Moist Oreo Pound Cake Recipe

Introduction

This Moist Oreo Pound Cake is a delightful twist on a classic favorite, blending rich butteriness with crunchy Oreo bits. Perfect for dessert or an indulgent snack, it’s easy to make and sure to satisfy any sweet tooth.

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

1. 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.
2. 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 addition, then stir in the vanilla extract.
3. 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.
4. Step 4: Gently fold in the crushed Oreo cookies and mini chocolate chips if using, distributing them evenly throughout the batter.
5. Step 5: Pour the batter into the prepared pan, smoothing the top with a spatula. Bake for 60–70 minutes in the bundt pan or 50–60 minutes in a loaf pan, until a toothpick inserted into the center comes out clean.
6. Step 6: Allow the cake to cool in the pan for about 15 minutes, then transfer to a wire rack to cool completely before slicing and serving.

Tips & Variations

• For extra flavor, add a teaspoon of espresso powder to the batter to enhance the chocolate notes.
• Mini chocolate chips are optional but add a lovely texture and additional chocolate bursts.
• To make cleanup easier, use parchment paper in the loaf pan instead of greasing and flouring.

Storage

Store the pound cake in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw at room temperature and warm slightly before serving for best results.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular chocolate chips instead of mini ones?

Yes, regular chocolate chips can be used, but mini chocolate chips distribute more evenly and melt nicely within the cake without sinking to the bottom.

Is sour cream necessary in this recipe?

Sour cream keeps the cake moist and tender. You can substitute with Greek yogurt if needed, but avoid skipping it as it affects the texture significantly.

Moist Oreo Pound Cake Recipe

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★★★★★

4.6 from 128 reviews

This Moist Oreo Pound Cake is a deliciously rich and tender cake featuring crushed Oreo cookies folded into a classic vanilla pound cake batter. Perfectly balanced with sour cream for moisture and baked to golden perfection, this cake makes a delightful dessert or snack, especially when paired with ice cream or whipped cream.

• Author: Marco
• 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 1x2x3x

Dry Ingredients

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

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

Add-ins

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

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan to prepare for baking.
2. Prepare the Batter: In a large mixing bowl, cream the softened butter and granulated sugar together until light and fluffy, about 3-4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in 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 just until combined. Gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed throughout the batter.
3. Bake the Cake: Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 60-70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, check for doneness around 50-60 minutes. Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
4. Serve: After the cake has cooled, slice and serve. Enjoy it plain or add a scoop of ice cream or whipped cream for an indulgent treat.

Notes

• Ensure the butter is softened at room temperature for easier creaming and better texture.
• Do not overmix the batter once the dry ingredients are added to avoid a dense cake.
• Use a toothpick or cake tester to check the cake’s doneness— it should come out clean from the center.
• For extra chocolaty flavor, mini chocolate chips are optional but highly recommended.
• Allow the cake to cool properly before slicing to maintain its structure and moist texture.
• This cake stores well at room temperature in an airtight container for up to 3 days or refrigerated for up to a week.

Keywords: Oreo pound cake, moist pound cake, Oreo dessert, chocolate chip pound cake, sour cream pound cake, homemade pound cake