Print

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.

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

  1. 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.
  2. 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.
  3. Heat Water: In a small saucepan, heat the water until it’s simmering hot but not boiling. Remove from heat and set aside.
  4. Mix Wet Ingredients: In a medium bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until well combined.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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.
  13. 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

Find it online: https://bitesizedbenny.com/moist-oreo-pound-cake-recipe/