This simple yet delicious bundt cake is what happens when you add chopped Oreo cookies to an already wonderful vanilla pound cake batter, cover it in a drippy powdered sugar glaze, and add crushed cookies on top. A gorgeous cookies and cream bundt cake. The best of both worlds, right?
Simple flavors
Oreo cookies are probably the best-selling commercial cookies ever. I don't think we even need to google that fact.
We love all things Oreo, from irresistible cookies and cream cheesecake to homemade Oreo cookies.
This is a simple idea: adding chopped Oreos to an already good pound cake recipe. They add flavor and crunch, and that makes us happy.
I live in Buenos Aires and it was a while before they were sold here. But boy, did they become popular quickly! We even had one with a dulce de leche filling.
It's such a simple, delicious cake, but, as with so many plain ideas turned into recipes, it delivers big time. We have baked it in layers and used it as a birthday cake.
A great vanilla-flavored crumb, not too tight not too airy, with bits of chopped Oreos - with filling, of course - that lend to a crunchy surprise. A cookies and cream pound cake to perk up your collection.
Then there's a simple powdered sugar glaze crowned with more chopped cookies, not just for decoration but as an extra layer of chocolate flavor and crunchiness.
You can add more chopped cookies to the filling, but I prefer them on top. Otherwise, the vanilla cake will be too crowded.
Ingredient list
- Oreo cookies: choose the flavor or flavors you like. The base of this cake is vanilla, and it pairs well with most flavors. I use regular Oreo cookies for the batter and chocolate creme Oreos for the topping.
- Unsalted butter.
- Sugar: regular, granulated white sugar is called for. But you can use light brown sugar also, which will add color and moisture and give it a caramel undertone.
- Sour cream: use the regular type, full-fat sour cream. It adds richness and moisture.
- Eggs: fresh, large.
- All-purpose flour: or cake flour (softer crumb); both work.
- Baking soda: make sure it's not expired.
- Vanilla extract.
- Salt.
- Almond extract: it's optional, and I usually add it unless the flavor of cookies I'm using does not seem to pair well, like mint Oreos.
Quantities are listed in the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
How to make Oreo pound cake
- Creaming: like other butter cake recipes, this one starts by creaming the soft butter with the sugar and adding the eggs individually. These steps build the structure of the crumb and help it rise during baking. So pay attention to temperatures and beating time.
- What mixer to use: I use the handheld electric mixer or the stand mixer with the paddle attachment. Making this cake by hand is too arduous, and you might not get the texture you want as it's very dense and'll take some serious arm muscle.
- How to chop the cookies: they may be more or less chopped. I use chunks of Oreos (each cookie in 4-6 pieces) because I want the vanilla crumb to be separated from the cookie pieces. I find that very small pieces disappear. But you can use finely chopped cookies to give the batter and overall speckled aspect.
- Baking it: pound cakes are dense and take a while to fully bake. Fill the pan ⅔ of its capacity, or ¾ at the most. More than that means that the pan is too small for the amount of batter. Remove the pan from the oven when the cake tester comes out clean. Don't overbake it.
Glaze
- Powder sugar glaze: we use this simple glaze because it's super versatile - easy and fast- and you can use different liquids. It's perfect for the chopped cookies on top. How thick you make it depends on the amount of liquid you add.
- Cream cheese glaze: it's the thinner version of the much-loved cream cheese frosting. Use less powdered sugar so it's more fluid. We use it for the buttermilk banana bundt cake.
- Chocolate topping: since this is not a chocolate cake but a white cake with chopped chocolate cookies, you might want to add an extra dose of chocolate flavor. I hear you. My two favorites are this milk chocolate glaze and the popular chocolate ganache glaze.
- Crunchy exterior: add the chopped Oreos while the glaze is wet so they will stick to it as it dries.
The cake is vanilla-based, so you can add any flavor Oreos.
There are so many that it's really a matter of personal taste. I like to use cookies that contrast in color, so no golden ones for me. It would be vanilla with vanilla and that doesn't sound as exciting as say, Peanut butter flavored ones, they would be amazing.
I topped this cake with chocolate-filled Oreos.
It's a make-your-own-flavor-adventure idea with this oreo cake recipe.
Kitchen Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer (like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend tracking how your oven works and what tiny details you might need to adjust.
- Pans: use a large bundt pan (10-12 cup capacity) or a large tube pan; make two individual loaf pans or two 8-inch round pans. It is a fairly large cake.
- Extra Oreos: I divide the total amount of cookies by roughly ¾ for the batter and ¼ on top as decoration. You can vary that proportion or add a few more cookies to the batter, but be sure to top the glaze with crushed Oreos. Besides the crunchiness, it adds another layer of Oreo flavor that goes a long way toward the end result.
- Storing: keep it covered, preferably wrapped in plastic to keep it moist. It doesn't need to be refrigerated. This cake freezes wonderfully too. Do it before you glaze it if you can.
- Occasions: it travels well, so it's one of our favorite recipes to take to the beach, on a picnic, or as a road trip snack. Besides serving it at regular gatherings like potlucks, bake sales, afternoon tea or snack.
Related recipes you might like:
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Ingredients
For the cake:
- 2 ¼ cups all-purpose flour, or cake flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, at room temperature
- 1 ¼ cups sugar
- 2 teaspoons vanilla extract
- ½ teaspoon almond extract
- 3 eggs, at room temperature
- ½ cup sour cream, room temperature
- 20 Oreo cookies, divided (I used regular ones in the batter and chocolate-filled ones for the decoration)
For the glaze:
- 1 cup powdered sugar
- 2 tablespoons milk
Instructions
For the cake:
- Preheat the oven to 350ºF (180ºC).
- Grease a 10 or 12-cup bundt cake pan (26cm) with soft shortening, covering every angle, nook and cranny. Dust with flour, shaking off excess. Reserve.
- Beat 1 cup unsalted butter in a large bowl while gradually adding 1 ¼ cups sugar until it is pale and fluffy, 3-4 minutes at high speed. Scrape the sides of the bowl a few times.
- Add 3 eggs one by one, beating well at medium speed after each addition, and scraping the sides of the bowl a few times.
- Add 2 teaspoons vanilla extract and ½ teaspoon almond extract and mix well.
- Sift together 2 ¼ cups all-purpose flour, ½ teaspoon salt and 1 teaspoon baking soda (I have them measured and sift them directly over the butter mixture) and add them in 3 additions alternating with ½ cup sour cream in 2 additions. Do this at low speed. The batter will be dense and thick. Make sure it has no lumps, but don’t overbeat.
- Coarsely chop ¾ parts (15) of the total amount of Oreo cookies with a kitchen knife, and fold into the batter with a spatula. Mix until integrated and try not to crush the cookie pieces much.
- Transfer to the prepared pan, smooth the top and bake for about 45-50 minutes, or until a cake tester or toothpick comes out clean. Don't overbake.
- Let it cool for 10-15 minutes on a wire rack and unmold carefully. If it doesn't come out easily, let it cool down further and check with a smooth-bladed knife around the center and sides to make sure no cake is stuck to the pan.
- Cool cake completely on the cooling rack.
For the glaze:
- Mix 1 cup powdered sugar and 2 tablespoons milk until creamy and no lumps remain.
- Pour on top of the cooled cake and let it run down the sides. Place the remaining finely chopped Oreo cookies on top before it dries out.
- It keeps for several days at room temperature, covered in plastic wrap.
Notes
Adapted from Maida Heatter's Cakes
Maryann says
This was a great recipe! The only changes I made were replacing unsalted butter with salted butter and regular Oreos with Oreo thins. I like that the cake is not too sweet.
Julie Orr says
I made this cake for my son's birthday because he loves cookies and cream. I was very impressed and everyone loved the cake.The recipe was easy to follow and the tips were very helpful. The cake had great texture and density. I was concerned that it might be overly sweet with all the cookies, but it had a delicious, unctuous flavor. Thanks so much.
Eliane says
Really solid recipe. Thank you for the measurements in grams, I always use my scale for baking. I have made this recipe according to the directions, it is really good! The batter is really thick which helps the Oreo pieces not to sink at the bottom. I personally prefer it with 1 tsp almond extract, 2 tsp vanilla, 1 tsp baking powder along with the soda (not sure if it is needed but I added it by accident once and kept it since) and 2 full cups of sugar (400g). I have also tried it with birthday cake Oreos, it adds nice specks of colour.
Paula Montenegro says
Thanks for letting me know Eliane! I will try it with the baking powder which I usually use for cakes. Interesting what you say about the amount of sugar because I think it's more than sweet enough as is. Goes to show how different everybody's palate is. Have a great week!
GTA says
Baking soda -- as in the ingredient list, OR
Baking soda -- as in the recipe directions???
Paula Montenegro says
It uses baking soda only. The powder in the instructions is a type. Apologies for that.
Paula Montenegro says
Thanks Amanda!
Paula Montenegro says
Excatly! Thanks Kylie.
Paula Montenegro says
Thanks Jo!
Ginny says
Oh, my word! This is amazing and using the bundt cake mold really makes it looks fancy. Love that topping!
Juliana says
Perfect cake for tea! Maida was such a terrific baker,the queen of cake indeed!
MARY H HIRSCH says
I thought for a minute there you were going to take credit for Oreo Cookies. No. No. No. I'll give you Dulce de Leche but we in the Midwest claim Oreos. (As Liz verifies in her comment.) As a kid growing up we had Cookie Pudding for dessert every Christmas. It was a combo of whipped cream and crushed Oreo cookies. Every so often I want to make that but I resist. I have never thought about just throwing a few into and on a cake - great idea.
Paula Montenegro says
Yeah I know, Oreos rule... I love that they go with almost anything. The no-churn Oreo ice cream is a wonder also, only 3 ingredients. I need to try your pudding Mary!
Liz says
Oreos are a staple at our house. I don't particularly like them unless they're in a dessert! So this cake would make me AND the Oreo loving family very happy!
Paula Montenegro says
hahaha, Oreos took over houses everywhere! So nice to see you here Liz!
angiesrecipes says
What a terrific looking bundt cake! I have never thought of using oreo this way...fantastic, Paula.