If you’re looking for a show-stopping bake that blends classic comfort with a touch of playful decadence, this Moist Oreo Pound Cake is just the ticket. Each slice delivers a tender, buttery crumb laced with chunks of chocolate sandwich cookies, layered with a cookies-and-cream surprise, and drizzled with a luscious vanilla glaze. Whether you’re a longtime Oreo fanatic or just love a soft, rich pound cake, you’ll fall hard for how nostalgic flavors and homestyle baking come together in this irresistible treat.

Moist Oreo Pound Cake Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for this Moist Oreo Pound Cake is straightforward, every item has a purpose — from creating unbeatable texture to bringing out signature cookies-and-cream flavor. Take a peek and see how these pantry staples come together for bakery-quality results at home.

Unsalted butter: Room temperature butter forms the cake’s rich, tender base and enhances every bite with a classic buttery taste.
Kosher salt: Just half a teaspoon sharpens all the sweet flavors and balances the cookies’ chocolatey notes.
Granulated sugar: Sweetens the cake and contributes to the signature pound cake crumb.
Canola oil: Adds a touch of extra moisture, making sure the cake stays ultra-soft longer.
Large eggs: Room temperature eggs help the batter emulsify and give the pound cake its structure.
Sour cream: This ingredient is the secret to delicate tang and incredible moistness.
Pure vanilla extract: For a warm, aromatic background that perfectly complements both cake and Oreos.
Buttermilk: Provides tenderness, flavor, and a melt-in-your-mouth texture.
All-purpose flour: Gives the pound cake the structure needed to hold all those delicious Oreo pieces.
Baking powder: Ensures a gentle lift, so the cake isn’t too dense.
Chopped Oreo cookies: Adds crunchy, chocolatey bits throughout every slice.
Whole Oreo cookies: Layered in the center for a dramatic, delightful cookies-and-cream core.
Confectioners’ sugar: Whipped into the icing for the essential finishing touch.
Melted unsalted butter: Gives the icing a silky richness and helps it set up beautifully.
Whipping cream: Makes the glaze extra creamy and luscious for drizzling.

How to Make Moist Oreo Pound Cake

Step 1: Prep Your Pan and Preheat the Oven

Begin by preheating your oven to 350°F and lining a 9×5-inch loaf pan with parchment paper. This nonstick layer not only ensures your Moist Oreo Pound Cake will lift out beautifully, but it also makes for easy clean-up later.

Step 2: Cream Butter, Salt, and Sugar

In the bowl of a stand mixer (or using a hand mixer), cream together your soft butter and kosher salt for just under a minute. Next, add the sugar gradually, starting on low speed so it doesn’t fly everywhere, then beating on medium-high for a couple of minutes until everything turns pale and fluffy. Don’t forget to scrape down your bowl to catch any bits hiding on the sides!

Step 3: Add Oil for Extra Moisture

Drizzle in the canola oil with the mixer running on low. This step helps lock in the signature moistness of your Oreo Pound Cake. Once combined, whip everything on medium-high for another minute — the mixture should look light and airy.

Step 4: Incorporate the Eggs

Add your eggs one at a time, mixing well between each. At this stage, you’re building the cake’s rich structure, so take a few extra seconds to fully blend in each addition. Scrape the sides again to keep everything cohesive.

Step 5: Mix in Sour Cream and Vanilla

Now fold in the sour cream and vanilla extract. The batter might look slightly separated or curdled, but don’t worry; it’ll smooth out as you finish mixing. This step brings a little tang and deep vanilla flavor — both magic for cookies-and-cream cakes.

Step 6: Combine Flour, Baking Powder, and Buttermilk

Sprinkle baking powder over your wet ingredients, then add the flour. Mix on the lowest speed so the batter stays tender. As the flour starts to disappear, slowly pour in the buttermilk and mix just until everything comes together. Gently fold in your chopped Oreos with a spatula.

Step 7: Layer and Assemble

Spread half of the batter into your prepared loaf pan. Arrange the whole Oreo cookies in a single layer across the surface, pressing gently. Top with the rest of the batter and smooth out with a knife or offset spatula. Tap the pan a couple times on the counter to prevent air pockets.

Step 8: Bake and Cool

Bake for 40 to 50 minutes, or until a cake tester comes out with just a few moist crumbs (not raw batter). Let the Moist Oreo Pound Cake cool in the pan on a wire rack for one hour, then carefully lift it out using the parchment sling. Patience is key — this brief rest sets the crumb and makes icing super easy.

Step 9: Make the Icing

For the irresistible vanilla cream icing, simply whisk together confectioners’ sugar, melted butter, vanilla, and whipping cream. You’re aiming for a thick yet pourable glaze that’ll set up beautifully atop the cake.

Step 10: Glaze and Finish

Pour or spread the icing generously over the fully cooled pound cake, letting it cascade down the sides. While the glaze is still wet, crumble an extra Oreo or two over top for a little extra drama and crunch. Let the icing set before slicing for clean, pretty pieces.

How to Serve Moist Oreo Pound Cake

Garnishes

A little extra flair goes a long way with this cake! Sprinkle on more crushed Oreos, a handful of mini chocolate chips, or even drizzle melted white chocolate over the icing for a dramatic bakery finish. For holidays or birthdays, edible confetti or rainbow sprinkles make the pound cake extra festive.

Side Dishes

Since the Moist Oreo Pound Cake is rich and sweet, it pairs beautifully with something on the lighter side. Try serving slices with fresh berries (strawberries and raspberries are excellent), a scoop of vanilla bean ice cream, or a mug of frothy milk or coffee to balance out the decadence.

Creative Ways to Present

For parties, cut the cake into thick fingers and serve as “cookies-and-cream bars.” For an elegant dessert plate, place a warm slice alongside a scoop of ice cream and a spoonful of berry compote. Or, layer cubes of pound cake with whipped cream and extra Oreos to create a stunning trifle that’ll have your guests swooning.

Make Ahead and Storage

Storing Leftovers

Tightly wrap leftover Moist Oreo Pound Cake in plastic wrap or place in an airtight container. It will keep at room temperature for up to 2 days, or in the fridge for 4 to 5 days. The icing may firm up a bit, but the cake will stay beautifully moist.

Freezing

This pound cake is a freezer superstar! Wrap unfrosted slices (or the whole loaf, if you wish) tightly in plastic, then in foil, and freeze for up to 2 months. Thaw overnight in the refrigerator, then glaze just before serving for best texture and flavor.

Reheating

If you prefer your cake slightly warm, gently reheat individual slices in the microwave for 10–15 seconds. This softens the crumb and brings out the cozy, buttery aroma — almost like a bakery treat fresh from the oven.

FAQs

Can I use low-fat or dairy-free substitutions?

Absolutely! Sub in dairy-free butter, sour cream, and buttermilk alternatives as you prefer. The flavor and texture may change slightly, but your Moist Oreo Pound Cake will still turn out deliciously tender.

Why is my pound cake dense or heavy?

If your cake turned out a little dense, it might be from overmixing the batter or using too much flour. For that perfect moist crumb, always use the spoon-and-level method to measure flour, and stop mixing as soon as the ingredients are combined.

Can I use a different brand of chocolate sandwich cookies?

Definitely! Any chocolate sandwich cookie with a creamy filling will work beautifully. Go classic with Oreos or try a store brand; feel free to get creative with flavors like mint or peanut butter for a twist.

How do I know when the pound cake is done baking?

Look for golden, slightly crisp edges and check that a toothpick or cake tester emerges with just a few moist crumbs. Every oven is a little different, so start testing at the 40-minute mark and be sure not to overbake.

Can I make Moist Oreo Pound Cake ahead for a party?

Yes! This cake actually tastes even better the second day, once the flavors have mingled. Make it a day ahead, store tightly wrapped, and glaze the morning of your event for the freshest presentation.

Final Thoughts

There’s just something special about a dessert that’s both nostalgic and impressive, and this Moist Oreo Pound Cake checks every box. It’s soft, luxurious, and simply loaded with classic cookies-and-cream goodness. Treat yourself and your loved ones to a slice (or two) — you have to taste this to believe it!

Moist Oreo Pound Cake Recipe

★★★★★

5 from 17 reviews

Author: Mariam
Total Time: 1 hour 5 minutes
Yield: 1 loaf cake 1x
Diet: Vegetarian

Print Recipe

Description

Indulge in the rich and decadent flavors of this Moist Oreo Pound Cake. With a tender crumb and a delightful crunch from Oreo cookies, this cake is a perfect treat for any occasion.

Instructions

Preheat the oven: Preheat the oven to 350°F and line a 9×5 inch loaf pan with parchment paper.
Cream butter and sugar: Cream together butter, salt, and sugar until creamy.
Add oil: Drizzle in the oil and beat until light and fluffy.
Incorporate eggs: Add eggs one at a time, then mix in sour cream and vanilla.
Add dry ingredients: Sprinkle baking powder over wet ingredients, then add flour and buttermilk.
Add cookies: Mix in chopped cookies and spread batter in pan with whole cookies.
Bake: Bake for 40-50 minutes until a cake tester comes out clean.
Cool and ice: Cool cake, remove from pan, and ice with vanilla cream icing.

Notes

For best results, have all ingredients at room temperature.
Be careful not to overmix the batter once the flour is added.
You can customize the icing with additional cookie crumbles.

Prep Time: 20 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 22g
Sodium: 180mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 1g
Protein: 4g
Cholesterol: 65mg

Keywords: Oreo, Pound Cake, Dessert, Baking, Vanilla Cream Icing