Oreo Pound Cake Recipe
Oreo Pound Cake Recipe is a rich, buttery dessert that blends classic pound cake with crushed Oreo cookies for a delightful twist. The dense, moist texture is complemented by the crunch and chocolate flavor of the cookies. Often topped with a sweet glaze or additional Oreo crumbs, this cake is perfect for Oreo fans and makes a delicious treat for parties or casual indulgence.
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!