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.
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
- Gather all of your ingredients
- Preheat oven to 325 degrees. Grease and flour a 12-15 cup bundt pan (option - Bak-Klene ZT spray)
- Crush the Oreos (using a food processor is the easiest method)
- In a large bowl, beat butter and sugar at medium speed until fluffy
- Add the eggs, one at a time, beating well after each addition
- Beat in the vanilla and salt
- Add the flour alternately with cream, beginning and ending with flour. Beat until just combined after each addition
- 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.
- Add the remaining batter to the pan and top with remaining crushed cookies. Using the knife, swirl the cookies into the batter again.
- Bake for 1 hour and 10 minutes to 1 hour and 20 minutes, or until a tester comes out clean.
- Allow cake to cool in pan for 10 minutes. Remove from pan and cool completely on a wire rack.
- In a small bowl, whisk powdered sugar and milk until smooth. Drizzle over cooled cake.
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