Moist Oreo Pound Cake Recipe
If you adore the classic combination of chocolate and Oreos, then get ready to fall head over heels for this Moist Oreo Pound Cake. It’s the ultimate cookies and cream dream wrapped up in a tender, rich cake that somehow manages to be both decadently dense and incredibly moist at the same time. Each bite bursts with deep cocoa flavor and irresistible Oreo crunch, all crowned by a luscious cream cheese glaze that is simply heavenly. Whether you’re baking for a special occasion or just to treat yourself, this cake promises a joyful celebration of everyone’s favorite cookie in an elegant yet approachable dessert.
Ingredients You’ll Need
These ingredients are wonderfully straightforward but thoughtfully chosen to create the perfect harmony of taste, texture, and that gorgeous cake crumb. Each one plays an essential role in bringing out the classic Oreo character while ensuring your pound cake stays moist and luscious.
- Cake Flour (1 3/4 cups): Provides a tender crumb with the right softness you expect in a pound cake.
- Dutch Process Cocoa Powder (3/4 cup): Adds deep, rich chocolate flavor without bitterness.
- Black Cocoa Powder (1/4 cup): Gives an intense dark color and a more robust chocolate note.
- Baking Powder (2 teaspoons): Helps the cake rise beautifully and keeps it light.
- Baking Soda (1/2 teaspoon): Works with acidity to create a perfect texture.
- Espresso Powder (1 teaspoon): Intensifies the chocolate flavor without tasting like coffee.
- Granulated Sugar (1 3/4 cups): Sweetens and balances the cocoa bitterness.
- Kosher Salt (3/4 teaspoon): Enhances all the flavors and rounds out sweetness.
- Vegetable Oil (1/2 cup): Key to the moistness that makes this pound cake stand out.
- Large Eggs, room temperature (3): Bind everything together and add richness.
- Buttermilk, room temperature (1 cup): Adds tender crumb and a subtle tang to brighten flavors.
- Vanilla Extract (1 tablespoon): Warms up the chocolate-Oreo pairing with its sweet aroma.
- Hot Water (1 cup): Helps bloom the cocoa powders, intensifying the chocolate charm.
- Oreo Cookies, crushed (18 plus extra): The star ingredient, folding creamy crunch right into the batter and as a topping.
- Cream Cheese (4 oz): Base of the silky glaze that ties the cake together perfectly.
- Powdered Sugar (1 1/2 cups, sifted): Sweetens and smooths the cream cheese glaze.
- Milk (4 tablespoons): Adjusts glaze consistency for a perfect pour.
- Vanilla Filling from 2 Oreo Cookies: Brings extra cookies-and-cream magic to the glaze.
- Vanilla Extract (1/2 teaspoon): Rounds out the glaze with fragrant warmth.
How to Make Moist Oreo Pound Cake
Step 1: Prepare Your Pan and Dry Ingredients
Start by preheating your oven to 350 degrees F and thoroughly greasing a 12-cup bundt pan. Getting every nook and cranny coated ensures your cake will come out flawlessly. Next, sift together cake flour, both Dutch process and black cocoa powders, baking powder, baking soda, and espresso powder. This sifting step is crucial—it helps the ingredients mix evenly, guaranteeing a smooth batter and a beautifully tender crumb.
Step 2: Mix the Wet Ingredients
In a separate bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until everything combines into a creamy, unified liquid. This mixture adds moisture and richness to the cake and helps blend the flavors beautifully.
Step 3: Combine Wet and Dry Components
With your stand mixer on low, slowly add the wet ingredients into the dry mix. This gentle incorporation prevents overmixing, which can toughen the cake. When all the wet ingredients are combined, bump the speed to medium to ensure the batter is silky and well blended. Remember to scrape down the bowl sides to catch all that delicious batter.
Step 4: Add Hot Water and Fold in Oreos
Reduce your mixer’s speed to low and carefully add the hot water. Adding hot water helps the cocoa powders “bloom,” intensifying the chocolate essence. Once mixed, fold in the crushed Oreos gently with a rubber spatula. This keeps the cookie pieces intact, so you’ll enjoy dreamy bursts of Oreo flavor throughout the cake.
Step 5: Bake and Cool
Pour the luscious batter into your prepared bundt pan and bake it for 45 to 50 minutes. You’ll know it’s done when a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely—this cooling step is essential before glazing.
Step 6: Make the Cream Cheese Glaze
Beat the softened cream cheese until smooth, then gradually add sifted powdered sugar and mix until combined. Scrape the vanilla filling from two Oreos and warm it slightly; this secret addition makes the glaze ultra-special. Add the vanilla filling, milk, and vanilla extract to your cream cheese mixture, beating at high speed until the glaze is smooth and pourable—ready to drizzle.
Step 7: Glaze and Garnish
With your cake cooled, place it on a rack over a baking sheet and pour the cream cheese glaze evenly over the top, letting it cascade down the sides. Top generously with more crushed Oreos for an inviting, signature finish that will make your Moist Oreo Pound Cake look as amazing as it tastes.
How to Serve Moist Oreo Pound Cake
Garnishes
A few extra crushed Oreos sprinkled over the glaze add delightful crunch and make the cake visually stunning. For an extra-special touch, try adding a handful of mini chocolate chips or a drizzle of melted chocolate to elevate every slice.
Side Dishes
This cake pairs wonderfully with a scoop of vanilla bean ice cream, fresh berries, or even a dollop of whipped cream. These sides balance the richness of the cake and add a refreshing contrast, making each bite feel decadent yet well-rounded.
Creative Ways to Present
For a fun twist, serve individual slices with a few whole Oreo cookies on the side or even chopped up for a DIY topping bar. You can also transform the cake into a trifle layered with whipped cream and crushed Oreos for a show-stopping dessert centerpiece.
Make Ahead and Storage
Storing Leftovers
Your Moist Oreo Pound Cake keeps beautifully covered at room temperature for up to two days or in the fridge for up to five. Wrapping it tightly or storing in an airtight container helps maintain its signature moistness and keeps the glaze fresh.
Freezing
You can freeze the cake once fully cooled and unglazed by wrapping it tightly in plastic wrap and aluminum foil. Frozen, it will stay delicious for up to three months. When you’re ready to enjoy, thaw it overnight in the fridge before glazing.
Reheating
If you like your cake warm, gently reheat slices in the microwave for 15–20 seconds. This softens the cake and warms the glaze slightly, bringing out those luscious Oreo flavors even more.
FAQs
Can I use regular cocoa powder instead of Dutch process or black cocoa powder?
Absolutely, but Dutch process and black cocoa create a richer flavor and darker color that make this Moist Oreo Pound Cake especially indulgent. Regular cocoa will still work but expect a slightly lighter tone and flavor.
Do I have to use vegetable oil or can I substitute butter?
Vegetable oil keeps the cake incredibly moist and tender, but if you prefer, melted butter can be used. Just keep in mind that oil provides a lighter texture while butter adds richness and a different crumb structure.
What if I don’t have buttermilk on hand?
No problem! Make a quick substitute by adding one tablespoon of white vinegar or lemon juice to one cup of milk. Let it sit for 5-10 minutes until slightly curdled, then use in place of buttermilk.
Can I make this recipe into cupcakes?
Yes! Divide the batter into cupcake liners and bake at 350 degrees F for about 18-20 minutes, checking doneness with a toothpick. Adjust time as needed, and don’t forget to glaze or frost once cooled!
Is the cream cheese glaze necessary?
The cream cheese glaze is the perfect finishing touch for Moist Oreo Pound Cake, adding extra creaminess and that classic cookies and cream flavor. However, you can skip it or substitute with a simple powdered sugar glaze if you prefer something lighter.
Final Thoughts
This Moist Oreo Pound Cake brings the nostalgic magic of Oreos into a luxuriously tender and chocolatey dessert that’s sure to light up any gathering. It’s easy enough for a weekend bake but indulgent enough to impress your favorite people. I can’t wait for you to try this recipe and enjoy every moist, flavorful slice with your loved ones—because sharing this cake is part of the joy!
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Moist Oreo Pound Cake Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Moist Oreo Pound Cake is a rich, chocolatey dessert bursting with Oreo flavor! Featuring a tender yet slightly dense crumb full of crushed Oreos and topped with a smooth cream cheese glaze infused with Oreo vanilla filling, this cake is the perfect crowd-pleaser for chocolate and Oreo lovers alike. Made from scratch with simple ingredients, it offers a delicious twist on the traditional chocolate pound cake, combining the best of cookies and cream in every bite.
Ingredients
Dry Ingredients
- 1 3/4 cups (219 g) Cake Flour
- 3/4 cup (64 g) Dutch Process Cocoa Powder
- 1/4 cup (21 g) Black Cocoa Powder
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Espresso Powder
- 1 3/4 cups (350 g) Granulated Sugar
- 3/4 teaspoon Kosher Salt
Wet Ingredients
- 1/2 cup (112 g) Vegetable Oil
- 3 large Eggs (room temperature)
- 1 cup (240 g) Buttermilk (room temperature)
- 1 tablespoon Vanilla Extract
- 1 cup Hot Water
Additional Ingredients
- 18 Oreo Cookies (crushed, plus extra for topping)
Cream Cheese Glaze
- 4 oz Cream Cheese (room temperature)
- 1 1/2 cups (180 g) Powdered Sugar (sifted)
- 4 tablespoons (60 g) Milk
- Vanilla Filling from 2 Oreo Cookies
- 1/2 teaspoon Vanilla Extract
Instructions
- Prepare the Bundt Pan: Preheat your oven to 350°F. Spray a 12-cup bundt pan thoroughly with non-stick baking spray, using a fine pastry brush to ensure every nook and cranny is coated. Set aside.
- Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Whisk in granulated sugar and kosher salt until evenly combined.
- Heat Water: In a small saucepan, bring the water to a simmer and keep it hot while you prepare the wet ingredients.
- Combine Wet Ingredients: In a separate medium bowl, whisk together vegetable oil, room temperature eggs, buttermilk, and vanilla extract until smooth and well combined.
- Mix Wet into Dry: With the stand mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Once fully incorporated, increase the speed to medium and beat until the batter is smooth, stopping occasionally to scrape the sides and bottom of the bowl to ensure even mixing.
- Add Hot Water and Oreos: Reduce mixer speed to low. Slowly add the hot water and mix until just combined. Remove the bowl from the mixer and gently fold in the crushed Oreo cookies using a rubber spatula until evenly distributed throughout the batter.
- Bake the Cake: Pour the batter into your prepared bundt pan and smooth the top. Bake for 45 to 50 minutes, or until a toothpick or cake tester inserted into the center comes out clean.
- Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. After 10 minutes, invert the cake onto the wire rack and allow it to cool completely.
- Prepare the Cream Cheese Glaze: In a medium bowl, beat the cream cheese on high speed with a hand mixer for 1 minute until smooth. Gradually add sifted powdered sugar on low speed until combined, then increase to high speed and beat until the mixture is silky and smooth.
- Add Oreo Filling and Milk: Use a butterknife to scrape the vanilla filling from 2 Oreo cookies into a small bowl. Microwave the filling for about 20 seconds to soften. Add the warmed vanilla filling, milk, and vanilla extract to the cream cheese mixture, then beat on high until the glaze reaches a pourable consistency.
- Glaze and Garnish: Place the cooled cake on a cooling rack set over a cookie sheet to catch drips. Pour the cream cheese glaze evenly over the cake, then sprinkle the top with additional crushed Oreos. Let the glaze set slightly before serving.
- Serve and Enjoy: Slice and serve this luscious Oreo pound cake as a delightful dessert or special treat. Enjoy!
Notes
- Use room temperature eggs and buttermilk to ensure a smoother batter and better rise.
- Coating the bundt pan thoroughly with baking spray helps prevent sticking and preserves the cake’s intricate shape.
- You can substitute vegetable oil with a mild-flavored canola oil if preferred.
- For best results, crush the Oreos roughly to maintain texture pockets inside the cake.
- Ensure the cream cheese is fully softened to avoid lumps in the glaze.
- Do not overbake the cake to keep it moist and tender; start checking for doneness at 45 minutes.
- This pound cake is best stored covered at room temperature for up to 2 days or refrigerated for up to 4 days.
- Bringing the Oreo filling to a slight warm temperature helps it blend smoothly into the glaze.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Cake
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 7 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 70 mg
Keywords: Oreo pound cake, cookies and cream cake, chocolate pound cake, Oreo cake, cream cheese glaze, bundt cake recipe
