Oreo Pound Cake Recipe: A Classic Favourite

Oreo Pound Cake Recipe, As a food blogger and dessert lover, I’m always on the hunt for creative ways to remix the classics.

Somewhere between a soft crumb and a cookie crunch, I discovered a sweet spot. That’s when I knew I had to share this Oreo Pound Cake Recipe.

It’s everything I love—moist, buttery pound cake loaded with chunks of everyone’s favorite cookie. I baked it once, and it instantly became a favorite. It’s rich, nostalgic, and perfect for any occasion.

I’ve made this for birthdays, brunches, and casual weekends. If you love Oreos and cake, this one’s for you. Let’s get into it.

Why You’ll Love This Recipe?

You’ll love this Oreo Pound Cake Recipe because it’s the perfect blend of comfort and indulgence. The cake is rich, buttery, and incredibly moist, with chunks of Oreos in every bite.

It’s easy to make with simple ingredients, yet it looks and tastes like something straight from a bakery. Baking for a celebration or just craving something sweet, this cake delivers every time.

It’s a crowd-pleaser, a conversation starter, and honestly, one of my personal favorites to make—and eat.

How To Prepare Oreo Pound Cake Recipe

Preparation Time: 15 minutes

Cooking Time: 1 hour 25 minutes

Total Time: 1 hour 40 minutes

Course: Dessert

Cuisine: American

Yield: 18 servings

Equipment Needed:

• 10-inch tube pan,
• stand mixer,
• mixing bowls,
• spatula,
• cooling rack​

Ingredients

For the Pound Cake

• 1 cup solid vegetable shortening
• 3 cups granulated sugar
• 5 large eggs, at room temperature
• ½ teaspoon baking soda
• 1 cup buttermilk, at room temperature
• 3 cups all-purpose flour, sifted
• ½ teaspoon salt
• 1 teaspoon pure vanilla extract
• 25 Oreo cookies, broken into large pieces​

 For the Glaze

• 2 cups powdered sugar
• 2–3 tablespoons milk
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract​

Step-By-Step Instructions

1. Preparing the Pan

Preheat the Oven: Set your oven to 325°F (163°C).

Prepare the Pan: Grease a 10-inch tube pan with vegetable shortening and lightly dust it with sugar to prevent sticking.​

2. Making the Pound Cake

Cream the Shortening and Sugar: In a large mixing bowl, beat the shortening until fluffy. Gradually add the sugar and continue to beat until the mixture is light and airy.

Add the Eggs: Add the eggs one at a time, ensuring each is fully incorporated before adding the next.

Combine Dry Ingredients: In a separate bowl, mix the sifted flour, baking soda, and salt.

Alternate Adding Dry Ingredients and Buttermilk: Add the dry ingredients to the creamed mixture alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.

Add Vanilla Extract: Stir in the vanilla extract.

Fold in Oreo Pieces: Gently fold in the broken Oreo cookies, ensuring they are evenly distributed throughout the batter.

Transfer to Pan: Pour the batter into the prepared tube pan and smooth the top.​

3. Baking the Cake

Bake: Place the pan in the preheated oven and bake for 80 to 90 minutes, or until a wooden pick inserted into the thickest part of the cake comes out clean or with dry crumbs.

Cool: Allow the cake to cool in the pan on a wire rack for 20 minutes. Then, loosen the cake from the pan with a thin knife and invert it onto a serving platter. Let it cool completely

4. Preparing the Glaze

Make the Glaze: In a small bowl, whisk together the powdered sugar, milk, vanilla extract, and almond extract until smooth. If the glaze is too thick, add more milk, a teaspoon at a time, until you reach the desired consistency.

Glaze the Cake: Drizzle the glaze over the cooled cake, allowing it to set before

Special Notes

Storage: Store any leftover cake tightly wrapped at room temperature for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

Freezing: This cake can also be frozen for up to two months. Allow it to defrost and come to room temperature before serving.

Customization: Feel free to adjust the size of the Oreo pieces in the batter to your liking.​

Nutrition Facts Oreo Pound Cake Recipe

Calories: 337 kcal

Total Fat: 14g

Saturated Fat: 4g

Cholesterol: 60mg

Sodium: 133mg

Total Carbohydrates: 50g

Dietary Fiber: 1g

Sugars: 34g

Protein: 5g

Calcium: 27mg

Iron: 1mg​

Amazing Serving Ideas

You want to elevate your Oreo Pound Cake Recipe, try serving it with a scoop of vanilla ice cream or a dollop of whipped cream.

For a fun twist, drizzle some chocolate syrup over the top or dust it with powdered sugar. You could even add a few extra Oreo crumbs on top for added crunch.

This cake pairs wonderfully with a cup of coffee or milk, making it the perfect treat for any time of day.Serve it plain or with a little extra flair, it’s sure to impress your guests.

Tips And Techniques

Here are five tips and techniques to make sure your Oreo Pound Cake Recipe turns out perfectly every time:

1. Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature. This helps the batter mix more evenly and ensures a smoother, fluffier cake.

2. Sift the Dry Ingredients: Sifting the flour, salt, and baking soda helps to avoid clumps and ensures a light, airy texture in your cake.

3.Don’t Overmix the Batter: Mix the batter just until everything is combined. Overmixing can lead to a dense cake, so be gentle when adding the flour and buttermilk.

4. Chop Oreos Evenly: Chop the Oreos into large chunks to avoid them sinking to the bottom. The size of the pieces can also affect the texture, so try to keep them relatively uniform.

5. Cool the Cake Properly: Let the cake cool in the pan for at least 20 minutes before removing it. This helps it set and prevents it from breaking apart when you take it out of the pan.

Essential Health Benefits

While this Oreo Pound Cake Recipe is undeniably delicious, it’s important to enjoy it in moderation. Cakes like this provide a quick energy boost thanks to their carbohydrates and sugars.

The dairy in the buttermilk and butter offers a small amount of calcium, and the eggs provide protein, which helps with muscle repair.

Though it’s not a health food, it’s perfect for occasional indulgence. Just remember to balance it with a healthy diet, and it can be part of a satisfying treat when you want to enjoy life’s sweeter moments!

Can This Oreo Pound Cake Be Frozen?

Yes, you can absolutely freeze this Oreo Pound Cake. I like to wrap individual slices tightly in plastic wrap, then place them in a freezer-safe bag.

It keeps well for up to two months. When you’re ready to enjoy it, just thaw it at room temperature or warm it slightly in the microwave for a freshly baked feel.

What Does Buttermilk Do For A Cake?

Buttermilk makes a big difference in this cake. It helps create a moist, tender crumb while also adding a slight tang that balances the sweetness.

The acidity in buttermilk also reacts with baking soda, giving the cake a lighter texture and better rise.

Does This Cake Need To Be Refrigerated?

You don’t have to refrigerate it if you plan to eat it within a couple of days. I usually keep mine covered at room temperature for up to 2 days.

But if you want to store it longer, pop it in the fridge—it’ll stay fresh for up to a week. Just let it come to room temperature before serving for the best texture.

Do You Need To Remove The Cream From The Oreos?

No need to remove the cream—keep it in! The cream filling melts slightly while baking and adds a little extra flavor and moisture to the cake.

I always chop the whole cookie and fold it right into the batter. Trust me, it’s better that way.

Conclusion

I’ve baked a lot of cakes in my kitchen, but this Oreo Pound Cake Recipe always hits differently.

The blend of creamy vanilla, rich butter, and crunchy Oreos creates a flavor that’s both comforting and indulgent.

It’s easy to make, yet impressive enough to serve at any gathering. I love how it fills my kitchen with the smell of cookies and cake all in one.

looking for a show-stopping dessert that’s simple but unforgettable, this is it. Try it once, and you’ll be hooked—just like I was.

Let me know how yours turns out. I always love hearing from fellow bakers.