Oreo Buttermilk Pound Cake

Why You’ll Love This Recipe

If you're a fan of both pound cakes and Oreos, this recipe is a dream come true. The combination of tender, buttery cake and the sweet, crunchy texture of Oreos creates a dessert that's both comforting and indulgent. The added vanilla glaze gives it an extra touch of sweetness, while the crushed Oreos on top offer that final delicious crunch. Whether served for dessert or as a snack with your afternoon coffee, this Oreo Buttermilk Pound Cake is sure to impress!

Ingredients

• 1 cup unsalted butter, softened

• 2½ cups granulated sugar

• 4 large eggs

• 1 tablespoon vanilla extract

• 3 cups all-purpose flour

• ½ teaspoon baking powder

• ½ teaspoon salt

• 1 cup buttermilk

• 20 Oreo cookies, roughly crushed (not fine crumbs)

For the Glaze (Optional):

• 1 cup powdered sugar

• 2–3 tablespoon heavy cream or milk

• ½ teaspoon vanilla extract

• Crushed Oreos for garnish

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan, ensuring all corners are coated to prevent sticking.

2. In a large bowl, beat the softened butter and granulated sugar together for about 4–5 minutes until the mixture is light and fluffy.

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

4. In another bowl, whisk together the all-purpose flour, baking powder, and salt.

5. Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients. Mix until just combined—do not overmix.

6. Gently fold in the crushed Oreos using a spatula. Be careful not to over-mix, as you want chunks of Oreo throughout the cake.

7. Pour the batter into the prepared pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center of the cake comes out clean. The cake should be golden brown on top and slightly cracked.

8. Allow the cake to sit in the pan for about 15 minutes before flipping it onto a wire rack to cool completely.

9. For the glaze, whisk together powdered sugar, heavy cream (or milk), and vanilla extract in a small bowl until smooth.

10. Drizzle the glaze over the cooled cake and sprinkle additional crushed Oreos on top, if desired.

Servings and Timing

• Servings: Approximately 12 slices

• Prep time: 15 minutes

• Bake time: 70–80 minutes

• Cooling time: 15 minutes before flipping, then completely cool before glazing

Variations

• Chocolate Version: Add ¼ cup cocoa powder to the dry ingredients for a chocolatey twist to this cake.

• Frosting: Instead of a glaze, you could top this cake with a thicker frosting or whipped cream for extra indulgence.

• Oreo Flavor: You can swap the original Oreos with different Oreo varieties (e.g., golden Oreos or mint Oreos) to create a fun flavor variation.

Storage/Reheating

• Storage: Store any leftover cake in an airtight container at room temperature for up to 3-4 days. For longer storage, you can refrigerate the cake for up to a week.

• Reheating: If you prefer a warm slice, heat individual pieces in the microwave for 10-15 seconds or reheat the whole cake in the oven at 300°F for about 10 minutes.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk for buttermilk. However, buttermilk adds a slight tanginess and richness that elevates the cake’s flavor. To mimic buttermilk, you can add 1 tablespoon of lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes before using.

How do I prevent the cake from sticking to the Bundt pan?

Make sure to thoroughly grease and flour the pan before adding the batter. You can also use baking spray with flour for added assurance that the cake won’t stick.

Can I use margarine instead of butter?

While margarine can be used as a substitute for butter, it may slightly alter the taste and texture of the cake. Butter gives a richer flavor and fluffier texture.

How do I know when the cake is done baking?

The cake is done when a toothpick or cake tester inserted into the center comes out clean, or with just a few crumbs attached. The top should be golden brown and slightly cracked.

Can I freeze this cake?

Yes, you can freeze the cake. Allow it to cool completely, then wrap it tightly in plastic wrap or foil and freeze for up to 3 months. Thaw at room temperature before serving.

How can I make the glaze thicker?

To make the glaze thicker, reduce the amount of heavy cream or milk you use. Start with 2 tablespoons and adjust as needed to achieve your desired consistency.

Can I add more Oreos to the cake batter?

Yes, feel free to add more crushed Oreos if you prefer a stronger Oreo flavor. Just be careful not to overmix the batter once the Oreos are added.

Is there a way to make this recipe gluten-free?

You can substitute the all-purpose flour with a gluten-free flour blend that’s designed for baking. Be sure to check the texture and adjust liquid levels if necessary.

Can I use a different type of pan?

Yes, if you don’t have a Bundt or tube pan, you can use a 9x13-inch baking dish. The baking time may be slightly reduced, so start checking after 60 minutes.

How long does the glaze last once made?

The glaze should be used immediately after making it. If stored in an airtight container, it can be refrigerated for up to 1-2 days, but you may need to re-whisk it before using.

Conclusion

Oreo Buttermilk Pound Cake is a delightful and easy-to-make dessert that combines the best of both worlds—decadent pound cake and the beloved flavor of Oreos. Whether you enjoy it as an after-dinner treat or as part of a family gathering, this cake is sure to become a new favorite. With its buttery texture, crunchy cookie pieces, and sweet glaze, this cake is a guaranteed crowd-pleaser!