Oreo Pound Cake Recipe stands out because of its rich, moist texture combined with the beloved crunch of Oreo cookies throughout the cake.
The balance between creamy sweetness and slight crunch creates a delightful experience in every bite. This cake’s ability to satisfy both simple and sophisticated tastes makes it an ideal dessert for gatherings, celebrations, or casual treats.
Its buttery crumb holds up well under various toppings or glazes, allowing creativity while maintaining a delicious foundation.
The familiar flavors of Oreos paired with classic pound cake make it a universally loved choice that consistently impresses.
What Does Oreo Pound Cake Recipe Taste Like?
Oreo Pound Cake Recipe delivers a rich, buttery flavor from the dense pound cake base, balanced by the sweet, slightly bitter notes of chocolate from the Oreo cookies.
The cream filling in the cookies melts slightly during baking, adding pockets of sweetness throughout the cake. Each bite offers a contrast between the soft, moist crumb and the occasional crunch of cookie pieces.
The glaze on top adds a smooth layer of sweetness, while the extra crushed Oreos enhance the chocolatey depth and texture. The overall taste is indulgent, comforting, and layered.
How To Prepare Oreo Pound Cake Recipe?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Course: Dessert / Snack
Cuisine: American
Yield: 12 servings
Equipment Needed
- Loaf pan (9×5 inch recommended)
- Large mixing bowl
- Sifter
- Spatula
- Cooling rack
- Small bowl (for glaze)
- Electric mixer or stand mixer
- Measuring cups and spoons
Ingredients
For The Cake:
- 3 cups all-purpose flour (sifted)
- 3 cups granulated sugar
- 1 cup buttermilk (room temperature)
- 1 cup Crisco shortening
- 5 large eggs (room temperature)
- 1 teaspoon vanilla extract
- 25 Oreo cookies (coarsely broken)
- ½ teaspoon salt
For The Glaze:
- 3 tablespoons half-and-half
- 1 cup powdered sugar
- 8 Oreo cookies (coarsely broken)
Instructions
1. Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, sift together the all-purpose flour and salt. Set aside.
2. In a separate large bowl, using an electric mixer, cream the Crisco shortening and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
3. Gradually add the sifted flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition. Do not overmix. Gently fold in the coarsely broken 25 Oreo cookies into the batter.
4. Pour the batter into the prepared loaf pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10-15 minutes. Then transfer to a cooling rack to cool completely.
5. In a small bowl, combine the powdered sugar and half-and-half until smooth. Fold in the 8 coarsely broken Oreo cookies. Once the cake is completely cool, drizzle or spread the glaze evenly over the top. Serve and enjoy! Slice and serve as a delicious dessert or snack.
Special Notes
I recommend using whole milk instead of low-fat options because it adds moisture and richness that really elevate the texture of the pound cake.
Also, for an extra twist, try mixing in some mini chocolate chips or swapping Oreos with a different cookie flavor like Golden Oreos.
Just remember, do not overmix the batter once the flour is added overworking it can make the cake dense.
Nutrition Facts
- Calories: 545
- Carbohydrates: 77g
- Protein: 5g
- Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 13mg
- Sodium: 368mg
- Fiber: 2g
- Sugar: 53g
Tips And Tricks For Perfect Oreo Pound Cake Recipe
➤ Cream the shortening and sugar until light and fluffy to build structure.
➤ Crush the Oreos coarsely to maintain texture in each bite.
➤ Alternate flour and buttermilk to keep the batter smooth and balanced.
➤ Check for doneness using a toothpick near the center of the cake.
➤ Let the cake cool in the pan before inverting to avoid breakage.
Serving Suggestions
➢ Serve slices slightly warm for a soft, melt-in-your-mouth texture.
➢ Top each piece with a scoop of vanilla ice cream for extra indulgence.
➢ Drizzle warm chocolate or caramel sauce over the cake for added richness.
➢ Pair with a cold glass of milk or a hot cup of coffee.
➢ Add a few fresh berries on the side for a touch of color and balance.
How To Store Leftovers?
Store leftover Oreo Pound Cake recipe in an airtight container at room temperature for up to three days to keep it moist.
For longer storage, wrap the cake tightly in plastic wrap and place it in the refrigerator, where it will stay fresh for up to one week.
To freeze, wrap the cake securely in plastic wrap and then in aluminum foil before placing it in the freezer. Thaw frozen cake overnight in the refrigerator before serving to maintain its texture and flavor.
Frequently Asked Questions
Can I Substitute Shortening With Butter?
Butter can be used instead of shortening, but it may slightly change the texture and flavor, making the cake richer and less tender.
How Should I Crush The Oreos For The Cake?
Crush the Oreos coarsely by hand or with a rolling pin to keep some texture in the cake.
Can I Use Regular Milk Instead Of Buttermilk?
Regular milk works if combined with 1 tablespoon of lemon juice or vinegar to mimic buttermilk’s acidity.
Can I Prepare The Glaze In Advance?
The glaze can be made ahead and stored in the refrigerator stir well before drizzling over the cake.
How Do I Know When The Cake Is Fully Baked?
Insert a toothpick into the center; it should come out clean or with just a few crumbs attached.
Conclusion
Oreo Pound Cake recipe has been a sweet success in my kitchen easy to follow, full of flavor, and always a favorite at the table.
The combination of moist cake and crushed Oreos creates a comforting treat that never disappoints. Every slice brings that nostalgic cookies and cream taste wrapped in a homemade touch.
From the first mix to the final glaze, it’s a simple process that leads to impressive results. I hope you’ll give it a try and enjoy the same satisfying experience that’s made it a repeat recipe in my home.
Oreo Pound Cake Recipe
Ingredients
Equipment
Method
- Preheat the oven to 325°F (163°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper. In a large bowl, sift together the all-purpose flour and salt. Set aside.
- In a separate large bowl, using an electric mixer, cream the Crisco shortening and granulated sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Then mix in the vanilla extract.
- Gradually add the sifted flour mixture alternately with the buttermilk, starting and ending with the flour mixture. Mix just until combined after each addition. Do not overmix. Gently fold in the coarsely broken 25 Oreo cookies into the batter.
- Pour the batter into the prepared loaf pan. Bake for about 1 hour and 10 minutes or until a toothpick inserted into the center comes out clean. Remove from oven and let the cake cool in the pan for 10-15 minutes. Then transfer to a cooling rack to cool completely.
- In a small bowl, combine the powdered sugar and half-and-half until smooth. Fold in the 8 coarsely broken Oreo cookies. Once the cake is completely cool, drizzle or spread the glaze evenly over the top. Serve and enjoy! Slice and serve as a delicious dessert or snack.
Notes
Nutrition Facts
Calories: 545 | Carbohydrates: 77g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Cholesterol: 13mg | Sodium: 368mg | Fiber: 2g | Sugar: 53g“Hi, I’m Samia, a passionate recipe creator with 5 years of experience in crafting delicious, unique dishes. My love for cooking has led me to explore a variety of cuisines, combining flavors to create memorable meals for every occasion. Whether it’s a simple weeknight dinner or an elaborate feast, I believe in making every dish special. Join me on my culinary journey as I share easy-to-follow recipes and tips that will inspire your cooking and bring joy to your kitchen!”