This Oreo pound cake combines a rich, buttery base with crushed Oreo cookies, then is finished with a velvety cream cheese glaze and an extra sprinkle of crushed Oreos for added indulgence.
Why you will love this oreo pound cake
With every bite of this cake, you’ll taste the rich flavour of Oreo cookies.
This Oreo pound cake is soft and moist.
It’s simple to make, with easy-to-follow steps that make it perfect for both beginner and experienced bakers.
Ingredients
Oreos- You can use classic Oreos or double-stuffed Oreos for this recipe.
Unsalted butter-This enhances the flavour of the cake by adding a depth of flavour.
Sugar-Caster or granulated sugar sweetens the cake while also retaining moisture in the cake.
Oil– Keeps the cake moist for longer. For the best results, use a neutral-tasting oil such as vegetable or sunflower oil, which won’t interfere with the muffins’ flavour.
Eggs-The protein in eggs helps bind the ingredients, and when whisked, eggs can trap air, contributing to the rise and fluffiness of the cake. They also create a smooth batter and add moisture and richness, ensuring the cake remains soft and flavourful.
Vanilla Extract– Enhances the flavour of the cake
Sour cream– The high-fat content in sour cream contributes to a moist, rich cake. The fat also coats gluten strands, resulting in a more tender crumb.
Cake flour – Provides the structure of the cake. In this recipe, cake flour is used because its lower protein content (about 7–9% compared to 10–12% in all-purpose flour) leads to less gluten formation, resulting in a softer, lighter, and more delicate crumb.
Baking powder– It releases gas when heated, causing the batter to expand and helping the cake rise. This process creates a soft, light, and fluffy texture.
Salt – Balances the cake’s sweetness and enhances its flavour.
Buttermilk- Adds moisture to the cake.
Cream Cheese- Full-fat cream cheese works best. Take it out of the fridge about 30 minutes before making the glaze so it can reach room temperature for a smoother consistency.
Icing sugar-Sweetens the glaze. You can adjust the amount of sugar depending on how sweet you want the glaze to be.
Vanilla– Enhances the flavour of the glaze.
Double cream– The richness of the cream balances out the tang of the cream cheese
Milk – To control the consistency of the glaze.
How to make the Oreo Pound Cake
Preheat the oven to 160°C Fan/180°C/350°F.
Thoroughly grease your bundt pan with non-stick baking spray or brush with butter and dust with flour. Set aside.
In the bowl of a mixer, add butter and and sugar.
Cream together for 5 minutes with a paddle attachment until fluffy and light for about 10 minutes.
Reduce speed to low and add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl.
Mix in vanilla extract.
Then add in sour cream.
In separate bowl, sift cake flour, baking powder and salt.
With the mixer on low speed, add a third of the flour and mix until just combined. ,
Pour in half the buttermilk and mix until just combined.
Add another third of the flour, the remaining milk and finally the remaining flour. Scrape the bowl midway through the process. Mix on medium low until combined,
Add the Oreos to a zip-lock bag.
Alternatively, you can crush the Oreo cookies using a food processor or by hand.
Add crushed oreos to the batter.
Fold in crushed oreos.
Pour batter into the bundt pan and bake for 50-55 minutes or until a toothpick comes out clean.
Allow the cake to cool in the pan for 10 minutes, before turning onto a wire rack to cook completely.
Cream cheese glaze
While the cake is cooling make, the cream cheese glaze.
Add the cream cheese and sifted icing sugar to a large bowl.
Using a stand mixer with the whisk attachment or electric hand whisk, beat the cream cheese until smooth. Pour in whipping or double cream and mix until combined. Add in milk and mix until combined
Check the consistency of the glaze. If you want it a little runnier, add a dash of milk. If you want it thicker, add a little more powdered sugar.
Glaze the oreo pound cake
Set the cake on a serving plate. Generously drizzle the glaze over the cooled bundt cake, ensuring an even coating
Tips for success
- Use a kitchen scale for accuracy. This ensures you measure ingredients precisely.
- Use room temperature ingredients. Bring your butter, sour cream, milk and eggs, to room temperature before baking. This ensures the batter mixes evenly and the cake bakes perfectly.
- Do not over-mix the cake batter as this can develop gluten, resulting in a dense tough cake.
- Cream your sugar and butter until light and fluffy in texture. This incorporates air into the mixture giving it a soft texture and evenly disperses the sugar throughout the batter.
- Preheat your oven at least 20 minutes before baking. This allows it time to reach the correct temperature.
- Ensure your cream cheese at room temperature to avoid lumps.
- Sift the icing sugar for a smooth glaze.
- Allow the cake to cool completely before glazing.
How to store the Oreo Pound cake
Store any leftovers in an airtight container for up to 5 days.
You can also freeze the cake for up to 3 months.
To thaw, place overnight in the fridge,
For more bundt cake recipes, check these out:
Ingredients
- 400 grams sugar, granulated or caster
- 250 grams unsalted butter, room temperature
- 60 ml vegetable oil
- 5 large eggs
- 60 grams sour cream, room temperature
- 360 grams cake flour
- 3 teaspoons baking powder
- ½ teaspoon salt
- 240 grams buttermilk, room temperature
- 1 packet oreo cookies, chopped into pieces
Cream Cheese Glaze
- 150 grams cream cheese, room temperature
- 100 grams icing sugar
- 1 teaspoon vanilla extract
- 2 tablespoons double or heavy cream
- 2-3 tablespoons whole milk
Instructions
- Preheat the oven to 160°C (fan) / 180°C / 350°F. Thoroughly grease a 24cm × 8cm (10-cup) bundt pan by spraying it with non-stick spray, or by coating it generously with butter and lightly dusting it with flour.
- Sift cake flour, baking powder, and salt in a large bowl. Set aside.
- Using a hand mixer or stand mixer fitted with a paddle attachment, beat butter, oil, sugar, until light and creamy for 10 minutes, scraping the bowl down occasionally.
- Add eggs one at a time, beating well after each addition. Scrape the bottom and sides of the bowl.
- Mix in sour cream.
- With the mixer on low speed, add the flour mixture in three additions, alternating with buttermilk and beginning and ending with the flour. Use a spatula to scrape the bowl well and incorporate any bits of flour. Beat at low speed until combined
- Pour the batter into the bundt pan and bake for 50-55 minutes or until a toothpick comes out clean
- Place the pan on a wire rack and let it cool for 10 minutes. Then, invert the cake onto the rack and allow it to cool completely before glazing the cake.
- Beat cream cheese and icing sugar until creamy and smooth
- Add cream and mix. Check the consistency and add in a tablespoon of milk at a time until you reach your desired pourable consistency.
- Add vanilla and a pinch of salt if desired. Mix until incorporated
- Set the cake on a serving plate. Generously drizzle the glaze over the cooled bundt cake, ensuring an even coating.
Leave a Reply