Introduction

This Moist Oreo Pound Cake is a rich, chocolatey treat filled with crushed Oreos and topped with a creamy vanilla glaze. Perfect for Oreo lovers looking for a decadent dessert that balances dense cake with a smooth, tangy finish.

A dark chocolate bundt cake with a smooth white glaze dripping down the sides sits on a white marbled surface. The cake is decorated with chunks of dark chocolate cookies on top and around it. The cake has been sliced to show its moist, dark interior inside the ring shape. The white glaze contrasts clearly with the dark cake while crumbs and cookie pieces scatter on the plate below, which is white with black speckles. In the background, a woman's hand reaches towards the cake next to a white plate and a pair of silver forks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
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

Cream Cheese Glaze:

4 oz Cream Cheese, room temperature
1 ½ cups (180 g) Powdered Sugar, sifted
4 tablespoons (60 g) Milk
Vanilla filling from 2 Oreo Cookies
½ teaspoon Vanilla Extract

Instructions

Step 1: Preheat oven to 350°F. Spray a 12-cup bundt pan with non-stick baking spray, using a fine pastry brush to coat all the nooks and crannies. Set aside.
Step 2: In the bowl of a stand mixer fitted with a paddle attachment, sift together cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Whisk in granulated sugar and kosher salt.
Step 3: Heat water in a small saucepan until simmering and hot.
Step 4: In a medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until combined.
Step 5: With the mixer on low, slowly add wet ingredients to dry ingredients. Once combined, raise speed to medium and mix until fully combined. Scrape sides and bottom as needed.
Step 6: Reduce mixer speed to low and slowly add hot water. Mix until just combined.
Step 7: Remove bowl from mixer and gently fold in crushed Oreos with a rubber spatula until evenly distributed.
Step 8: Pour batter into prepared bundt pan and bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out clean.
Step 9: Let cake cool in the pan on a wire rack for 10 minutes. Then invert onto wire rack and cool completely.
Step 10: For the glaze, beat cream cheese with a hand mixer on high for 1 minute until smooth. Add sifted powdered sugar and mix on low until combined, then increase to high speed and beat until smooth.
Step 11: Scrape vanilla filling from 2 Oreos into a small bowl and heat in microwave for about 20 seconds. Add this with milk and vanilla extract to the cream cheese mixture. Beat on high until glaze is pourable.
Step 12: Place the cooled cake on a wire rack with a baking sheet underneath. Pour the cream cheese glaze over the cake and sprinkle with extra crushed Oreos. Serve and enjoy!

Tips & Variations

Use room temperature eggs and buttermilk for a smoother batter and better rise.
For extra Oreo flavor, press whole Oreo halves lightly into the batter before baking.
If you don’t have black cocoa powder, increase Dutch process cocoa powder by ¼ cup as a substitute.
The espresso powder enhances chocolate flavor but can be omitted if preferred.
Try substituting the cream cheese glaze with a simple chocolate ganache for a different topping.

Storage

Store the cake covered in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. Keep the glaze in the refrigerator as well. To reheat, warm slices gently in the microwave for 15-20 seconds to restore moistness.

How to Serve

The image shows a close-up of several slices of dark chocolate cake with one visible slice placed on a small white plate with a textured surface. The cake slice has three layers: two thick, moist and rich dark brown cake layers sandwiching a creamy white frosting layer in the middle. A thin layer of the white frosting is also visible on the edges of the slice. The background includes more slices on similar white plates and a white marbled surface underneath. A vintage silver fork rests on the plate with the main slice, adding a rustic touch to the setup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake without a bundt pan?

Yes, you can bake this cake in a loaf pan or a round cake pan, but baking time may vary. Check doneness with a toothpick starting at 40 minutes.

Can I freeze the Oreo pound cake?

Absolutely! Wrap the cooled cake tightly in plastic wrap and then foil before freezing. It keeps well for up to 3 months. Thaw overnight in the refrigerator before serving.

Moist Oreo Pound Cake Recipe

Print Recipe

★★★★★

4.5 from 50 reviews

This Moist Oreo Pound Cake combines rich cocoa flavors with crunchy Oreo cookies for a decadent dessert. The cake is luscious and tender thanks to buttermilk and vegetable oil, enhanced with espresso powder to deepen the cocoa taste. Finished with a creamy cream cheese glaze infused with Oreo vanilla filling, this bundt cake is a delightful treat perfect for any Oreo lover.

Author: Bella
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Oreo Pound Cake

1 ¾ (219 g) cup Cake Flour
¾ (64 g) cup Dutch Process Cocoa Powder
¼ (21 g) cup Black Cocoa Powder
2 teaspoons Baking Powder
½ teaspoon Baking Soda
1 teaspoon Espresso Powder
1 ¾ (350 g) cup Granulated Sugar
¾ teaspoon Kosher Salt
½ (112 g) cup Vegetable Oil
3 large Eggs, room temperature
1 (240 g) cup Buttermilk, room temperature
1 tablespoon Vanilla Extract
1 cup Hot Water
18 Oreo Cookies, crushed, plus extra for topping

Cream Cheese Glaze

4 oz Cream Cheese, room temperature
1 ½ (180 g) cup Powdered Sugar, sifted
4 (60 g) tablespoons Milk
Vanilla Filling from 2 Oreo Cookies
½ teaspoon Vanilla Extract

Instructions

Prepare the Pan: Preheat the oven to 350°F (177°C). Spray a 12-cup bundt pan with non-stick baking spray, using a fine pastry brush to ensure the spray coats every nook and cranny. Set aside.
Mix Dry Ingredients: In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Whisk in the granulated sugar and kosher salt until combined.
Heat Water: In a small saucepan, heat the water until it’s simmering hot but not boiling. Remove from heat and set aside.
Mix Wet Ingredients: In a medium bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
Combine Wet and Dry: With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Once fully incorporated, increase the speed to medium and mix until the batter is smooth, scraping down the bowl as needed.
Add Hot Water: Reduce the mixer speed to low and slowly add the hot water. Mix just until combined to keep the batter smooth and moist.
Fold in Oreos: Remove the bowl from the mixer. Gently fold in the crushed Oreo cookies with a rubber spatula until evenly distributed throughout the batter.
Bake: Pour the batter into the prepared bundt pan. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean.
Cool the Cake: Remove the cake from the oven and let it cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack and allow it to cool completely.
Make the Cream Cheese Glaze: In a medium bowl, beat the cream cheese on high speed with a hand mixer for 1 minute until creamy. Add the sifted powdered sugar and mix on low until combined. Increase to high speed and beat until smooth.
Prepare Vanilla Filling: Scrape the vanilla filling from 2 Oreo cookies into a small microwave-safe bowl. Microwave for about 20 seconds until warm. Add the warm vanilla filling, milk, and vanilla extract to the cream cheese mixture. Beat on high until the glaze has a smooth, pourable consistency.
Glaze and Decorate: Place the cooled cake on a cooling rack with a cookie sheet underneath to catch drips. Pour the cream cheese glaze evenly over the cake. Sprinkle extra crushed Oreos on top for garnish.
Serve: Allow the glaze to set slightly, then slice and enjoy this moist, Oreo-packed pound cake.

Notes

Make sure the eggs, buttermilk, and cream cheese are at room temperature to ensure smooth batter and glaze consistency.
Using a fine pastry brush to coat the bundt pan helps prevent cake sticking in details of the pan design.
Crushing the Oreos by hand provides better texture compared to finely crushed crumbs.
Let the cake cool completely before glazing to prevent the glaze from melting off.
This cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.

Keywords: Oreo Pound Cake, Moist Cake, Cocoa Cake, Cream Cheese Glaze, Bundt Cake, Dessert, Oreo Dessert