This moist Oreo pound cake recipe is my new favorite! If you've been on the hunt for Oreo pound cake recipes, you've found the one! It's a decadent cookies and cream bundt cake recipe with a sweet vanilla icing. Pair it with crushed Oreos in the batter and on top of the cake, and you've got the best cookie and cream pound cake!
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And if you like this cake, you'll love my Key Lime Pound Cake, my Pineapple Upside Down Cake, and my Matilda Cake!
Oreo Pound Cake Recipe
I love baking pound cakes, and I LOVE Oreos, so this recipe was meant to be. It's a basic buttermilk pound cake recipe, with Oreos all throughout. And we aren't skimping on the Oreos. The more, the better!
This cake is similar to my Blueberry and Lemon Pound Cake -- I make them both in my USA Pan Nonstick Fluted Tube Pan! And this recipe is also similar to my Lemon Sour Cream Pound Cake and my Chocolate Pound Cake.
Jump to:
- Oreo Pound Cake Recipe
- Cookies and Cream Bundt Cake Recipe
- What is the secret to a moist pound cake?
- Can you put crushed Oreos in cake batter?
- Ingredients
- Equipment
- Instructions
- Oreo Pound Cake with Cake Mix
- Strawberry Oreo Pound Cake
- Golden Oreo Pound Cake
- Lemon Oreo Pound Cake
- Storage
- Frequently Asked Questions
- Top Tip
- Related
- Pairing
- 📖 Recipe
- 💬 Comments
Cookies and Cream Bundt Cake Recipe
Cookies and cream is my favorite ice cream flavor, and if you're a cookies and cream lover like me, you'll love this Oreo cookies and cream bundt cake recipe! The flavors go so well together, and it's a guaranteed crowd pleaser! Enjoy it with some cookies and cream ice cream for even more Oreo flavor!
What is the secret to a moist pound cake?
My secret to a good pound cake is a little bit of vegetable oil mixed in with the butter! Just a bit adds that extra moisture that can be lost in pound cakes! I also make sure to use full-fat dairy, like buttermilk or sour cream, to retain that moisture even more.
Can you put crushed Oreos in cake batter?
Ingredients
You can find the full list of ingredients and measurements for this moist Oreo pound cake in the recipe card below, but here's a quick look at what you'll need:
- butter - in this recipe, we'll use unsalted butter. Make sure it's softened to room temperature before adding it in. If your kitchen is excessively hot or cool, you may want to check the temperature of your butter with a meat thermometer. It should be around 70 degrees Fahrenheit.
- oil - I add a bit of vegetable oil to ensure a moist cake, like in my Chocolate Cake with Chocolate Mousse!
- granulated sugar - plain white sugar adds the perfect sweetness to this cookie and cream pound cake.
- eggs - you'll want your eggs to be at room temperature too. If they feel cold to the touch, submerge them in a bowl of lukewarm water for 15 minutes.
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- flour - Measure your all-purpose flour by weight with a food scale to make sure you don't accidentally add too much.
- baking powder - this leavening agent helps to ensure a fluffy texture in this Oreo pound cake.
- salt - to balance out the sweetness.
- Oreo cookies - the best part! I use regular Oreos (not Double Stuf, which are sweeter).
- full-fat buttermilk - like your other wet ingredients, your buttermilk should be at room temperature before starting.
- cake release - I usually use baking spray like Baker's Joy with no problems, but with this cake's stickier batter, I opted for "cake goop": equal parts shortening, flour, and vegetable oil. Mix them with an electric mixer and use a pastry brush to brush a thin later of the goop onto your cake pan. Your cake will come right out!
Then, we're topping our cake with a super easy vanilla glaze and even more Oreos! For that, you'll need:
- powdered sugar - we'll use powdered sugar to provide the structure and sweetness for our glaze.
- milk - to help get our glaze to the perfect consistency!
- vanilla - for the best flavor, I like to use pure vanilla extract. Or you can make your own!
- salt - just pinch of salt to bring out the flavors.
- extra Oreo cookies - for topping.
Equipment
I recommend making this moist Oreo pound cake recipe in a high-quality 10-inch Bundt or tube cake pan. I like the Nonstick Fluted Tube Pan from USA Pan. To mix this cookies and cream bundt cake recipe, I use my KitchenAid stand mixer, but you can also use a hand mixer if you don't have a stand mixer.
I also recommend a rubber spatula for folding in the dry ingredients and scraping the sides of the bowl. You may also want to have a wire rack to help the cake cool more quickly and allow for your glaze to drip off the sides cleanly. I also like to use an instant-read thermometer in the center of the cake to check for doneness -- the thermometer should show 210℉.
Instructions
The recipe card below will give you detailed step-by-step instructions and a recipe video! But here are the basic steps you'll follow:
Cream butter, oil and sugar until light and fluffy.
Mix in eggs one at a time, followed by vanilla.
In a separate bowl, mix together cake flour, baking powder, and salt.
Stir in crushed Oreo cookie pieces.
Alternate folding in buttermilk and dry ingredients to form batter.
Spoon batter into prepared Bundt pan and bake in preheated oven!
Stir together powdered sugar, vanilla, milk, and salt to make glaze.
Once cake is cooled, prepare glaze and pour over cooled cake. Add the rest of the Oreos on top and enjoy!
Hint: Make sure all your ingredients are at room temperature before you begin! It helps them mix well and makes this Oreo pound cake recipe easy to get right!
Oreo Pound Cake with Cake Mix
Can you make an Oreo pound cake with cake mix? Sure you can! But it's so easy to make this Oreo pound cake from scratch! It would be a slightly different texture and flavor, but if you prefer to use a cake mix, you can! Just replace the water called for with buttermilk, use 4 eggs instead of 3, and use 2 sticks of softened butter instead of oil.
Then, just fold in your Oreo cookies and bake as directed on the box for a Bundt pan, until a toothpick entered into the center of your Oreo bundt cake comes out clean!
Strawberry Oreo Pound Cake
You can make this pound cake with a strawberry Oreo crunch topping instead of mixing the Oreos in! Just omit the regular Oreos in the recipe and sprinkle the glazed cake with my Strawberry Shortcake Crumble!
Golden Oreo Pound Cake
If you'd like to make a Golden Oreo pound cake using Golden Oreos, you definitely can! Just follow the recipe the same way and use Golden Oreo cookies instead of classic Oreos. It'll be delicious!
Lemon Oreo Pound Cake
This is my favorite variation! You can follow the recipe, but add a teaspoon of lemon extract along with your vanilla extract, and then use lemon Oreos! You can even swap the milk in the glaze to make a lemon glaze for your Lemon Oreo Pound Cake!
Storage
You can store this moist Oreo pound cake at room temperature, covered with a cake carrier or domed cake stand, for up to four days. Or you can also keep it in the fridge, but you'll want to bring it to room temperature before serving.
You can also freeze this ultimate cookies and cream cake, well wrapped in plastic wrap and foil, for up to two months.
Frequently Asked Questions
There are definitely plenty, so let’s avoid them. Using cold ingredients, like cold butter and eggs can mess up the texture, so make sure to use room temperature ingredients. Also, don’t rush creaming the butter and sugar—this step gives your cake that light, fluffy crumb.
Overmixing after adding flour is another mistake that leads to a dense, dry cake. Mix your flour in by hand and stop right when you dont see any more dry flour. And don’t just scoop your flour -- measure it properly to avoid a gummy texture. There are other potential pitfalls, but these are the most common mistakes that make a big difference.
You can start by adding Oreos! But actually, mix-ins are a great way to make a classic pound cake more exciting! You can also add toppings like glazes, frostings, or fruit toppings. And you can't go wrong with a scoop of ice cream or some whipped cream!
My best trick is to add in a bit of vegetable oil, like in my Eggnog Pound Cake. You can also swap out one of the sticks of butter for butter-flavored shortening.
You can chop them on a cutting board -- that's probably the simplest way. If you prefer your cookies crushed smaller, you can add them to a gallon freezer bag and smash them with a rolling pin.
While regular Oreos are a dark cocoa flavor, Golden Oreos have a delicious vanilla flavor! They both have a sweet creme filling.
Top Tip
Don't forget to measure your flour by weight with a kitchen scale! It'll help ensure accurate measurements and prevent a dry cake!
Related
Looking for other recipes like this Oreo cake? Try these:
Pairing
These are my favorite dishes to serve with this recipe:
If you try this recipe, I would love it if you could leave a star review rating and comment below! It’s so wonderful hearing your feedback! And don’t forget to share your creations with me by tagging @chenee_today on Instagram!
📖 Recipe
Equipment you may need
Ingredients
- 3 cups (600 g) granulated sugar
- 1½ cups (341 g) unsalted butter - room temperature
- 2 tablespoons (30 ml) vegetable oil
- 6 large eggs - room temperature
- 2 teaspoons (10 ml) pure vanilla extract
- 3 cups (375 g) cake flour - be sure to use a kitchen scale to measure by weight, or use the spoon-and-level method to measure by volume.
- ½ teaspoon (2 g) baking powder
- ¾ teaspoon (5 g) salt
- 24 Oreo cookies - chopped into pieces, plus more for topping
- 1 cup (240 g) full-fat buttermilk - room temperature
Vanilla Icing
- 1½ cups (180 g) powdered sugar
- 1-2 teaspoons (5 ml) whole milk - plus a little more if needed
- 1 teaspoon (5 ml) pure vanilla extract
- pinch salt
Instructions
- Preheat oven to 325°F.
- In a mixing bowl or the bowl of a stand mixer, cream butter, oil, and sugar for about 5-6 minutes or until light and fluffy.
- Add eggs one at a time, followed by vanilla, mixing between each addition.6 large eggs, 2 teaspoons pure vanilla extract
- In a medium bowl, whisk together cake flour, baking powder, and salt. Fold in Oreo cookie pieces and mix well.
- Fold in ⅓ of Oreo-flour mixture to batter until just combined, then fold in ½ of buttermilk. Repeat with another ⅓ of the Oreo and flour mixture, then remaining buttermilk, then the final ⅓ of Oreo and flour mixture.1 cup full-fat buttermilk
- Spray a 12-cup Bundt pan or tube pan with baking spray (or brush with cake goop -- see note below), being sure to coat all the crevices.
- Spoon batter into pan and smooth the top. Drop cake pan onto counter a few times to eliminate air bubbles. Bake in preheated oven for 90 minutes, or until a toothpick entered into the center of the cake comes out clean. You can also check with an instant-read thermometer -- the cake is done when it reaches 212℉.
- Cool in pan for 10 minutes, then turn out onto a wire rack to cool completely.
Vanilla Icing
- Whisk together powdered sugar, milk, vanilla, and salt until smooth. If needed, add more milk a few drops at a time until mixture is a slightly thick, but pourable consistency.
- Pour icing over cooled cake. Sprinkle extra Oreo pieces on top, if desired.
Video
Notes
Nutrition
Last Updated on November 10, 2025 by Chenée Lewis
Stacy says
Thank you for sharing this recipe!
Michelle says
Absolutely delicious!!! I made this Oreo Cookie pound cake two weeks ago to sell at our Women's Conference where I was vending, and it flew off the table the first day. On the second day, they were asking if I had more?
It was a no brainer to bake another one for an Outdoor Market where I vended today. Yet again, it was a huge seller and I sold out again. Definitely a keeper!
Chenée Lewis says
I'm so glad to hear that! Thank you so much Michelle!
Chenée Lewis says
I know you guys are gonna love this one! The chunks of Oreo are so perfect in this cookies and cream pound cake. Definitely great for a celebration 🙂