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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!
Servings: 18 slices
Calories: 487kcal
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.3 cups granulated sugar, 1½ cups unsalted butter, 2 tablespoons vegetable oil
- 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.3 cups cake flour, ½ teaspoon baking powder, ¾ teaspoon salt, 24 Oreo cookies
- 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
- 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.1½ cups powdered sugar, 1-2 teaspoons whole milk, pinch salt, 1 teaspoon pure vanilla extract
- Pour icing over cooled cake. Sprinkle extra Oreo pieces on top, if desired.
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Notes
To make "cake goop," add equal parts butter-flavored shortening, vegetable oil, and flour in a bowl. Use a hand mixer or stand mixer to mix until smooth. Pour leftover cake goop into an airtight container for future use.
Storage and Freezing: 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. 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 cake, well wrapped in plastic wrap and foil, for up to two months.
Nutrition
Serving: 1 slice | Calories: 487 kcal | Carbohydrates: 71 g | Protein: 6 g | Fat: 21 g | Saturated Fat: 11 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 6 g | Trans Fat: 1 g | Cholesterol: 104 mg | Sodium: 212 mg | Potassium: 106 mg | Fiber: 1 g | Sugar: 50 g | Vitamin A: 586 IU | Calcium: 43 mg | Iron: 2 mg
Did you try this recipe? Rate it below!I can't wait to see (and share) your results! Follow me on Instagram at @chenee_today and tag #cheneetoday!