Moist Oreo Pound Cake
This deliciously Moist Oreo Pound Cake is filled with crushed Oreos and topped with a decadent cream cheese glazed made with Oreo filling. This cookies and cream pound cake is perfect for anyone who loves Oreo cookies!!
Equipment
- 1 12 cup Bundt Cake Pan
Ingredients
Oreo Pound Cake
- 1 ¾ (219 g) cup Cake Flour
- ¾ (64 g) cup Dutch Process Cocoa Powder
- ¼ (21 g) cup Black Cocoa Powder
- 2 teaspoons Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Espresso Powder
- 1 ¾ (350 g) cup Granulated Sugar
- ¾ teaspoon Kosher Salt
- ½ (112 g) cup Vegetable Oil
- 3 large Eggs room temperature
- 1 (240 g) cup Buttermilk room temperature
- 1 tablespoon Vanilla Extract
- 1 cup Hot Water
- 18 Oreo Cookies crushed, plus extra for top of cake
Cream Cheese Glaze
- 4 oz Cream Cheese room temperature
- 1 ½ (180 g) cup Powdered Sugar sifted
- 4 (60 g) tablespoons Milk
- Vanilla Filling from 2 Oreo Cookies
- ½ teaspoon Vanilla Extract
Instructions
For the Oreo Pound Cake
- Preheat oven to 350 degrees F. Spray a 12 cup bundt pan with non stick baking spray. Using a fine pastry brush, spread baking spray to coat the pan making sure to get into all the nooks and crannies. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, sift together the cake flour, cocoa powders, baking powder, baking soda, and espresso powder. Whisk in the granulated sugar and salt.1 ¾ (219 g) cup Cake Flour, ¾ (64 g) cup Dutch Process Cocoa Powder , ¼ (21 g) cup Black Cocoa Powder , 2 teaspoons Baking Powder , ½ teaspoon Baking Soda , 1 teaspoon Espresso Powder , 1 ¾ (350 g) cup Granulated Sugar , ¾ teaspoon Kosher Salt
- In a small saucepan, heat water until simmering and hot.1 cup Hot Water
- In a separate medium bowl, whisk together vegetable oil, eggs, buttermilk, and vanilla extract until combined.½ (112 g) cup Vegetable Oil , 3 large Eggs, 1 (240 g) cup Buttermilk , 1 tablespoon Vanilla Extract
- Using the paddle attachment with the mixer on low, slowly add the wet ingredients into the dry ingredients. After adding all of the wet ingredients, increase the speed to medium and mix together until combined, stopping to scrape the sides and bottom of the bowl.
- Reduce speed to low and slowly add the hot water and mix until just combined. Remove bowl from the stand mixer and add in the crushed Oreos. Using a rubber spatula, gently fold in the crushed Oreo pieces until combined.18 Oreo Cookies
- Pour batter into prepared pan. Bake for 45 to 50 minutes, until a toothpick or cake tester comes out clean.
- Remove cake from oven and allow it to cool in the pan on a wire rack for 10 minutes. Invert cake onto wire rack to cool completely.
For the Cream Cheese Glaze
- In a medium bowl, beat cream cheese with a hand mixer on high for 1 minute. Add in the sifted powdered sugar and mix on low until combined. Increase to high speed and beat until smooth.4 oz Cream Cheese, 1 ½ (180 g) cup Powdered Sugar, 4 (60 g) tablespoons Milk , Vanilla Filling from 2 Oreo Cookies , ½ teaspoon Vanilla Extract
- Using a butterknife, scrape vanilla filling from 2 Oreo cookies. Place filling in a small bowl and heat in the microwave for about 20 seconds. Add vanilla filling, milk, and vanilla extract to cream cheese mixture. Mix glaze on high until combined. It should be a pourable consistency.
- Place cooled cake on cooling rack with a cookie sheet underneath. Pour cream cheese glaze over cake and top with extra crushed Oreos. Enjoy!!
Notes
Properly measure your flour! Using your measuring cup to scoop the flour will cause you to have more flour than you need for the recipe. This in turn will lead to a dry and dense cake. For the best results, fluff your flour with a fork then carefully spoon it into your measuring cup. I recommend you. use a scale to measure your dry ingredients.
Use room temperature ingredients. Make sure to allow your eggs, buttermilk, and cream cheese come to room temperature 2 hours before using. Room temperature ingredients help to create a homogenous emulsion and ensure that the ingredients blend well together.
Properly prepare your bundt pan. To prevent the cake from sticking to the pan, be sure to spray the pan well with a baking spray with flour. I like Baker’s Joy. Alternatively, you can butter and flour the bundt pan.
Cool cake in pan for 10 minutes. After removing the cake from the oven, allow it to cool in the pan for 10 minutes before attempting to remove it. Allowing the cake to cool for longer than 10 minutes will allow the sugars to harden and the cake to stick to the pan.
Scrape the bowl. When adding your wet and dry ingredients, be sure to scrape the bottom and sides of the bowl. This ensures everything is mixed evenly and that there are no bits of flour left at the bottom of the mixing bowl.
Cool before you glaze. Allow your cake to cool completely before glazing. If you glaze your cake while it is still warm, the glaze will melt and slide off the cake.
Storage. Store assembled cake in an airtight container in the refrigerator for up to 5 days.Nutrition
Serving: 1sliceCalories: 348kcalCarbohydrates: 56.1gProtein: 5.2gFat: 13.3gSaturated Fat: 4.1gCholesterol: 39mgSodium: 254mgPotassium: 281mgFiber: 2.3gSugar: 38.7gCalcium: 71mgIron: 2mg
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