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:
- Preheat your oven to 325°F (165°C). Grease and flour a 10-inch Bundt pan or tube pan.
2. Make the Cake Batter:
- In a large mixing bowl, cream together the softened butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Gradually add the dry ingredients to the butter mixture, alternating with the milk. Begin and end with the dry ingredients. Mix until just combined.
- Stir in the vanilla extract and crushed Oreo cookies.
3. Bake the Cake:
- Pour the batter into the prepared pan and smooth the top with a spatula.
- Bake for 1 hour and 20 minutes to 1 hour and 30 minutes, or until a toothpick inserted into the center comes out clean.
- 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:
- In a mixing bowl, beat the softened butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, mixing until combined.
- Stir in the crushed Oreo cookies. Add milk, 1 tablespoon at a time, if needed to reach your desired consistency.
5. Assemble the Cake:
- Once the cake is completely cool, use a serrated knife to slice it horizontally into two layers.
- Spread the Oreo cream filling evenly over the bottom layer. Place the top layer back on and press gently.
6. Add Chocolate Ganache (optional):
- In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer.
- Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 1-2 minutes.
- Stir until the chocolate is completely melted and the mixture is smooth.
- Drizzle the ganache over the top of the cake, allowing it to drip down the sides.
7. Garnish and Serve:
- Sprinkle the top of the cake with additional crushed Oreo cookies and place whole Oreo cookies around the base for decoration.
- 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!