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Moist Oreo Pound Cake Recipe

Moist Oreo Pound Cake Recipe

★★★★★

4.7 from 8 reviews
  • Author: Andria
  • 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

Scale

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

  1. 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.
  2. 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.
  3. Heat Water: In a small saucepan, bring the water to a simmer and keep it hot while you prepare the wet ingredients.
  4. Combine Wet Ingredients: In a separate medium bowl, whisk together vegetable oil, room temperature eggs, buttermilk, and vanilla extract until smooth and well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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

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Find it online: https://cookwithandria.com/moist-oreo-pound-cake-recipe/