Moist Oreo Pound Cake Recipe You’ll Want Every Weekend
When I first baked this Moist Oreo Pound Cake Recipe, I couldn’t believe how soft and rich it turned out. The buttery cake mixed with crunchy Oreos gave it the perfect balance of sweetness and texture.
If you love cookies and cream desserts, this one is going to be your favorite. Just like Grilled Shrimp Salad with Citrus Dressing Recipe brings surprise flavors, this pound cake is all about hidden Oreo magic in every slice.
Ingredients for Moist Oreo Pound Cake
The secret to this cake lies in balancing soft ingredients with crunchy Oreo pieces. Here’s what you’ll need:
- Unsalted butter – 1 cup (room temperature, makes the cake soft and buttery)
- Granulated sugar – 1 ½ cups (adds sweetness and structure)
- Eggs – 4 large (at room temperature, helps with moisture and binding)
- All-purpose flour – 2 cups (sifted for a lighter texture)
- Baking powder – 1 teaspoon (ensures a gentle rise)
- Salt – ¼ teaspoon (balances the sweetness)
- Whole milk – ½ cup (don’t replace with skim for best flavor)
- Vanilla extract – 1 teaspoon (adds warmth and aroma)
- Sour cream – ½ cup (keeps the pound cake extra moist)
- Oreo cookies – 12 to 15, roughly chopped (gives that signature crunch and flavor)
Note: This recipe makes about 8 to 10 servings depending on slice size.
Cooking Time
Making this pound cake doesn’t take long, but it’s worth every minute.
- Prep Time: 15 minutes
- Cooking Time: 55 minutes
- Total Time: 1 hour 10 minutes
Equipment You’ll Need
To make baking smooth and stress-free, here’s the basic equipment:
- Mixing bowls – for combining wet and dry ingredients separately.
- Electric mixer – to cream butter and sugar until fluffy.
- Measuring cups and spoons – for accurate ingredient portions.
- Spatula – to fold in Oreo chunks without breaking them too much.
- 9×5-inch loaf pan – perfect for pound cake size and baking evenly.
- Parchment paper – for easy removal of the cake after baking.
How to Make Moist Oreo Pound Cake Recipe?
Follow these steps to bake a rich, flavorful Oreo pound cake that stays moist and soft.
Step 1: Cream the Butter and Sugar
Start by beating the butter and sugar together until light and fluffy. This step is important because it creates air pockets in the batter, giving your cake a soft, tender texture.
Step 2: Add the Eggs
Crack the eggs in one at a time, mixing well after each. Adding them slowly keeps the batter smooth and prevents curdling. This ensures your pound cake stays moist while baking.
Step 3: Mix the Dry Ingredients
In another bowl, whisk together flour, baking powder, and salt. Sifting the flour makes it lighter, which helps the cake rise better without being too dense.
Step 4: Combine Wet and Dry Mixtures
Slowly add the dry ingredients to the butter mixture, alternating with milk and sour cream. This helps balance the moisture and prevents overmixing, which can make the cake heavy.
Step 5: Add Oreos and Flavor
Gently fold in the chopped Oreo cookies and vanilla extract with a spatula. Don’t stir too hard or the cookies will lose their crunch. The chunks should stay visible.
Step 6: Bake the Cake
Pour the batter into your loaf pan lined with parchment. Bake in a preheated oven at 350°F (175°C) for 50–55 minutes. Check with a toothpick – it should come out clean but slightly moist.
Step 7: Cool and Serve
Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy with your favorite toppings.
Additional Tips for Making This Recipe Better
After making this cake a few times, I picked up some tricks that make it even better:
- Use full-fat sour cream – it adds richness and keeps the cake extra moist.
- Always chop Oreos by hand instead of crushing too fine – chunks give better texture.
- Line the pan with parchment paper for easier removal.
- Don’t overbake – remove when the center is just set to keep moisture inside.
Variations of Oreo Pound Cake
This recipe is flexible, and you can give it your own twist. Just like you explore different dinner recipes, try these variations:
- Swap milk with almond or oat milk for a dairy-free version.
- Use sugar-free Oreos for a lower-sugar treat.
- Add white chocolate chips for a sweeter, creamier taste.
- Mix in crushed mint Oreos for a refreshing flavor (perfect if you love Grilled Shrimp Salad with Citrus Dressing Recipe too).
Serving Ideas for Oreo Pound Cake
Make your pound cake presentation as exciting as its flavor:
- Dust with powdered sugar before serving.
- Drizzle with warm chocolate ganache.
- Serve with vanilla ice cream for a cookies-and-cream vibe.
- Top with whipped cream and Oreo crumbs for a café-style touch.
Calories Count (per slice, based on 10 servings)
- Calories: 380
- Fat: 18g
- Carbohydrates: 48g
- Protein: 6g
- Sugar: 30g
- Fiber: 1g
How to Store the Oreo Pound Cake
Room Temperature
Keep the cake in an airtight container at room temperature for up to 3 days. It stays soft and moist without refrigeration.
Refrigerating
Wrap slices individually and refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving for the best taste.
Freezing
This pound cake freezes well. Wrap it tightly in plastic and place in a freezer-safe bag. It lasts for up to 2 months. Thaw overnight before eating.
Why You’ll Love This Recipe
Here’s why this cake deserves a spot in your kitchen:
- It’s super easy – no complicated steps, just simple mixing and baking.
- Rich and versatile – you can enjoy it plain or dress it up with toppings.
- Family-friendly – kids love Oreos, and this cake is a crowd-pleaser.
- Customizable – you can swap ingredients for your dietary needs.
- Perfect for any occasion – from birthdays to casual weekend treats.
Moist Oreo Pound Cake Recipe
Method
- Start by beating the butter and sugar together until light and fluffy. This step is important because it creates air pockets in the batter, giving your cake a soft, tender texture.
- Crack the eggs in one at a time, mixing well after each. Adding them slowly keeps the batter smooth and prevents curdling. This ensures your pound cake stays moist while baking.
- In another bowl, whisk together flour, baking powder, and salt. Sifting the flour makes it lighter, which helps the cake rise better without being too dense.
- Slowly add the dry ingredients to the butter mixture, alternating with milk and sour cream. This helps balance the moisture and prevents overmixing, which can make the cake heavy.
- Gently fold in the chopped Oreo cookies and vanilla extract with a spatula. Don’t stir too hard or the cookies will lose their crunch. The chunks should stay visible.
- Pour the batter into your loaf pan lined with parchment. Bake in a preheated oven at 350°F (175°C) for 50–55 minutes. Check with a toothpick – it should come out clean but slightly moist.
- Let the cake cool in the pan for 10 minutes before transferring to a wire rack. Slice and enjoy with your favorite toppings.