A few weekends ago, I stumbled upon a forgotten pack of Oreos tucked behind some mason jars in the pantry. No idea how it got there. Maybe a kid’s sneaky stash? Or one of my late-night cravings gone rogue? Whatever the reason, I stared at the cookies and thought, You deserve more than just milk. I had buttermilk left over from a cornbread recipe and a craving for something rich, nostalgic, and unapologetically indulgent. That’s when this Oreo Buttermilk Pound Cake idea came to life.
Baking pound cake always feels like a quiet celebration. The scent alone wraps around the kitchen like a thick, sweet hug. But when you crush Oreos into the mix, everything changes. It’s like childhood memories and grandma’s baking collided in the best possible way.
The first bite was pure magic. Dense, moist, slightly tangy from the buttermilk, with that unmistakable cookies-and-cream crunch. I’ve made it three times since, tweaking tiny things and perfecting that glaze. Every slice brings the same feeling: comfort, joy, and a bit of fun. It’s not fancy. It’s not fussy. But it hits every note just right.
And if you’ve never baked with Oreos beyond tossing them into ice cream? This is your moment.
Short Description
This Oreo Buttermilk Pound Cake is a rich, buttery dessert swirled with crushed Oreos, giving it a cookies-and-cream twist. Topped with a creamy vanilla glaze and extra crushed cookies, it’s the perfect treat for casual family gatherings or indulgent nights in.
Key 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
Tools Needed
- 10-inch Bundt or tube pan
- Stand mixer or hand mixer
- Large mixing bowl
- Rubber spatula
- Wire cooling rack
- Whisk
- Measuring cups and spoons
Cooking Instructions
Step 1: Prep the Pan and Oven
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan thoroughly. Make sure to coat all the crevices—this cake can stick.
Step 2: Cream the Butter and Sugar
In a large bowl, beat the softened butter and sugar together on medium-high speed for 4–5 minutes, until the mixture is pale, fluffy, and smooth.
Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each addition. This helps keep the batter from curdling. Stir in the vanilla extract until combined.
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. This ensures even distribution of leavening and prevents clumps.
Step 5: Alternate with Buttermilk
Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Start and end with the flour. Mix on low speed until just combined—don’t overmix or the cake may turn dense.
Step 6: Fold in the Oreos
Gently fold the crushed Oreos into the batter using a spatula. Avoid over-stirring; you want chunky bits throughout.
Step 7: Bake
Pour the batter evenly into your prepared pan and smooth the top with a spatula. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden and slightly cracked.
Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely.
Step 9: Glaze and Garnish
In a small bowl, whisk together powdered sugar, heavy cream (or milk), and vanilla until smooth. Adjust the thickness by adding more liquid if needed. Drizzle over the cooled cake and sprinkle with extra crushed Oreos for a dramatic finish.
Why You’ll Love This Recipe
– The buttermilk gives the cake incredible tenderness and a subtle tang
– Crushed Oreos add fun texture and chocolatey bursts in every bite
– It’s perfect for casual baking or dressed-up for a special event
– Kid-friendly, adult-approved
– You can skip the glaze—or go all out with whipped cream on the side
Mistakes to Avoid & Solutions
1. Overmixing the batter
Solution: Mix only until the ingredients are just combined, especially after adding the flour and buttermilk.
2. Crushing Oreos too fine
Solution: Keep the Oreos chunky for texture. Pulverized crumbs will disappear into the batter and lose that signature crunch.
3. Not preparing the pan well
Solution: Grease every inch of the Bundt pan and dust with flour to prevent sticking. A baking spray with flour also works.
4. Removing the cake too soon
Solution: Let it rest for 15 minutes before removing it from the pan, or it may fall apart. Cooling slightly helps it firm up.
5. Glazing while warm
Solution: Only glaze after the cake is completely cool, or the glaze will melt and soak in instead of staying beautifully drizzled.
Serving and Pairing Suggestions
Serve thick slices warm or at room temperature with:
– A scoop of vanilla bean or cookies-and-cream ice cream
– Fresh berries for a fruity contrast
– Hot coffee, cold milk, or a bold cup of Earl Grey
– On a buffet table, pre-sliced and stacked with small forks
– As an elegant plated dessert with a swirl of whipped cream
Storage and Reheating Tips
Room Temp: Store tightly wrapped for up to 3 days.
Refrigerator: Keep in an airtight container for up to 6 days. Let it come to room temp before serving.
Freezer: Wrap slices in plastic wrap and place in a zip-top bag. Freeze for up to 3 months.
Reheat: Warm individual slices in the microwave for 10–15 seconds. To refresh the texture, wrap in foil and heat in a 300°F oven for 10 minutes.
FAQs
1. Can I use Greek yogurt instead of buttermilk?
Yes. Use ¾ cup Greek yogurt plus ¼ cup milk for similar moisture and tang.
2. Can I make this with gluten-free flour?
Absolutely. Use a 1:1 gluten-free baking blend. The texture may be slightly softer, so reduce baking time by 5–10 minutes and check with a toothpick early.
3. Do I need to scrape out the Oreo filling first?
Nope. The filling melts into the batter and gives sweet pockets of cream throughout the cake.
4. Can I skip the glaze?
Totally optional. The cake is sweet and flavorful on its own. If skipping the glaze, dust with powdered sugar or serve with whipped cream.
5. My cake cracked on top—did I do something wrong?
Not at all. Cracks are normal in pound cakes due to the dense batter and long baking time. It shows your cake rose beautifully!
Tips & Tricks
Let the eggs and buttermilk come to room temperature before mixing—this ensures a smoother batter.
Use a rubber spatula to fold in the Oreos to avoid overmixing.
Test doneness by inserting a long skewer or toothpick—it should come out clean or with a few crumbs.
For extra crunch, press a few Oreo chunks into the batter top before baking.
Make the glaze thinner or thicker depending on how you want it to set. Thicker = dramatic drizzle, thinner = subtle glaze.
Recipe Variations
Cookies & Mint Pound Cake
Swap regular Oreos for Mint Oreos. Add ¼ tsp peppermint extract to the batter. The minty twist makes this a holiday favorite.
Double Chocolate Oreo Pound Cake
Add ½ cup unsweetened cocoa powder and reduce the flour by ½ cup. Fold in crushed chocolate cream-filled Oreos. Top with chocolate glaze for a fudgy version.
Berry Oreo Pound Cake
Fold in 1 cup of fresh raspberries along with the crushed Oreos. The tartness of the berries plays well with the sweet crunch.
Nutty Cookies & Cream
Add ½ cup chopped toasted pecans or walnuts to the batter. Use Golden Oreos for a slightly caramel flavor profile.
Final Thoughts
There’s something wonderfully rebellious about tossing cookies into a traditional pound cake. It breaks the rules in the sweetest way possible. Every bite delivers that buttery, velvety crumb with a surprise of Oreo tucked inside—like hidden treasure. This isn’t a cake that demands perfection; it just wants to be enjoyed.
It’s the kind of dessert that looks right at home at a birthday party or on your kitchen counter on a random Tuesday. It’s comforting, satisfying, and a little playful. And the best part? You’ll always have someone asking for a second slice (and probably the recipe too).
If you’ve got Oreos and an hour and a half, make this cake. Bake it for your family, your neighbors, or yourself on a cozy weekend. Either way, you’ll end up with something that feels like a warm hug… in cookie-covered form.
Oreo Buttermilk Pound Cake
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
- Preheat the oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan, making sure to coat every corner so the cake won’t stick.
- In a large bowl, beat the softened butter and sugar together for about 4–5 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each one. Stir in the vanilla extract.
- In another bowl, whisk together the flour, baking powder, and salt.
- Add the dry mix to the butter mixture in parts, alternating with the buttermilk. Begin and end with the flour. Mix just until everything is combined—don’t overmix.
- Gently stir in the crushed Oreos with a spatula. Don’t mix too much—you want big Oreo pieces in every bite.
- Pour the batter into your prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick comes out clean. The top should be golden and a little cracked.
- Let the cake sit in the pan for 15 minutes, then carefully flip it onto a wire rack to cool completely.
- Whisk powdered sugar, cream (or milk), and vanilla in a small bowl until smooth. Drizzle over the cooled cake, and sprinkle extra crushed Oreos on top if you like.
