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4.50 from 2 votes

Oreo Pound Cake

By Britney
Prep: 35 minutes
Cook: 1 hour 20 minutes
Total: 1 hour 55 minutes
Servings: 16
oreo pound cake on a serving plate with a slice cut out of the cak so that you can see the marbled oreo pattern.
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This Oreo pound cake recipe is moist, buttery, loaded with crushed Oreos, topped with a smooth cream cheese glaze - perfect for Oreo lovers!

Equipment

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Ingredients 

  • 1 3/4 cups (392 g) Unsalted Butter, (room temperature)
  • 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, 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. 1 3/4 cups Unsalted Butter 2 tbsp Vegetable Oil 3 cups Granulated Sugar 6 large Eggs 1 tbsp Vanilla Extract
  • 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. 3 1/4 cups Cake Flour 1 tsp Kosher Salt 1 tsp Baking Powder 1 1/4 cup Heavy Cream
  • 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. 1/4 cup Black Cocoa Powder 3 tbsp Hot Coffee
  • To the bowl of the stand mixer, fold in the crushed oreos. 16 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 a pinch of salt. Mix until combined (add more milk for a thinner consistency). 4 oz Cream Cheese 2 1/2 cups Powdered Sugar 1 tsp Vanilla Extract 2 tbsp Unsalted Butter 3-4 tbsp Whole Milk Pinch Kosher Salt
  • 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

Calories: 693kcal, Carbohydrates: 85g, Protein: 8g, Fat: 37g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 155mg, Sodium: 278mg, Potassium: 142mg, Fiber: 1g, Sugar: 62g, Vitamin A: 1139IU, Vitamin C: 0.1mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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