Description

This Moist Oreo Pound Cake is a delectable dessert combining the classic richness of pound cake with the beloved flavor of crushed Oreo cookies. Soft, dense, and loaded with chunks of Oreos and optional mini chocolate chips, this cake is perfect for any occasion. It’s easy to make with simple ingredients and bakes into a tender, flavorful treat that pairs wonderfully with ice cream or whipped cream.

Ingredients

Scale

Basic 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

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 the cake from sticking.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy, which should take about 3-4 minutes. Then add the eggs one at a time, mixing well after each addition to fully incorporate them. Stir in the vanilla extract for flavor. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture alternately with the sour cream, mixing just until combined to maintain cake tenderness. Finally, gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed throughout the batter.
Bake the Cake: Pour the prepared batter into the greased bundt or loaf pan, smoothing the surface with a spatula. Bake in the preheated oven for 60-70 minutes if using a bundt pan, or 50-60 minutes if using a loaf pan. The cake is done when a toothpick inserted into the center comes out clean. After baking, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve: Once fully cooled, slice the cake and serve. It is delicious on its own or enhanced with a scoop of ice cream or whipped cream for added indulgence.

Notes

Ensure the butter is softened to room temperature for easier creaming with the sugar.
Do not overmix once the dry ingredients are added to avoid a dense cake texture.
The mini chocolate chips are optional but add an extra burst of chocolate flavor.
Letting the cake cool completely before slicing helps maintain its structure and prevents crumbling.
This cake stores well in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Prep Time: 20 minutes
Cook Time: 60-70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Oreo pound cake, moist pound cake, Oreo cake recipe, easy pound cake, Oreo dessert, homemade cake, bundt cake, chocolate chip cake