One Sunday afternoon, my grandkids were buzzing around the kitchen, asking for something “cool and sweet—but not boring.” I glanced at the pantry and saw a package of Oreos sitting next to the buttermilk I had planned to use for cornbread. A little voice in my head said, Why not twist tradition just a bit? So instead of cornbread, I pulled out my grandmother’s old pound cake recipe and gave it a chocolatey twist.

When I was teaching full-time, I often brought pound cake to the teachers’ lounge for birthdays. It was always the classic kind—rich, dense, and buttery. But this version? It’s playful. It blends old-school comfort with the joy of a modern cookie favorite. I tested this recipe a few more times, adjusting the sugar and folding the Oreos just enough to keep a few big bites of cookie intact. My husband, who rarely strays from the classics, raised his eyebrows after the first bite and nodded approvingly. That’s the stamp of approval I look for.

Now, every time I make this Oreo Buttermilk Pound Cake, it feels like a small celebration—like combining generations in one pan. It’s rich without being too heavy, soft yet crumbly, and the surprise of Oreos in every slice just makes it a conversation starter.

Whether I’m baking it for a potluck or just because it’s Tuesday, this cake is now one of my most cherished hybrid recipes—and I’m thrilled to share it with you.

Short Description

This Oreo Buttermilk Pound Cake is a rich, buttery dessert with a tender crumb and crushed Oreos throughout. Topped with a creamy glaze and more cookie crumbles, it’s the perfect blend of nostalgic flavor and classic pound cake comfort.

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

For the Glaze (Optional):

1 cup powdered sugar
2–3 tbsp heavy cream or milk
½ tsp vanilla extract
Extra crushed Oreos for garnish

Tools Needed

10-inch bundt or tube pan
Stand or hand mixer
Large mixing bowls
Whisk
Spatula
Cooling rack
Fine mesh strainer (optional for glaze)

Cooking Instructions

Step 1: Preheat and Prep
Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan thoroughly to prevent sticking.

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 light, fluffy, and pale yellow. This step creates a tender crumb.

Step 3: Add Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract to enhance the flavor.

Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking powder, and salt. Mixing them separately ensures even distribution in the batter.

Step 5: Alternate Dry Ingredients and Buttermilk
With the mixer on low, add the dry mixture to the creamed mixture in three parts, alternating with buttermilk (start and end with flour). Mix just until combined—don’t overmix.

Step 6: Fold in the Crushed Oreos
Using a spatula, gently fold in the crushed Oreos. Leave some larger pieces for texture.

Step 7: Pour and Bake
Pour the batter evenly into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted into the center comes out clean.

Step 8: Cool the Cake
Let the cake cool in the pan for 15 minutes. Then invert it onto a wire rack and cool completely before glazing.

Step 9: Make the Glaze (Optional)
Whisk together powdered sugar, heavy cream (or milk), and vanilla until smooth. Drizzle over the cooled cake and top with more crushed Oreos if desired.

Why You’ll Love This Recipe

– Combines classic pound cake with a fun Oreo twist

– Buttermilk adds moisture and a subtle tang

– Great for potlucks, birthdays, or casual snacking

– Keeps well and tastes even better the next day

– Can be dressed up or down with glaze and garnishes

Mistakes to Avoid & Solutions

1. Overmixing the Batter
Why it’s a problem: It leads to a dense, tough cake.
Solution: Mix just until the flour disappears into the batter.

2. Crushed Oreos Too Fine
Why it’s a problem: You lose that cookie crunch and variation.
Solution: Roughly crush the Oreos by hand or with a rolling pin.

3. Cake Sticks to the Pan
Why it’s a problem: Your beautiful cake breaks when you try to release it.
Solution: Use plenty of butter and flour—or use baking spray with flour—for thorough coating.

4. Glaze is Too Thin or Thick
Why it’s a problem: It either runs off or clumps.
Solution: Add milk or sugar a little at a time to adjust consistency.

5. Cake Undercooked in the Center
Why it’s a problem: Dense and gooey texture in the middle.
Solution: Bake until a toothpick comes out clean and the top springs back lightly when pressed.

Serving and Pairing Suggestions

Slice and serve with a glass of cold milk or a hot cup of coffee

Add a scoop of vanilla bean ice cream for an indulgent dessert

Garnish with whipped cream and berries for a colorful twist

Perfect for brunch buffets, dessert tables, or holiday spreads

Storage and Reheating Tips

Room Temperature: Store covered in a cake dome or airtight container for up to 3 days.

Refrigerator: Wrap in foil or plastic and store for up to 5 days.

Freezer: Wrap slices in plastic wrap, then foil. Freeze up to 2 months. Thaw overnight in the fridge.

Reheating: Warm slices gently in the microwave for 10–15 seconds for a fresh-baked feel.

FAQs

1. Can I use double-stuffed Oreos?
Yes, but be aware they’ll add extra sweetness and creaminess to the cake. You might reduce the sugar slightly if you prefer less sweetness.

2. Can I make this recipe in a loaf pan?
You can split the batter into two loaf pans, but reduce the baking time to 50–60 minutes and check for doneness early.

3. What can I substitute for buttermilk?
Mix 1 cup of milk with 1 tbsp vinegar or lemon juice. Let it sit for 5 minutes before using.

4. Do I need to scrape out the Oreo filling?
No need! The filling melts into the batter, adding a creamy texture and mild sweetness.

5. Can I make this gluten-free?
Use a 1:1 gluten-free flour blend, and double-check that your Oreos are the gluten-free variety.

Tips & Tricks

Let all ingredients come to room temperature before mixing—this helps with smoother blending.

Don’t rush the creaming process—it’s key for that soft, moist texture.

Lightly dust the crushed Oreos with flour before folding them in to prevent sinking.

If your bundt pan is older, line it with parchment on the bottom for extra protection against sticking.

For a more dramatic look, alternate layers of batter and crushed Oreos when pouring into the pan.

Recipe Variations

Cookies and Cream Cheesecake Pound Cake
Add 4 oz of softened cream cheese during the creaming stage and reduce butter to ¾ cup. The result is a tangier, richer cake with extra depth.

Mint Oreo Pound Cake
Swap regular Oreos for Mint Oreos and add ¼ tsp peppermint extract to the batter. Garnish with crushed peppermint candies for a festive holiday twist.

Chocolate Oreo Pound Cake
Add ¼ cup cocoa powder to the flour mixture and use chocolate Oreos. This creates a richer, deeper chocolate base while keeping the cookies intact.

Lemon Oreo Pound Cake
Use Golden Oreos, add 1 tsp lemon zest, and substitute 2 tbsp of buttermilk with lemon juice. Glaze with a lemon icing for a refreshing zing.

Final Thoughts

This Oreo Buttermilk Pound Cake takes the sturdy backbone of a traditional Southern pound cake and folds in playful memories of childhood cookie jars. Every bite feels familiar yet unexpected—comforting and exciting all at once. It’s become one of those recipes I make not just for others, but for myself too. It brings out smiles, starts conversations, and adds a touch of delight to even the most ordinary days.

If you’ve never baked a pound cake before, this one’s a forgiving place to start. And if you’re already a seasoned baker, it offers just enough fun to break out of routine. Trust me—once you try it, you’ll never look at Oreos the same way again.

Oreo Buttermilk Pound Cake

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Nutrition facts: calories fat

Rating: 5.0/5

( 1 voted )

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
For the Glaze (Optional):
1 cup powdered sugar
2–3 tbsp heavy cream or milk
½ tsp vanilla extract
Extra crushed Oreos for garnish

Instructions

Step 1: Preheat and Prep
Preheat oven to 325°F (165°C). Grease and flour a 10-inch bundt or tube pan.

Step 2: Cream Butter and Sugar
Beat softened butter and sugar on medium-high for 4–5 minutes until pale and fluffy.

Step 3: Add Eggs and Vanilla
Add eggs one at a time, beating well after each. Stir in vanilla extract.

Step 4: Mix Dry Ingredients
In a separate bowl, whisk flour, baking powder, and salt.

Step 5: Alternate Dry Ingredients and Buttermilk
Add dry ingredients in three parts, alternating with buttermilk. Start and end with flour. Mix until just combined.

Step 6: Fold in Oreos
Gently fold in crushed Oreos with a spatula. Keep some larger chunks for texture.

Step 7: Bake
Pour batter into the pan. Smooth the top and bake for 70–80 minutes, until a toothpick comes out clean.

Step 8: Cool the Cake
Cool in the pan for 15 minutes, then turn out onto a wire rack to cool completely.

Step 9: Make the Glaze (Optional)
Whisk powdered sugar, cream or milk, and vanilla until smooth. Drizzle over cooled cake and top with extra crushed Oreos.