Imagine sinking your fork into a decadent, velvety pound cake that's studded with everyone's favorite cookie - Oreos! This isn't just another dessert; it's a culinary masterpiece that transforms the classic pound cake into a show-stopping treat that will have your friends and family begging for seconds. With its rich, buttery texture and irresistible Oreo crunch, this cake is about to become your new go-to dessert that promises to elevate any occasion from ordinary to extraordinary.
Prep Time: 15 mins
Cook Time: 60 mins
Total Time: 75 mins
Cuisine: American
Serves: 10 servings
Ingredients
- 1 cup unsalted butter
- 2 cups granulated sugar
- 4 large eggs
- 3 cups flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup sour cream
- 1 cup crushed Oreo cookies
Instructions
- Preheat the oven to 325°F (165°C). Thoroughly grease and flour a 10-inch bundt pan or tube pan, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, cream together the unsalted butter and granulated sugar using an electric mixer. Beat on medium-high speed for 4-5 minutes until the mixture becomes light, fluffy, and pale yellow in color.
- Add eggs one at a time to the butter-sugar mixture, beating thoroughly after each addition. Ensure each egg is fully incorporated before adding the next, which helps create a smooth, consistent batter.
- In a separate bowl, sift together the flour, baking powder, and salt. This helps remove any lumps and ensures even distribution of leavening agents.
- Gradually add the dry ingredient mixture to the wet ingredients, alternating with sour cream. Mix on low speed, beginning and ending with the flour mixture. This technique helps prevent overmixing and maintains the cake's tender texture.
- Gently fold in the crushed Oreo cookies, ensuring they are evenly distributed throughout the batter. Use a spatula to mix carefully to avoid breaking the cookies into extremely small pieces.
- Pour the batter into the prepared bundt pan, smoothing the top with a spatula to create an even surface. Tap the pan gently on the counter to release any air bubbles.
- Bake in the preheated oven for 60-65 minutes. To test for doneness, insert a thin wooden skewer or toothpick into the center of the cake. It should come out clean or with just a few moist crumbs.
- Remove the cake from the oven and let it cool in the pan for 15-20 minutes. This allows the cake to set and makes removal easier.
- Carefully invert the cake onto a wire cooling rack. Allow it to cool completely before slicing or adding any optional glaze or decoration.
- For best flavor and moisture, wrap the cooled cake in plastic wrap and let it sit at room temperature overnight. This allows the flavors to meld and the texture to become more tender.
Tips
- Room Temperature Matters: Ensure all ingredients like butter, eggs, and sour cream are at room temperature for smoother mixing and better incorporation.
- Don't Overmix: Mix the batter just until ingredients are combined to keep the cake tender and prevent a tough texture.
- Crush Oreos Strategically: Aim for a mix of small and medium-sized Oreo pieces to distribute flavor and texture evenly throughout the cake.
- Use a Bundt Pan for Maximum Presentation: The distinctive shape not only looks impressive but helps the cake cook evenly.
- Check Doneness Carefully: Use the toothpick test, but remember that a few moist crumbs are okay - they ensure a moist cake.
- Cooling is Crucial: Allow the cake to cool completely before removing from the pan to maintain its structural integrity.
- Storage Tip: Wrap the cake in plastic wrap and let it sit overnight to enhance flavor and moisture.
Nutrition Facts
Calories: 520kcal
Carbohydrates: 65g
Protein: 7g
Fat: 28g
Saturated Fat: 16g
Cholesterol: 125mg
