Strawberry snack cake is a moist and flavorful cake. Made from scratch using fresh strawberries and topped with a strawberry cream cheese frosting. Perfect for summer parties, potlucks and birthdays.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

You know how much I love a simple and flavorful cake! As someone who is a busy baker and has been baking cakes for a few decades, I especially love one like this snack cake.

This ultra moist strawberry snack cake is quick and easy to make, packed with strawberries and mixes up in one bowl. Does it get any better than that? Well, it does when you top it with the homemade strawberry cream cheese frosting!

I walk you through how to get all the strawberry flavor without a cake mix; and how to use fresh strawberries without having a super soggy cake. And for the frosting we use freeze dried strawberries, like we do in strawberry white chocolate cookies and strawberry coconut chocolate bars. Get ready to fall in love!

💗 why you will love this from scratch cake

• With fresh strawberries in the cake and freeze dried strawberries in the cream cheese frosting, this snack cake is bursting with flavor.
• The cake crumb is moist and soft.
• Simple to make ~ just a whisk and spatula needed for the cake batter.
• Bakes in an 8x8 pan, so no stacking and fussy decorating.

🍰 what is the difference between a cake and a snack cake?

To me, a snack cake is a smaller, basic cake. One that is easy to make and baked in a single layer in a square or round baking pan.

We aren't talking about a processed single serve cake, like Little Debbie snack cakes.

🍓 ingredients needed and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Unsalted butter ~ the butter is melted for this strawberry snack cake. If you only have salted butter, leave out the kosher salt. You will use room temperature butter for the strawberry frosting.
• Sugar ~ granulated sugar brings sweetness to the cake and confectioners' sugar or powdered/icing sugar is needed for the buttercream frosting.
• Vanilla ~ brings the vanilla flavor to this easy homemade cake. The recipe card is not a typo, we want a full tablespoon in the cake! Also used in the frosting. 
• Kosher salt ~ balances the flavors. If you only have table salt, use half the amount.
• Baking powder ~ brings some height to the cake. I use aluminum free baking powder.
• Eggs ~ 2 large eggs are needed, they should be at room temperature.
• Milk ~ I use 1%, but buttermilk or kefir can also be substituted here.
• Sour cream ~ brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and snack cake. For the best cake, use full fat sour cream and bring it to room temperature.
• All-purpose flour ~ use a kitchen scale for the most accurate measurement or be sure to use the spoon and level method. {Fluff the flour in the container, then spoon it into your measuring cup and level it off with the back of a knife}.
• Strawberries ~ fresh strawberries are best for the snack cake.. I do not recommend frozen strawberries as they will add too much moisture. Chop them in small pieces and pat them dry between paper towels. You will use freeze dried strawberries in the strawberry cream cheese frosting.
• Cream cheese ~ block cream cheese is needed at room temperature for the frosting. I use full-fat, but suspect you can get away with a lower fat version.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🥣 how to make this fresh strawberry cake

To keep the homemade strawberry cake moist, but not soggy, you will want to remove some of the moisture from the fresh strawberries.

Start by washing the strawberries, then slice the tops off and chop the strawberries small like you do for strawberry filled cupcakes. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture.

Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.

In a medium to large bowl, whisk together the melted butter and sugar until fully combined.

Then whisk in the vanilla, kosher salt and baking powder.

Now whisk in the eggs.

Then stir in half of the flour with a spatula.

Once mostly combined add the milk and sour cream and mix until combined.

Finally add the remaining half of flour and chopped strawberries and fold in until just fully combined.

Pour the batter into the prepared baking pan.

Bake until the edges are set and a toothpick comes out with just a few moist crumbs.

Allow the cake to cool completely {it can stay in the baking pan} before frosting. If you need to rush the cooling process, you can place the cake in the refrigerator once the pan is cool enough for you to pick it up with bare hands.

🍓how to make strawberry cream cheese frosting

I tested with frosting with strawberry jam, but found it didn't give a strong enough strawberry flavor. Freeze dried berries make a flavorful buttercream without adding extra sugar or moisture.

You can crush the strawberries with the back of a spoon in a bowl. I like to use my mini Cuisinart for grinding the strawberries most of the time, but I did more of a rough crush with a spoon for this frosting.

Start by using a stand mixer with the paddle attachment or a hand held mixer and beat the butter and cream cheese on medium-high until creamy.

Then scrape up and down the bowl, then add the confectioners’ sugar, vanilla and crushed freeze dried strawberries

Mix on low until the sugar is incorporated, then increase the speed and beat on medium high for another 1-2 minutes until the buttercream is smooth and creamy.

💬 frequently asked questions

can you put cut strawberries in a cake?

Yes, strawberries are a great addition to a cake! For a different variation of fresh strawberry cake, try my strawberry vanilla cake.

how do you keep strawberries from making a cake soggy?

Fresh strawberries have a lot of moisture in them. If you don't pat enough moisture out of the strawberries before adding them to the batter, they will add too much liquid to snack cake recipe.

can I use frozen strawberries for this strawberry cake?

No, this strawberry snack cake needs fresh strawberries. Frozen strawberries would add too much moisture and the cake would be soggy.

where do I buy freeze dried strawberries?

I buy mine at Trader Joe's or Target. They are usually found with the dried fruit or snacks.

👩🏻‍🍳 tips for the best from scratch cake

• Use a scale to measure your ingredients for the best results. If you do not have a kitchen scale, see the notes in the ingredient section on how to measure the flour.
• Pat the moisture out of the cut strawberries before adding to the cake batter. I like to do this when I pull the eggs, milk and sour cream out of the refrigerator to warm to room temperature.
• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• Once the batter is in the prepared pan, drop the pan on the counter a time or two to help remove any air bubbles in the batter.
• For the best, moist and tender cake, don't over bake it. Remember your oven is different than mine and baking times may vary a little. The easy strawberry snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.
• Allow the fresh strawberry cake to cool completely before you add the cream cheese frosting. Otherwise the frosting will melt off it.

💡 other frosting ideas

Strawberry buttercream ~ if you prefer frosting without cream cheese, just use all butter in the frosting recipe. You will need 8 tablespoons or ½ cup of butter and you may need to add 1 - 2 tablespoons of milk or cream to reach a creamy consistency.

Lemon buttercream frosting ~ use this recipe to frost this homemade snack cake. For a strawberry lemon frosting, add the same amount of freeze dried strawberries {8 grams} to the lemon buttercream.

Strawberry jam frosting ~ I tested using jam instead of freeze dried strawberries in the frosting, but it didn't have enough strawberry flavor to it. Feel free to add up to two tablespoons of strawberry jam to the frosting if you wish.

Cream cheese frosting ~ leave out the freeze dried strawberries from the recipe below.

🫙 how to store

Store any leftover strawberry snack cake covered in the refrigerator for up to five days. The strawberries can start to get a little soggy after three or four days.

My testers were split on whether the cake is better at room temperature or cold. Personally, I like it best at room temperature.

I did not test freezing this homemade strawberry cake. I do worry that the fresh berries will make it soggy when they defrost.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Strawberry Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with strawberries

• Strawberry Lemonade Cookies
• Strawberry Blondies
• Fluffy Strawberry Cinnamon Rolls

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Print Recipe

5 from 5 votes

Fresh Strawberry Snack Cake

Strawberry snack cake is a moist and flavorful cake. Made from scratch using fresh strawberries and topped with a strawberry cream cheese frosting. Perfect for summer parties, potlucks and birthdays.

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: 8x8 cake, fresh strawberries, strawberry cake

Servings: 16 slices

Calories: 274kcal

Author: Tasia Harper

Ingredients

strawberry cake

• 1 cup fresh strawberries* finely chopped (about 8 medium strawberries/160g)
• ½ cup unsalted butter melted (113g)
• ¾ cup granulated sugar (150g)
• 1 tablespoon pure vanilla extract
• ½ teaspoon kosher salt
• 2 teaspoons baking powder
• 2 large eggs room temperature
• 1 ¾ cup all-purpose flour (219g)
• ½ cup milk I use 1%, room temperature (120mL)
• ¼ cup full-fat sour cream room temperature (60g)

strawberry cream cheese frosting

• 5 tablespoons unsalted butter room temperature (70g)
• 4 ounces cream cheese room temperature (112g)
• 1 ½ cups confectioners' sugar (180g)
• 1 teaspoon pure vanilla extract
• ¼ cup freeze dried strawberries** crushed to a fine powder (8g)

Instructions

• For the fresh strawberry cake: Prepare the fresh strawberries by washing them. Then slice off the tops and chop into small bite size pieces. Lay down two layers of paper towels and spread the chopped strawberries in a single layer over the towels. Take another paper towel and place it over the top of the berries and lightly press to help remove any excess moisture. Set aside. I like to do this when I pull the eggs, milk and sour cream out of the refrigerator to warm to room temperature.
• Preheat the oven to 350°F and prepare an 8x8 baking pan by lining it with parchment paper. Set aside.
• In a medium to large bowl, whisk together the melted butter (½ cup/113g) and sugar (¾ cup/150g) until fully combined. Then whisk in the vanilla (1 tablespoon), kosher salt (½ teaspoon) and baking powder (2 teaspoons).
• Now whisk in the eggs (2 large). Then stir in half of the flour (total amount is 1 ¾ cup/219g) with a spatula. Once mostly combined add the milk (½ cup/120mL) and sour cream (¼ cup/60g) and mix until combined. Then add the remaining half of flour and chopped strawberries (approx. 8 medium strawberries*/160g) and fold in until just fully combined.
• Pour the batter into the prepared baking pan.
• Bake for 28 - 32 minutes or until the edges are set and a toothpick comes out with just a few moist crumbs. Allow the cake to cool completely (it can stay in the baking pan) before frosting.
• For the strawberry cream cheese frosting: Using a stand mixer with the paddle attachment or a hand held mixer, beat the butter (5 tablespoons/70g) and cream cheese (4 ounces/112g) on medium-high until creamy, about 2-3 minutes.  Scrape up and down the bowl, then add the confectioners’ sugar (1 ½ cups/180g), vanilla (1 teaspoon) and crushed freeze dried strawberries (8g) and mix on low until the sugar is incorporated, then increase the speed and beat on medium high for another 1-2 minutes until the buttercream is smooth and creamy.
• Frost the cooled cake, slice and serve.

Notes

*The weight of the strawberries is after the tops have been cut off.

**If measuring the freeze dried strawberries with cups versus weight; leave the strawberries whole and measure a heaping ¼ cup of berries. Once crushed, they will not fully fill the ¼ cup.

Store any leftover strawberry snack cake covered in the refrigerator for up to five days. The strawberries can start to get a little soggy after three days.

Nutrition

Serving: 1 slice | Calories: 274kcal | Carbohydrates: 36g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 55mg | Sodium: 162mg | Potassium: 102mg | Fiber: 1g | Sugar: 24g | Vitamin A: 446IU | Vitamin C: 45mg | Calcium: 58mg | Iron: 2mg

Rich and creamy espresso cheesecake has big coffee flavor! Baked using espresso powder in the crust and filling and topped with an easy espresso whipped cream. A perfect dessert for coffee lovers!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Coffee flavored desserts are a favorite of mine and given the fact that espresso brown butter toffee cookies and coffee sugar cookies are two of the most popular recipes on my blog, I think you like it too!

You are going to love this espresso cheesecake because it is rich and decadent without being overly sweet and no hint of bitterness. This one has a classic graham cracker crust with a coffee twist and a luscious, silky New York style cheesecake flavored using espresso powder.

Since you are busy, like me, this baked cheesecake is simple to put together. It is baked in a 9-inch springform pan and without a traditional water bath. The hardest part is letting it chill before serving!

Reader Paul commented: Whoa, this is perfection! The cheesecake is light with a wonderful espresso balance.

💗 why you will love this coffee cheesecake

• Easy, with that rich and creamy classic baked cheesecake texture.
• Made using espresso powder in the graham cracker crust, luscious filling and in the espresso whipped cream.
• A baked cheesecake needs to chill, so it can be made a day or two before it's needed.
• No traditional water bath needed.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Cream cheese ~ use full fat blocks of cream cheese. It's important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours.

Sugar ~ granulated sugar is used to sweeten the espresso cheesecake.

Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.

Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.

Vanilla ~ a pure vanilla extract will add a nice layer of flavor.

Eggs ~ use three room temperature large eggs.

Instant espresso powder ~ brings the rich coffee flavor, I use this instant espresso.

🥣 how to make the espresso graham cracker crust

If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.

Then crush the graham crackers with the brown sugar and instant espresso powder in a food processor or high powered blender and pulse until fine crumbs.

Now add the melted butter and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.

Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom.

I use the flat bottom of a cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes {I like to place the springform pan on a sheet pan to catch any butter that may try to seep out of the pan}. Remove from the oven and allow to cool slightly while you prepare the filling.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

🍰 how to make the coffee flavored filling

Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese, granulated sugar and instant espresso powder on medium until the mixture is smooth and creamy.

Then add the cornstarch, sour cream and vanilla and beat another minute, until fully combined.

Now add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer use a spatula to make sure the final egg is fully combined and evenly mixed in the batter. Pour the cheesecake mixture into the pre-baked graham cracker crust.

⏲ how do you know when cheesecake is done baking?

This espresso cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake was consistently baked at 50 - 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. If you want to see what my baked cheesecake recipes look like when I turn off the heat in the oven, you can look at the video on my birthday cheesecake recipe.

☕️ how to make the espresso whipped cream

I find using a hand mixer or stand mixer with the whisk attachment is the easiest for making whipped cream. If you prefer to get an arm workout, you can absolutely whisk it by hand as well!

Add the cold heavy whipping cream, confectioners' sugar, instant espresso powder and vanilla to a bowl or stand mixer bowl.

Then using a handheld or stand mixer with the whisk attachment, whip on medium-high until stiff peaks form, about 3-4 minutes.

💬 frequently asked questions

what are the two types of cheesecake?

Cheesecake is a classic dessert that is split into baked cheesecake and no bake cheesecake. A baked cheesecake has a firmer texture and is silky and creamy. No bake biscoff cheesecake tends to be lighter and more mousse-like in texture.

what if I don't need a large cheesecake?

This recipe divides almost perfectly to make a six-inch cheesecake! Just divide the ingredients by 3 and use ¾ tsp cornstarch {since it doesn't divide evenly!}.

can I bake cheesecake without a springform pan?

Yes, you can use a 9-inch round baking pan. The espresso cheesecake will have a more rustic outer edge, but will still taste incredible.

Line the round baking pan with parchment overhang so you can pull the chilled cheesecake out of the baking pan to cut and serve.

{if you only have a 10-inch springform pan, know the cheesecake will be a little shorter and will require less baking time}.

👩🏻‍🍳 tips for the best creamy baked cheesecake

• Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
• Use full fat ingredients ~ you want to buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the espresso cheesecake.
• Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening, adding to the silky and creamy final texture.
• Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing in the oven {for both the baking of the cheesecake and the baking of the graham cracker crust}. This will catch any leaks of butter from the classic crust and keep your oven cleaner!
• Don't over bake ~ a classic cheesecake has a creamy texture. An over baked cheesecake can still be eaten, but will not have the creamy and silky texture.
• Allow to cool slowly ~ allow the cheesecake to cool in the oven before removing to the counter to cool. {more detailed instructions are in the recipe card below}.
• Once the espresso cheesecake has cooled to room temperature, place it in the refrigerator to chill and set up. It needs to chill for a minimum of 6 hours and ideally 8 or more.
• For clean slices when serving, wipe the knife clean between cuts.

💡 toppings and crust variations

Oreo cookie crust ~ if you want to add chocolate flavor to this recipe you can make it with an oreo crust. Use the crust from my chocolate raspberry cheesecake and add the same amount of espresso powder with the Oreo cookies.

Graham cracker crust ~ for a more subtle coffee flavored cheesecake, omit the instant espresso powder in the crust.

Chocolate ganache ~ I personally feel like chocolate can overwhelm the espresso flavor in desserts, but if you love the combo you can make this baked cheesecake with chocolate ganache for a topping.

White chocolate topping ~ white chocolate and espresso is a great combo. The sweetness of white chocolate is a nice compliment to the big coffee flavor. You can use the white chocolate ganache from this birthday cheesecake recipe.

Garnish ideas ~ I used some chocolate covered espresso beans, I buy mine at Trader Joe's. But chocolate curls would also be really pretty as a garnish. Using a salted caramel drizzle would also be delish! You can use the salted caramel from this espresso brownies recipe.

🫙 how to store

Store any leftover espresso cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the top, it will get a little condensation on it.

The coffee filled cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

Remember to snap a picture and tag me on Instagram if you make this Espresso Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

☕️ more espresso dessert recipes

• Espresso Browned Butter Toffee Cookies
• Espresso Cake
• One Bowl Espresso Chocolate Chip Cookies
• Mini No Bake Peanut Butter Espresso Cheesecake
• Espresso Brownies

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

Yield: 12 - 14 slices

Creamy Espresso Cheesecake

Print

Rich and creamy espresso cheesecake has big coffee flavor! Baked using espresso powder in the crust and filling and topped with an easy espresso whipped cream.

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 20 minutes

Bake Time 1 hour

Chill Time 8 hours

Total Time 9 hours 20 minutes

Ingredients

espresso graham cracker crust

• 20 full graham cracker sheets, crushed (300g)
• 2 tablespoons packed brown sugar (25g)
• 3 tablespoons instant espresso powder
• ½ cup unsalted butter, melted (113g)

espresso cheesecake

• three 8 ounce blocks of full fat cream cheese, room temperature (681g)
• ¾ cup granulated sugar (150g)
• 3 tablespoons instant espresso powder
• 2 teaspoons cornstarch
• ¾ cup full fat sour cream, room temperature (180g)
• 1 tablespoon pure vanilla extract
• 3 large eggs, room temperature

espresso whipped cream

• ½ cup heavy whipping cream (120mL)
• 2 tablespoons confectioners' sugar (15g)
• 1 - 2 teaspoons instant espresso powder
• 1 teaspoon pure vanilla extract

Instructions

1. If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
2. Make the graham cracker crust: crush the graham crackers (20 full sheets/300g) with the brown sugar (2 packed tablespoons/25g) and instant espresso powder (3 tablespoons) in a food processor or high powered blender and pulse until fine crumbs. (You can also place the graham crackers in a zip top bag and use a rolling pin to crush them). Add the melted butter (½ cup/113g) and pulse another 8-10 times until the butter is fully combined with the crushed graham crackers.
3. Press the mixture into the bottom and up the sides of a 9 inch springform pan with a removable bottom. If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. I use the flat bottom of a measuring cup to firmly press the graham cracker crumbs into the bottom and up the sides of the pan. Pre-bake the crust for 8 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
4. Make the espresso cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g), granulated sugar (¾ cup/150g) and instant espresso powder (3 tablespoons) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Scrape the bowl. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g) and vanilla (1 tablespoon) and beat another minute, until fully combined. Scrape up and down the bowl. On low (speed 2), add the eggs one at a time, (3 large) beating until just blended. Once the final egg disappears into the batter, stop the mixer use a spatula to make sure the final egg is fully combined and evenly mixed in the batter.
5. Pour the cheesecake mixture into the pre-baked graham cracker crust. Smooth the top with an offset spatula, if needed.
6. Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
7. Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Then move the cheesecake to the counter to cool another 1-2 hours.
8. Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
9. Make the espresso whipped cream: Using a handheld or stand mixer with the whisk attachment, whip the cold heavy whipping cream (½ cup/120mL), confectioners' sugar (2 tablespoons/15g), instant espresso powder (1-2 teaspoons) and vanilla (1 teaspoon) on medium-high until stiff peaks form, about 3-4 minutes.
10. If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Use a piping bag to pipe the espresso whipped cream on top of the coffee cheesecake {I used a Wilton 1M}. Alternately, you can also use a spoon to dollop the whipped cream on top. Garnish with chocolate covered espresso beans, if desired.
11. Slice and serve.

Notes

*Place the springform pan on top of a sheet pan to catch any leaks from the butter in the graham cracker crust. I prefer to bake the cheesecake sitting on the sheet pan as well.

Store any leftover cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap on top, it will get a little condensation on it.

The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

If you don't have a springform pan, you can line a 9-inch cake pan with parchment, leaving some overhang so you can pull the cheesecake out of the pan. The edges might look a little more rustic with this method.

If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon.

For my readers who don't have graham crackers; use digestive biscuits and an extra tablespoon or two of brown sugar for the crust; the butter should stay the same amount. I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition Information:

Yield:

14

Serving Size:

14
Amount Per Serving: Calories: 446Total Fat: 32gSaturated Fat: 18gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 123mgSodium: 275mgCarbohydrates: 34gFiber: 1gSugar: 21gProtein: 6g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

Please make my day and PIN to Pinterest and share a photo on Instagram ~ making sure to tag @twosugarbugs! THANK YOU!!

This moist Oreo pound cake is made with a vanilla cake batter and cookie pieces with whole Oreo cookies hidden inside. Topped with a simple vanilla cream icing, it's perfect for cookies and cream lovers!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As someone who has been baking cakes for a few decades now, I truly appreciate a simple cake that bakes in one pan and requires minimal decoration {like this strawberry vanilla cake}. You are busy, like me and I know you appreciate an easy to make cake too.

Treats like Oreo brookie bars, cookies and cream bars and Oreo cinnamon rolls are always hits at my house. This Oreo pound cake was eaten as dessert, for breakfast and as a snack; you really can't go wrong with how you chose to serve it! Come to think of it, a scoop of cookies and cream ice cream on top would be delicious too.

💗 why you will love this cookies and cream cake

• Tender and moist ~ this from scratch pound cake recipe is made with buttermilk, oil and sour cream, which create a super moist and tender cake.
• Easy to decorate ~ a simple vanilla cream icing mixes in one bowl and gets spooned and smoothed over the top. Add extra Oreo cookie pieces, if desired.
• Stuffed with Oreo cookies ~ with Oreo cookies in the cake batter, whole cookies hidden in the middle of the cake and sprinkled over the top of the icing, this cookies and cream cake is sure to please any Oreo fan.

🛒 ingredients and substitutions

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

• Butter ~ I use unsalted butter. I like my butter to be on the softer side of room temperature for cakes so I pull it out at least two hours prior to baking. If you only have salted butter, omit the kosher salt.
• Kosher salt ~ helps to balance the flavors. If you only have table salt, use half the amount.
• Sugar ~ adds sweetness and structure.
• Oil ~ vegetable or canola oil can be used.
• Eggs ~ two large eggs are needed. They should be at room temperature.
• Vanilla ~ adds flavor and balance to the Oreo pound cake. I prefer a pure vanilla extract.
• Sour cream ~ brings extra moisture by working to shorten the gluten strands in the flour, which results in a tender and soft pound cake. For the best Oreo cake, use full fat sour cream and bring it to room temperature.
• Buttermilk ~ I love the moisture that buttermilk brings to cakes. You can substitute with kefir or whole milk. The milk should be room temperature so pull it out 1-2 hours before starting.
• Baking powder ~ brings some height to the cake.
• All-purpose flour ~ be sure to measure your flour correctly. A kitchen scale is best or fluff the flour in it's container before spooning it into your measuring cup and using the back of a knife to level it off.
• Chocolate sandwich cookies ~ Oreos, Back to Nature's chocolate cream sandwich cookies and Trader Joe's Jo-Jo's are all great options.
• Confectioners' sugar ~ also known as powdered sugar, used for the vanilla cream icing.
• Heavy cream ~ for the icing. Half and half or milk can be substituted.

🍰 why does pound cake taste better the next day?

The moisture in the cake has more time meld all the ingredients together, which results in a more flavorful cake.

🥣 how to make moist oreo pound cake

Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.

In a stand mixer with the paddle attachment or with a handheld mixer, cream together the butter and kosher salt.

Then add the granulated sugar and beat until creamy.

With the mixer on low slowly drizzle in the oil. Once combined increase the speed to medium high and beat until light and fluffy.

Add the eggs one at a time, mixing until incorporated. Then add the sour cream and vanilla and mix on medium until fully combined. The mixture may look a little curdled at this point, but don't let it bother you.

Sprinkle the baking powder over the wet ingredients, then add the flour and mix on the lowest setting. As the flour incorporates, slowly pour in the buttermilk mixing on low until just combined.

Then add in the 6 chopped cookies and use a spatula to finish mixing.

Spread about half the batter over the bottom of the prepared loaf pan. Then lay the 8 whole cookies over the cake batter. Top with the remaining batter and use a knife or off-set spatula to smooth the batter over the cookies.

Lightly drop the pan on the counter a time or two to remove any air bubbles. Place in the preheated oven and bake for 40-50 minutes or until a cake tester comes out with just a few moist crumbs.

Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the vanilla cream glaze.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

💬 frequently asked questions

can I bake it in a bundt pan?

Yes, double the Oreo pound cake recipe!

do my ingredients really need to be at room temperature?

Yes, for the best moist pound cake you need room temperature ingredients. If the butter is too warm or too cold it will affect the creaming, which can result in a tough cake.

Room temperature ingredients will come together more easily, which will result in a better textured cake. 

👩🏻‍🍳 tips for the best pound cake

• Don't over mix the cake batter. When combining the wet and dry ingredients mix until everything is just combined.
• Room temperature ingredients blend together better and help to create a silky batter. I usually pull my butter out at least two hours before baking a cake. For this recipe you'll also want to pull out the eggs, sour cream and buttermilk ahead too.
• Line your loaf pan with parchment paper to make removing the cake from the pan easy peasy. 
• For the best, moist and tender cake, don't over bake it. Loaf cakes can take a long time to bake. This cake usually takes between 40 - 50 minutes in my oven.  BUT remember, your oven is different from mine and baking times will vary. The pound cake is done when a toothpick comes out clean or with just a few moist crumbs attached.
• Once the Oreo pound cake has baked for 40 minutes, check to see how the top is browning. If desired, lightly tent a piece of foil over the top of the cake to keep it from over browning.
• The vanilla cream icing can go on after the cake has cooled for one hour. The melted butter will firm up in the icing as it sets to give that Oreo cream like flavor and consistency. If you want to add broken cookie pieces to the top of the icing, add them immediately before the icing sets.

🫙 how to store

Store any leftover cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The Oreo pound cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this moist Oreo Pound Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more recipes with Oreo cookies

• White Chocolate Cranberry Tart
• Butterfinger Pie

📖 recipe

Yield: 8-10 slices

Moist Oreo Pound Cake

Print

Moist Oreo pound cake is made with a vanilla cake batter and cookie pieces with whole Oreo cookies hidden inside. Topped with a simple vanilla cream icing, it's perfect for cookies and cream lovers!

I highly recommend using weight {metric} measurements when available for more accuracy and the best results.

Prep Time 15 minutes

Bake Time 50 minutes

Total Time 1 hour 5 minutes

Ingredients

Oreo pound cake

• ¾ cup unsalted butter, room temperature (170g)
• ½ teaspoon kosher salt
• ¾ cup granulated sugar (150g)
• 2 tablespoons canola oil* (30mL)
• 2 large eggs, room temperature
• ¼ cup sour cream, room temperature (60g)
• 2 teaspoons pure vanilla extract
• ½ cup buttermilk**, room temperature (120mL)
• 1 ¾ cups all-purpose flour (219g)
• 1 ½ teaspoons baking powder
• 6 Oreo or chocolate sandwich cookies, chopped in bite size pieces (~85g)
• 8 whole Oreo or chocolate sandwich cookies (110g)

vanilla cream icing glaze

• 2 cups confectioners' sugar (240g)
• 4 tablespoons unsalted butter, melted (56g)
• 1 teaspoon pure vanilla extract
• 2 tablespoons whipping cream***(30mL)

Instructions

1. Preheat the oven to 350°F and line a 9x5 inch loaf pan with parchment paper and set aside.
2. In a stand mixer with the paddle attachment or with a handheld mixer, cream together the butter (¾ cup/170g) and kosher salt (½ teaspoon) for 30-60 seconds. Then add the granulated sugar (¾ cup/150g) and start on low, gradually increasing to medium-high (speed 6 on KitchenAid mixer) once the butter and sugar combine. Beat until creamy, about 2-3 minutes. Scrape up and down the bowl.
3. With the mixer on low (stir or speed 2), slowly drizzle in the oil (2 tablespoons/30mL). Once combined increase the speed to medium high and beat until light and fluffy, about 1 minute. Then scrape up and down the bowl.
4. Add the eggs (2 large) one at a time, mixing on medium-high until incorporated, about 15-30 seconds per egg. Stop and scrape the bowl.
5. Then add the sour cream (¼ cup/60g) and vanilla (2 teaspoons) and mix on medium until fully combined, about 30 seconds. The mixture may look a little curdled at this point, but don't let it bother you. Scrape the bowl.
6. Sprinkle the baking powder (1 ½ teaspoons) over the wet ingredients, then add the flour (1 ¾ cups/219g) and mix on the lowest setting. As the flour incorporates, slowly pour in the buttermilk (½ cup/120mL) mixing on low until just combined. Then add in the 6 chopped cookies and use a spatula to finish mixing.
7. Spread about half batter over the bottom of the prepared loaf pan. Then lay the 8 whole cookies over the cake batter. Top with the remaining batter and use a knife or off-set spatula to smooth the batter over the cookies. Lightly drop the pan on the counter a time or two to remove any air bubbles.
8. Place in the preheated oven and bake for 40-50 minutes or until a cake tester comes out with just a few moist crumbs. Allow the cake to cool in the pan on a wire rack for 1 hour. Then use the parchment paper to remove the cake from the pan and add the vanilla cream icing.
9. For the vanilla cream icing: combine the confectioners' sugar (2 cups/240g) with the melted butter (4 tablespoons/56g), vanilla extract (1 teaspoon) and whipping cream (2 tablespoons) in a medium bowl with a spoon. Stir in the until it reaches a thick icing glaze.
10. Spread the icing over the top of the cake and allow to set. If desired, crumble another cookie or two and sprinkle over the icing before it sets.

Notes

*Canola oil can be substituted with vegetable oil.

**Buttermilk can be substituted with whole milk or kefir. I find store bought buttermilk works best, pull it out with the butter and eggs so it is room temperature. In a pinch you can add 2 teaspoons lemon juice or white vinegar to the measuring cup and then fill with whole milk to make ½ cup and stir.

***Whipping cream can be substituted with half and half or whole milk

Store any leftover Oreo pound cake tightly wrapped on the counter for up to 2 days or in the refrigerator for up to one week. The cake tastes best at room temperature.

The cake can also be frozen for up to two months. Allow to defrost and come to room temperature before serving.

Nutrition Information:

Yield:

10

Serving Size:

1
Amount Per Serving: Calories: 601Total Fat: 30gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 94mgSodium: 324mgCarbohydrates: 77gFiber: 2gSugar: 48gProtein: 7g

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

Did you make this recipe?

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