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Oreo Pound Cake: Dense, Moist & Cookie-Filled.
If you are a fan of “Cookies and Cream,” this is the final boss of desserts. The Oreo Pound Cake takes the structural integrity of a traditional, buttery pound cake and infuses it with the deep, cocoa-rich crunch of classic sandwich cookies.1
Unlike a light sponge cake, this version is intentionally dense and velvety.2 The cookies inside soften just enough during the bake to create “pockets” of chocolate fudge, while the exterior develops a slightly crisp, sugary crust. It’s a nostalgic treat that feels grown-up enough for a dinner party.
The “Cookies & Cream” Architecture
A great pound cake relies on a specific ratio of fat to flour. To keep it moist while adding dry cookie bits, we incorporate a “moisture insurance” ingredient: sour cream.
| Component | Ingredient | Purpose |
| The Fat | Unsalted Butter (2 sticks) | Provides the classic “pound” richness and flavor. |
| The “Insurance” | Sour Cream or Greek Yogurt | Ensures the cake remains moist even with cookie inclusions. |
| The Inclusion | 15–20 Oreo Cookies | Coarsely chopped; provides the chocolate “bursts.” |
| The Structure | 4 Large Eggs | Gives the cake its signature dense, sturdy rise. |
| The Topping | Vanilla Glaze & Cookie Dust | Adds a sweet finish and a visual “Cookies & Cream” cue. |
Ingredients
- 1 cup (2 sticks) Unsalted butter, softened to room temperature3
- 2 cups Granulated sugar
- 4 large Eggs, room temperature
- 1 tsp Vanilla extract4
- 3 cups All-purpose flour5
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 1 cup Full-fat sour cream
- 20 Oreo cookies, coarsely chopped (don’t pulverize them!)
Step-by-Step Instructions
1. The Creaming Phase
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or two loaf pans.
In a large bowl, beat the butter and sugar for 3–5 minutes until light and fluffy.
The Pro Secret: Do not rush this. The air you whip into the butter and sugar at this stage is the only thing that gives a dense pound cake its lift. It should look pale yellow and almost like whipped cream.
2. The Egg Integration
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
3. Alternating Additions
Whisk the flour, baking soda, and salt together. Add the dry ingredients to the butter mixture alternately with the sour cream, beginning and ending with the flour.
- Important: Mix on low speed just until the white streaks of flour disappear. Overmixing at this stage will make the cake tough and “rubbery.”
4. The Cookie Fold
Toss your chopped Oreo pieces in a tablespoon of flour (this prevents them from sinking to the bottom of the pan). Gently fold them into the batter with a spatula.
5. The Low & Slow Bake
Pour the batter into the prepared pan. Bake for 60–75 minutes.
- The Test: A long skewer inserted into the center should come out clean or with just a few moist crumbs.
- Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack.
6. The Glaze Finish
Once the cake is completely cool, whisk together 1 cup of powdered sugar, 2 tbsp of milk, and a drop of vanilla. Drizzle over the cake and immediately sprinkle with crushed Oreo crumbs.
Flavor and Texture Notes
The first thing you’ll notice is the weight. This is a substantial cake. The flavor is dominated by high-quality butter and vanilla, which acts as a canvas for the dark cocoa of the Oreos.
As you chew, you’ll find that the cookies have transformed into soft, brownie-like bites inside the crumb. The sour cream provides a very subtle tang that keeps the high sugar content from feeling overwhelming.
Tips for Success
- Room Temperature is Key: Ensure your butter, eggs, and sour cream are at room temperature. Cold ingredients will cause the batter to “curdle,” leading to a dense, uneven bake.6
- The Flour Toss: Always toss your cookie chunks in a little flour before adding them to the batter. This ensures a “cookie in every bite” rather than a pile of chocolate at the bottom of the cake.
- Don’t Peek: Try not to open the oven door for the first 45 minutes. Pound cakes are sensitive to temperature drops, which can cause the center to sink.
- Storage: This cake is even better the next day. Wrap it tightly in plastic wrap to keep the moisture locked in.
FAQ
Can I use Double Stuf Oreos?
Yes, but be aware that the extra creme filling will add more moisture and sugar to the cake. It may make the “cookie pockets” a bit softer and stickier.
Why is my pound cake dry?
Usually, this is due to overbaking or measuring the flour incorrectly. When measuring flour, spoon it into the measuring cup rather than scooping it directly from the bag, which packs it down.
Can I freeze this?
Absolutely. Pound cakes freeze beautifully. Wrap individual slices in plastic wrap and foil; they will stay fresh for up to 3 months.
Conclusion
The Oreo Pound Cake is a masterclass in texture—it manages to be both incredibly sturdy and surprisingly melt-in-your-mouth. It is a nostalgic upgrade that turns a simple cookie into a decadent, bakery-style centerpiece.