Description

This Oreo Pound Cake is the ultimate fusion of classic buttery loaf and your favorite cookie. Each slice delivers a soft, dense crumb packed with Oreo chunks, making it perfect for snacking, dessert, or a sweet breakfast treat.

Ingredients

1 cup unsalted butter, softened

1 1/4 cups granulated sugar

4 large eggs

2 teaspoons vanilla extract

1/2 cup sour cream

1/4 cup whole milk

2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

15 Oreo cookies, crushed

Instructions

1. Preheat your oven to 350°F (175°C). Grease and line a 9×5-inch loaf pan with parchment paper.

2. In a large bowl, beat the softened butter and sugar together until light and fluffy, about 3-4 minutes.

3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.

4. Mix in the sour cream and milk until smooth.

5. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add this to the wet mixture until just combined.

6. Gently fold in the crushed Oreo cookies. Don’t overmix.

7. Pour the batter into the prepared pan. Bake for 50-60 minutes, or until a toothpick comes out clean.

8. Let the cake cool in the pan for 10 minutes, then transfer to a wire rack. Cool completely before slicing.

Notes

Make sure your butter is truly room temperature for the best creaming results.

Don’t crush the Oreos too fine—chunks give the best texture.

For extra indulgence, drizzle with a vanilla or chocolate glaze after baking.

Prep Time: 15 minutes
Cook Time: 55 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 360
Sugar: 22g
Sodium: 180mg
Fat: 20g
Saturated Fat: 12g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 1g
Protein: 5g
Cholesterol: 95mg

Keywords: Oreo cake, pound cake, cookies and cream dessert