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!
Servings: 12 people
Calories: 596kcal
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
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
Calories: 596kcal | Carbohydrates: 111g | Protein: 10g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 92mg | Sodium: 471mg | Potassium: 174mg | Fiber: 1g | Sugar: 60g | Vitamin A: 359IU | Calcium: 117mg | Iron: 4mg