Oreo pound cake recipe is a rich and moist cake made with crushed Oreo cookies, pudding mix, butter, eggs, and sugar.
This dessert is popular for its creamy texture combined with the crunchy Oreo pieces inside. Many people enjoy making Oreo pound cake recipe while spending time with family or watching cooking shows and food videos online.
The process takes about an hour and a half, including preparation and baking. Inspired by the combination of cookies and classic pound cake, I decided to try making this delicious treat.
Following the steps carefully ensures a tender cake with a sweet glaze that enhances the overall flavor.
About This Recipe
This Oreo pound cake recipe combines the classic richness of pound cake with the beloved flavor of Oreo cookies.
It uses a pudding mix to keep the cake moist and tender, while coarsely broken Oreos add a delightful crunch throughout.
The batter blends butter, shortening, sugar, eggs, and vanilla with the dry ingredients for a balanced texture and flavor.
Once baked, the cake is topped with a sweet glaze made from powdered sugar, milk, and extracts that add a smooth, creamy finish.
This Oreo pound cake recipe yields a dense yet soft cake that’s perfect for sharing or enjoying as a special treat.
How To Prepare Oreo Pound Cake Recipe?
Recipe Overview
- Preparation time: 20 minutes
- Cooking time: 1 hour 10 minutes
- Total time: 1 hour 30 minutes
- Course: Dessert / Cake
- Cuisine: American
- Calories: Approx. 400 per serving (varies by slice size)
- Yield: 12 to 14 servings
Kitchen Utensils Needed
- Large mixing bowl
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Bundt pan or loaf pan (preferably bundt)
- Cooling rack
- Small bowl (for glaze)
- Whisk or fork (for glaze)
Ingredients
Cake:
- 1 box (4.2 oz) Oreo Cookies ‘n Cream pudding mix
- 3 cups all-purpose flour
- 20 Oreo cookies, coarsely broken
- 1 cup unsalted butter, softened (room temperature)
- 1/2 cup vegetable shortening
- 2 1/2 cups granulated sugar
- 5 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk (adjust for desired consistency)
Instructions
1. Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly to prevent sticking. In a large bowl, whisk together the all-purpose flour and the Oreo pudding mix. Set aside.
2. In another large bowl, cream together the softened butter, vegetable shortening, and granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
3. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
4. Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until combined. Avoid over mixing to keep the cake tender. Fold in the coarsely broken Oreo cookies gently with a spatula, distributing them evenly throughout the batter.
5. Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for about 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
6. Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
7. In a small bowl, whisk together powdered sugar, vanilla extract, almond extract, and 2 tablespoons of milk. Add more milk a little at a time if the glaze is too thick. It should be pourable but not runny.
8. Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides. Slice and serve your delicious Oreo pound cake. Enjoy!
Why Peoples Like Oreo Pound Cake Recipe?
People like Oreo pound cake recipe because it combines two favorite treats: classic pound cake and Oreo cookies.
The Oreo pound cake recipe is moist and rich, with a creamy texture thanks to the pudding mix, while the crushed Oreos add a fun crunch and chocolate flavor throughout.
The sweet glaze on top enhances the taste and makes each bite more indulgent. It’s a nostalgic dessert that feels both comforting and special.
Additionally, the Oreo pound cake recipe is approachable for home bakers, making it a popular choice for celebrations or just satisfying a sweet craving. The combination of familiar flavors appeals to many people.
Pro Expert Tips For Making
➢ Always bring your butter, eggs, and shortening to room temperature before mixing. This helps them blend more evenly, resulting in a smooth, creamy batter and a finer crumb in the finished cake.
➢ When combining the dry ingredients with the wet, mix slowly and just until everything is incorporated. Over mixing develops gluten in the flour, making the cake dense and tough instead of light and tender.
➢ Break the Oreos into medium-sized chunks rather than crushing them into crumbs. This preserves a nice texture contrast inside the cake, giving you those delightful pockets of cookie bits with every bite.
➢ Thoroughly grease and flour your baking pan or use parchment paper. This ensures the cake releases cleanly after baking without sticking or tearing.
➢ If the cake top starts to brown too fast, loosely cover it with foil to prevent burning while allowing the inside to cook fully.
➢ Let the cake cool completely on a wire rack before adding the glaze. Applying glaze too soon can cause it to run off or melt unevenly.
➢ The Oreo Cookies ‘n Cream pudding mix adds moisture and flavor. Using fresh pudding mix keeps the cake moist and enhances the Oreo taste.
Amazing Serving Ideas
Amazing serving ideas can turn Oreo pound cake recipe into an unforgettable treat. Serving it warm with a scoop of vanilla ice cream creates a delightful contrast of temperatures and textures.
Drizzling chocolate or caramel sauce adds extra sweetness and visual appeal. Fresh berries or a dollop of whipped cream bring brightness and lightness to each bite.
For a fun twist, turning the cake into pops or layering it in a parfait offers variety and elegance. Pairing the cake with coffee or milk completes the experience, making every serving special and satisfying.
How To Make With More Delicious
To make Oreo pound cake recipe even more delicious, start by using high-quality ingredients like fresh butter and eggs. Adding a bit of sour cream or Greek yogurt to the batter helps keep the cake moist and tender.
Incorporate finely crushed Oreos alongside the larger pieces to distribute cookie flavor throughout. A splash of vanilla or almond extract enhances the taste, while a touch of espresso powder can deepen the chocolate notes.
After baking, brushing the Oreo pound cake recipe with a simple syrup keeps it soft and flavorful. These small additions elevate the classic recipe into something truly irresistible.
Additions And Variations
Additions
◆ Chocolate Chips: Fold in 1 cup of mini or regular chocolate chips for extra chocolate bursts.
◆ Chopped Nuts: Add 1/2 cup of chopped walnuts or pecans for crunch and a nutty flavor.
◆ Cream Cheese Swirl: Swirl softened cream cheese mixed with a little sugar into the batter before baking for a rich, tangy twist.
◆ Espresso Powder: Add 1 teaspoon of espresso powder to deepen the chocolate flavor and add a subtle coffee note.
◆ White Chocolate Chunks: Mix in 1/2 cup of white chocolate pieces for a creamy contrast to the Oreo chunks.
Variations
◆ Double Chocolate Oreo Pound Cake: Use chocolate cake mix or cocoa powder along with Oreo pieces for a more intense chocolate experience.
◆ Cookies and Cream Cheesecake Pound Cake: Combine cheesecake batter with the Oreo pound cake batter for a layered dessert.
◆ Mint Oreo Pound Cake: Add 1/2 teaspoon peppermint extract instead of almond extract for a refreshing minty flavor.
◆ Peanut Butter Oreo Pound Cake: Swirl peanut butter into the batter before baking or add peanut butter chips for a sweet and salty combo.
◆ Red Velvet Oreo Pound Cake: Use red velvet cake batter mixed with Oreo chunks for a colorful and festive version.
How Do I Store This Cake?
To store Oreo pound cake recipe, first let it cool completely. Then, wrap it tightly in plastic wrap or place it in an airtight container to keep it fresh and moist.
Store the Oreo pound cake recipe at room temperature for up to 3 days. For longer storage, refrigerate it for up to a week or freeze it for up to 2 months.
If frozen, thaw the Oreo pound cake recipe overnight in the refrigerator before serving. This helps maintain its flavor and texture.
(FAQs) about Oreo Pound Cake Recipe
Can I use regular Oreos or do I need Double Stuff?
You can use either, but regular Oreos work best as Double Stuff may add too much moisture to the batter.
Can I make this cake without the pudding mix?
The pudding mix helps keep the cake moist and soft. You can skip it, but the texture will be more dense and less creamy.
How do I prevent the Oreos from sinking to the bottom?
Toss the broken Oreo pieces in a little flour before folding them into the batter. This helps suspend them evenly throughout the cake.
Can I make this cake ahead of time?
Yes, you can bake it a day or two in advance. Just wrap it well and store at room temperature or in the fridge.
Can I freeze Oreo pound cake?
Absolutely. Wrap the cooled cake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge overnight before serving.
Can I use flavored Oreos?
Yes! Feel free to experiment with different Oreo flavors like mint, golden, or peanut butter for a fun twist on the recipe.
Conclusion
I hope you will succeed in making this Oreo pound cake recipe and enjoy every step of the process. Best wishes as you bake and share this rich, flavorful treat.
Once it’s finished, you’ll taste just how delicious it is soft, moist, and filled with the perfect Oreo crunch in every bite.
Oreo pound cake recipe that brings joy to everyone who tries it. Enjoy the compliments and happy smiles from every slice you serve!
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Oreo Pound Cake Recipe
Equipment
- Large mixing bowl
- Electric mixer (stand or hand)
- Measuring cups and spoons
- Rubber spatula
- Bundt pan or loaf pan (preferably bundt)
- Cooling rack
- Small bowl (for glaze)
- Whisk or fork (for glaze)
Ingredients
Cake:
- 1 box 4.2 oz Oreo Cookies ‘n Cream pudding mix
- 3 cups all-purpose flour
- 20 Oreo cookies coarsely broken
- 1 cup unsalted butter softened (room temperature)
- 1/2 cup vegetable shortening
- 2 1/2 cups granulated sugar
- 5 large eggs room temperature
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
Glaze:
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 2 to 3 tablespoons milk adjust for desired consistency
Instructions
- Preheat your oven to 325°F (163°C). Grease and flour a bundt pan or loaf pan thoroughly to prevent sticking. In a large bowl, whisk together the all-purpose flour and the Oreo pudding mix. Set aside.
- In another large bowl, cream together the softened butter, vegetable shortening, and granulated sugar using an electric mixer until light and fluffy (about 3-5 minutes).
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla and almond extracts.
- Gradually add the dry flour mixture to the wet mixture, mixing on low speed just until combined. Avoid over mixing to keep the cake tender. Fold in the coarsely broken Oreo cookies gently with a spatula, distributing them evenly throughout the batter.
- Pour the batter evenly into the prepared pan. Smooth the top with a spatula. Bake for about 1 hour to 1 hour 10 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the cake to cool in the pan for about 15 minutes before turning it out onto a wire rack to cool completely.
- In a small bowl, whisk together powdered sugar, vanilla extract, almond extract, and 2 tablespoons of milk. Add more milk a little at a time if the glaze is too thick. It should be pourable but not runny.
- Once the cake is completely cooled, drizzle the glaze evenly over the top, allowing it to drip down the sides. Slice and serve your delicious Oreo pound cake. Enjoy!