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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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

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