Introduction

This Moist Oreo Pound Cake is a delightful twist on a classic dessert, packed with crushed Oreo cookies for added texture and flavor. Soft, rich, and perfect for any occasion, this cake is sure to become a family favorite.

Moist Oreo Pound Cake Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened, at room temperature)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup crushed Oreo cookies (about 10-12 cookies)
1/2 cup mini chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Step 4: Gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed throughout the batter.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-70 minutes in the bundt pan or 50-60 minutes if using a loaf pan. Insert a toothpick into the center—if it comes out clean, the cake is done.
Step 6: Let the cake cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Step 7: Once cooled, slice and serve. Enjoy plain or with ice cream or whipped cream for an extra treat.

Tips & Variations

For a richer flavor, try using full-fat sour cream.
If you prefer a more intense chocolate taste, add extra mini chocolate chips or drizzle melted chocolate over the cooled cake.
Use a loaf pan for a quicker bake time and easy slicing.
To keep Oreos crunchy, toss them in a little flour before folding into the batter.

Storage

Store the cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and refrigerate for up to a week. When ready to eat, warm slices in the microwave for about 10-15 seconds for a soft, fresh-baked feel.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other cookies instead of Oreos?

Yes, you can substitute Oreos with other sandwich cookies or chocolate wafer cookies for a different flavor and texture.

Is it necessary to use sour cream in this recipe?

Sour cream adds moisture and richness, making the cake tender. You can substitute with Greek yogurt if desired, but avoid lighter alternatives that may affect the texture.

Moist Oreo Pound Cake Recipe

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★★★★★

4.8 from 118 reviews

This Moist Oreo Pound Cake features a rich, buttery crumb packed with crushed Oreo cookies and optional mini chocolate chips for an extra chocolatey punch. Perfectly tender and flavorful, it’s baked in a bundt or loaf pan for an elegant presentation that’s ideal for dessert or special occasions.

Author: Sophie
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Yield: 12 slices 1x
Category: Cake
Method: Baking
Cuisine: American

Ingredients

Scale

Dry Ingredients

3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Wet Ingredients

1 cup unsalted butter, softened at room temperature
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Add-ins

1 cup crushed Oreo cookies (about 10–12 cookies)
1/2 cup mini chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to ensure the cake doesn’t stick during baking.
Prepare the Batter: In a large mixing bowl, cream the softened butter with the granulated sugar using an electric mixer until the mixture becomes light and fluffy, about 3-4 minutes. Then, add eggs one at a time, mixing well after each addition to incorporate fully. Stir in the vanilla extract for flavor. In a separate bowl, whisk together all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients to the butter mixture, alternating with sour cream, mixing just until fully incorporated to keep the batter tender. Finally, gently fold in the crushed Oreo cookies and mini chocolate chips if you’re using them, ensuring even distribution without overmixing.
Bake the Cake: Pour the batter evenly into the prepared bundt or loaf pan. Smooth the top with a spatula for an even surface. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, check for doneness sooner around 50-60 minutes as the baking time may vary slightly. After baking, let the cake rest in the pan for about 15 minutes before carefully transferring it to a wire rack to cool completely, which helps maintain its shape and moisture.
Serve: Once completely cooled, slice the cake and serve. This cake is delicious on its own or can be paired with a scoop of vanilla ice cream or whipped cream for an indulgent treat.

Notes

Ensure butter is softened at room temperature for smooth creaming with sugar.
Do not overmix the batter after adding flour to keep the cake tender.
Use fresh sour cream for best texture and flavor.
Allow the cake to cool completely before slicing to avoid crumbling.
Mini chocolate chips are optional but add nice bursts of chocolate.
Storage: Keep the cake covered at room temperature for up to 3 days or refrigerate for up to one week.

Keywords: Oreo pound cake, Oreo cake, moist pound cake, vanilla pound cake, chocolate chip pound cake, dessert, bundt cake, easy cake recipe