Moist Oreo Pound Cake: A Cookies and Cream Masterpiece.

The Oreo Pound Cake is a modern twist on the traditional, dense buttery sponge. By incorporating crushed cocoa sandwich cookies and a touch of sour cream, this recipe transforms a classic loaf into a “cookies and cream” experience that remains incredibly moist for days. Unlike a standard sponge cake, this pound cake has a tight, velvety crumb that holds up perfectly to a thick glaze and a generous topping of cookie chunks.

The secret to its moisture lies in the fat ratio. Using both butter and sour cream ensures the cake doesn’t dry out in the oven, while the cream filling from the Oreos melts into the batter, adding a subtle vanilla richness. It is an honest, indulgent dessert that looks as impressive as it tastes.

Ingredients

The Cake Batter

225g Unsalted Butter: Softened to room temperature.
400g Granulated Sugar.
4 Large Eggs: Room temperature.
1 Teaspoon Vanilla Extract.
375g All-Purpose Flour.
1/2 Teaspoon Baking Soda.
1/2 Teaspoon Salt.
240ml Sour Cream: Full fat is preferred.
15–18 Oreo Cookies: Coarsely chopped (don’t pulverize them; you want chunks).

The Vanilla Glaze

120g Powdered Sugar.
2–3 Tablespoons Whole Milk.
1/2 Teaspoon Vanilla Extract.
4–5 Extra Oreos: For garnish.

Instructions

1. Prep the Oven and Pan

Preheat your oven to 165°C. Generously grease and flour a 10-cup Bundt pan or two 9×5 inch loaf pans. Because of the sugar content in the cookies, pound cakes are prone to sticking, so thorough greasing is essential.

2. Cream the Butter and Sugar

In a large bowl, beat the softened butter and granulated sugar together for at least 3 to 5 minutes until the mixture is pale, light, and fluffy. This aeration is what gives the dense cake its lift.

3. Incorporate Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

4. Alternating the Dry and Wet

In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the butter mixture in three parts, alternating with the sour cream. Start and end with the flour. Mix only until just combined—over-mixing at this stage will make the cake tough.

5. The Oreo Fold

Gently fold the chopped Oreo pieces into the batter using a spatula. Pour the batter into the prepared pan and smooth the top.

6. The Bake

Bake for 60 to 70 minutes for a Bundt pan (or 50–55 minutes for loaf pans). The cake is done when a long skewer inserted into the center comes out clean or with just a few moist crumbs.

7. Cool and Glaze

Allow the cake to cool in the pan for 15 minutes before inverting it onto a wire rack to cool completely. Once cold, whisk the glaze ingredients together and drizzle over the cake, followed by a sprinkle of extra crushed Oreos.

Flavor & Texture Notes

The primary sensation of this cake is creamy decadence. The crumb is dense and tight, yet soft enough to melt on the tongue, while the cookie chunks provide a dark, cocoa-rich contrast to the buttery vanilla sponge.

The sour cream adds a nearly imperceptible tang that cuts through the sweetness of the sugar and glaze, making the cake feel balanced rather than cloying.

Tips & Variations

The Golden Twist: Use Golden Oreos and replace the vanilla extract with almond extract for a “White Chocolate and Cream” flavor profile.
Chocolate Drizzle: Replace half of the vanilla glaze with melted dark chocolate for a marbled look.
The “Soak” Method: If you want an even moister cake, brush the warm cake with a simple syrup made of sugar, water, and a splash of milk before glazing.

Storage & Make-Ahead

Room Temperature: This cake stays moist for up to 3 days when wrapped tightly in plastic wrap or stored in an airtight container.
Refrigeration: You can refrigerate the cake for up to one week, though it is best served at room temperature to allow the butter in the crumb to soften.¹
Freezing: This cake freezes beautifully. Wrap the unglazed cake in double layers of plastic wrap and foil; it will stay fresh for up to 3 months.

FAQ

Why did my Oreos sink to the bottom?

Chopping the cookies into smaller chunks rather than large halves helps them stay suspended. Additionally, ensuring your butter and sugar are creamed properly creates a thick enough structure to hold the weight of the cookies.

Can I use Greek yogurt instead of sour cream?

Yes, plain full-fat Greek yogurt is an excellent substitute and provides the same acidity and moisture as sour cream.

Why is my pound cake dry?

Dryness usually stems from over-baking. Start checking for doneness 5–10 minutes before the timer goes off, as every oven calibrates differently.

Conclusion

The Moist Oreo Pound Cake is a masterclass in texture. By focusing on the creaming process and using sour cream for moisture, you create a dessert that is both nostalgic and sophisticated. It is a reliable recipe that consistently provides a crowd-pleasing, cookies-and-cream result.