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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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/moist-oreo-pound-cake-recipe/