If you’re a fan of rich, chocolatey desserts, then this Oreo Pound Cake is a must-try! This cake combines the classic taste of Oreos with a moist, tender pound cake that’s perfect for any occasion. Whether it’s a family gathering or a simple afternoon treat, this dessert is sure to impress. Join our kitchen companion membership for more delicious recipes like this!
Ingredients
To make this delectable Oreo Pound Cake, you’ll need the following ingredients:
For the Cake:
- 1 ¾ cups (219 g) Cake Flour
- ¾ cup (64 g) Dutch Process Cocoa Powder
- ¼ cup (21 g) Black Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Espresso Powder (optional for enhanced flavor)
- 1 ¾ cups (350 g) Granulated Sugar
- ¾ teaspoon Kosher Salt
- ½ cup (112 g) Vegetable Oil
- 3 large Eggs (room temperature)
- 1 cup (240 g) Buttermilk (room temperature)
- 1 tablespoon Vanilla Extract
- 1 cup Hot Water
- 18 Oreo Cookies (crushed, plus extra for topping)
For the Cream Cheese Glaze:
- 1 cup Powdered Sugar
- 2 tablespoons Milk (adjust for desired consistency)
- 4 Oreo Cookies (crushed for garnish)
Grocery List
Make sure to gather these items before you start baking:
- Cake flour
- Dutch process cocoa powder
- Black cocoa powder
- Baking powder
- Baking soda
- Espresso powder
- Granulated sugar
- Kosher salt
- Vegetable oil
- Eggs
- Buttermilk
- Vanilla extract
- Oreo cookies
- Powdered sugar
- Milk
Cooking Instructions
Follow these steps to create your mouth-watering Oreo Pound Cake:
- Preheat the Oven: Preheat your oven to 350°F (175°C). Grease a 12-cup Bundt pan with non-stick baking spray, ensuring all crevices are covered.
- Mix Dry Ingredients: In a large mixing bowl, sift together the cake flour, Dutch cocoa powder, black cocoa powder, baking powder, baking soda, espresso powder, granulated sugar, and salt.
- Combine Wet Ingredients: In another bowl, whisk together the eggs, buttermilk, vegetable oil, and vanilla extract until well combined.
- Combine Wet and Dry Mixtures: Gradually add the wet ingredients to the dry ingredients while mixing on low speed. Once combined, increase the speed to medium and mix until smooth. Slowly add hot water and mix until just combined.
- Fold in Oreos: Gently fold in the crushed Oreo cookies using a rubber spatula.
- Bake: Pour the batter into the prepared Bundt pan and bake for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.
- Prepare Glaze: In a small bowl, mix powdered sugar with milk until you reach your desired consistency. Drizzle over the cooled cake and top with crushed Oreos.
Cooking Time
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 10 minutes
Tips and Notes
- For an extra chocolatey flavor, consider adding chocolate chips to the batter.
- If you prefer a lighter version, substitute half of the vegetable oil with unsweetened applesauce.
- Ensure all ingredients are at room temperature for better mixing and texture.
Nutritional Information
Each slice of Oreo Pound Cake (based on 12 servings) contains approximately:
- Calories: 350 kcal
- Total Fat: 18 g
- Saturated Fat: 5 g
- Carbohydrates: 45 g
- Sugars: 30 g
- Protein: 4 g
Final Thoughts
This Oreo Pound Cake is not just a dessert; it’s an experience! With its rich flavors and delightful texture, it’s sure to become a favorite in your household. Don’t forget to join our kitchen companion membership for more scrumptious recipes that will elevate your baking game! Enjoy your baking adventure!
