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This Oreo pound cake is a buttery, tender, cookies-and-cream filled dream! It’s packed with crunchy oreos and a swirl of black cocoa for that rich, chocolatey oreo flavor that we all love! Topped with a cream cheese glaze and extra crushed oreos on top, this is the kind of cake you’ll be craving over and over.
For more pound cake recipes, make my chocolate pound cake and sour cream pound cake next!
Okay oreo lovers, buckle up! This super moist oreo pound cake recipe is about to be your new favorite dessert. The base of the pound cake is buttery, tender, and dense with cookie pieces folded into every bite.
Then there’s the black chocolate cake batter folded in to create a marbled effect that really takes this cake over the top.
It’s like dunking your favorite cookie into cake form – it’s just as magical as it sounds! Every slice is swirled with rich Oreo flavor that is absolutely dreamy! I didn’t stop there – then there’s the cream cheese glaze that’s drizzled on top of the cake. Whew. It’s practically impossible to stop at just one slice.
Whether you’re baking for a birthday, treating yourself on a random Wednesday, or just craving cookies and cake at the same time (because honestly, same), this pound cake is the ultimate crowd-pleaser.
So grab your Oreos and apron, and let’s bake up the ULTIMATE cookies and cream cake.
Table of Contents
Key Ingredients
(full list of ingredients can be found in the recipe card below)
- Crushed Oreos Cookies add that delicious cookies and cream flavor to the pound cake. When folded into the batter, they also add a nice crunchy texture while also adding moisture from their cream filling, keeping the cake tender and rich.
- Cake flour gives pound cake a tender, fine crumb. It has a lower protein compared to all-purpose flour which results in a soft, delicate texture.
- A mix of unsalted butter, butter-flavored shortening, and vegetable oil gives pound cake the perfect balance of flavor, texture, and moisture. Butter give the cake its rich taste, butter-flavored shortening keep the cake tender, while vegetable oil ensures the cake stays moist and soft for days!
- Heavy cream adds richness, moisture, and tenderness to pound cake, creating a soft, velvety crumb. I love using this in this oreo bundt cake and my whipping cream pound cake because it adds a subtle creamy flavor without competing with the flavor of the oreos. With my buttermilk pound cake, there’s a subtle tang. Using heavy cream allows the oreo flavor to shine!
- Black cocoa powder along with a touch of hot coffeegives Oreo pound cake its deep, dark chocolate color and that signature Oreo-like flavor. We mix it in with half of the batter to create that marbled effect.
- We’re making a Cream cheese glaze to dress up the cake! The cream cheese provides a rich, tangy flavor and creamy consistency which balances out the sweetness of the cake.
Oreo Pound Cake Variations
- For all of my chocolate lovers, opt for a chocolate ganache on top instead of the cream cheese glaze. You can also fold in some chocolate chips in to the batter if you really want to get extravagant.
- If you don’t have black cocoa powder, you can use dutch process cocoa powder instead. The flavor will be more chocolate forward as opposed to oreo flavor, but in a pinch – it works. Do not use regular unsweetened cocoa powder as a substitute, the flavor will be bitter.
- Use a different kind of oreo like red velvet or mint chocolate for a fun spin on flavor.
- If you don’t have any coffee, you can use hot water instead.
How to make Oreo Pound Cake
Step 1: Preheat the oven to 325 degrees F. Brush a 15 cup bundt pan with butter and dust with flour. You can also just spray with nonstick baking spray like Baker’s Joy.
Step 2: Add butter, shortening, oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 5 minutes on medium speed. Reduce speed to medium low and begin adding eggs one a time. Scrape down the sides of the bowl then add in the vanilla extract and mix until just combined, about 10 seconds.
Step 3: In a separate bowl, whisk together the dry ingredients – cake flour, kosher salt, and baking powder. Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds, then pour in the heavy cream. Scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined.
Step 4: Remove 2 cups of batter from the bowl and add to a separate bowl. Add in the black cocoa powder and hot coffee. Mix until combined.
Step 5: To the bowl of the stand mixer, fold in the crushed oreos.
Step 6: Alternate adding both batters to the prepared bundt pan – add oreo cake batter, then black cocoa cake batter. Use a wooden skewer or butter knife to swirl the batter around. Bake in the preheated oven for 1 hour and 15-25 minutes, until a wooden skewer comes out with just a few crumbs. Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
Step 7: While the cake is cooling, make the cream cheese glaze. Add cream cheese to a large bowl. Use an electric hand mixer to beat the cream cheese until smooth, about 30 seconds, then add in the powdered sugar and vanilla extract. Continue to mix until well incorporated. Pour in the melted butter and milk and mix until combined. Pour the glaze on top of the cooled cake and top with crushed oreo cookies.
Pro Baking Tips
- Use room temperature ingredients—eggs, butter, cream cheese, and heavy cream blend better at room temp and create a smoother batter. This ensures that the cake has a nice even texture.
- Don’t overmix your batter—mix until just combined to keep the cake tender and fluffy.
- Allow the cake to cool completely before glazing and slice. This allows for the glaze to not melt off the cake the flavor actually improves as it rests.
- When prepping the bundt pan, spray generously with nonstick baking spray or butter and flour to ensure that the cake doesn’t stick.
- Use a kitchen scale for best results! Using a food scale is the best way to ensure consistent results in baking.
Recipe FAQs
Store any leftovers in an airtight container at room temperature for up to 5 days. You can also freeze the cake for up to 4 months; allow it to thaw overnight in the refrigerator before serving.
No, you don’t need to remove the cream filling. Including the entire Oreo enhances the cake’s flavor and texture.
I haven’t tested this recipe with box mix so I can’t recommend it. If you try it, please let me know!
No, this recipe has been tested and formulated to include the correct amount of ingredients so that you don’t have to alter anything on your own.
Yes, you can split the batter between two loaf pans or use a tube pan. Just be sure to adjust the baking time accordingly based on the cake pan size and shape.
More Pound Cake Recipes
Desserts
White Chocolate Pound Cake
Desserts
Cream Cheese Pound Cake
Desserts
Mile High Pound Cake
Desserts
Butter Pecan Pound Cake
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If you make this recipe, please leave a star rating on the recipe card and comment below! You can also tag @BritneyBreaksBread on Instagram and hashtag #britneybreaksbread so I can celebrate your beautiful creations!
Oreo Pound Cake
Equipment
- 15-cup Bundt Pan
Ingredients
- 1 1/2 cups (340 g) Unsalted Butter, (room temperature)
- 1/4 cup (56 g) Butter Flavored Shortening
- 2 tbsp Vegetable Oil
- 3 cups (600 g) Granulated Sugar
- 6 large (300 g) Eggs, (room temperature)
- 1 tbsp Vanilla Extract
- 3 1/4 cups (406 ml) Cake Flour
- 1/4 cup (22 g) Black Cocoa Powder
- 3 tbsp Hot Coffee
- 1 tsp Kosher Salt
- 1 tsp Baking Powder
- 1 1/4 cup (290 g) Heavy Cream
- 16 Oreos, (roughly chopped, additional for topping)
Cream Cheese Glaze
- 4 oz (113 g) Cream Cheese, (room temperature)
- 2 1/2 cups (300 g) Powdered Sugar
- 1 tsp Vanilla Extract
- 2 tbsp (1 tbsp) Unsalted Butter, (melted)
- 3-4 tbsp Whole Milk
- Pinch Kosher Salt
Instructions
- Preheat the oven to 325 degrees F. Brush a 15 cup bundt pan with butter and dust with flour. You can also just spray with nonstick baking spray like Baker's Joy. Set aside.
- Add butter, shortening, oil, and sugar to the bowl of a stand mixer fitted with the paddle attachment. Cream together for 5 minutes on medium speed. Reduce speed to medium low and begin adding eggs one a time, ensuring each add is fully incorporated prior to adding the next. Scrape down the sides of the bowl and continue to mix for another 10-15 seconds, until smooth, then add in the vanilla extract and mix until just combined, about 10 seconds.
- In a separate bowl, whisk together the dry ingredients – cake flour, kosher salt, and baking powder. Add half of the flour mixture to the wet ingredients and mix until just combined, about 15 seconds, then pour in the heavy cream. Mix together for about 15 seconds, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, about 15-20 seconds.
- Remove 2 cups of batter from the bowl and add to a separate bowl. Add in the black cocoa powder and hot coffee. Mix until combined.
- To the bowl of the stand mixer, fold in the crushed oreos.
- Alternate adding both batters to the prepared bundt pan – scoop in a layer of the oreo cake batter, then scoop in the black cocoa cake batter – until it's all used up. Use a wooden skewer or butter knife to swirl the batter around. Bake in the preheated oven for 1 hour and 15-25 minutes, until a wooden skewer inserted into the center of the cake comes out with just a few crumbs.
- Allow the cake to cool in the pan for 10 minutes, then turn over onto a wire rack to cool completely.
- While the cake is cooling, make the cream cheese glaze. Add softened cream cheese to a large bowl. Use an electric hand mixer to beat the cream cheese until smooth, about 30 seconds, then add in the powdered sugar and vanilla extract. Continue to mix until well incorporated. Pour in the melted butter and milk and mix until combined.
- Pour the glaze on top of the cooled cake and top with crushed oreo cookies.
Notes
- Use room temperature ingredients—eggs, butter, cream cheese, and heavy cream blend better at room temp and create a smoother batter. This ensures that the cake has a nice even texture.
- Don’t overmix your batter—mix until just combined to keep the cake tender and fluffy.
- Allow the cake to cool completely before glazing and slice. This allows for the glaze to not melt off the cake the flavor actually improves as it rests.
- When prepping the bundt pan, spray generously with nonstick baking spray or butter and flour to ensure that the cake doesn’t stick.
- Use a kitchen scale for best results! Using a food scale is the best way to ensure consistent results in baking.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This cake was delicious! I halved the recipe and baked in a loaf pan since there were only 5 of us.
I ended up using a different glaze recipe as I was confused by there being marshmallow fluff in picture of ingredients, but no mention of it in recipe.
Hi! there’s no marshmallow fluff in this recipe but I’m glad that you enjoyed it!
What can be used intead of butter flavoured shortening.
You can use just normal butter in the same quantity instead. So you’d use 1 1/2 cups (3 sticks) of butter if not using shortening.
First recipe I made of yours. Absolutely divine. Easy and thorough instructions to follow and just a perfect cake. Thank you so much. I will be making again and again and I cannot wait to try more of your recipes!
Thank you so much Hanna! Comments like this mean the world to me!
How much milk for the glaze??
3-4 tbsps depending on your preference/thickness of the glaze.