Oreo Pound Cake

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!

 

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Ingredients for the Oreo Pound Cake:

 

For the cake:

3 c of all purpose flour (sifted)
3 c of granulated sugar
8 oz of cream cheese – room temperature
1/2 c of unsalted butter (1 stick) – room temperature
1/2 c of shortening
5 whole eggs – room temperature
2 tsps of vanilla extract
1 tsp of baking powder
1/2 tsp of salt
20 Oreos- broken into small pieces

 

Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter

 

For the icing/glaze:

2 c of powdered sugar
2 – 4 tbsps of whole milk
1 tsp of vanilla
1/2 tsp of salt

 

Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter

 

How to make the Oreo Pound Cake:

Combine the flour, baking powder and salt and sit it to the side. Then, using a hand or stand mixer, beat the butter 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.

Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter

 

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.

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.

 

Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter

 

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.

 

Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter

I don’t recommending 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:

 

Strawberry Crunch Pound Cake

 

Cold Oven Lemon Pound Cake

 

Peach Cobbler Cream Cheese Pound Cake

 

 

 

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Image of Oreo Pound Cake - Oreo Pound Cake recipe - Whip It Like Butter
Oreo Pound Cake
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.
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Course: Dessert
Cuisine: American
Keyword: cookies and cream cake, oreo cake, oreo pound cake, pound cake
Servings: 12 people

Ingredients

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