This delicious Cookies and Cream Pound Cake is sure to be a hit with anyone who loves Oreo cookies!
Learn how to make a tender Oreo pound cake, complete with Oreo chunks and a delicious cream cheese frosting on top!
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Oreos have to be one of the most versatile cookies on the planet. Not only are they delicious on their own, but you can also use them to create endless fantastic dessert options that almost everyone will enjoy.
If you want a cool and creamy treat, a personal favorite is an Oreo shake. For a single-serving dessert, try an Oreo mug cake.
But if you are serving a larger group, this oreo cake it’s a crowd pleaser and satisfying dessert. It’s like cookies and cream in cake form!
Make an Oreo cupcake from scratch
There is a common misconception that homemade cakes are hard to make.
And while I’m certainly a fan of using a cake mix when appropriate (like these Oreo cake bars), I think it’s fair to admit that bundt cakes are probably the easiest homemade cakes to make.
You don’t have to worry about the layers baking evenly, no decorating skills needed, you just end up with a delicious cake that’s lovely on its own.
For this sponge cake recipe, I opted for a vanilla sponge cake base, because I wanted the Oreos to stand out.
If you prefer a chocolate cake, you can try this Chocolate Sour Cream Cake and add chopped Oreos to the batter.
A good cake should be somewhat dense, more so than a cake mix provides. That’s one of the hallmarks of a pound cake.
And because cream cheese frosting pairs so perfectly with Oreos, that’s what I opted to frost the cake with. While the frosting is technically optional, I think it’s part of what makes this great recipe really shine.
How to make an Oreo Cookies and Cream Bundt Cake
It is easier than you think to prepare this delicious cake!
Ingredients you will need:
- Butter
- Sugar
- Eggs
- Vanilla extract
- all purpose flour
- Baking soda
- Salt
- Sour cream
- Hot water
- chopped oreos
- Cream cheese
- Powdered sugar
- Milk
How to do it:
(Full printable recipe card is below)
Butter cream and sugar. In the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl with a hand mixer), cream the softened butter and granulated sugar until light and fluffy.
Add the eggs, one at a time, mixing well after each addition, along with the vanilla extract.
Combine the dry ingredients. In a separate mixing bowl, combine the dry ingredients of flour, baking soda, and salt.
Create cake batter. With mixer on low speed, alternate adding flour mixture and sour cream to mixing bowl, beginning and ending with flour, scraping down sides of bowl as needed.
Add the hot water, mixing just until incorporated. The dough will be quite thick.
Add Oreo cookies. Fold in the chopped Oreos, reserving about 1/4 cup for later.
Bake. Pour batter into a bundt pan that has been well-greased with cooking spray or butter and dusted with flour.
Bake at 325F oven temperature for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
Cool. Let the cake cool in the pan for about 5 to 10 minutes, then gently run a knife around the edges of the pan to loosen the cake.
Invert the cake onto a serving plate or wire rack and cool completely to room temperature.
Add glaze. To make the cream cheese frosting, combine the softened cream cheese, softened butter, and powdered sugar in a small bowl.
Use an electric mixer on medium speed to combine until nice and smooth.
Gradually add the milk and vanilla extract, mixing until you have a consistency that can be drizzled but not so thin that it runs right off the cake.
Pour over cooled cake, sprinkle with reserved 1/4 cup crushed Oreos.
Notes and adaptations:
- Personally, I prefer larger cookie pieces on the cake, but smaller pieces (including some Oreo crumbs) sprinkled on top. Feel free to adjust the size of the cookie crumbs and pieces to your liking.
- I like to use sour cream on my cakes, because it helps provide moisture (no one wants a dry cake!). If you don’t have sour cream on hand, a good Greek yogurt (preferably full fat) is a good substitute.
Recommended equipment:
Yield: 12-16 slices
oreo cake
This Oreo cupcake is a cookies and cream dream come true!
preparation time
20 minutes
Time to cook
1 hour 20 minutes
Extra time
1 hour
Total Time
2 hours 40 minutes
Ingredients
-
1 1/2 cups unsalted butter, softened at room temperature
-
3 cups granulated sugar
-
5 eggs, at room temperature
-
1 teaspoon vanilla extract
-
3 cups all-purpose flour
-
1 teaspoon of baking soda
-
1/2 teaspoon salt
-
1 cup sour cream, at room temperature
-
1/3 cup of hot water
-
2 1/4 cups Oreos, chopped, divided
Instructions
- Preheat oven to 325F and grease a baking pan well and dust lightly with flour.
- In the bowl of a stand mixer fitted with the paddle attachment (or in a large mixing bowl with an electric hand mixer), cream the butter and sugar until fluffy.
- Add the eggs, one at a time, mixing well after each addition, scraping down the sides of the bowl as needed.
- Add the vanilla extract and mix to combine.
- In a separate small bowl, whisk together the flour, baking soda, and salt.
- With the mixer on low speed, alternate adding the flour mixture and sour cream to the dough, beginning and ending with the flour mixture.
- Add hot water to the dough, mixing just until incorporated.
- Gently fold in 2 cups of the chopped Oreos until just combined.
- Transfer the dough to the prepared bundt pan. Bake for about 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool in the pan for 5 to 10 minutes, then gently run a knife around the edge of the cake to separate it from the pan, if necessary. Carefully invert the cake onto a serving plate and allow to cool completely.
- Once the cake has cooled, prepare the frosting. Combine cream cheese, butter, and powdered sugar in a small bowl and use an electric mixer to combine. Gradually add milk and vanilla extract, mixing until smooth.
- Drizzle frosting over cake, then sprinkle with remaining 1/4 cup Oreo pieces.
grades
- I like to have larger pieces of Oreos on the cake and smaller pieces on top, but feel free to cut the cookies smaller or larger based on your preference.
- If you don’t have sour cream on hand, Greek yogurt (preferably full fat) is a good substitute.
Nutritional information:
Produce:
sixteen
Portion size:
1
Amount per proportion:
Calories: 583Total fat: 28gSaturated fat: 15gTrans fat: 0gUnsaturated fat: 11gCholesterol: 112mgSodium: 305 milligramsCarbohydrates: 79gFiber: 2 gSugar: 51gProtein: 7g
Nutritional information is calculated automatically and its accuracy is not guaranteed.
Be sure to save this to your dessert board on Pinterest!
