Decadent Oreo Pound Cake with Vanilla Glaze: Your Ultimate Cookies and Cream Bundt Recipe
Get ready to discover your new obsession: this incredibly moist Oreo pound cake recipe! If you’ve been on a quest for the perfect cookies and cream dessert, look no further. This is a truly decadent bundt cake, generously studded with crushed Oreos in every bite, then beautifully crowned with a luscious vanilla icing and even more crunchy cookie pieces. It’s the ultimate treat for any Oreo enthusiast, combining a tender, buttery crumb with the irresistible flavor and texture of everyone’s favorite sandwich cookie.
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If you’re a fan of rich, flavorful cakes, you’ll find this Oreo pound cake to be a delightful addition to your baking repertoire. And for more delicious inspiration, be sure to explore some of my other beloved cake recipes:
You’ll also love my Key Lime Pound Cake, my Pineapple Upside Down Cake, and my Matilda Cake!
The Perfect Oreo Pound Cake Recipe
My love for baking classic pound cakes runs deep, and my adoration for Oreos is undeniable. So, it was only a matter of time before these two passions converged into this spectacular Oreo pound cake recipe! This creation takes a traditional buttermilk pound cake base, celebrated for its tender and moist texture, and elevates it by generously folding in crushed Oreos throughout the batter. We don’t skimp on the cookies here – the more Oreos, the better the experience! Each slice is packed with delightful chocolatey cookie chunks, perfectly complemented by the creamy vanilla notes of the cake itself. It’s a symphony of flavors and textures that will have you reaching for a second slice.
This cake shares its beautiful form and some baking principles with my Blueberry and Lemon Pound Cake, as they’re both baked to perfection in my trusty USA Pan Nonstick Fluted Tube Pan. You’ll find the luscious moisture and rich crumb familiar if you’ve enjoyed my Lemon Sour Cream Pound Cake or my decadent Chocolate Pound Cake. This Oreo version brings that same beloved quality with a fun, classic cookie twist.
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Irresistible Cookies and Cream Bundt Cake Recipe
For me, cookies and cream isn’t just an ice cream flavor; it’s a state of mind! If you’re a devoted cookies and cream lover, then this Oreo cookies and cream bundt cake recipe is tailor-made for you. The classic combination of rich chocolate cookies and sweet cream comes alive in this moist, flavorful cake. Its familiar yet utterly delicious profile makes it an undeniable crowd-pleaser for any gathering, birthday, or just a cozy night in. To truly amplify the Oreo experience, consider pairing a slice with a scoop of homemade cookies and cream ice cream – a double dose of pure bliss!
What is the secret to a consistently moist pound cake?
Achieving that perfectly moist, tender crumb in a pound cake is often the baker’s holy grail. My personal secret to a truly outstanding pound cake involves a simple yet effective trick: incorporating a touch of vegetable oil alongside the butter. While butter delivers incredible flavor, a little vegetable oil adds extra moisture that can sometimes be lost during baking, especially in denser cakes like pound cakes. This combination ensures a cake that remains tender and soft for days. Furthermore, I always advocate for using full-fat dairy, such as buttermilk or sour cream. These ingredients contribute significantly to richness and help lock in moisture, preventing your cake from ever turning out dry.
Can you put crushed Oreos in cake batter? Absolutely!
Yes, you absolutely can — and for this Oreo pound cake, it’s not just an option, it’s a must! Crushed Oreos are the star of this recipe, lending their iconic chocolate flavor and delightful crunch throughout the cake’s tender crumb. They integrate beautifully into the batter, ensuring that every single bite delivers that unmistakable cookies and cream experience. Whether you prefer finely crushed pieces for a more uniform distribution or larger chunks for textural contrast, adding Oreos directly into your cake batter is the key to creating an unforgettable dessert.
Essential Ingredients for Your Oreo Pound Cake
Crafting this incredible moist Oreo pound cake starts with gathering the right ingredients. Below, you’ll find a detailed list to ensure you have everything on hand for baking success. For precise quantities and a complete guide, always refer to the recipe card at the bottom of this post. Here’s a quick overview of what you’ll need:
- Butter: For this recipe, unsalted butter is key. Make sure it’s softened to room temperature (around 70°F or 21°C) before you begin. This ensures it creams properly with the sugar, creating a light, airy base for your pound cake.
- Oil: A touch of vegetable oil is my secret weapon for guaranteeing an extra moist and tender crumb that stays fresh longer.
- Granulated Sugar: Standard white sugar provides the perfect level of sweetness and helps create that desirable light texture in this cookies and cream pound cake.
- Eggs: Like your butter, eggs should also be at room temperature. Cold eggs can seize the butter mixture, making the batter less smooth. If they’re cold, simply place them in a bowl of lukewarm water for about 15 minutes.
- Vanilla: For the most authentic and rich flavor, I highly recommend using pure vanilla extract. You can even make your own for an even more superior taste!
- Flour: Accuracy is crucial here! Measure your all-purpose flour by weight with afood scale to prevent adding too much, which can lead to a dry cake.
- Baking Powder: This leavening agent works alongside creaming to ensure your Oreo pound cake has a beautifully fluffy and risen texture.
- Salt: Just a small amount of salt is essential to balance the sweetness of the cake and enhance all the flavors.
- Oreo Cookies: The star of the show! I recommend using regular Oreos, not Double Stuf, as their balanced sweetness works best in the cake. We’ll use plenty in the batter and for topping!
- Full-Fat Buttermilk: Like your other wet ingredients, ensuring your buttermilk is at room temperature is vital for smooth mixing and a truly moist cake.
- Cake Release: To guarantee your bundt cake slides effortlessly from the pan, I usually use a baking spray like Baker’s Joy. However, for this cake’s slightly stickier batter and intricate Bundt pan design, I opt for “cake goop.” This homemade solution is a mixture of equal parts shortening, flour, and vegetable oil. Whisk them together with an electric mixer and apply a thin, even layer to your cake pan using a pastry brush. It works wonders!
And of course, we can’t forget the glorious topping for our Oreo pound cake! We’ll finish it off with a super easy, sweet vanilla glaze and a generous sprinkle of extra crushed Oreos. For this delightful finale, you’ll need:
- Powdered Sugar: The foundation of our smooth, pourable glaze, providing both structure and sweetness.
- Milk: A small amount of milk helps us achieve the perfect consistency for our glaze – not too thin, not too thick.
- Vanilla: Again, pure vanilla extract is recommended for that classic, comforting flavor.
- Salt: A tiny pinch to subtly enhance the sweetness and prevent the glaze from being cloyingly sweet.
- Extra Oreo Cookies: For that beautiful and delicious final sprinkle on top!
Recommended Equipment for Baking Success
Having the right tools can make all the difference in your baking experience. For this moist Oreo pound cake recipe, I strongly recommend a high-quality 10-inch Bundt or tube cake pan. My personal favorite is the Nonstick Fluted Tube Pan from USA Pan; its nonstick coating and unique fluted design ensure even baking and a beautiful release every time. To mix the batter for this exquisite cookies and cream bundt cake, I rely on my robust KitchenAid stand mixer. However, if you don’t have a stand mixer, a powerful hand mixer will also do the job perfectly.
Other useful tools include a rubber spatula for gently folding in dry ingredients and ensuring every bit of delicious batter is scraped from the bowl. A wire rack is essential for cooling the cake evenly and allows the glaze to drip cleanly, preventing a soggy bottom. Finally, an instant-read thermometer is invaluable for checking doneness – aim for an internal temperature of 210℉ (99°C) in the center of the cake.
Step-by-Step Instructions for Your Oreo Pound Cake
Baking this delightful Oreo pound cake is a straightforward process, and with these clear steps, you’ll have a show-stopping dessert in no time! For a comprehensive guide, including detailed measurements and a helpful recipe video, make sure to check out the recipe card below. Here’s a brief overview of the basic steps to follow:
Cream butter, oil, and sugar until light and fluffy.
Mix in eggs one at a time, followed by vanilla extract.
In a separate bowl, thoroughly mix together cake flour, baking powder, and salt.
Gently fold in the crushed Oreo cookie pieces until evenly distributed.
Alternate folding in buttermilk and the dry ingredients (with Oreos) until a smooth batter forms.
Spoon the rich batter into your prepared Bundt pan and bake in a preheated oven.
Whip together powdered sugar, vanilla, milk, and salt to create a smooth, pourable glaze.
Once the cake is completely cooled, pour the glaze over it, sprinkle with extra Oreos, and enjoy!
Pro Tip: For optimal results and a truly perfect Oreo pound cake, always ensure all your cold ingredients, such as butter, eggs, and buttermilk, are brought to room temperature before you begin mixing. This crucial step helps them emulsify properly, creating a smooth, homogenous batter that bakes up beautifully and moist every single time!
Making Oreo Pound Cake with a Cake Mix (Semi-Homemade)
While this scratch-made Oreo pound cake recipe is surprisingly easy and yields unparalleled flavor and texture, I understand that sometimes convenience is key. So, can you make an Oreo pound cake using a cake mix? Absolutely! It won’t have quite the same depth of flavor or the dense, rich crumb of a scratch-made pound cake, but it will still be a delicious and quicker alternative. If you choose to go the semi-homemade route, here’s how to adapt a standard yellow or vanilla cake mix to create a fantastic Oreo bundt cake:
Instead of the water called for on the cake mix box, use full-fat buttermilk. Swap out the 3 eggs typically suggested for 4 large, room-temperature eggs. For richness, use 2 sticks (1 cup) of softened unsalted butter instead of oil (or a combination of butter and oil if the box calls for both, adjusting to maintain similar fat content). Prepare the mix as directed, then gently fold in your crushed Oreo cookies. Bake in a prepared Bundt pan according to the package directions for a bundt cake, or until a toothpick inserted into the center comes out clean. This simple hack delivers a wonderfully easy and delightful Oreo bundt cake!
Delicious Variations: Strawberry Oreo Pound Cake
Looking for a vibrant and fruity twist on this classic? You can easily transform this recipe into a delightful Strawberry Oreo Pound Cake! Simply omit the regular Oreos from the cake batter. Once your pound cake is baked and glazed, instead of topping it with crushed classic Oreos, sprinkle generously with my irresistible Strawberry Shortcake Crumble. This adds a beautiful pink hue, a burst of fresh strawberry flavor, and a wonderful crunchy texture that perfectly complements the rich pound cake base.
Delicious Variations: Golden Oreo Pound Cake
If you adore the creamy vanilla goodness of Golden Oreos, you’ll be thrilled to know that this recipe adapts beautifully to create a Golden Oreo Pound Cake. Simply follow the recipe as written, but substitute the classic dark chocolate Oreos with an equal amount of crushed Golden Oreos. The result is a lighter-colored cake with a delicious vanilla-forward flavor profile, still featuring those beloved crunchy cookie pieces. It’s a wonderful alternative for those who prefer a non-chocolate twist.
Delicious Variations: Zesty Lemon Oreo Pound Cake
This is undeniably one of my absolute favorite variations, offering a bright and zesty contrast to the sweet cookies and cream flavor! To create a refreshing Lemon Oreo Pound Cake, follow the core recipe, but add a teaspoon of vibrant lemon extract along with your vanilla extract to the cake batter. For the ultimate citrus kick, swap out the classic Oreos for zesty Lemon Oreos (if available!) and even replace the milk in the vanilla glaze with a squeeze of fresh lemon juice to craft a tangy lemon glaze. The combination of sweet, creamy, and tart is simply irresistible and perfect for a spring or summer dessert.
Storage Tips for Your Oreo Pound Cake
Properly storing your moist Oreo pound cake will ensure it stays fresh and delicious for as long as possible. You can conveniently store this ultimate cookies and cream cake at room temperature. Simply cover it well with a cake carrier or a domed cake stand to protect it from air, and it will remain wonderfully fresh for up to four days. If you prefer, you can also keep it in the refrigerator. However, for the best flavor and texture, I highly recommend bringing it back to room temperature for about 30-60 minutes before serving. This allows the butter in the cake to soften, resulting in a more tender and flavorful bite.
For longer storage, this cake freezes beautifully! Wrap individual slices or the entire cooled cake tightly in plastic wrap, then an additional layer of aluminum foil to prevent freezer burn. Store it in the freezer for up to two months. When ready to enjoy, simply thaw overnight in the refrigerator, then bring to room temperature before serving for a delicious treat anytime.
Frequently Asked Questions About Baking Pound Cake
When baking a pound cake, a few common pitfalls can affect its texture and flavor. Firstly, using cold ingredients like butter and eggs can prevent proper emulsification, leading to a dense or uneven cake. Always ensure everything is at room temperature. Secondly, don’t rush the creaming of butter and sugar; this step incorporates air, which is crucial for a light, fluffy crumb. Beat them for at least 5-7 minutes until pale and fluffy. Thirdly, overmixing after adding flour is a major culprit for dry, tough cakes. Mix your flour in gently by hand or on the lowest speed of your mixer, stopping immediately once no dry streaks remain. Lastly, always measure your flour accurately, ideally by weight with a kitchen scale, as scooping directly from the bag can add too much, resulting in a gummy or dry texture.
While a classic pound cake is delightful on its own, there are countless ways to elevate it! As you’ve seen with this Oreo pound cake, mix-ins are a fantastic starting point – think chocolate chips, nuts, fresh fruit, or even other crushed cookies. Beyond the batter, creative toppings like flavored glazes (lemon, cream cheese, chocolate), fruit compotes, or whipped cream can add an exciting dimension. Consider adding extracts like almond, rum, or citrus for different flavor profiles. You can also serve it warm with a scoop of ice cream, a dollop of crème fraîche, or a drizzle of caramel sauce to truly make it a memorable dessert experience!
Preventing a dry pound cake is crucial for a truly satisfying dessert. My top secret, as mentioned, is to incorporate a small amount of vegetable oil with the butter. The oil adds moisture without sacrificing the rich butter flavor. You can also experiment by swapping out one of the sticks of butter for butter-flavored shortening, which can contribute to tenderness. Other important tips include not overbaking (use a thermometer to check for doneness!), ensuring your ingredients are at room temperature, and not overmixing the batter once the flour is added. Using full-fat dairy like buttermilk or sour cream also significantly boosts moisture content.
There are a couple of easy ways to crush Oreos to your desired consistency. The simplest method is to chop them on a cutting board with a large knife, which gives you varying sizes of chunks for great texture. If you prefer a finer, more uniform crumb for your cookies, place them in a gallon-sized freezer bag, seal it, and then smash them with a rolling pin or the bottom of a heavy pan. This method is also a fun way to release some stress!
The primary difference between Golden Oreos and regular Oreos lies in their cookie flavor. Regular Oreos feature a distinctive dark chocolatey cocoa cookie, while Golden Oreos are made with a delicious vanilla-flavored cookie. Both varieties, however, are filled with the same beloved sweet creme center, offering a different but equally delightful base for your favorite cookies and cream treats.
Top Baking Tip for Pound Cakes
Don’t forget this crucial step for perfect pound cakes: always measure your flour by weight using a digital kitchen scale! This ensures pinpoint accuracy, preventing you from adding too much flour, which is a common reason for a dense or dry cake. A little precision goes a long way in achieving that coveted moist and tender crumb!
More Delicious Cake & Dessert Recipes
Looking for other delightful recipes that hit the sweet spot, similar to this amazing Oreo pound cake? Be sure to explore these other fantastic creations from my kitchen:
- Skillet Blueberry Cobbler with Smoked Sugar
- Vegan Gingerbread Loaf Cake
- Earl Grey Lavender Cake with Honey-Lemon Glaze
- Mini Eggs Cake
Perfect Pairings for Your Oreo Pound Cake
While this Oreo pound cake is an absolute star on its own, it also makes a fantastic dessert to follow a satisfying meal. Here are some of my favorite savory dishes that pair wonderfully with this sweet treat:
- Smoked Mac and Cheese with Bacon
- Pressure Cooker Ham Braised in Beer
- Shrimp Macaroni Salad With Cajun Spices
- Maple Dijon Salmon
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 seeing your delicious creations! And don’t forget to share your photos with me by tagging @chenee_today on Instagram!
📖 Recipe
Oreo Pound Cake Recipe (Cookies and Cream Bundt)
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Equipment you may need
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12-cup Bundt or tube pan
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measuring cups and spoons
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mixing bowls
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whisk
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rubber spatula
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food scale
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hand mixer
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stand mixer
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cooling rack
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instant-read thermometer
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
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Preheat oven to 325°F (160°C).
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In a large mixing bowl or the bowl of a stand mixer fitted with the paddle attachment, cream together the softened butter, vegetable oil, and granulated sugar for about 5-6 minutes on medium-high speed. The mixture should become light, pale, and fluffy.3 cups granulated sugar, 1½ cups unsalted butter, 2 tablespoons vegetable oil
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Add the room temperature eggs one at a time, mixing well after each addition until fully incorporated. Stir in the pure vanilla extract. Scrape down the sides of the bowl as needed to ensure everything is well combined.6 large eggs, 2 teaspoons pure vanilla extract
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In a separate medium bowl, whisk together the cake flour, baking powder, and salt until thoroughly combined. Gently fold in the chopped Oreo cookie pieces. This coating helps prevent the Oreos from sinking to the bottom of the cake.3 cups cake flour, ½ teaspoon baking powder, ¾ teaspoon salt, 24 Oreo cookies
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With the mixer on low speed, or by hand with a spatula, alternate folding in the buttermilk and the dry ingredients (Oreo-flour mixture) into the wet batter. Begin by adding ⅓ of the Oreo-flour mixture, mix until just combined, then add ½ of the buttermilk. Repeat with another ⅓ of the Oreo-flour mixture, then the remaining buttermilk, and finally the last ⅓ of the Oreo-flour mixture. Mix only until no dry streaks remain to avoid overmixing, which can lead to a dry cake.1 cup full-fat buttermilk
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Prepare a 12-cup Bundt pan or tube pan. Either spray generously with a baking spray (like Baker’s Joy) or brush all crevices thoroughly with homemade “cake goop” (see notes below). This step is crucial for easy release!
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Carefully spoon the batter into the prepared pan, spreading it evenly. Gently drop the cake pan onto the counter a few times to release any trapped air bubbles. Bake in the preheated oven for 90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean. For ultimate accuracy, you can also check with an instant-read thermometer; the cake is perfectly done when it reaches an internal temperature of 212℉ (100°C).
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Allow the cake to cool in the pan for 10-15 minutes. This allows it to firm up before inverting. Then, carefully turn the cake out onto a wire rack to cool completely before glazing. This is very important for the glaze to set properly!
Vanilla Icing
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While the cake cools, prepare the vanilla icing. In a medium bowl, whisk together the powdered sugar, whole milk, pure vanilla extract, and a pinch of salt until the mixture is smooth and free of lumps. Adjust the consistency by adding more milk a few drops at a time if it’s too thick, or a tiny bit more powdered sugar if it’s too thin, until you achieve a slightly thick but pourable consistency.1½ cups powdered sugar, 1-2 teaspoons whole milk, pinch salt, 1 teaspoon pure vanilla extract
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Once the cake is completely cool, pour the prepared vanilla icing evenly over the top, allowing it to drip down the sides. For an extra flourish and delightful crunch, sprinkle the remaining crushed Oreo pieces generously on top of the glaze before it sets. Slice, serve, and enjoy your magnificent Oreo pound cake!
Video
Notes
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. If you choose to refrigerate it, make sure to bring it to room temperature before serving for the best texture and flavor.
For longer preservation, this cake is excellent for freezing. Once completely cooled, wrap it tightly in several layers of plastic wrap, followed by a layer of aluminum foil. This double wrapping helps prevent freezer burn. It can be frozen for up to two months. Thaw overnight in the refrigerator, then bring to room temperature before enjoying.
Nutrition
Nutrition Disclaimer
