Do you love the rich, chocolatey flavor of Oreos? If so, then you will adore this Oreo Cookie Pound Cake! This cake combines the classic taste of Oreos with a soft and buttery pound cake. It’s perfect for dessert, a special occasion, or just a treat to enjoy at home.
Why Make This Recipe
This Oreo Cookie Pound Cake is a delightful way to enjoy your favorite cookies in a whole new form. It’s easy to make and requires simple ingredients that you probably already have in your kitchen. The combination of the creamy cake and crunchy Oreos makes it irresistible. You’re sure to impress your family and friends with this tasty dessert!
How to Make Oreo Cookie Pound Cake
Making the Oreo Cookie Pound Cake is quite straightforward. Follow these easy steps to create a moist and delicious cake that everyone will love!
Ingredients:
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup whole milk, room temperature
- 1 1/2 cups crushed Oreo cookies (about 15 cookies)
- 1 cup powdered sugar
- 2–3 tbsp milk
- 1/2 tsp vanilla extract
- Extra crushed Oreo cookies for garnish
Directions:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan or loaf pan, or line with parchment paper. Crush the Oreo cookies into medium-sized chunks (not too fine, for texture).
- In a large bowl, beat the butter and sugar together until light and fluffy (about 2–3 minutes). Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the milk, starting and ending with the dry ingredients. Mix until just combined (do not overmix). Gently fold in the crushed Oreos.
- Pour the batter into the prepared pan, smoothing the top. Bake for 70–80 minutes for a bundt pan, or 50–60 minutes for a loaf pan, or until a toothpick inserted into the center comes out clean. Let the cake cool in the pan for 10–15 minutes, then turn it out onto a wire rack to cool completely.
- In a bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk for a thinner glaze or more sugar for a thicker consistency.
- Drizzle the glaze over the cooled cake. Sprinkle with additional crushed Oreo cookies for garnish. Slice and enjoy your rich, moist Oreo Cookie Pound Cake!
How to Serve Oreo Cookie Pound Cake
This Oreo Cookie Pound Cake is delicious on its own, but you can also serve it with a scoop of vanilla ice cream or a dollop of whipped cream. It’s perfect for parties or family gatherings!
How to Store Oreo Cookie Pound Cake
To keep your Oreo Cookie Pound Cake fresh, store it in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week. For longer storage, wrap the cake tightly in plastic wrap and freeze for up to 3 months.
Tips to Make Oreo Cookie Pound Cake
- Make sure your butter is softened to room temperature for the best texture.
- Don’t overmix the batter; mix just until combined for a lighter cake.
- For extra Oreo flavor, feel free to add more crushed Oreos to the batter.
Variation
If you want to change things up, you can add chocolate chips to the batter for an even richer taste. You could also try using different flavors of Oreos, like mint or peanut butter, for a fun twist!
FAQs
1. Can I make this cake ahead of time?
Yes! You can bake the cake a day or two in advance and store it properly. Just glaze it right before serving.
2. Can I use low-fat milk instead of whole milk?
Yes, low-fat milk will work, but whole milk gives the cake a richer flavor and texture.
3. How can I make the glaze thicker?
To make the glaze thicker, simply add more powdered sugar until you reach your desired consistency.
