This super moist Oreo Pound Cake is whipped up with cream cheese
and Oreo cookies in the batter for the perfect cookies and cream flavor.
Watch the video for this recipe!
This cake case is definitely a Oreo in pound cake form. I'm going to warn you now that this cake is super addicting and will not disappoint!
So let's get into this recipe so I can show you how it's done!
Ingredients needed for the cake:
3 c of all-purpose flour (sifted)
3 c of granulated sugar
8 oz of cream cheese - room temperature
½ c of unsalted butter (1 stick) - room temperature
½ c of shortening
5 whole eggs - room temperature
2 tsps of vanilla extract
1 teaspoon of baking powder
½ teaspoon of salt
20 Oreos- broken into small pieces
Ingredients for the icing/glaze:
2 c of powdered sugar
2 - 4 tbsps of whole milk
1 teaspoon of vanilla
½ teaspoon of salt
How to make the cake:
Combine the flour, baking powder, and salt and sit it to the side. Then, using a hand or stand mixer, beat the butter, shortening, and sugar together on medium speed until creamy, light, and fluffy (approximately 5 minutes).
Next, add the cream cheese and mix until blended. Add the vanilla and mix. Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together. Slowly mix in the flour, approximately one cup at a time just until blended. Fold the Oreos into the batter.
Spray a 12-cup bundt pan with non-stick spray. Pour the batter into the pan and smooth the top of the cake.
Place the cake in the oven, set the oven to 325 degrees, and bake for about an hour to an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool before icing.
To make the icing for the Pound Cake:
Using a hand or stand mixer, add the powdered sugar to the bowl. Add the salt and vanilla. Slowly add the milk until you reach the desired consistency.
Pour the glaze over the cake and decorate the cake as desired.
I don't recommend crushing the Oreos into super small pieces. That would make for more of a chocolate cake.
Also, you want to keep the cream the cream filling in the crushed Oreos for that extra cookies and cream flavor. I also don't recommend preheating the oven prior to putting the cake in the oven.
The "cold oven" method really creates an evenly cooked caked that browns just right.
Enjoy my friends!
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You may also like:
Peach Cobbler Cream Cheese Pound Cake
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Ingredients
- For the cake:
- 3 c all-purpose flour (sifted)
- 3 c granulated sugar
- 8 oz cream cheese - room temperature
- ½ c unsalted butter (1 stick) - room temperature
- ½ c shortening
- 5 whole eggs - room temperature
- 2 tsps vanilla extract
- 1 teaspoon baking powder
- ½ tsp salt
- 20 Oreos- broken into small pieces
- For the icing:
- 2 c powdered sugar
- 2 - 4 tbsps whole milk
- 1 teaspoon vanilla
- ½ tsp salt
Instructions
- Combine the flour, baking powder and salt and sit it to the side.
- Then, using a hand or stand mixer, beat the butter, shortening, and sugar together on medium speed until creamy, light, and fluffy (approximately 5 minutes).
- Add the vanilla and mix.
- Add the eggs to the bowl one at a time, mixing well after each addition before adding the next egg.
- Next, add the cream cheese and mix until blended.
- Using a spoon or spatula, scrape down the sides of the bowl and mix ensuring that the batter is fully mixed together.
- Slowly mix in the flour, approximately one cup at a time just until blended. Fold the Oreos into the batter.
- Spray a 12-cup bundt pan with non-stick spray.
- Pour the batter in the pan and smooth the top of the cake.
- Place the cake in the oven, set the oven to 325 degrees and bake for about an hour to an hour and 15 minutes. The cake is done once an inserted toothpick comes out clean.
- Remove the cake from the oven and allow it to cool for about 20 minutes before inverting. Allow the cake to continue to cool before icing.
- To make the glaze:
- Using a hand or stand mixer, add the powdered sugar to the bowl.
- Add the salt and vanilla.
- Slowly add the milk until you reach the desired consistency.
- Pour the glaze over the cake and decorate the cake as desired.
- Serve and enjoy!
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