugar until fluffy.
- Add eggs one at a time, beating after each. Stir in vanilla.
- Add dry ingredients alternately with milk, mixing until smooth.
- Fold in chopped Oreos.
- Pour batter into prepared pan.
- Bake 50 to 60 minutes, until a toothpick comes out clean.
- Cool in pan for 10 minutes, then remove to a wire rack.
- Drizzle with glaze and sprinkle with more Oreos if desired.
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