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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

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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Find it online: https://bitesbyolivia.com/moist-oreo-pound-cake-recipe/