Name: Moist Oreo Pound Cake recipe
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Ingredients: Cake Ingredients:; 1 ¾ cups cake flour – makes the cake soft and tender. Avoid all-purpose flour for a lighter crumb.; ¾ cup Dutch-process cocoa powder – gives a deep (rich chocolate flavor.); ¼ cup black cocoa powder – enhances the Oreo taste; don’t skip this!; 2 teaspoons baking powder – helps the cake rise perfectly.; ½ teaspoon baking soda – balances the cocoa and helps leaven the cake.; 1 teaspoon espresso powder – boosts the chocolate flavor without tasting like coffee.; 1 ¾ cups granulated sugar – sweetens the cake without making it overly sugary.; ¾ teaspoon kosher salt – balances the sweetness.; ½ cup vegetable oil – keeps the cake moist for days.; 3 large eggs (room temp – gives structure and helps bind everything.); 1 cup buttermilk (room temp – adds moisture and a slight tang.); 1 tablespoon vanilla extract – brings out the cookie flavor.; 1 cup hot water – helps bloom the cocoa powder.; 18 crushed Oreo cookies – adds that signature cookies-and-cream crunch. Add a few extra for the topping.; Cream Cheese Glaze:; 4 oz cream cheese (room temp – makes the glaze rich and creamy.); 1 ½ cups powdered sugar (sifted – creates a smooth, sweet finish.); 4 tablespoons milk – thins the glaze for the perfect drizzle.; Filling from 2 Oreo cookies – adds authentic Oreo flavor to the glaze.; ½ teaspoon vanilla extract – rounds out the flavor.

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Moist Oreo Pound Cake: Why I Fell in Love with This Cake

When I first made this Moist Oreo Pound Cake recipe, I honestly didn’t expect it to become my go-to dessert. But after one bite, I was hooked! The soft, rich texture mixed with crunchy Oreo bits and a smooth cream cheese glaze made it irresistible.

If you’re a cookies and cream fan like me, this one’s for you. Surprisingly, it also reminded me of a cozy Apple Fritter Bread Recipe—not in flavor, but in the way it comforts the soul.

What You’ll Need: Ingredients That Make the Magic

Each ingredient in this recipe brings something special. Here’s a breakdown to help you get the best flavor and texture.

Cake Ingredients:

1 ¾ cups cake flour – makes the cake soft and tender. Avoid all-purpose flour for a lighter crumb.
¾ cup Dutch-process cocoa powder – gives a deep, rich chocolate flavor.
¼ cup black cocoa powder – enhances the Oreo taste; don’t skip this!
2 teaspoons baking powder – helps the cake rise perfectly.
½ teaspoon baking soda – balances the cocoa and helps leaven the cake.
1 teaspoon espresso powder – boosts the chocolate flavor without tasting like coffee.
1 ¾ cups granulated sugar – sweetens the cake without making it overly sugary.
¾ teaspoon kosher salt – balances the sweetness.
½ cup vegetable oil – keeps the cake moist for days.
3 large eggs (room temp) – gives structure and helps bind everything.
1 cup buttermilk (room temp) – adds moisture and a slight tang.
1 tablespoon vanilla extract – brings out the cookie flavor.
1 cup hot water – helps bloom the cocoa powder.
18 crushed Oreo cookies – adds that signature cookies-and-cream crunch. Add a few extra for the topping.

Cream Cheese Glaze:

4 oz cream cheese (room temp) – makes the glaze rich and creamy.
1 ½ cups powdered sugar (sifted) – creates a smooth, sweet finish.
4 tablespoons milk – thins the glaze for the perfect drizzle.
Filling from 2 Oreo cookies – adds authentic Oreo flavor to the glaze.
½ teaspoon vanilla extract – rounds out the flavor.

Note: This recipe serves around 16 generous slices.

Fun Twists and Variations to Try

Want to customize your cake or fit it into specific dietary needs? Here are a few delicious options that also work well if you love recipes and baking:

Dairy-Free Version: Use plant-based buttermilk (almond milk + vinegar) and dairy-free cream cheese.
Sugar-Free Option: Try a blend of monk fruit sweetener and erythritol. It keeps the cake sweet with fewer carbs.
Extra Chocolate: Add chocolate chips or drizzle with chocolate ganache instead of glaze.
Mint Oreo Twist: Use mint Oreos and a few drops of peppermint extract for a refreshing flavor.
Berry Oreo Version: Add a handful of freeze-dried raspberries or strawberries for fruity bursts.

Cooking Time Breakdown

Here’s how long it takes from start to finish:

Prep Time: 20 minutes
Cooking Time: 50 minutes
Total Time: 1 hour 10 minutes

Equipment You’ll Need

You don’t need fancy tools—just a few kitchen basics:

Bundt Cake Pan (12-cup) – for that classic pound cake shape.
Mixing Bowls – one for wet and one for dry ingredients.
Whisk & Spatula – for mixing and folding in the Oreos.
Stand or Hand Mixer – to blend everything smoothly.
Pastry Brush – to grease all the corners of your bundt pan.
Wire Rack – helps the cake cool evenly.

How to Make Moist Oreo Pound Cake?

Baking this cake is straightforward if you follow these simple steps.

Preheat and Prep the Pan

Start by preheating your oven to 350°F. Spray your bundt pan thoroughly with non-stick baking spray. Use a pastry brush to make sure every corner is coated. This prevents sticking later.

Mix the Dry Ingredients

In your stand mixer bowl, sift the cake flour, cocoa powders, baking powder, baking soda, and espresso powder. Then whisk in the sugar and salt. Mixing these dry ingredients first helps evenly distribute the leavening agents.

Combine the Wet Ingredients

In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla extract. Use room temperature ingredients for a smooth batter that bakes evenly.

Combine Wet and Dry

Turn your mixer to low and slowly add the wet mixture into the dry ingredients. Once all wet ingredients are added, raise the speed to medium. Mix until everything is fully blended, scraping down the bowl sides.

Add Hot Water and Oreos

Slowly pour in the hot water with the mixer on low. Once combined, turn off the mixer. Use a spatula to fold in the crushed Oreos gently. This keeps them from breaking down too much.

Bake the Cake

Pour the batter into your prepared bundt pan. Smooth the top and bake for 45 to 50 minutes. The cake is ready when a toothpick comes out clean from the center.

Cool and Flip

Let the cake cool in the pan for 10 minutes. Then flip it onto a wire rack and allow it to cool completely before glazing.

How to Make the Cream Cheese Glaze?

This glaze is simple but adds so much flavor.

Beat the cream cheese in a bowl using a hand mixer for one minute until smooth. Add the powdered sugar and mix on low. Increase to high speed until fully blended.

Scrape out the filling from two Oreo cookies and microwave it for 20 seconds. Add it to the glaze along with milk and vanilla extract. Beat until the glaze is pourable.

Once the cake is completely cooled, drizzle the glaze over the top and sprinkle extra crushed Oreos for garnish.

Additional Tips for Making This Recipe Better

After making this cake a few times, I’ve picked up some helpful tricks:

Always fluff your flour before measuring to avoid a dense cake.
Use freshly crushed Oreos, not pre-ground crumbs—they add better texture.
Room temperature ingredients mix better and result in an even bake.
Don’t rush the cooling process; a hot cake will ruin the glaze.
Scrape the bowl between mixes to avoid dry patches.

How to Serve Moist Oreo Pound Cake?

You can serve this cake on a simple white plate or a cake stand with a dark chocolate drizzle for an extra indulgent look. A few whole Oreos on the side make it visually fun.

Pair a warm slice with cold milk or coffee. It’s also a sweet ending after a cozy meal, like pair with my Crispy Garlic Butter Potatoes Recipe.

Nutritional Information

This cake is rich, so enjoy in moderation! Each slice contains:

Calories: 348
Protein: 5.2g
Carbohydrates: 56.1g
Fat: 13.3g

How to Store Moist Oreo Pound Cake

Room Temp: Store in an airtight container for up to 2 days.
Refrigerator: Keeps well for up to 5 days in the fridge.
Freezer: Slice and wrap pieces tightly, then freeze for up to 2 months.
Reheating: Microwave slices for 15–20 seconds for a just-baked taste.

Why You’ll Love This Recipe?

Here’s why this Oreo cake stands out from the rest:

Super Moist Texture: The oil and buttermilk combo keeps it tender for days.
Easy to Make: No complicated steps or fancy ingredients.
Customizable: You can tweak it for dietary needs or flavor preferences.
Crowd-Pleaser: Perfect for birthdays, potlucks, or weekend treats.
That Glaze! Creamy, sweet, and packed with real Oreo flavor.

Common Mistakes to Avoid for Better Results

Avoid these to make sure your cake turns out perfect every time:

Don’t skip greasing the bundt pan well—it’s key to releasing the cake cleanly.
Avoid overmixing the batter; it can make the cake dense.
Don’t glaze the cake while warm or it will melt off.
Don’t use cold ingredients—they don’t mix well.
Don’t overbake; check at the 45-minute mark.

More Info for Better Experience

You can substitute gluten-free flour if needed, but add ½ tsp xanthan gum.
Try making mini bundt cakes—just reduce bake time to 25-30 mins.
Serve it warm with vanilla ice cream for an indulgent dessert.
Use seasonal Oreos (like peppermint or red velvet) for a fun twist.
Want extra glaze? Double the cream cheese mixture and serve some on the side.

Ben Carraoli