Oreo Buttermilk Pound Cake
Oreo Buttermilk Pound Cake is a rich, buttery dessert with crushed Oreos baked in for a cookies-and-cream twist. Finished with a vanilla glaze and extra cookie crumbles, it's perfect for family treats or cozy nights at home.
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.