Dessert

Moist Oreo Pound Cake Recipe

ByOlivia Monroe February 10, 2026February 10, 2026

Introduction

This Moist Oreo Pound Cake is a rich and decadent treat perfect for any occasion. Loaded with crushed Oreo cookies and a tender crumb, it’s an irresistible dessert that’s simple to make and sure to impress.

A close-up of a soft, moist loaf cake on a light wooden board, with one thick slice and a smaller piece cut off in front. The cake has two main layers: a pale, creamy vanilla base with a spongy texture, mixed with irregular patches and swirls of dark, crumbly chocolate cookie chunks throughout. The top is generously sprinkled with crushed dark chocolate cookie pieces, creating a rough, crumbly surface. The edges of the cake show a golden-brown baked crust that contrasts with the lighter interior. The scene has a soft, natural light and a white marbled surface in the background. 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

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.
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, then stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Step 4: Gently fold in the crushed Oreo cookies and mini chocolate chips if using, making sure they’re evenly distributed throughout the batter.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-70 minutes in a bundt pan, or 50-60 minutes in a loaf pan, until a toothpick inserted into the center comes out clean.
Step 6: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 7: Slice and serve. For an extra indulgent treat, enjoy with a scoop of ice cream or a dollop of whipped cream.

Tips & Variations

For even more cookie flavor, sprinkle a few extra crushed Oreos on top of the batter before baking.
Mini chocolate chips add a delightful texture, but you can omit them if you prefer.
Use full-fat sour cream for the moistest, most tender cake.
If you don’t have a bundt pan, a standard loaf pan works just as well.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, keep it refrigerated for up to one week or freeze for up to 3 months. When reheating, warm slices briefly in the microwave for a soft and moist texture.

How to Serve

A loaf cake with a light golden brown crust and creamy white interior is shown sliced, revealing dark brown Oreo cookie pieces mixed throughout the inside, creating a marbled pattern. The top of the cake has crushed Oreo bits scattered unevenly, adding texture, all resting on a wooden board with some Oreo crumbs around. The close-up view highlights the soft, fluffy texture of the cake contrasted with the crumbs from the cookies. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cookies instead of Oreos?

Yes, you can substitute Oreos with any chocolate sandwich cookies or your favorite crushed cookies, but Oreos give the best classic flavor.

How do I know when the cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with just a few moist crumbs. Oven times may vary, so start checking around the minimum baking time.