Oreo Pound Cake
This delicious Oreo Pound Cake is a soft vanilla cake with a fine crumb and bits of Oreo in every slice. We topped it with a rich chocolate glaze. Keep this easy recipe in mind for your next special occasion!
Servings: 15
Ingredients
- 3 sticks unsalted butter, softened (339g) (Butter should still hold its shape but easily dent when pressed.)
- 3 cups (600g) sugar
- 5 large eggs, room temperature (place in a bowl of warm water for 5 minutes to speed up the process).
- 3 cups (342 g) cake flour (Not self rising. We use Swan's Down, bleached)
- ½ teaspoon (2)g baking powder
- ½ teaspoon (3g) salt
- 1 cup (235 g) buttermilk
- 2 teaspoons (8g) vanilla extract
- 10 Oreos, crushed (plus additional for decoration) (You can place cookies in a ziplock bag and crush with a rolling pin, or use a food processor. We did not finely crush ours because we wanted some larger pieces here and there. It's up to you!) 10 Oreos is approximately 1-1.5 cups.
Chocolate Glaze
- 4 oz Semi-Sweet or Dark Chocolate
- 3 oz Heavy Cream or Whipping Cream
Instructions
- Grease and flour a tube pan- ours was a 10 inch. (See notes)
- Preheat the oven to 325℉
- In a separate bowl whisk the cake flour, baking powder, and salt to combine, set aside for later.
- Using an electric mixer (paddle attachment if using a stand mixer), cream the butter on medium speed until smooth. Next, gradually add the sugar and beat until light and fluffy for 3 to 5 minutes.
- Add the eggs one at a time, blending after each until the yolk is incorporated.
- Add the vanilla extract to the 1 cup of buttermilk.
- With the mixer on low speed, add the flour mixture alternately with the buttermilk to the butter/sugar/egg mixture in the mixing bowl. Begin and end with the dry ingredients. I do three additions of dry, alternating with two additions of wet.
- Gently fold in the crushed Oreos just until incorporated.
- Scoop batter into prepared bundt pan.
- Bake at 325 degrees for 1 hour and 5-10 minutes or until a toothpick comes out clean. *Baking times may vary.
- This makes approximately 8 cups of batter.
- Allow to cool in the pan for 10 minutes before turning out.
Chocolate Glaze
- Combine the 4 oz. semi-sweet or dark chocolate and 3 oz. heavy cream in a microwave safe bowl. Heat in the microwave in small increments (30 seconds or less), stirring occasionally in between, until the chocolate is almost completely melted.
- Then, allow to sit a minute or two and gently stir to melt any remaining pieces of chocolate. Cool the ganache to desired consistency for dripping. We like to apply the drip using a disposable piping bag with the tip snipped away.
Decorating the Cake
- Once the cake is cooled and the chocolate glaze has cooled to a good thickness for dripping, you can either spoon the glaze over the cake, or load it into a disposable piping bag with a small bit of the tip snipped away.
- We topped the cake with Oreo that we sliced in half using a serrated knife.
- Store the cake in an airtight container, sealed bakery box, or under a cake dome. After three days, we recommend moving the cake to the refrigerator (however for best flavor and texture, it should be served at room temperature.)
Notes
Substitute for Buttermilk: No Buttermilk? Here is a substitution: Add 1 tablespoon lemon juice or vinegar to a measuring cup. To that, add milk to the 1 cup mark. Stir and allow to sit for a minute or two to thicken.
Substitution for Cake Flour: Using all purpose flour (plain in UK) to make Cake Flour: For each cup of flour in a recipe, remove 2 Tablespoons of flour and replace with 2 Tablespoons cornstarch (cornflour in the UK). This recipe has 3 cups of flour so you will measure out 3 cups of all purpose flour, remove 6 Tablespoons and replace with 6 Tablespoons cornstarch, whisk to blend.
Bundt Pan: Our bundt pan has a baking capacity of 12 cups and measures about 10 inches. If you are working with a smaller pan, it will take longer to bake. Be careful not to overfill. (General rule of thumb: don't fill pan past ⅔ full)
Freezing: This cake can be frozen. If working in advance, we like to tightly wrap our freshly baked cake in a layer of plastic wrap and foil while the cake is still a bit warm and pop in the freezer. The cake can be frozen for up to three months.
Thawing: Bundt cakes take longer to thaw than cake layers. It is best to move the frozen, wrapped cake to the refrigerator the night before, and then move to the kitchen counter the next morning (still wrapped) to continue thawing for a few hours. If you'd like, you can remove the foil after a condensation has formed.