Moist Oreo Pound Cake Recipe

ByOlivia Monroe
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Introduction

This Moist Oreo Pound Cake combines the rich flavors of cocoa and crushed Oreos for a decadent dessert that’s perfect for any occasion. Topped with a creamy vanilla Oreo glaze, this cake is as indulgent as it is moist and tender. It’s sure to be a crowd-pleaser!

A bundt cake with a rich, dark chocolate color sits on a white speckled plate, covered by a thick white icing that drips down the sides unevenly. The cake has one slice cut out, showing its moist, dense interior. On top of the icing, broken pieces of dark chocolate sandwich cookies are scattered all around the ring of the cake. The plate rests on a white marbled surface, with a matching white plate and fork to the side, partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 3/4 (219 g) cup Cake Flour
  • 3/4 (64 g) cup Dutch Process Cocoa Powder
  • 1/4 (21 g) cup Black Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Espresso Powder
  • 1 3/4 (350 g) cup Granulated Sugar
  • 3/4 teaspoon Kosher Salt
  • 1/2 (112 g) cup Vegetable Oil
  • 3 large Eggs (room temperature)
  • 1 (240 g) cup Buttermilk (room temperature)
  • 1 tablespoon Vanilla Extract
  • 1 cup Hot Water
  • 18 Oreo Cookies (crushed, plus extra for top of cake)
  • 4 oz Cream Cheese (room temperature)
  • 1 1/2 (180 g) cup Powdered Sugar (sifted)
  • 4 (60 g) tablespoons Milk
  • Vanilla Filling from 2 Oreo Cookies
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Step 1: Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with nonstick baking spray, using a fine pastry brush to coat all the nooks and crannies. Set aside.
  2. Step 2: In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Whisk in granulated sugar and kosher salt.
  3. Step 3: Heat the water in a small saucepan until simmering and hot.
  4. Step 4: In a separate medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until combined.
  5. Step 5: With the mixer on low, slowly add the wet ingredients to the dry ingredients. After fully adding, increase the speed to medium and mix until combined. Scrape the sides and bottom of the bowl as needed.
  6. Step 6: Reduce the mixer speed to low and slowly add the hot water. Mix just until combined. Remove the bowl from the mixer and gently fold in the crushed Oreos using a rubber spatula.
  7. Step 7: Pour the batter into the prepared bundt pan. Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
  8. Step 8: Let the cake cool in the pan on a wire rack for 10 minutes. Carefully invert the cake onto the rack and let it cool completely.
  9. Step 9: For the cream cheese glaze, beat the cream cheese with a hand mixer on high for 1 minute until smooth. Add sifted powdered sugar and mix on low until combined, then increase speed to high and beat until smooth.
  10. Step 10: Scrape the vanilla filling from 2 Oreo cookies using a butterknife and place it in a small bowl. Heat in the microwave for about 20 seconds until runny.
  11. Step 11: Add the warmed vanilla filling, milk, and vanilla extract to the cream cheese mixture. Mix on high until the glaze reaches a pourable consistency.
  12. Step 12: Place the cooled cake on a cooling rack over a cookie sheet. Pour the cream cheese glaze evenly over the cake and sprinkle with extra crushed Oreos. Serve and enjoy!

Tips & Variations

  • For extra Oreo flavor, fold in some small Oreo chunks into the batter without crushing them completely.
  • Swap buttermilk with plain yogurt for a slightly tangier taste and similar moisture.
  • If you don’t have espresso powder, substitute with instant coffee granules for a subtle depth of flavor.
  • Make mini bundt cakes using a muffin tin to create individual servings, reducing baking time to about 20 minutes.

Storage

Store the cake covered at room temperature for up to 3 days or in the refrigerator for up to 5 days. To keep it moist, wrap with plastic wrap or place in an airtight container. Reheat slices briefly in the microwave to soften the glaze before serving.

How to Serve

A dark chocolate bundt cake with one slice cut out, revealing its moist, deep black texture inside; the cake is covered with white glaze that drips down the sides unevenly, and the top is decorated with black and white crushed cookie pieces and larger cookie halves placed upright around the ring shape; the cake sits on a white speckled plate on a white marbled surface, with blurred plates and a woman’s hand holding a fork in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of cake flour?

Yes, but the texture might be slightly denser. If using all-purpose flour, replace 2 tablespoons with cornstarch per cup for a lighter crumb.

Do I have to use both Dutch process and black cocoa powder?

Using both adds depth and intensity to the chocolate flavor, but you can use just Dutch process cocoa if you prefer. The black cocoa gives a richer, darker color and taste.

Print
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Moist Oreo Pound Cake Recipe

★★★★★

4.7 from 69 reviews
  • Author: Olivia
  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings 1x
Print Recipe

Description

This Moist Oreo Pound Cake is a decadent chocolate dessert combining rich cocoa flavors with crushed Oreo cookies folded into the batter. Baked in a bundt pan and topped with a smooth cream cheese glaze infused with Oreo vanilla filling, this cake offers a perfect balance of moist texture and indulgent Oreo crunch, making it an irresistible treat for chocolate and cookie lovers.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 (219 g) cup Cake Flour
  • 3/4 (64 g) cup Dutch Process Cocoa Powder
  • 1/4 (21 g) cup Black Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Espresso Powder
  • 1 3/4 (350 g) cup Granulated Sugar
  • 3/4 teaspoon Kosher Salt

Wet Ingredients

  • 1/2 (112 g) cup Vegetable Oil
  • 3 large Eggs (room temperature)
  • 1 (240 g) cup Buttermilk (room temperature)
  • 1 tablespoon Vanilla Extract
  • 1 cup Hot Water

Oreo Ingredients

  • 18 Oreo Cookies (crushed, plus extra for top of cake)

Cream Cheese Glaze

  • 4 oz Cream Cheese (room temperature)
  • 1 1/2 (180 g) cup Powdered Sugar (sifted)
  • 4 (60 g) tablespoons Milk
  • Vanilla Filling from 2 Oreo Cookies
  • 1/2 teaspoon Vanilla Extract

Instructions

  1. Prepare Pan: Preheat oven to 350 degrees F. Spray a 12-cup bundt pan with non-stick baking spray, using a fine pastry brush to ensure the coating covers all crevices. Set aside.
  2. Sift Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Whisk in granulated sugar and kosher salt to combine evenly.
  3. Heat Water: In a small saucepan, bring water to a simmer until hot but not boiling. This will be added later to moisten the batter.
  4. Mix Wet Ingredients: In a separate medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is fully combined and smooth.
  5. Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the wet ingredients into the dry mixture. After all wet ingredients are incorporated, increase mixer speed to medium and continue mixing until homogenous, scraping sides and bottom as needed.
  6. Add Hot Water: Reduce mixer speed to low and slowly pour in the hot water. Mix just until combined to keep the batter moist and smooth.
  7. Fold in Oreos: Remove the bowl from the mixer. Gently fold in the crushed Oreo pieces with a rubber spatula until evenly distributed, ensuring Oreo pieces remain intact.
  8. Bake Cake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Remove cake from oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the bundt pan onto the wire rack and allow the cake to cool completely.
  10. Prepare Cream Cheese Glaze: In a medium bowl, beat the cream cheese with a hand mixer on high speed for 1 minute until smooth and creamy.
  11. Add Powdered Sugar: Add sifted powdered sugar to the cream cheese and mix on low speed until combined. Increase to high speed and beat until the glaze is smooth and fluffy.
  12. Incorporate Vanilla Filling and Milk: Using a butter knife, scrape the vanilla filling from 2 Oreo cookies into a small bowl and heat in the microwave for about 20 seconds until warm. Add the warm vanilla filling, milk, and vanilla extract to the cream cheese mixture. Beat on high until the glaze reaches a pourable consistency.
  13. Glaze the Cake: Place the cooled cake on a cooling rack with a cookie sheet or parchment underneath to catch drips. Pour the cream cheese glaze evenly over the cake and sprinkle extra crushed Oreos on top for decoration.
  14. Serve: Allow glaze to set slightly, then slice and serve this moist, chocolatey Oreo pound cake to enjoy its rich flavors and creamy topping.

Notes

  • Ensure eggs and buttermilk are at room temperature to promote even mixing and better rise.
  • Using a fine pastry brush to coat the bundt pan helps prevent sticking in hard-to-reach crevices.
  • If desired, the Oreo cream cheese glaze can be chilled for firmer texture before glazing.
  • Store leftover cake covered at room temperature for up to 3 days or refrigerate up to 5 days.
  • The espresso powder enhances the chocolate flavor but can be omitted if preferred.
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Oreo Pound Cake, Moist Chocolate Cake, Bundt Cake, Cream Cheese Glaze, Oreo Dessert, Chocolate Pound Cake

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