Moist Oreo Pound Cake Recipe

If you have a sweet tooth and love a twist on classic desserts, then you are going to absolutely adore this Moist Oreo Pound Cake. It’s the perfect combination of rich cocoa flavors blended with the iconic crunch and creaminess of Oreo cookies, all wrapped up in a tender, buttery pound cake that practically melts in your mouth. Trust me, this cake is a showstopper for any occasion, delivering an indulgent experience with every bite that feels both nostalgic and utterly irresistible.

Ingredients You’ll Need

The magic of this Moist Oreo Pound Cake comes down to a handful of simple yet essential ingredients, each playing a crucial role in building the perfect texture, moisture, and flavor. From the delicate balance of cocoa powders to the creamy richness of the glaze, every component is carefully chosen to make this cake truly unforgettable.

• Cake Flour: Provides a light and tender crumb for the perfect pound cake texture.
• Dutch Process Cocoa Powder: Delivers deep, smooth chocolate flavor without any bitterness.
• Black Cocoa Powder: Adds intensity and a striking dark color to enhance the cake’s chocolate notes.
• Baking Powder & Baking Soda: Essential leavening agents that help the cake rise beautifully.
• Espresso Powder: Enhances the chocolate flavor, making it richer and more complex.
• Granulated Sugar: Sweetens the cake perfectly without overpowering the other ingredients.
• Kosher Salt: Balances sweetness and enhances flavors.
• Vegetable Oil: Keeps the cake incredibly moist and tender.
• Large Eggs: Provide structure and richness, crucial for a pound cake.
• Buttermilk: Adds a subtle tang and reacts with leavening agents for a light crumb.
• Vanilla Extract: Infuses the cake with warm, comforting aromatics.
• Hot Water: Helps bloom the cocoa powder for an even richer flavor.
• Oreo Cookies (crushed): Brings classic cookie crunch and flavor melded throughout the cake.
• Cream Cheese: Creates a luscious glaze that perfectly complements the deep chocolate taste.
• Powdered Sugar: Adds sweetness and smooth texture to the glaze.
• Milk: Adjusts glaze consistency for easy pouring and smooth coverage.
• Vanilla Filling from Oreo Cookies: Intensifies that Oreo authenticity in the glaze.

How to Make Moist Oreo Pound Cake

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350 degrees Fahrenheit and generously spraying a 12-cup bundt pan with nonstick baking spray. Use a fine pastry brush to make sure the spray gets into every nook and cranny, ensuring your cake will release effortlessly after baking. This step guarantees a perfect shape and easy removal later.

Step 2: Mix Dry Ingredients

In a stand mixer bowl fitted with the paddle attachment, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Then whisk in the granulated sugar and kosher salt. This mixture forms the flavorful and structured base of your Moist Oreo Pound Cake, combining the chocolate intensity with just the right lift.

Step 3: Heat Water and Mix Wet Ingredients

Warm the water in a small saucepan until simmering and hot—this step helps deepen the chocolate flavor when combined. In a separate bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well incorporated. These wet ingredients bring tenderness, moisture, and richness to the cake batter.

Step 4: Combine Wet and Dry Ingredients

With your mixer running on low speed, slowly add the wet ingredients into the dry ingredients. Once fully combined, increase the mixer speed to medium and blend thoroughly, scraping down the sides to make sure everything is evenly mixed. Then reduce speed to low and slowly pour in the hot water, mixing gently until just combined to avoid any batter overmixing.

Step 5: Fold in the Crushed Oreos

Remove the bowl from the mixer and use a rubber spatula to gently fold in the crushed Oreo cookies. This final touch adds delightful bursts of Oreo cookie crunch throughout the batter, making every bite a wonderful surprise. Be careful to fold just enough to keep the cookies intact and evenly distributed.

Step 6: Bake the Cake

Pour the batter evenly into the prepared bundt pan. Place the pan into the preheated oven and bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean. This baking time gives you a moist pound cake with a perfectly tender crumb and enticing chocolate aroma.

Step 7: Cool and Glaze

Once baked, allow the cake to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack to cool completely. While it cools, prepare the cream cheese glaze by beating the cream cheese until smooth, then blending in sifted powdered sugar, melted vanilla filling from Oreos, milk, and vanilla extract. Pour this luscious glaze over the cooled cake and sprinkle with extra crushed Oreos for that extra wow factor.

How to Serve Moist Oreo Pound Cake

Garnishes

Sprinkle more crushed Oreos on top of the cream cheese glaze just before serving to add texture and a visually stunning finish. You can also add a dusting of powdered sugar or even a few whole Oreo halves around the plate for a dramatic presentation that will wow your guests.

Side Dishes

This Moist Oreo Pound Cake pairs beautifully with a scoop of vanilla ice cream or a dollop of freshly whipped cream. For an extra touch of indulgence, serve alongside a drizzle of warm chocolate or caramel sauce. Fresh berries like raspberries or strawberries can provide a bright, tart contrast that complements the rich chocolate perfectly.

Creative Ways to Present

Why not elevate your presentation by cutting the cake into neat slices and stacking them artfully on a dessert platter? Or offer individual servings topped with a small scoop of Oreo cookie buttercream or even a splash of espresso for an adult-friendly twist. This cake also makes a fantastic trifles base layered with whipped cream and cookie crumbles for a show-stopping dessert table feature.

Make Ahead and Storage

Storing Leftovers

Once cooled and glazed, store the Moist Oreo Pound Cake in an airtight container at room temperature for up to 3 days. Keeping it covered helps maintain its incredible moistness and stops the glaze from drying out. If your kitchen is warm, refrigeration is best, but bring the cake back to room temperature before serving for optimal texture.

Freezing

You can freeze the cake either with or without the glaze. To freeze, wrap the cake tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It will keep well for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator and allow to come to room temperature before glazing if you haven’t done so already.

Reheating

If you prefer your cake slightly warm, gently reheat slices in the microwave for about 10-15 seconds. This softens the texture and enhances the cake’s gooey chocolate and creamy glaze character. Be cautious not to overheat, as it may dry out the cake or melt the glaze too much.

FAQs

Can I use regular all-purpose flour instead of cake flour?

While cake flour produces a lighter and more tender crumb perfect for this Moist Oreo Pound Cake, you can substitute all-purpose flour by removing 2 tablespoons per cup and replacing with cornstarch for a similar effect.

Do I have to use both Dutch process and black cocoa powders?

Using both provides a rich depth of chocolate flavor and a beautiful dark color that make this cake stand out, but if you only have one, Dutch process cocoa powder alone will still yield a delicious cake.

What does the espresso powder do in this recipe?

Espresso powder intensifies the chocolate flavor without adding a coffee taste, enhancing the richness of the cocoa powders and making every bite more complex.

Can I make this cake dairy-free?

Yes! Swap the buttermilk with a dairy-free milk mixed with a little vinegar or lemon juice, and use a dairy-free cream cheese alternative for the glaze. The texture and moisture might vary slightly but it will still be tasty.

How long does this Moist Oreo Pound Cake keep fresh?

When stored properly in an airtight container, the cake stays moist and fresh for about 3 days at room temperature and up to a week if refrigerated.

Final Thoughts

I cannot recommend enough giving this Moist Oreo Pound Cake a try—it’s one of those desserts that feels like a warm hug in every forkful. Whether you’re baking for a special occasion or just craving something that hits all the right nostalgic and indulgent notes, this recipe will quickly become a beloved favorite. Go ahead, bake it, share it, and most importantly, enjoy every delicious moment!

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