Oreo Cream Pound Cake

Oreo Cream Pound Cake

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Here’s a recipe for an Oreo Cream Pound Cake that’s rich, moist, and packed with the irresistible flavor of Oreo cookies. This decadent cake is perfect for Oreo lovers and makes a stunning dessert for any occasion!

Ingredients

For the Cake:

  • 1 1/2 cups (3 sticks) unsalted butter, softened
  • 3 cups granulated sugar
  • 5 large eggs, at room temperature
  • 3 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk, at room temperature
  • 1 tsp vanilla extract
  • 1 cup crushed Oreo cookies (about 10-12 cookies)

For the Oreo Cream Filling:

  • 1/2 cup unsalted butter, softened
  • 4 oz cream cheese, softened
  • 2 cups powdered sugar
  • 1/2 cup crushed Oreo cookies
  • 1-2 tbsp milk (if needed for consistency)

For the Chocolate Ganache (optional):

  • 1/2 cup heavy cream
  • 1 cup semi-sweet chocolate chips

For Garnish:

  • Additional crushed Oreo cookies
  • Whole Oreo cookies

Instructions

1. Preheat and Prepare:

  1. Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.

2. Make the Cake Batter:

  1. In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
  2. Add the eggs one at a time, beating well after each addition.
  3. In a separate bowl, whisk together the flour, baking powder, and salt.
  4. Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
  5. Stir in the vanilla extract and crushed Oreo cookies.

3. Bake the Cake:

  1. Pour the batter into the prepared pan and smooth the top with a spatula.
  2. Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
  3. Let the cake cool in the pan for 15 minutes, then invert it onto a wire rack to cool completely.

4. Make the Oreo Cream Filling:

  1. In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
  2. Gradually add the powdered sugar, mixing until combined.
  3. Stir in the crushed Oreo cookies. Add milk, 1 tablespoon at a time, if needed to reach your desired consistency.

5. Assemble the Cake:

  1. Once the cake is completely cool, use a serrated knife to slice it horizontally into two layers.
  2. Spread the Oreo cream filling evenly over the bottom layer. Place the top layer back on and press gently.

6. Add Chocolate Ganache (optional):

  1. In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
  2. Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
  3. Stir until the chocolate is completely melted and the mixture is smooth.
  4. Drizzle the ganache over the top of the cake, allowing it to drip down the sides.

7. Garnish and Serve:

  1. Sprinkle the top of the cake with additional crushed Oreo cookies and place whole Oreo cookies around the base for decoration.
  2. Slice and serve!

Tips for Success:

  • Use room temperature ingredients for the best texture.
  • Don’t overmix the batter once the flour is added, as this can make the cake tough.
  • For a stronger Oreo flavor, add more crushed cookies to the batter or filling.
  • Store the cake in an airtight container in the fridge for up to 5 days.

This Oreo Cream Pound Cake is a showstopping dessert that’s sure to impress!


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