If you love the classic cookies-and-cream flavor, this Oreo Pound Cake will steal your heart from the first bite. It’s rich, buttery, and packed with chunks of Oreo cookies throughout a velvety pound cake base. Topped with cookies and cream frosting, a silky white chocolate glaze, and extra Oreos for garnish, this dessert is a true showstopper — ideal for birthdays, celebrations, or simply when your sweet tooth demands something extraordinary.
Introduction
The Oreo Pound Cake takes the traditional buttery pound cake and gives it a bold, modern twist. By combining the familiar comfort of homemade cake with the indulgent flavor of everyone’s favorite cookie, this recipe creates the perfect balance of soft crumb, creamy frosting, and crunchy cookie bits.
It’s layered with a luscious cookies and cream frosting, finished with a white chocolate drip, and crowned with Oreos for that irresistible bakery-style look. Every element — from the moist cake to the decadent glaze — is designed to celebrate the irresistible flavor combination of chocolate and cream.
Why You’ll Love This Recipe
- Cookies and Cream Heaven: Loaded with crushed and chopped Oreos from top to bottom.
- Soft and Moist Texture: Butter, milk, and eggs give the cake a tender, melt-in-your-mouth crumb.
- Show-Stopping Presentation: The glossy white chocolate glaze gives a professional bakery-style finish.
- Make-Ahead Friendly: The flavor improves overnight, making it perfect for special occasions.
- Customizable: Can be made as a Bundt cake or layered cake — perfect for any occasion.
Ingredients
For the Pound Cake
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs, room temperature
- 2 ½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 cup whole milk (or buttermilk for extra richness)
- 2 teaspoons vanilla extract
- 15 Oreo cookies, chopped into chunks
For the Cookies & Cream Frosting
- 1 cup (2 sticks) unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream (more if needed for consistency)
- 2 teaspoons vanilla extract
- 10 Oreo cookies, finely crushed
For the White Chocolate Glaze
- 1 cup white chocolate chips
- ¼ cup heavy cream
For Garnish
- Whole Oreo cookies (for topping)
- Extra crushed Oreos (for sprinkling)
Step-by-Step Instructions
Step 1: Prepare the Pan and Preheat the Oven
Preheat your oven to 325°F (163°C). Grease and flour a 10-cup Bundt pan or two 8-inch round cake pans. Tap out any excess flour to prevent uneven baking.
Step 2: Cream Butter and Sugar
In a large mixing bowl, use an electric mixer to beat together the butter and sugar until pale and fluffy — about 4 minutes. This process traps air in the batter, which helps the cake rise beautifully while staying moist.
Step 3: Add the Eggs
Beat in the eggs one at a time, mixing well after each addition. Scrape down the sides of the bowl to make sure everything is evenly incorporated.
Step 4: Combine the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and prevents clumps.
Step 5: Mix the Batter
Gradually add the dry ingredients to the butter mixture, alternating with milk, beginning and ending with flour. Mix just until smooth — overmixing can make the cake tough. Stir in the vanilla extract to enhance the flavor.
Step 6: Fold in the Oreos
Gently fold in the chopped Oreo cookies, making sure they’re evenly distributed throughout the batter. This step gives the cake its signature cookies-and-cream look and texture.
Step 7: Bake the Cake
Pour the batter into your prepared pan and smooth the top.
- For a Bundt cake, bake 65–75 minutes.
- For layer cakes, bake 35–40 minutes.
The cake is done when a toothpick inserted in the center comes out clean. Allow the cake to cool completely before frosting.
Making the Cookies & Cream Frosting
Step 1: Cream the Butter
In a large bowl, beat the butter until smooth and creamy. This creates the perfect base for a fluffy frosting.
Step 2: Add Powdered Sugar
Gradually add powdered sugar, one cup at a time, mixing on low speed until incorporated.
Step 3: Add Cream and Vanilla
Pour in the heavy cream and vanilla extract, then beat on medium-high speed until the frosting becomes light, fluffy, and spreadable.
Step 4: Fold in Crushed Oreos
Gently fold in the finely crushed Oreos. They’ll turn your frosting into a speckled cookies-and-cream masterpiece.
Making the White Chocolate Glaze
Step 1: Heat the Cream
Warm the heavy cream in a small saucepan or microwave until hot but not boiling.
Step 2: Combine with White Chocolate
Pour the hot cream over white chocolate chips in a bowl. Let it sit for about 2 minutes, then stir until completely smooth and glossy.
Step 3: Cool the Glaze
Allow the glaze to cool slightly until thickened but still pourable — this creates that beautiful drip effect when poured over the frosted cake.
Assembling the Cake
Step 1: Layer and Frost
If you made two cake layers, spread a thick layer of cookies and cream frosting between them. Then use the remaining frosting to cover the outside of the cake smoothly.
If you baked a Bundt cake, simply frost the top and sides lightly with the cookies and cream frosting, leaving the shape visible.
Step 2: Add the White Chocolate Drip
Slowly pour the white chocolate glaze over the top of the cake, allowing it to drip down the sides naturally. This gives it that elegant, bakery-style finish.
Step 3: Garnish and Finish
Top with whole Oreo cookies arranged neatly along the edge or in the center, and sprinkle crushed Oreos over the glaze for added crunch and presentation.
Expert Tips for the Perfect Oreo Pound Cake
- Use Room-Temperature Ingredients: This ensures smooth blending and an even texture.
- Chop Oreos, Don’t Crush Them: Larger chunks give the cake more texture and visual appeal.
- Don’t Overbake: Check the cake a few minutes early to keep it moist and tender.
- Add a Flavor Twist: Try adding a teaspoon of espresso powder for a mocha-like kick.
- For a Creamier Frosting: Add an extra tablespoon of cream if the frosting feels too thick.
- Decorating Tip: For a stunning finish, use alternating whole and halved Oreos around the top edge.
- Storage: Keep the cake covered at room temperature for up to 2 days or refrigerate for up to 5 days. Bring to room temperature before serving.
Serving Suggestions
This Oreo Pound Cake pairs perfectly with:
- A glass of cold milk (the classic Oreo companion!)
- Vanilla or cookies-and-cream ice cream for extra indulgence
- Fresh berries for a contrast of sweetness and tartness
- A drizzle of dark chocolate ganache for deeper flavor
It’s a dessert that never fails to impress — from family gatherings to festive celebrations.
Variations
- Chocolate Oreo Pound Cake: Add ¼ cup unsweetened cocoa powder to the batter for a double-chocolate twist.
- Mint Oreo Cake: Replace vanilla extract with peppermint extract and use Mint Oreos for a refreshing variation.
- Birthday Oreo Cake: Mix in colorful sprinkles for a funfetti-style version.
- Mini Pound Cakes: Divide the batter into smaller loaf pans for individual servings.
FAQs
Can I use Double Stuf Oreos?
Yes, but they add extra sweetness and richness, so you might reduce the sugar slightly in the frosting.
What if I don’t have white chocolate chips?
You can substitute white candy melts or a chopped white chocolate bar instead.
Can I freeze this cake?
Absolutely. Wrap slices tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.
Why did my cake sink in the middle?
This can happen if the oven temperature is too low or the cake was underbaked. Always test with a toothpick before removing it.
Can I make this cake without frosting?
Yes! It’s delicious even plain or dusted with powdered sugar for a simpler treat.
Final Thoughts
This Oreo Pound Cake is the ultimate cookies-and-cream indulgence — a dessert that’s as impressive as it is delicious. The buttery cake base, flecked with Oreo chunks, combines beautifully with the smooth frosting and rich white chocolate glaze. It’s a treat that satisfies every craving for sweetness and texture in one irresistible bite.