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

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.
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.
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.
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.
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.
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.
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.
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