Oreo Pound Cake or Cookies N Cream Pound Cake or the Cake That I
Indulge in the ultimate dessert mashup with this Oreo Pound Cake, also known as Cookies n Cream Pound Cake—a decadent treat that blends buttery, velvety pound cake with chunks of everyone's favorite chocolate sandwich cookies. This recipe strikes the perfect balance between classic pound cake richness and the unmistakable crunch of Oreos folded into every bite. With simple pantry staples like all-purpose flour, sugar, and vanilla, combined with the magic of 15 chopped Oreo cookies, this cake is as easy to make as it is delicious. Whether served on its own or dressed up with a dollop of whipped cream or scoop of ice cream, it’s an irresistible crowd-pleaser for any occasion. Ready in just 20 minutes of prep and baked to perfection in under 75 minutes, this cookies and cream-inspired loaf cake is sure to become your go-to dessert for celebrations and weeknight treats alike.
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Recipe Information
Ingredients
- 2.5 cups All-purpose flour
- 2 cups Granulated sugar
- 1 cup Unsalted butter (softened)
- 5 pieces Large eggs
- 0.5 cup Whole milk
- 2 teaspoons Vanilla extract
- 1 teaspoon Baking powder
- 0.5 teaspoon Salt
- 15 pieces Oreo cookies
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x5-inch loaf pan with butter or cooking spray. Dust the pan lightly with flour and set it aside.
In a large mixing bowl, cream together the softened butter and granulated sugar using a hand or stand mixer on medium speed until the mixture is light and fluffy, about 3-4 minutes.
Add the eggs one at a time, beating well after each addition to ensure everything is fully incorporated.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
With the mixer on low speed, alternate adding the dry ingredients and the milk into the butter mixture, starting and ending with the dry ingredients (flour mixture). Continue mixing until the batter is smooth and no lumps remain.
Add the vanilla extract and mix until combined.
Chop the Oreo cookies into small chunks and gently fold them into the batter using a spatula, being careful not to overmix.
Pour the batter into the prepared loaf pan, spreading it out evenly with a spatula.
Bake in the preheated oven for 70-75 minutes, or until a toothpick inserted into the center of the cake comes out clean. If the top of the cake browns too quickly, loosely tent it with aluminum foil around the 50-minute mark.
Remove the cake from the oven and let it cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely before slicing and serving.
Nutrition Facts
Calories |
7169 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 328.9 g | 422% | |
| Saturated Fat | 161.7 g | 808% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1461 mg | 487% | |
| Sodium | 4089 mg | 178% | |
| Total Carbohydrate | 1017.9 g | 370% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 617.7 g | ||
| Protein | 82.0 g | 164% | |
| Vitamin D | 9.3 mcg | 46% | |
| Calcium | 532 mg | 41% | |
| Iron | 37.1 mg | 206% | |
| Potassium | 1668 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
