Introduction

This Moist Oreo Pound Cake is a delightful treat that combines rich, buttery cake with the classic flavor of Oreo cookies. Perfect for dessert or an afternoon snack, it’s dense, tender, and packed with chocolaty goodness that everyone will love.

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 prevent sticking.
Step 2: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.
Step 3: In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add these dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined to avoid overworking the batter.
Step 4: Gently fold in the crushed Oreo cookies and mini chocolate chips if using, making sure they are evenly distributed.
Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60-70 minutes in a bundt pan, or 50-60 minutes in a loaf pan. Check doneness by inserting a toothpick in the center; it should come out clean.
Step 6: Let the cake cool in the pan for about 15 minutes before transferring to a wire rack to cool completely.
Step 7: Slice and serve. Enjoy plain or with ice cream or whipped cream for an extra indulgence.

Tips & Variations

For best results, use room temperature butter and eggs to ensure smooth batter.
Try adding a teaspoon of espresso powder to enhance the chocolate flavor.
Mini chocolate chips are optional but add a nice texture contrast and extra chocolate bursts.
Make sure not to overmix once the flour is added to keep the cake tender and moist.
Use a bundt pan for a pretty presentation or a loaf pan for easier slicing and storing.

Storage

Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. To reheat, warm slices in the microwave for 15-20 seconds. You can also freeze the cake wrapped tightly in plastic wrap and foil for up to 3 months; thaw overnight in the refrigerator before serving.

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 Oreos with other chocolate sandwich cookies or even crushed chocolate chip cookies for a different twist.

Does the cake need to be refrigerated?

It’s not necessary to refrigerate if you plan to eat it within a few days, but refrigeration can extend its freshness. Just be sure to cover it well to prevent it from drying out.

Moist Oreo Pound Cake Recipe

Print Recipe

★★★★★

4.6 from 70 reviews

This Moist Oreo Pound Cake is a rich and decadent dessert combining the classic flavors of Oreo cookies with a buttery pound cake. Perfect for any occasion, this cake features a tender crumb with crunchy Oreo bits throughout, making it a delightful treat to enjoy plain or with your favorite toppings.

Author: Dana
Prep Time: 20 minutes
Cook Time: 60-70 minutes
Total Time: 1 hour 20-30 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Wet Ingredients

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

Dry Ingredients

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 sticking and ensure easy removal of the cake.
Prepare the Batter: In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes. Then, add the eggs one at a time, mixing well after each addition, followed by the vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the butter mixture, alternating with the sour cream, mixing until just combined to maintain a tender texture. Finally, gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed throughout the batter.
Bake the Cake: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula for an even bake. Bake in the preheated oven for 60-70 minutes (use 50-60 minutes if using a loaf pan), or 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, ensuring it sets perfectly.
Serve: Once the cake has cooled, slice it and serve. This cake is delicious on its own or can be elevated with a scoop of ice cream or a dollop of whipped cream for an extra indulgent treat.

Notes

For best results, ensure the butter is softened to room temperature for easier creaming with sugar.
Do not overmix the batter after adding the dry ingredients to keep the cake moist and tender.
Use a toothpick or cake tester to check for doneness; it should come out clean or with a few moist crumbs.
Mini chocolate chips are optional but add extra chocolate flavor and texture.
Let the cake cool completely before slicing to avoid crumbling.
You can store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

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