Oreo Pound Cake

Pound Cake

This Oreo Pound Cake solves the dilemma of whether to have cookies or cake at afternoon tea – now you can have both!

It might sound a bit unusual to combine crushed cookies into a cake, but the batter softens the biscuits such that they meld nicely together; you won’t exactly have crunchy bits of cookie throughout the cake.

This is essentially a vanilla pound cake speckled with chocolate pieces.

Pound Cake Recipe

This pound cake recipe makes a pretty large cake, so if you need something to feed a crowd (such as at a kids’ birthday party), this recipe would be perfect.

For large cakes, I always like to bake them in a ring tin or bundt pan to ensure that it is cooked evenly without a wet centre.

Baking Pound Cake in a Bundt Pan

I have this nifty bundt pan which comes with its own lid with built-in handle, making it the perfect pan to use when my kids need to bring a cake to school. The bundt pan also happens to have a large capacity, so it’s a great pan to use whenever I need to make a large cake to feed 20 or more kids.

The Pound Cake recipe below makes a very large cake and, for a cake this size, it makes a lot of sense to bake it in a bundt pan because you remove the risk of having an underbaked centre.

Variations

If you do not want to use Oreo cookies in this cake, simply leave it out for a plain vanilla pound cake, or substitute it with other ingredients of your choice, such as:

• 1 cup of chocolate chips
• 1 cup of fresh or frozen blueberries
• 1 cup of fresh or frozen raspberries
• zest and juice of 1 lemon

5 stars (5 reviews)

Oreo Pound Cake

Thanh | Eat, Little Bird

Prep20 minutes mins

Cook50 minutes mins

Total1 hour hr 10 minutes mins

Serves: 8 or more

A delicious and fun Oreo Pound Cake. This is a vanilla pound cake baked with crushed Oreo cookies to give a delicious texture and chocolate flavour. Great for birthday parties and entertaining!

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Ingredients

• 500 g (3 ⅓ cups) plain flour, (all-purpose flour)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 330 g (3 sticks) unsalted butter, softened
• 300 g (1 ⅓ cup) caster sugar, (superfine sugar)
• 2 teaspoons vanilla extract
• 6 eggs
• 90 ml (⅓ cup) milk
• 14 Oreo cookies, or similar

Instructions 

1. Preheat the oven to 180°C (350°F) (without fan).
2. Generously grease a ring pan with butter or non-stick baking spray (I recommend the latter), followed by a dusting of flour. Tap out any excess flour in the kitchen sink. The cake pan should have a capacity of at least 2 litres/8 cups.
3. Measure the flour, baking powder, and salt into a bowl.
4. Cream the butter and sugar together until it is light and creamy. This should take about 3-5 minutes if you are using a stand mixer or electric beaters.
5. Add the vanilla extract.
6. Add one egg, followed by a tablespoon of the flour mixture to prevent the batter from curdling.
7. Once the egg has been fully incorporated, repeat the above step until all of the eggs have been added.
8. Slowly add the rest of the flour mixture, followed by the milk.
9. Break 3 or 4 Oreo cookies into quarters and reserve these for decorating the cake.
10. Place the remaining Oreo cookies into a large ziplock freezer bag. Use a rolling pin to crush the Oreo cookies – you want both large chunks and fine dust to speckle the cake.
11. Mix the crushed Oreo cookies into the batter.
12. Pour the batter into the prepared cake tin.
13. Decorate the top of the cake with the reserved Oreo biscuits and gently push them into the surface of the cake.
14. Bake the cake for 40-50 minutes, or until a skewer inserted into the cake comes out clean.
15. Leave the cake to cool on a wire rack for 10-15 minutes, before carefully unmoulding the cake and leaving it to cool completely on a wire rack.

Kitchen Notes

• OREO COOKIES
  You could add more or less Oreo cookies, as you wish. More cookies would add more chocolate flavour to the cake, whilst less cookies would make the vanilla cake stand out more.
• VARIATIONS
  Substitute the Oreo cookies with one of the following:
  * 1 cup chocolate chips
  * 1 cup fresh or frozen blueberries
  * 1 cup fresh or frozen raspberries
  * zest and juice of 1 lemon
  * omit the Oreo cookies for a plain vanilla pound cake
• OVEN TEMPERATURES
  All recipes on this website state temperatures for a regular oven (i.e. a conventional oven without fan). If you have a convection oven with a fan, please consult the manufacturer’s handbook on how to adjust the temperature and baking time accordingly.
• CONVERSIONS
  To convert from cups to grams, and vice-versa, please see this handy Conversion Chart for Basic Ingredients.

Nutrition Information Nutrition Information

Calories: 509kcal, Carbohydrates: 61.2g, Protein: 8.1g, Fat: 26g, Cholesterol: 152.3mg, Sodium: 110.3mg, Fiber: 1.1g, Sugar: 27.6g

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Update

This recipe was first published on 16 March 2018. It has been updated with more comprehensive recipe notes.

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