Moist Oreo Pound Cake: 10 Deliciously Rich Variations

Moist Oreo Pound Cake Recipe

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Preheat your oven to 350°F (175°C). Grease and flour a 10-inch bundt pan or a loaf pan.
In a large mixing bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3–4 minutes.
Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking powder, and salt.
Gradually add the dry ingredients to the butter mixture, alternating with the sour cream. Mix until just combined.
Gently fold in the crushed Oreo cookies and mini chocolate chips (if using) until evenly distributed.
Pour the batter into the prepared bundt or loaf pan, smoothing the top with a spatula.
Bake in the preheated oven for 60–70 minutes, or until a toothpick inserted into the center comes out clean. If using a loaf pan, check for doneness around 50–60 minutes.
Once baked, allow the cake to cool in the pan for about 15 minutes before transferring it to a wire rack to cool completely.
Once cooled, slice the cake and serve. It can be enjoyed plain or with a scoop of ice cream or whipped cream for an extra treat.