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Moist Oreo Pound Cake Recipe

Moist Oreo Pound Cake Recipe
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★★★★★

5.3 from 11 reviews

This Moist Oreo Pound Cake is a decadent dessert bursting with rich chocolate flavor and studded with Oreo cookie pieces. The cake boasts a tender crumb thanks to a blend of cake flour and cocoa powders, enhanced by espresso powder to intensify the chocolate notes. Topped with a luscious cream cheese glaze infused with Oreo vanilla filling and extra crushed Oreos, it’s a crowd-pleasing indulgence perfect for any celebration or casual treat.

Ingredients

Scale

Dry Ingredients

  • 1 3/4 cup (219 g) Cake Flour
  • 3/4 cup (64 g) Dutch Process Cocoa Powder
  • 1/4 cup (21 g) Black Cocoa Powder
  • 2 teaspoons Baking Powder
  • 1/2 teaspoon Baking Soda
  • 1 teaspoon Espresso Powder
  • 1 3/4 cup (350 g) Granulated Sugar
  • 3/4 teaspoon Kosher Salt

Wet Ingredients

  • 1/2 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

Mix-ins

  • 18 Oreo Cookies (crushed, plus extra for topping)

Cream Cheese Glaze

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

Instructions

  1. Prepare the Pan: Preheat the oven to 350°F. Thoroughly spray a 12-cup bundt pan with non-stick baking spray, using a fine pastry brush to coat all nooks and crannies. Set aside.
  2. Mix Dry Ingredients: In a stand mixer bowl 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 until evenly combined.
  3. Heat Water: In a small saucepan, bring water to a simmer until hot.
  4. Combine Wet Ingredients: In a medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until smooth and well combined.
  5. Combine Wet and Dry: With the mixer on low speed, slowly pour the wet ingredients into the dry ingredients. Once incorporated, increase mixer speed to medium and mix until smooth, scraping the bowl sides and bottom as needed.
  6. Add Hot Water: Reduce mixer speed to low and gradually add hot water. Mix just until combined.
  7. Fold in Oreos: Remove bowl from mixer. Using a rubber spatula, gently fold in the crushed Oreo cookies until evenly distributed.
  8. Bake: Pour the batter into the prepared bundt pan. Bake in the preheated oven for 45 to 50 minutes or until a toothpick inserted into the center comes out clean.
  9. Cool Cake: Remove the cake from the oven and allow it to cool in the pan on a wire rack for 10 minutes. Then invert the cake onto the wire rack and let it cool completely.
  10. Prepare Glaze: In a medium bowl, beat cream cheese with a hand mixer on high speed for 1 minute until smooth. Add sifted powdered sugar and mix on low speed until combined, then increase to high speed and beat until smooth and creamy.
  11. Add Vanilla Filling and Milk: Using a butterknife, scrape the vanilla filling from 2 Oreo cookies into a small bowl. Microwave for about 20 seconds until slightly warmed. Add the warmed filling, milk, and vanilla extract to the cream cheese mixture. Beat on high speed until the glaze reaches a pourable consistency.
  12. Glaze and Decorate: Place the cooled cake on a cooling rack set over a cookie sheet. Pour the cream cheese glaze evenly over the cake, then sprinkle extra crushed Oreos on top for garnish. Allow glaze to set slightly before serving. Enjoy!

Notes

  • Make sure all wet ingredients are at room temperature for best mixing results.
  • If you don’t have black cocoa powder, increase Dutch cocoa powder by 1/4 cup but color will be less intense.
  • Espresso powder enhances the chocolate flavor but is optional; regular instant coffee can be used.
  • Use sifted powdered sugar in the glaze to avoid lumps and achieve a smooth finish.
  • Store any leftover cake in an airtight container in the refrigerator for up to 4 days.
  • Bring cake to room temperature before serving for optimal flavor and texture.
  • This cake can also be frozen wrapped tightly for up to 2 months; thaw in refrigerator before glazing.

Nutrition

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

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