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Moist Oreo Pound Cake recipe
Ben Carraoli

Moist Oreo Pound Cake recipe

When I first made this Moist Oreo Pound Cake, 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.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 16
Course: Dinner
Calories: 348
Ingredients Method

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.

Method
 

  1. 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.
  2. 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.
  3. In a separate bowl, whisk together the oil, eggs, buttermilk, and vanilla extract. Use room temperature ingredients for a smooth batter that bakes evenly.
  4. 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.
  5. 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.
  6. 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.
  7. 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.