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!
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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 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
📖 recipe
Moist Oreo Pound Cake
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.
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
- 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 (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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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:
10Serving Size:
1Amount 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.
Michelle
Such a great way to use up those Oreo's you've got hanging around! The pound cake looks so moist and delicious!
Tasia
Thank you Michelle!