Get ready to bake a showstopper that will have everyone asking for the recipe! Our Decadent Oreo Pound Cake is a dreamy dessert that combines the classic, comforting richness of a pound cake with the irresistible crunch and flavor of everyone's favorite cookie: Oreos. This isn't just a cake; it's an experience, perfect for celebrations, potlucks, or simply a delightful treat to brighten your day. With simple steps and a few expert tips, you're on your way to pound cake perfection.
Why This Oreo Pound Cake Will Be Your New Obsession
There's something truly special about a well-made pound cake – its dense yet tender crumb, its comforting richness. But when you introduce the playful sweetness and iconic crunch of Oreo cookies, you elevate it to an entirely new level. This recipe delivers a moist, buttery cake studded generously with crushed Oreos, creating a symphony of textures and flavors in every bite. It's a guaranteed crowd-pleaser that appeals to both kids and adults!
A Classic Reimagined with a Cookie Twist
Our Decadent Oreo Pound Cake takes the traditional recipe and infuses it with a fun, modern twist. The subtle vanilla notes of the pound cake perfectly complement the chocolatey creaminess of the Oreos, creating a harmonious balance. Topped with a simple yet elegant glaze, this cake not only tastes incredible but looks impressive too. It's easier to achieve than you might think, making it a fantastic addition to your baking repertoire.
Essential Ingredients for Success
To ensure your pound cake turns out flawlessly, gathering your ingredients and bringing them to room temperature is key. This helps everything emulsify properly, leading to a smooth batter and that signature dense, fine crumb that pound cakes are known for.
- Unsalted butter, softened
- Granulated sugar
- Large eggs, room temperature
- All-purpose flour
- Baking powder
- Salt
- Full-fat sour cream, room temperature
- Vanilla extract
- Crushed Oreo cookies (about 35-40 cookies)
- Powdered sugar (for glaze)
- Milk or heavy cream (for glaze)
Baking Tips for a Perfect Oreo Pound Cake
Achieving pound cake perfection is simpler than you might imagine with these helpful tips:
- Room Temperature is Key: Softened butter and room temperature eggs and sour cream are paramount. They combine more easily, creating a smoother, more uniform batter and a beautifully textured cake.
- Creaming Butter and Sugar Properly: Ensure you cream your butter and sugar together until the mixture is light and fluffy. This step incorporates air, which is crucial for the cake's structure and rise. For a deeper dive into this technique, check out this excellent guide on how to cream butter and sugar.
- Don't Overmix: Once you add the dry ingredients, mix just until they are combined. Overmixing can overdevelop the gluten in the flour, resulting in a tough cake.
- Gentle Oreo Fold: Fold in the crushed Oreos gently at the very end to prevent them from sinking to the bottom. If desired, reserve a few extra crushed cookies to sprinkle over the glaze for an added decorative touch.
- Cool Completely: Allow the cake to cool in the pan on a wire rack for at least 15-20 minutes before inverting. This prevents it from breaking. Make sure the cake is completely cool before applying the glaze.
If you love a good cake recipe, you might also enjoy our Heavenly Honeycrisp Apple Cake: Your Ultimate Fall Dessert for another fruity delight, or for something quick and chocolatey, try our Easy Brownie Mix Cookies: Your Shortcut to Chewy, Chocolatey Bliss!
Serving Suggestions
This Decadent Oreo Pound Cake is incredibly satisfying on its own, but here are some ideas to make it even more special:
- Serve a slice with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream.
- Pair it with a side of fresh berries for a touch of tartness to balance the sweetness.
- Enjoy with a warm cup of coffee, tea, or a cold glass of milk for the ultimate comfort.
Storage and Make-Ahead Tips
This pound cake is a fantastic make-ahead dessert! Once completely cooled and glazed, store it in an airtight container at room temperature for 3-4 days. For longer storage, slice the cake and wrap individual pieces tightly in plastic wrap, then in foil, and freeze for up to 2-3 months. Thaw at room temperature for an easy, delicious treat anytime you crave it!
FAQs
Can I use different types of cookies in this pound cake recipe?
Absolutely! While Oreos are a classic choice, you can experiment with other sturdy cookies like chocolate chip, Nutter Butters, or even shortbread cookies. Just ensure they are crushed to a similar consistency for the best texture in the cake.
How do I ensure my pound cake is moist and not dry?
The key to a moist pound cake lies in using room temperature ingredients, avoiding overmixing the batter, and being careful not to overbake. A good pound cake should be dense but still tender and moist. Incorporating ingredients like sour cream, as in this recipe, significantly contributes to moisture.
What's the best way to store leftover Oreo Pound Cake?
To keep your Oreo Pound Cake fresh, store it tightly covered at room temperature for up to 3-4 days. For longer storage, you can freeze individual slices wrapped in plastic wrap and then foil for up to 2-3 months. Thaw at room temperature before serving.
Can I make this recipe in a different type of pan?
Yes, you can! While a Bundt pan gives it a beautiful shape, you can also bake this recipe in a 9x13 inch baking pan for a sheet cake style, or even as cupcakes, adjusting the baking time accordingly. For loaf pans, use two 9x5 inch pans and reduce baking time to about 50-60 minutes.
Decadent Oreo Pound Cake
- Total Time: 1 hour 30 minutes
- Yield: 12-16 servings 1x
- Diet: Not specified
Description
A rich, moist pound cake bursting with crushed Oreo cookies and topped with a simple sweet glaze, perfect for any occasion.
Ingredients
1 cup (2 sticks) unsalted butter, softened
2 cups granulated sugar
4 large eggs, room temperature
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup full-fat sour cream, room temperature
2 teaspoons vanilla extract
2 cups crushed Oreo cookies (about 35-40 cookies)
For the Glaze:
1 1/2 cups powdered sugar
3-4 tablespoons milk or heavy cream
Instructions
Step 1: Preheat your oven to 325°F (160°C). Grease and flour a 10-12 cup Bundt pan, ensuring all crevices are coated. Tap out any excess flour.
Step 2: In a large mixing bowl, using an electric mixer, cream together the softened unsalted butter and granulated sugar until light and fluffy, about 3-5 minutes.
Step 3: Beat in the large eggs one at a time, mixing well after each addition until fully incorporated. Scrape down the sides of the bowl as needed.
Step 4: In a separate medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, alternating with the sour cream and vanilla extract, beginning and ending with the dry ingredients. Mix on low speed just until combined; do not overmix.
Step 6: Gently fold in the crushed Oreo cookies using a spatula until evenly distributed throughout the batter.
Step 7: Pour the batter evenly into the prepared Bundt pan. Bake for 60-70 minutes, or until a wooden skewer inserted into the center comes out clean. Baking time may vary depending on your oven.
Step 8: Allow the cake to cool in the pan on a wire rack for 15-20 minutes before inverting it onto the rack to cool completely.
Step 9: While the cake cools, prepare the glaze. In a small bowl, whisk together the powdered sugar and 3 tablespoons of milk or heavy cream until smooth. If the glaze is too thick, add more milk a teaspoon at a time until you reach your desired drizzling consistency.
Step 10: Once the cake is completely cool, drizzle the glaze evenly over the top. Let the glaze set for a few minutes before slicing and serving. Enjoy your Decadent Oreo Pound Cake!
Notes
For an extra touch, garnish with additional crushed Oreos or a dollop of whipped cream when serving. Ensure all ingredients are at room temperature for the best results!
- Prep Time: 20 minutes
- Cook Time: 60-70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 45g
- Sodium: 210mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 65g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 70mg
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