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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