Perfect Oreo Poundcake Recipe You’ll Want to Bake Again

Looking for a dessert that’s as nostalgic as it is irresistible? The Perfect Oreo Poundcake is calling your name. This rich, buttery cake infused with crushed Oreos is a crowd favorite—and for good reason. It’s simple, indulgent, and always the first to disappear at bake sales or family gatherings.

Ready to make your own? Let’s walk through everything step-by-step.

Why This Oreo Poundcake Is Truly Perfect

You might be wondering—what makes this Oreo poundcake stand out?

Here’s why:

• Buttery, soft texture that melts in your mouth.
• Just the right amount of Oreo flavor—sweet but not overwhelming.
• Simple ingredients—nothing fancy, just classic pantry staples.
• Versatile—great for birthdays, potlucks, or just a late-night treat.

Still unsure? Let’s get baking and prove it.

Perfect Oreo Poundcake

Ingredients You’ll Need

First, gather everything you need for the cake and the frosting.

For the cake:

• 3 cups all-purpose flour
• ½ teaspoon baking powder
• 1 teaspoon salt
• 3 sticks (1 ½ cups) unsalted butter, room temperature
• 3 cups granulated sugar
• 5 large eggs, room temperature
• ¾ cup buttermilk, room temperature
• 1 tablespoon vanilla extract
• 12 Oreo cookies, crushed

For the frosting:

• 4 oz cream cheese, softened
• 1 ½ cups powdered sugar
• 3 tablespoons heavy cream

Step-by-Step Instructions

Let’s break this down so you can follow along with ease.

Step 1: Cream the Butter and Sugar

• In a large bowl, combine the room temperature butter and sugar.
• Use a stand mixer or hand mixer.
• Mix on medium speed for 5 minutes until light and fluffy.
• Scrape down the sides to make sure everything is well combined.

Step 2: Add the Eggs and Vanilla

• Add eggs two at a time, mixing in between.
• After each addition, scrape the bowl to make sure everything incorporates evenly.
• Once all eggs are in, mix in the vanilla extract.
• Beat for 30 seconds, then stop mixing.

Step 3: Sift and Alternate the Dry and Wet Ingredients

• In a separate bowl, sift together the flour, baking powder, and salt.
• Alternately add the dry ingredients and buttermilk to the butter mixture:
  • Start with flour.
  • Then buttermilk.
  • Repeat: flour, buttermilk, flour.
• Mix slowly and don’t overmix. Overmixing can ruin the cake’s texture.

Step 4: Fold in the Oreos

• Crush one sleeve of Oreos (about 12 cookies) in a Ziploc bag.
• Use a gentle folding motion to mix them into your batter.
• Think of a “U” motion—start from the top, fold down, and bring it back up.
• This method keeps the batter fluffy.

Step 5: Prepare Your Pan

• Grease a Bundt pan thoroughly.
• Use Crisco or nonstick baking spray.
• Make sure every groove is covered to prevent sticking.

Baking Instructions

• Preheat your oven to 325°F.
• Pour the batter evenly into the prepared pan.
• Tap the pan on the counter to release air bubbles.
• Bake for 1 hour to 1 hour and 15 minutes, or until a toothpick comes out clean.
• Let it cool in the pan for 15 minutes, then flip it onto a wire rack.

Make the Cream Cheese Frosting

While your cake cools, whip up the frosting.

Here’s how:

1. Beat cream cheese until smooth.
2. Add powdered sugar a little at a time.
3. Mix in heavy cream to loosen the texture.
4. If it’s too thick, add a splash more cream.

Once your cake is completely cool, drizzle the frosting on top or spread it over the surface for a classic finish.

Pro Tips for a Flawless Perfect Oreo Poundcake

Want the best result every time? Follow these tips:

• Room temperature ingredients are key—cold butter or eggs will mess up the texture.
• Don’t rush the creaming step. It sets the foundation for your cake.
• Use real buttermilk for the perfect crumb and slight tang.
• Don’t pulverize the Oreos—chunky pieces give a better texture.

Variations to Try

Want to change it up a bit? Try these:

• Double-stuffed Oreos for extra creaminess.
• Add a dash of espresso powder to the batter for mocha vibes.
• Swap vanilla extract for almond extract for a nutty twist.
• Stir in mini chocolate chips with the Oreos for added texture.

Serving Suggestions

This cake is versatile. Serve it:

• With a cold glass of milk.
• Alongside a scoop of vanilla ice cream.
• With fresh strawberries or raspberries.
• Warmed slightly in the microwave with a drizzle of chocolate syrup.

Storing and Freezing

Storing:

• Store covered at room temperature for up to 3 days.
• Refrigerate for up to a week if frosted.

Freezing:

• Wrap slices in plastic wrap and store in a freezer-safe bag.
• Keeps fresh for up to 2 months.
• To thaw, let it sit at room temp or microwave in short bursts.

Perfect Oreo Poundcake (FAQs)

Can I use margarine instead of butter?
No. Butter gives the best texture and flavor. Stick with unsalted butter.

Do I have to use a Bundt pan?
Not necessarily. A loaf pan or two 9-inch cake pans work too—just adjust the bake time accordingly.

What’s the best way to crush Oreos?
Use a Ziploc bag and a rolling pin. Don’t use a food processor—it makes the pieces too fine.

Can I double the recipe?
Yes, but you’ll need two pans. Don’t overcrowd a single Bundt pan—it’ll bake unevenly.

This Perfect Oreo Poundcake isn’t just a treat—it’s a go-to dessert you’ll want to make over and over again.

It’s simple. It’s bold. It delivers.

And when you bring it to the table, people will ask for seconds—maybe even the recipe.

So what are you waiting for?

Turn on that oven. Grab your Oreos. And bake something unforgettable.