Introduction

This Moist Oreo Pound Cake is a delicious twist on a classic dessert, combining rich butter cake with the crunchy texture of crushed Oreos. Perfect for Oreo lovers, it’s dense yet tender, making it a great treat for any occasion.

Moist Oreo Pound Cake Recipe - Recipe Image

Ingredients

1 cup unsalted butter (softened, at room temperature)
2 cups granulated sugar
4 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup sour cream
1 cup crushed Oreo cookies (about 10-12 cookies)
1/2 cup mini chocolate chips (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prepare for baking.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
Step 3: Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
Step 4: In a separate bowl, whisk together the flour, baking powder, and salt.
Step 5: Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Step 6: Gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed.
Step 7: Pour the batter into the prepared pan, smoothing the top with a spatula.
Step 8: Bake in the preheated oven for 60-70 minutes if using a bundt pan, or 50-60 minutes for a loaf pan, until a toothpick inserted in the center comes out clean.
Step 9: Let the cake cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing and serving.

Tips & Variations

For extra moisture, make sure the butter is fully softened before creaming it with the sugar.
Try adding chopped nuts for extra texture and flavor.
Mini chocolate chips are optional, but they add a delightful burst of chocolate if included.
If you don’t have sour cream, Greek yogurt can be used as a substitute.

Storage

Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week. When ready to serve, allow refrigerated cake to come to room temperature or warm slightly in the microwave for a few seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of cookie instead of Oreos?

Yes, you can substitute other chocolate sandwich cookies or even crushed chocolate chip cookies for a different flavor and texture.

How do I know when the cake is fully baked?

Insert a toothpick into the center of the cake; if it comes out clean or with just a few moist crumbs, the cake is done. If it has wet batter on it, continue baking and check again after a few minutes.

Moist Oreo Pound Cake Recipe

Print Recipe

★★★★★

4.6 from 61 reviews

This Moist Oreo Pound Cake is a rich and tender dessert perfect for Oreo lovers. Featuring crushed Oreo cookies folded into a classic buttery pound cake batter, this recipe yields a moist and flavorful cake with a delightful chocolate crunch in every bite. Ideal for birthdays, gatherings, or an indulgent treat, it combines creamy sour cream and mini chocolate chips to heighten the chocolatey goodness.

Author: Elias
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 80-90 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

1 cup unsalted butter (softened, at room temperature)
4 large eggs
1 teaspoon vanilla extract
1 cup sour cream

Dry Ingredients

2 cups granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt

Add-ins

1 cup crushed Oreo cookies (about 10–12 cookies)
1/2 cup mini chocolate chips (optional)

Instructions

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prevent the cake from sticking.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, which should take about 3-4 minutes using an electric mixer. Add eggs one at a time, beating well after each addition, then stir in the vanilla extract. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with sour cream, mixing just until combined. Finally, gently fold in the crushed Oreo cookies and mini chocolate chips, if using, ensuring they are evenly distributed without overmixing.
Bake the Cake: Pour the batter evenly into the prepared bundt or loaf pan and smooth the top with a spatula. Bake in the preheated oven for 60-70 minutes if using a bundt pan, or 50-60 minutes if using a loaf pan, until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Serve: Once the cake is fully cooled, slice it and serve as is. For an extra indulgence, enjoy with a scoop of vanilla ice cream or a dollop of whipped cream.

Notes

Make sure the butter is softened to room temperature for easier creaming and better texture.
Do not overmix once you add the flour to keep the cake tender.
Check the cake doneness a few minutes before the minimum baking time to prevent overbaking.
If you like, you can substitute regular Oreos with flavored ones for a unique twist.
The optional mini chocolate chips add extra chocolate bursts but can be omitted if preferred.

Keywords: Oreo pound cake, moist cake, Oreo dessert, chocolate chip cake, bundt cake recipe