This Oreo pound cake is a rich, buttery, and tender cookies-and-cream dream. The cake is studded with crushed Oreos and features a deep, dark black-cocoa swirl that amplifies the classic Oreo flavor. A smooth cream cheese glaze and extra crushed Oreos on top finish the cake, making each slice irresistible.
If you enjoy pound cakes, try other recipes like chocolate pound cake or sour cream pound cake for more options.
Table of Contents
- Key Ingredients
- Oreo Pound Cake Variations
- How to Make Oreo Pound Cake
- Pro Baking Tips
- Recipe FAQs
- More Pound Cake Recipes
- Oreo Pound Cake Recipe
Key Ingredients
(Full ingredient quantities are listed in the recipe card below.)
- Crushed Oreos: Add cookies-and-cream flavor and a pleasant crunch; the filling helps keep the cake moist.
- Cake flour: Produces a fine, tender crumb ideal for pound cake.
- Butter and vegetable oil: Butter provides flavor and richness while oil keeps the cake moist for days.
- Heavy cream: Adds richness and a velvety texture without overpowering the Oreo flavor.
- Black cocoa powder + hot coffee: Create the deep, dark swirl and an Oreo-like chocolate profile. Black cocoa is preferred; Dutch-process cocoa can be used as a substitute if needed.
- Cream cheese glaze: A tangy, creamy finish balances the cake’s sweetness.
Oreo Pound Cake Variations
- Top with a chocolate ganache instead of cream cheese glaze for an extra chocolate hit. Fold in chocolate chips for more texture.
- If you don’t have black cocoa, use Dutch-process cocoa for a chocolate-forward swirl; avoid regular unsweetened cocoa, which can taste bitter here.
- Try flavored Oreos—red velvet, mint, or other varieties—to change the cake’s profile.
- If you don’t have coffee, substitute hot water to bloom the cocoa.
How to make Oreo Pound Cake
Step 1: Preheat the oven to 325°F. Prepare a 15-cup bundt pan by brushing with butter and dusting with flour or spraying with nonstick baking spray.
Step 2: In a stand mixer fitted with the paddle attachment, cream butter, oil, and sugar on medium speed for about 5 minutes. Reduce to medium-low and add eggs one at a time, fully incorporating each before adding the next. Scrape the bowl, add vanilla, and mix briefly until combined.
Step 3: Whisk together dry ingredients (cake flour, kosher salt, baking powder). Add half the flour mixture to the wet ingredients and mix just until combined, then pour in the heavy cream and mix briefly. Scrape the bowl and add the remaining flour mixture until just combined.
Step 4: Remove about 2 cups of the batter into a separate bowl. Stir in black cocoa powder and hot coffee until combined to create the dark batter.
Step 5: Fold the crushed Oreos into the remaining lighter batter.
Step 6: Alternately spoon layers of the Oreo batter and the black cocoa batter into the prepared bundt pan. Use a skewer or butter knife to create a marbled swirl. Bake until a wooden skewer inserted in the center comes out with just a few crumbs. Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
Step 7: While the cake cools, make the cream cheese glaze. Beat room-temperature cream cheese until smooth, then add powdered sugar and vanilla and mix until incorporated. Stir in melted butter, a pinch of salt, and enough milk to reach your desired consistency. Pour the glaze over the cooled cake and sprinkle with additional crushed Oreos.
Pro Baking Tips
- Use room-temperature ingredients: Eggs, butter, cream cheese and cream blend better and make a smoother batter.
- Don’t overmix: Combine ingredients just until incorporated to keep the cake tender.
- Cool completely before glazing: This prevents the glaze from sliding off and improves flavor.
- Prepare the pan well: Use nonstick spray or butter and flour to ensure a clean release.
- Weigh ingredients if possible: A kitchen scale gives the most consistent baking results.
Recipe FAQs
Store leftovers in an airtight container at room temperature for up to 5 days. For longer storage, freeze the cake for up to 4 months and thaw overnight in the refrigerator before serving.
No. Leaving the cream filling in the Oreos adds flavor and helps keep the cake moist.
This recipe was developed from scratch and hasn’t been tested with box mixes, so results may vary.
No. The recipe accounts for the sweetness from the Oreos and has been formulated accordingly.
Yes — you can split the batter between two loaf pans or use a tube pan. Adjust baking time based on pan size and shape.
More Pound Cake Recipes
Desserts
White Chocolate Pound Cake
Desserts
Cream Cheese Pound Cake
Desserts
Mile High Pound Cake
Desserts
Butter Pecan Pound Cake
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If you make this cake, please leave a rating on the recipe card and comment with how it turned out. Tag @BritneyBreaksBread on social media so your creation can be celebrated.
Oreo Pound Cake
Equipment
- 15-cup bundt pan
- Stand mixer or hand mixer
- Mixing bowls
Ingredients (serves 16)
- 1 3/4 cups (392 g) unsalted butter, room temperature
- 2 tbsp vegetable oil
- 3 cups (600 g) granulated sugar
- 6 large eggs, room temperature
- 1 tbsp vanilla extract
- 3 1/4 cups cake flour
- 1 tsp kosher salt
- 1 tsp baking powder
- 1 1/4 cup (290 g) heavy cream
- 1/4 cup (22 g) black cocoa powder
- 3 tbsp hot coffee
- 16 Oreos, roughly chopped (plus more for topping)
Cream Cheese Glaze
- 4 oz (113 g) cream cheese, room temperature
- 2 1/2 cups (300 g) powdered sugar
- 1 tsp vanilla extract
- 2 tbsp unsalted butter, melted
- 3–4 tbsp whole milk, as needed
- Pinch kosher salt
Instructions
- Preheat oven to 325°F. Prepare a 15-cup bundt pan with butter and flour or nonstick spray.
- Cream butter, oil, and sugar in a stand mixer for about 5 minutes. Reduce speed and add eggs one at a time, scraping as needed. Mix in vanilla.
- In a separate bowl whisk cake flour, salt, and baking powder. Add half the dry mixture to the wet ingredients and mix just until combined. Add heavy cream and mix briefly, then add remaining dry ingredients until just combined.
- Remove about 2 cups of batter to a separate bowl. Stir in black cocoa powder and hot coffee until uniform to make the dark batter.
- Fold crushed Oreos into the lighter batter.
- Alternate spooning layers of the Oreo batter and black cocoa batter into the prepared pan. Swirl with a skewer or butter knife to create a marbled effect. Bake 1 hour to 1 hour 25 minutes, until a skewer comes out with just a few crumbs.
- Cool in pan 10 minutes, then invert onto a wire rack to cool completely.
- For the glaze: beat cream cheese until smooth, add powdered sugar and vanilla, then melted butter, milk and a pinch of salt. Adjust milk for desired consistency. Drizzle over cooled cake and top with crushed Oreos.
Notes
- Room-temperature ingredients blend more smoothly and produce an even texture.
- Mix only until ingredients are combined to avoid a dense cake.
- Let the cake cool fully before glazing to prevent the glaze from melting off.
- Grease the bundt pan well to ensure a clean release.
- Weighing ingredients yields the most consistent results.
Nutrition
Calories per serving: 693 (approximate). Nutrition values are estimates and should be used as a guide only.