Moist Oreo Pound Cake Recipe

BySarah Summers
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Introduction

This Moist Oreo Pound Cake is a delightful twist on a classic favorite, combining rich buttery flavor with crunchy Oreo pieces throughout. Perfect for dessert lovers looking for an easy, crowd-pleasing treat that stays moist and tender.

A loaf cake with a light golden brown crust and a soft, creamy beige inside, speckled with dark brown cookie crumbs throughout in a marbled pattern; the top is sprinkled thickly with crushed dark cookie pieces, adding a rough texture and rich contrast. Two slices lie in front of the loaf, showing the dense texture and swirling black and white crumbs within the cake. The loaf rests on a wooden board placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 cup unsalted butter (softened, at room temperature)
  • 2 cups granulated sugar
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup sour cream
  • 1 cup crushed Oreo cookies (about 10-12 cookies)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prepare for baking.
  2. Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  3. Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined, taking care not to over-mix.
  4. Step 4: Gently fold in the crushed Oreo cookies and mini chocolate chips, if using, until evenly distributed through the batter.
  5. Step 5: Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, start checking for doneness around 50-60 minutes.
  6. Step 6: Allow the cake to cool in the pan for about 15 minutes, then transfer it onto a wire rack to cool completely before slicing and serving.
  7. Step 7: Slice and enjoy as is or serve with a scoop of ice cream or whipped cream for an extra indulgent treat.

Tips & Variations

  • For extra crunch, lightly toast the crushed Oreos before folding into the batter.
  • Mini chocolate chips add more chocolate goodness but can be omitted for a less sweet version.
  • Make sure the butter is fully softened at room temperature to achieve a smooth, creamy batter.
  • For a fun twist, swirl in some chocolate or caramel sauce before baking for added flavor and texture.

Storage

Store the pound cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer keeping, refrigerate for up to one week or freeze for up to 3 months. To reheat, warm slices gently in the microwave for 10-15 seconds or serve chilled based on your preference.

How to Serve

A loaf cake is shown on a light wooden board set on a white marbled surface, with two slices cut and placed front and side of the loaf. The cake has a soft, light beige base color with dark chocolate cookie crumbs mixed throughout the interior, creating a marbled effect. The top surface is sprinkled generously with crushed chocolate cookies, adding a rough dark texture against the smooth cake. The edges of the cake are golden brown, showing it is baked perfectly, with the inside looking moist and tender. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini chocolate chips?

Yes, regular chocolate chips can be used. They may create larger pockets of melted chocolate in the cake, which some may enjoy, but mini chips distribute more evenly.

Will this cake work in a loaf pan instead of a bundt pan?

Absolutely. Just keep an eye on the baking time, checking for doneness starting around 50 minutes, since loaf pans may bake slightly faster than bundt pans.

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Moist Oreo Pound Cake Recipe

★★★★★

4.7 from 130 reviews
  • Author: Sarah
  • Total Time: 80-90 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Moist Oreo Pound Cake is a rich and indulgent dessert that combines the classic buttery pound cake with chunks of crunchy Oreo cookies and optional mini chocolate chips for extra chocolatey goodness. Perfectly baked to a tender crumb, it’s a delightful treat for Oreo lovers and cake enthusiasts alike.

Ingredients

Scale

Wet Ingredients

  • 1 cup unsalted butter (softened, at room temperature)
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream

Dry Ingredients

  • 2 cups granulated sugar
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Add-ins

  • 1 cup crushed Oreo cookies (about 10–12 cookies)
  • 1/2 cup mini chocolate chips (optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking and ensure even baking.
  2. Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by stirring in the vanilla extract for enhanced flavor.
  3. Mix Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agent and seasoning.
  4. Combine Ingredients: Gradually add the dry ingredients to the creamed butter mixture, alternating with the sour cream. Mix until just combined to maintain a moist texture. Be careful not to overmix.
  5. Fold in Oreos and Chocolate Chips: Gently fold in the crushed Oreo cookies along with mini chocolate chips if using, evenly distributing them throughout the batter without breaking them down too much.
  6. Pour Batter and Bake: Pour the prepared batter into the greased pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes if using a bundt pan, or 50-60 minutes for a loaf pan. Check doneness by inserting a toothpick into the center; it should come out clean or with just a few moist crumbs.
  7. Cool the Cake: Allow the cake to cool in the pan for about 15 minutes to set. Then carefully transfer to a wire rack to cool completely before slicing, to ensure clean cuts and the best texture.
  8. Serve: Once fully cooled, slice the cake and serve it plain or with a scoop of ice cream or whipped cream for an extra special treat.

Notes

  • Ensure butter is at room temperature for easier creaming with sugar.
  • Do not overmix the batter after adding dry ingredients to keep the cake moist and tender.
  • Use a toothpick to check for doneness before removing the cake from the oven.
  • Optional mini chocolate chips add extra chocolate flavor but can be omitted if preferred.
  • Cool the cake completely for easier slicing and better presentation.
  • This cake keeps well stored in an airtight container for 3-4 days at room temperature.
  • Prep Time: 20 minutes
  • Cook Time: 60-70 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oreo pound cake, moist pound cake, Oreo dessert, chocolate chip cake, bundt cake recipe, cookie cake, easy dessert

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