This delicious cookies and cream pound cake is sure to be a hit with anyone who loves Oreo cookies!
Learn how to make a tender Oreo pound cake, complete with chunks of Oreos and a delicious cream cheese icing on top!
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Oreos have to be one of the most versatile cookies on the planet. Not only do they make a delicious treat on their own, but you can use them to create endless fantastic dessert options that pretty much anyone will enjoy.
If you want a cool and creamy treat, a personal favorite is an Oreo milkshake. If you want a single-serve dessert, try an Oreo mug cake.
But if you’re serving a larger group, this Oreo pound cake is a crowd-pleasing, satisfying dessert. It’s like cookies and cream in cake form!
Making an Oreo Pound Cake from Scratch
There’s a common misconception that homemade cakes are difficult to make.
And while I’m certainly a fan of using a cake mix when appropriate (like these Oreo cake bars), I think it’s fair to acknowledge that bundt cakes are probably the easiest of all homemade cakes.
You don’t have to worry about layers baking evenly, there are no necessary decorating skills–you just end up with a delicious cake that’s lovely on its own.
For this pound cake recipe, I went with a vanilla cake base, because I wanted the Oreos to stand out.
If you prefer a chocolate cake, you could try this chocolate sour cream bundt cake and add chopped Oreos to the batter.
A good pound cake should be somewhat dense, more so than what a cake mix provides. That’s one of the hallmarks of a pound cake.
And because cream cheese frosting pairs so perfectly with Oreos, that’s what I opted to glaze the cake with. Although technically the icing is optional, I think it’s part of what makes this great recipe really shine.
How to Make an Oreo Cookies and Cream Bundt Cake
It’s easier than you think to whip up this delicious cake!
Ingredients You’ll Need:
- Butter
- Sugar
- Eggs
- Vanilla Extract
- All-Purpose Flour
- Baking Soda
- Salt
- Sour Cream
- Hot Water
- Chopped Oreos
- Cream Cheese
- Powdered Sugar
- Milk
How to Make it:
(Full printable recipe card is located below)
Cream butter and sugar. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a handheld mixer), cream together softened butter and granulated sugar until nice and fluffy.
Add the eggs, one at a time, mixing well after each addition, along with the vanilla extract.
Combine dry ingredients. In a separate mixing bowl, whisk together the dry ingredients of flour, baking soda, and salt.
Create cake batter. With the mixer on low speed, alternate adding the flour mixture and the sour cream to the mixing bowl, beginning and ending with flour, scraping down the sides of the bowl as needed.
Add the hot water, mixing just until incorporated. The batter will be pretty thick.
Add Oreos. Fold in the chopped Oreos, reserving about 1/4 cup for later.
Bake. Spoon the batter into a bundt pan that’s been well-greased with cooking spray or butter and dusted with flour.
Bake at an oven temperature of 325F for about an hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the cake cool in the pan for about 5-10 minutes, then gently run a knife around the edges of the pan to loosen the cake.
Invert the cake onto a serving plate or wire rack and cool completely to room temperature.
Add frosting. To prepare the cream cheese frosting, combine softened cream cheese, softened butter, and powdered sugar in a small bowl.
Use an electric mixer on medium speed to combine until nice and smooth.
Gradually add milk and vanilla extract, mixing until it’s a consistency where it can be drizzled, but isn’t so thin it will run right off the cake.
Spoon over cooled cake, the sprinkle with reserved 1/4 cup of crushed Oreos.
Notes and Adaptations:
- I personally prefer larger cookie pieces in the cake, but smaller pieces (including some Oreo crumbs) sprinkled on top. Feel free to adjust the size of the cookie crumbs and pieces to your liking.
- I like to use sour cream in my cakes, because it helps provide moisture (nobody wants a dry cake!). If you don’t have sour cream on hand, a good Greek yogurt (preferably full-fat) is a fine substitute.
Recommended Equipment:
Oreo Pound Cake
This Oreo pound cake is a cookies and cream dream come true!
Ingredients
- 1 1/2 cups unsalted butter, softened to room temperature
- 3 cups granulated sugar
- 5 eggs, at room temperature
- 1 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup sour cream, at room temperature
- 1/3 cup hot water
- 2 1/4 cup chopped Oreos, divided
Instructions
- Preheat oven to 325F and thoroughly grease a bundt pan and lightly dust it with flour.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), cream together butter and sugar until fluffy.
- Add eggs, one at at ime, mixing well after each addition and scraping down the sides of the bowl as needed.
- Add vanilla extract and mix to combine.
- In a separate small mixing bowl, whisk together flour, baking soda, and salt.
- With the mixer on low speed, alternate adding flour mixture and sour cream to the batter, beginning and ending with flour mixture.
- Add hot water to the batter, mixing just until incorporated.
- Gently fold in 2 cups of chopped Oreos until combined.
- Transfer batter to prepared bundt pan. Bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Allow cake to cool in the pan for 5-10 minutes, then gently run a knife along the edge of the cake to separate it from the pan, if needed. Carefully invert cake onto serving plate and let cool completely.
- Once cake is cooled, prepare frosting. Combine cream cheese, butter, and powdered sugar in a small bowl and use an electric mixer to combine. Gradually add milk and vanilla extract, mixing until smooth.
- Drizzle icing over the cake, then sprinkle with remaining 1/4 cup of Oreo pieces.
Notes
- I like having larger pieces of Oreos in the cake and smaller pieces on top, but feel free to chop the cookies smaller or larger based on your preference.
- If you don't have sour cream on hand, Greek yogurt (preferably full fat) is a good substitute.
Nutrition Information:
Yield:
16Serving Size:
1Amount Per Serving: Calories: 583Total Fat: 28gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 112mgSodium: 305mgCarbohydrates: 79gFiber: 2gSugar: 51gProtein: 7g
Nutrition information is automatically calculated and is not guaranteed for accuracy.
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