This Oreo Pound Cake is rich, buttery, and packed with crushed Oreos inside and out. Topped with a creamy glaze, it's the ultimate cookies and cream dessert!

Y'all, this Oreo Pound Cake is what cookie-and-cream dreams are made of! It's rich, buttery, and loaded with crushed Oreos baked right into the batter. Then, we take it over the top with a sweet glaze and more cookie crumbs sprinkled on top. If you're a fan of cookies and cream, this Oreo Pound Cake is for you.

Video Tutorial

Why You'll Love This Recipe

Loaded with Oreos - Double the cookies inside the batter and on top for the ultimate cookies-and-cream experience.
Moist & tender crumb - Cream Cheese, shortening and butter give this pound cake its soft, melt-in-your-mouth texture.
Easy to make - Simple ingredients that come together with no complicated steps.

Recommended tools and equipment:

Bundt Pan (A 12 cup bundt pan is needed for this recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermomete
Cake Keeper
Measuring Cups and Measuring Spoons

Tips for the Best Oreo Pound Cake

Use room temperature ingredients for the smoothest batter.
Don't overmix after adding the flour - it keeps the cake soft.
Gently fold in the Oreos so they don't sink to the bottom.
Make the glaze as thick or thin as you like by adjusting the powdered sugar and milk.

Serving Suggestions

This Oreo Pound Cake is perfect on its own, but you can also:

Serve with fresh whipped cream and berries for balance.
Add a scoop of vanilla ice cream for an extra treat.
Drizzle with hot fudge or chocolate syrup for more decadence.

Storage Recommendations

Store at room temperature, in an airtight container, for up to 5 days.
Refrigerate up to 5 days; bring to room temperature before serving.
Freeze whole or in slices, well-wrapped, for up to 3 months.

Storage Method	Duration	Notes
Airtight container, room temp	5 days	Wrap in plastic for best results
Refrigerator (airtight)	5 days	Bring to room temp before serving
Freezer (sliced or whole)	3 months	Wrap in plastic and foil; thaw overnight

Oreo Cream Cheese Pound Cake recipe

This Oreo Cream Cheese Pound Cake is rich, buttery, and packed with crushed Oreos inside and out. Topped with a creamy glaze, it's the ultimate cookies and cream dessert!

4.34 from 3 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Keyword: cookies and cream cake, oreo cake, oreo pound cake, pound cake

Prep Time: 15

Cook Time: 1 15

Servings: people

Calories: 596kcal

Author: Ashley Frederick

Equipment

Bundt Pan (A 12 cup bundt pan is needed for this recipe.)
Stand Mixer or Hand Mixer
Silicone Spatula
Oven Thermometer
Cake Keeper
Measuring Cups and Measuring Spoons

Ingredients

For the cake:
3 c all-purpose flour (sifted)
3 c granulated sugar
8 oz cream cheese - room temperature
1 ½ c unsalted butter - room temperature
2 tbsps shortening
5 large eggs - room temperature
2 tsps vanilla extract
1 teaspoon baking powder
½ tsp salt
15 Oreos - broken into small pieces
For the icing:
2 c powdered sugar
2 - 4 tbsps whole milk
1 teaspoon vanilla
½ tsp salt

US Customary - Metric

Instructions

To make the Pound Cake:
Combine the flour, baking powder and salt and sit it to the side.
Then, using a hand or stand mixer, mix 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 until combined.
Slowly mix in the flour, approximately one cup at a time just until blended.
Fold the crushed Oreos into the batter.
Spray a 12-cup bundt pan with baking 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. (Add crushed Oreos etc)
Serve and enjoy!

Video

Notes

⇢ Use room temperature ingredients - Butter, eggs, milk, and cream cheese should be at room temp so they blend smoothly without clumping. Set them out ahead of time.

⇢ Measure carefully – Baking is precise. Always measure each ingredient before adding it to the batter.

⇢ Cream butter and sugar well – Beat for about 5 minutes until light and fluffy.

⇢ Add eggs one at a time – Blend after each until no yellow remains before adding the next.

⇢ Don’t overmix – Once an ingredient is added, mix just until combined. Finish any streaks of flour by hand with a spoon.

⇢ Grease the bundt pan thoroughly – Use a baking spray with flour (like Baker’s Joy) or grease with oil and dust with flour for a clean release.

⇢ Gently fold in the Oreos so they don’t sink to the bottom.

⇢ Make the glaze as thick or thin as you like by adjusting the powdered sugar and milk.

Nutrition

Frequently Asked Questions:

Can I use a loaf pan instead of a Bundt pan?

Yes, this recipe makes two standard-size loaf pans. Just watch the baking time since it may bake faster.

Do I have to use chocolate Oreos for this recipe?

Of course not. Lemon and Golden Oreos are also great for this pound cake.

Do I need to scrape the cream filling out of the Oreos?

Not necessarily. It was just my preference for this recipe for ease of mixing.

More Pound Cakes You'll Love

Want to bake this cake Mile High style? Try my Mile High Oreo Pound Cake recipe.

Looking for another pound cake that includes cookies - Bake my Strawberry Crunch Pound Cake or Banana Pudding Pound Cake regular or Mile High style.

If you love cream cheese in your desserts, be sure to check out our Cream Cheese Pound Cake

Love a festive pound cake? Try my Funfetti Pound Cake recipe

Comments

4.34 from 3 votes (3 ratings without comment)