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.
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