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 is definitely an 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!
More recipes ---> Strawberry Shortcake Pound Cake, Red Velvet Cheesecake Brownies, Cold Oven Lemon Pound Cake, Strawberry Crunch Pound Cake, Southern Banana Pudding, Cream Cheese Pound Cake, Strawberry Crunch Tacos, Strawberry Crunch Pound Cake, Funfetti Pound Cake
Ingredients needed for the cake:
All-purpose flour (sifted)
Cream cheese - room temperature
Unsalted butter - room temperature
Whole eggs - room temperature
Oreos - broken into small pieces
Ingredients for the icing/glaze:
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 2 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.
How to make the Pound Cake continued:
Using a spoon or spatula, scrape down the sides of the bowl. 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 batter.
Place the cake into 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 a toothpick inserted into the middle of the cake comes out clean.
Remove the cake from the oven and allow it to cool for about 20 minutes before inverting (removing it from the pan). 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.
Helpful Guides for Beginners
If you're new to baking I got you covered! Here are some helpful guides to help you along the way!
- How to make a moist Pound Cake
- Pound Cake Essential Tools
- Mistakes to avoid when baking a pound cake
- How to prepare Pound Cake ingredients
- How to Make a Pound Cake for Beginners
Helpful Baking Tools
- Bundt Pan
- Stand Mixer
- Hand Mixer
- Basting Brush
- Silicone Spatula
- Oven Thermometer
- Stainless Steel Mixing Bowl
- Baker's Joy
- Cake Keeper
- Measuring Cups
- Measuring Spoons
Pound Cake Tips + Tricks
Whether you are a beginner or have been in the baking game for a while, I hope these tips are helpful in making sure that your pound cake comes out great!
⇢ Always use room temperature ingredients – Standard pound cake ingredients include butter and eggs which should always be at room temperature to ensure that they properly blend into the batter and do not cause any clumping. Other common ingredients such as milk, cream cheese, etc should also be a room temperature. Make sure to allow enough time before baking to remove the ingredients from the refrigerator and sit them on the counter to allow them to come to room temperature.
⇢ Properly measure your ingredients – Always measure each ingredient before adding it to the cake to make sure that you have the accurate amount of each ingredient for the recipe. Baking requires exact measurements for the cake to come out correctly.
⇢ Properly cream the butter and sugar together– Once blended the texture should be light and fluffy. Blend the ingredients together at a moderate speed for a least two to three minutes.
⇢ Add the eggs one at a time– Eggs must be added one at a time blending well after each addition. Once you’ve added an egg to the batter and no longer see any yellow, then you can add another egg to the batter.
⇢ Don’t overmix your batter– Aside from creaming the butter and sugar together, once done adding an ingredient, immediately start adding the next ingredient. If you are not quite ready, stop the mixer until you're ready to add the next ingredient. After you have added the last ingredient, just mix until blended. If the batter still requires mixing, for example, if there is any unmixed batter on the side of the bowl, finish the mixing process using a spoon.
⇢ Spray the hell out of your bundt pan - My favorite method is using a baking spray such as Baker’s Joy which includes the flour and oil all in one can. It's always a no-fail method for me and the cake comes right out of the pan. You can also grease the pan with oil (solid or liquid) then dust the pan evenly with flour if you prefer that method.
Frequently Asked Questions:
Store the cake in an airtight container for up to 5 days.
Yes. I recommend freezing the cake for no more than three months for the best flavor. Once you remove the cake from the freezer, allow it to thaw at room temperature before unwrapping it.
Twelve or more, depending on the size of the slices.
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- 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
- 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 2 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.
- 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 batter.
- 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 a toothpick inserted into the middle of the cake 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!