Oreo Pound Cake
Introduction
From deesviral comes a decadent dessert that combines the buttery richness of a classic pound cake with the irresistible crunch of Oreos. Topped with a creamy cookies-and-cream frosting, this cake is a true showstopper.
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup shortening (or use more butter)
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup sour cream (or buttermilk)
2 teaspoons vanilla extract
20 Oreo cookies, crushed (leave some bigger pieces for texture)
For the Cookies & Cream Frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 teaspoons vanilla extract
2–3 tablespoons heavy cream or milk
8 Oreo cookies, finely crushed
Optional Garnish:
Extra Oreos or cookie crumbs
Preparation Steps
Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
Cream butter, shortening, and sugar together until light and fluffy (about 5 minutes).
Add eggs one at a time, mixing well after each.
In a bowl, whisk together flour, baking powder, and salt.
Add dry ingredients alternately with sour cream, starting and ending with flour. Mix until combined.
Fold in vanilla extract and crushed Oreos.
Pour into prepared pan and smooth the top.
Bake for 1 hour 15–25 minutes, or until a toothpick inserted in the center comes out clean.
Cool in pan 15 minutes, then transfer to a wire rack to cool completely.
Make the Frosting:
Beat cream cheese and butter until smooth and fluffy.
Gradually add powdered sugar until well combined.
Stir in vanilla and heavy cream until frosting is smooth.
Fold in crushed Oreos.
Spread frosting evenly over cooled cake.
Garnish:
Top with halved Oreos or a sprinkle of cookie crumbs.
Closing
Moist, creamy, and packed with Oreo flavor — this pound cake is the ultimate cookies-and-cream dessert. For more irresistible recipes, follow deesviral.