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Oreo Buttermilk Pound Cake

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Oreo Buttermilk Pound Cake is a rich and decadent dessert combining a classic buttery pound cake with the crunchy, irresistible flavor of Oreo cookies, topped with a sweet vanilla glaze and extra cookie crumbles.

Ingredients

1 cup unsalted butter, softened

2½ cups granulated sugar

4 large eggs

1 tbsp vanilla extract

3 cups all-purpose flour

½ tsp baking powder

½ tsp salt

1 cup buttermilk

20 Oreo cookies, roughly crushed (not fine crumbs)

For the Glaze (Optional):

1 cup powdered sugar

2–3 tbsp heavy cream or milk

½ tsp vanilla extract

Crushed Oreos for garnish

Instructions

  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.

Notes

  • If you prefer a thicker glaze, reduce the amount of heavy cream or milk used.
  • Store any leftover cake in an airtight container at room temperature for up to 3-4 days. Refrigerate for longer storage.
  • If you want to make this cake gluten-free, substitute the all-purpose flour with a gluten-free flour blend.

Nutrition

Find it online: https://recipesbyjanet.com/oreo-buttermilk-pound-cake/