Cookies & Creme Pound Cake

Okay … I have a confession to make … I’m really a greedy person at heart. Needless to say, I’m super picky. For example, I don’t like traditional Oreos but I looooove the golden Oreo’s **shout out to the genius who invented those**. Although I’m not a fan of the traditional Oreos I love cookies & creme desserts … At any rate, I love pound cake and so does my husband. He only helps add to my sweet tooth. He also has a a thing for traditional Oreos. Do you get where I’m going with this???

He and I were talking about how bad we really wanted pound cake but one with a twist. Me being the Pinterest guru that I am, I jumped on my phone to look for different pound cake recipes. I stumbled upon an Oreo pound cake recipe that looked beyond delicious. So I immediately wanted to make it.

I figured sharing is caring and some of you would might want to indulge! This is truly one of the best cakes I’ve made in a long time. The cake is perfectly dense and moist, just like a good pound cake should be. It’s a bit on the rich side though. Adding the Oreo crumbs on top of the powered sugar glaze was just brilliant!

If you try this recipe, share it with me! Take a photo of your cookies & creme pound cake and post it on social media – tag @MarriedToMotherhood so I’ll see.

Cookies & Creme Pound Cake

5 from 2 votes

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Cookies & Cream Pound Cake

A moist, tender vanilla pound cake infused with a ribbon of chocolate sandwich cookies and finished off with a powdered sugar glaze.

Course Dessert

Cuisine American

Prep Time 15 minutes

Cook Time 1 hour 20 minutes

Total Time 1 hour 35 minutes

Servings 16 people

Ingredients

For the Cake

• 1 1/4 cups butter softened
• 3 cups sugar
• 6 large eggs
• 1 tsp vanilla
• 1/2 tsp salt
• 3 cups all-purpose flour
• 1 cup heavy whipping cream
• 25 Oreo cookies crushed

For the glaze

• 2 cups powdered sugar
• 3 tbsp whole milk

Instructions

1. Gather all of your ingredients

2. Preheat oven to 325 degrees. Grease and flour a 12-15 cup bundt pan (option - Bak-Klene ZT spray)

3. Crush the Oreos (using a food processor is the easiest method)

4. In a large bowl, beat butter and sugar at medium speed until fluffy
   

5.  Add the eggs, one at a time, beating well after each addition

6.  Beat in the vanilla and salt
   

7. Add the flour alternately with cream, beginning and ending with flour. Beat until just combined after each addition
   

8. Spoon half of batter into prepared pan. Top evenly with half of crushed cookies. Using a butter knife, gently swirl the crushed cookies into the batter.

9. Add the remaining batter to the pan and top with remaining crushed cookies. Using the knife, swirl the cookies into the batter again.

10. Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean.

11. Allow cake to cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.

12. In a small bowl, whisk powdered sugar and milk until smooth. Drizzle over cooled cake.

Recipe Notes

Mixer - KitchenAid Artisan Stand Mixer

Food processor - Cuisinart Elite Die-Cast Mini Prep

Pans - Nordic Ware Vintage Bundt Cake Pan

Measuring cups - Flex-It Measuring Cups

Spray - Bak-Klene ZT Nonstick Baking Spray

Vanilla - Nielsen Massey Madagascar Bourbon Vanilla Extract