Oreo Pound Cake
Oreo Pound Cake tastes just like cookies and cream in cake form! Beautifully baked in a bundt pan with basic ingredients.
Servings: 12 small slices
Calories: 545kcal
Ingredients
- 15.25 ounce box of white cake mix I used Pillsbury
- 1¼ cups water
- ½ cup vegetable oil
- 4 large egg whites room temperature
- 24 broken Oreo cookies plus 4-6 halved cookies for optional garnish
- 1 cup semi-sweet chocolate chips
- ½ cup heavy cream
- 2¼ cups powdered sugar sifted
- 3 tablespoons half and half
- 1 teaspoon clear vanilla flavoring
Instructions
- Preheat the oven to 350°F. Generously spray a 12-cup bundt cake pan with baker’s spray. (Baker’s Joy or generic version)
- Add the cake mix, water, vegetable oil, and egg whites to a medium-sized mixing bowl. Use a handheld mixer on medium speed to mix the ingredients just until well incorporated.15.25 ounce box of white cake mix, 1¼ cups water, ½ cup vegetable oil, 4 large egg whites
- Fold in the broken cookie pieces. Spoon the batter into the prepared bundt cake pan. Bake for 45-50 minutes, or until a toothpick inserted comes out with a few crumbs. Remove from the oven and let the cake cool in the pan for about 30 minutes.24 broken Oreo cookies
- After 30 minutes, carefully invert the cake onto a cooling rack. Remove the cake pan and allow the cake to finish cooling.
- Once the cake has cooled, make the 2 frostings. Add the chocolate chips to a small heat-safe bowl. Add the heavy cream to a microwave-safe bowl, or use a microwave-safe measuring cup. (I use a glass measuring cup that is microwave safe)1 cup semi-sweet chocolate chips, ½ cup heavy cream
- Heat the cream for 1 minute or until the cream is bubbling. Carefully remove the hot cream from the microwave. Pour the hot cream over the chocolate chips and allow the cream and chocolate chips to sit for 1½-2 minutes before stirring until the chocolate is smooth and shiny.
- Use either a drizzling spoon or a tablespoon to drizzle the chocolate over the cake.
- Add the sifted powdered sugar, half and half, and clear vanilla flavoring to a medium-sized mixing bowl. Whisk until the mixture is smooth, and no lumps remain.2¼ cups powdered sugar, 3 tablespoons half and half, 1 teaspoon clear vanilla flavoring
- Now drizzle the powdered sugar mixture over the cake on top of the chocolate. You can drizzle the white and chocolate in any pattern you want! Place the halved pieces of Oreos over the different sections of the cake (8-12 slices depending on how big you want your serving size).
Notes
Servings: 12 small slices, 8 larger slices
Storage:
- To Store: Store any leftovers in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze the Oreo pound cake for up to 4 months. Allow the cake to thaw overnight in the refrigerator before slicing and serving.
- Feel free to substitute 6-8 crushed Oreo cookies for the halved cookies as an optional garnish.
- I like using larger cookie pieces in the cake batter, but feel free to adjust the size of the cookie crumbs and pieces to your liking.
- If you cannot find clear vanilla flavoring, you can substitute pure vanilla extract.
- You can line the cooling rack with parchment paper while the cake is cooling, then move the parchment paper under the rack to catch the excess drizzles. This will help keep the “mess” to a minimum and help with cleanup.
Nutrition
Calories: 545kcal | Carbohydrates: 77g | Protein: 5g | Fat: 25g | Saturated Fat: 9g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 368mg | Potassium: 195mg | Fiber: 2g | Sugar: 53g | Vitamin A: 167IU | Vitamin C: 0.1mg | Calcium: 105mg | Iron: 5mg