Pound Cake with Oreo
Indulge in the ultimate treat with this heavenly pound cake, where each slice boasts a rich, buttery flavor and a delightful crunch from crushed Oreo cookies. Whip up this easy-to-follow recipe that combines classic baking techniques with a fun twist – perfect for any dessert lover looking to satisfy their sweet tooth!
Prep
15
min
Cook
60
min
Serves
10
people
Level
intermediate
📝 Ingredients
Serves 10🥛Dairy & Eggs(6)
- 1 cup melted @KerrygoldUSA unsalted butter (227 g)
- 1 stick softened unsalted butter
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese cream cheese (227 g)
- 5 eggs (room temperature)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(6)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
- 1 tsp vanilla extract or bean paste (5 ml)bean paste
- 1 vanilla packet @jello
📦Other(2)
- 1 box @Betty Crocker white cake mix
- about 1 cup crushed @OREO cookies (240 ml)
Nutrition (per serving)
Calories
836
Protein
10g
Carbs
101g
Fat
45g
👨🍳 Instructions
- 1
Mix all ingredients until smooth, then fold in crushed Oreo cookies.
- 2
Spray your Bundt pan with baking spray and add the batter.
- 3
Bake at 350 degrees for an hour, checking at the one hour mark. If not finished, leave in for another 10-15 minutes.
- 4
Let the cake cool completely before flipping it onto a wire rack.
- 5
For the cream cheese frosting, blend softened butter, cream cheese, vanilla extract, and powdered sugar until smooth.
- 6
Spread the frosting over the cooled cake and sprinkle with additional crushed Oreos.
💡 Pro Tips
- ✓Fold crushed Oreos in as the final step using a silicone spatula with 15-20 gentle strokes, keeping them suspended rather than fully broken down, because further mixing breaks the cookie pieces into fine powder that disperses unevenly and causes dark streaking in the crumb.technique15-20 folds, final step
- ✓Add an extra 2 tbsp of buttermilk (total 1 cup + 2 tbsp) since crushed Oreos absorb approximately 3-4% of liquid weight during the first 10 minutes, which would otherwise create a drier, tighter crumb structure.ingredient3-4% liquid absorption by Oreos
- ✓Insert a toothpick at 55-60 minutes (not 60 minutes) because the Oreo filling's fat content (~35% by weight) retards moisture evaporation and extends bake time by 8-12 minutes; pulling the cake at the correct early window prevents over-baking the exterior before the interior sets.timing55-60 minutes first check
- ✓Cool the cake in the Bundt pan for exactly 15 minutes before inverting because the butter-based crumb needs time to set firm (starch gelatinization continues during cooling), but waiting longer allows the cake to bond with the pan's ridges as it fully sets, increasing demold risk.timing15 minutes in-pan cooling
- ✓Use 4 oz softened cream cheese and 6 oz softened butter (not equal parts) for frosting because this recipe's high butter content (1 cup) requires a 60:40 butter-to-cream cheese ratio to prevent the frosting from becoming too oily and sliding off the pound cake's dense crumb.ingredient60:40 butter to cream cheese ratio
Share this recipe
Prep
15
min
Cook
60
min
Serves
10
people
Level
intermediate
Share this recipe
Pound Cake with Oreo
Indulge in the ultimate treat with this heavenly pound cake, where each slice boasts a rich, buttery flavor and a delightful crunch from crushed Oreo cookies. Whip up this easy-to-follow recipe that combines classic baking techniques with a fun twist – perfect for any dessert lover looking to satisfy their sweet tooth!
📝 Ingredients
Serves 10🥛Dairy & Eggs(6)
- 1 cup melted @KerrygoldUSA unsalted butter (227 g)
- 1 stick softened unsalted butter
- 1 & 1/2 cups buttermilk (340 g)
- 1 8oz block @Philly Cream Cheese cream cheese (227 g)
- 5 eggs (room temperature)
- 1/2 cup sour cream (120 ml)
🫙Pantry Staples(6)
- 1 cup @Pillsbury all purpose flour (125 g)
- 2 cups sifted powdered sugar (400 g)
- 1 cup white sugar (200 g)
- 1 tbsp vanilla extract or bean paste (15 ml)bean paste
- 1 tsp vanilla extract or bean paste (5 ml)bean paste
- 1 vanilla packet @jello
📦Other(2)
- 1 box @Betty Crocker white cake mix
- about 1 cup crushed @OREO cookies (240 ml)
Nutrition (per serving)
Calories
836
Protein
10g
Carbs
101g
Fat
45g
👨🍳 Instructions
- 1
Mix all ingredients until smooth, then fold in crushed Oreo cookies.
- 2
Spray your Bundt pan with baking spray and add the batter.
- 3
Bake at 350 degrees for an hour, checking at the one hour mark. If not finished, leave in for another 10-15 minutes.
- 4
Let the cake cool completely before flipping it onto a wire rack.
- 5
For the cream cheese frosting, blend softened butter, cream cheese, vanilla extract, and powdered sugar until smooth.
- 6
Spread the frosting over the cooled cake and sprinkle with additional crushed Oreos.
💡 Pro Tips
- ✓Fold crushed Oreos in as the final step using a silicone spatula with 15-20 gentle strokes, keeping them suspended rather than fully broken down, because further mixing breaks the cookie pieces into fine powder that disperses unevenly and causes dark streaking in the crumb.technique15-20 folds, final step
- ✓Add an extra 2 tbsp of buttermilk (total 1 cup + 2 tbsp) since crushed Oreos absorb approximately 3-4% of liquid weight during the first 10 minutes, which would otherwise create a drier, tighter crumb structure.ingredient3-4% liquid absorption by Oreos
- ✓Insert a toothpick at 55-60 minutes (not 60 minutes) because the Oreo filling's fat content (~35% by weight) retards moisture evaporation and extends bake time by 8-12 minutes; pulling the cake at the correct early window prevents over-baking the exterior before the interior sets.timing55-60 minutes first check
- ✓Cool the cake in the Bundt pan for exactly 15 minutes before inverting because the butter-based crumb needs time to set firm (starch gelatinization continues during cooling), but waiting longer allows the cake to bond with the pan's ridges as it fully sets, increasing demold risk.timing15 minutes in-pan cooling
- ✓Use 4 oz softened cream cheese and 6 oz softened butter (not equal parts) for frosting because this recipe's high butter content (1 cup) requires a 60:40 butter-to-cream cheese ratio to prevent the frosting from becoming too oily and sliding off the pound cake's dense crumb.ingredient60:40 butter to cream cheese ratio