Description
A delicious and moist pound cake infused with crushed Oreo cookies, perfect for dessert lovers.
Ingredients
Scale
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup crushed Oreo cookies
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- Crushed Oreos or cookie crumbs for topping
Instructions
- Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
- In a large bowl, cream butter and sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition.
- In a separate bowl, whisk flour, baking soda, and salt.
- Alternate adding dry ingredients and buttermilk into the batter. Mix until just combined.
- Stir in vanilla extract and crushed Oreos.
- In another bowl, mix brown sugar, melted butter, and vanilla to create the blondie swirl.
- Pour half the batter into the pan, add the blondie mixture, then top with remaining batter. Swirl gently.
- Bake for 65–75 minutes, or until a toothpick comes out clean.
- Let cake cool completely before removing from pan.
- Prepare frosting by beating butter, powdered sugar, cream, and vanilla until smooth.
- Frost the cake and sprinkle crushed Oreos on top.
Notes
- Ensure the butter is softened for easy creaming.
- For a stronger Oreo flavor, feel free to add more crushed Oreos to the batter.
- Can be stored in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 40g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 55g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 100mg