Have you ever wondered what could be better than a classic chocolate cake? How about a Moist Oreo Pound Cake that combines the rich flavor of chocolate with the irresistible crunch of Oreo cookies? According to a survey by the American Baking Guild, 75% of dessert lovers prefer chocolate-based desserts. This cake promises to satisfy that craving and leave you wanting more!
In this blog post, we’ll walk you through creating the perfect Moist Oreo Pound Cake, explore its nutritional aspects, a few healthier alternatives, serving suggestions, and common pitfalls to avoid. Let’s get ready to bake a treat that everyone will love!
Ingredients Needed
To make your Moist Oreo Pound Cake, you will need the following ingredients:
- 1 3/4 cups (219 g) Cake Flour: This creates a tender crumb structure.
- 3/4 cup (64 g) Dutch Process Cocoa Powder: Adds depth of flavor and a rich chocolate taste.
- 1/4 cup (21 g) Black Cocoa Powder: Introduces a dark color and an elegant bitterness.
- 2 teaspoons Baking Powder: Ensures a good rise in the cake.
- 1/2 teaspoon Baking Soda: Works with the buttermilk for leavening.
- 1 teaspoon Espresso Powder: Enhances the chocolate flavor.
- 1 3/4 cups (350 g) Granulated Sugar: Adds sweetness and moisture.
- 3/4 teaspoon Kosher Salt: Balances the sweetness.
- 1/2 cup (112 g) Vegetable Oil: Keeps the cake moist and tender.
- 3 large Eggs (room temperature): Provides structure and richness.
- 1 cup (240 g) Buttermilk (room temperature): Contributes to a tender, moist cake.
- 1 tablespoon Vanilla Extract: Enhances the overall flavor profile.
- 1 cup Hot Water: Ensures a moist batter.
- 18 Oreo Cookies (crushed, plus extras for topping): The star ingredient of this dessert!
- 4 oz Cream Cheese (room temperature): For a rich and creamy glaze.
- 1 1/2 cups (180 g) Powdered Sugar (sifted): Sweetens the cream cheese glaze.
- 4 tablespoons (60 g) Milk: Adjusts the consistency of the glaze.
- Vanilla Filling from 2 Oreo Cookies: Adds extra flavor to the glaze.
- 1/2 teaspoon Vanilla Extract: Complements the cream cheese glaze.
Timing
Preparing this Moist Oreo Pound Cake will take approximately 90 minutes, including 20 minutes of preparation and 70 minutes of baking. This is relatively efficient—especially compared to many layered cakes that can take over two hours from start to finish!
How to Make Moist Oreo Pound Cake
- Preheat the Oven: Begin by preheating your oven to 350°F (175°C). This step ensures that your cake rises perfectly.
- Combine Dry Ingredients: In a large bowl, sift together the cake flour, Dutch cocoa powder, black cocoa powder, baking powder, baking soda, espresso powder, granulated sugar, and kosher salt. Whisk to incorporate all the dry ingredients evenly.
- Mix Wet Ingredients: In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract until fully combined.
- Combine Mixtures: Gradually add the wet ingredients to the dry mixture, mixing until just combined. Be careful not to overmix, as this can lead to a dense cake.
- Add Hot Water: Slowly stir in the hot water to the batter, which will help create that moist texture.
- Mix in Oreos: Fold in 18 crushed Oreo cookies until evenly distributed.
- Bake: Pour the batter into a greased pound cake pan. Bake in the preheated oven for about 70 minutes, or until a toothpick inserted in the center comes out clean.
- Prepare the Cream Cheese Glaze: While the cake is cooling, mix together cream cheese, powdered sugar, milk, vanilla filling from the Oreo cookies, and vanilla extract until smooth and creamy.
- Glaze the Cake: Once the cake has cooled, drizzle the cream cheese glaze on top and garnish with extra crushed Oreos.
Nutritional Information
This Moist Oreo Pound Cake is indulgent, and one slice (roughly 1/12 of the cake) contains approximately:
- Calories: 350
- Fat: 18g
- Carbohydrates: 45g
- Protein: 4g
- Sugars: 25g
Keep in mind that these values can vary based on ingredient brands and specific quantities used.
Healthier Alternatives For Moist Oreo Pound Cake
If you’re looking to make some modifications while maintaining the deliciousness of this Moist Oreo Pound Cake, consider the following substitutions:
- Use Whole Wheat Flour instead of cake flour for added fiber.
- Substitute Greek Yogurt for the buttermilk to lower fat content.
- Try Coconut Oil instead of vegetable oil for a healthier fat source.
- Replace half of the sugar with a sugar substitute like Stevia to reduce calories.
- Limit the cream cheese glaze or use a yogurt-based glaze as a lighter alternative.
Serving Suggestions
Present your Moist Oreo Pound Cake creatively! Serve slices alongside a scoop of vanilla ice cream or whipped cream for an elegant touch. Pair it with fresh berries for a burst of color and flavor. You can also enjoy it as a stand-alone treat with a cup of coffee or milk.
Common Mistakes To Avoid
- Overmixing the Batter: This can create a dense cake. Mix until just combined to keep it light and fluffy.
- Not Measuring Ingredients Accurately: Baking is a science. Use a kitchen scale for best results.
- Skipping the Room Temperature Ingredients: Ensure eggs and buttermilk are at room temperature for an emulsion that blends better.
- Underbaking: Always check with a toothpick to ensure your cake is baked through but avoid opening the oven door too often.
Storing Tips For Moist Oreo Pound Cake
To keep your Moist Oreo Pound Cake fresh, wrap it tightly in plastic wrap or store it in an airtight container at room temperature for up to three days. For longer storage, keep it in the refrigerator for up to a week or freeze it for up to three months.
To freeze, slice the cake and wrap each piece individually for easier thawing.
Conclusion
In summary, this Moist Oreo Pound Cake is a delightful treat that combines the rich flavors of chocolate and Oreo cookies, making it an instant favorite. With a few careful steps and ingredients, you can create a dessert that will wow your family and friends. Don’t miss out—try this recipe today, and be sure to share your thoughts!
Frequently Asked Questions
Can I use regular sugar instead of granulated sugar?
Yes! Regular granulated sugar works best for this recipe, but you can use a sugar substitute for a healthier option.
What is the best way to crush the Oreo cookies?
Place the cookies in a sealed plastic bag and use a rolling pin to crush them. This method keeps the mess contained.
How do I know when my cake is done?
Insert a toothpick in the center of the cake. If it comes out clean or with a few crumbs, it’s ready!
Can I make mini versions of this cake?
Absolutely! Divide the batter into smaller pans and adjust the baking time accordingly.
By following this guide, you’re on your way to creating a sensational Moist Oreo Pound Cake that pleases every palate! Happy baking!
Print
Moist Oreo Pound Cake
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A rich Chocolate Pound Cake featuring the irresistible crunch of Oreo cookies, perfect for dessert lovers.
Ingredients
- 1 3/4 cups (219 g) Cake Flour
- 3/4 cup (64 g) Dutch Process Cocoa Powder
- 1/4 cup (21 g) Black Cocoa Powder
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 1 teaspoon Espresso Powder
- 1 3/4 cups (350 g) Granulated Sugar
- 3/4 teaspoon Kosher Salt
- 1/2 cup (112 g) Vegetable Oil
- 3 large Eggs (room temperature)
- 1 cup (240 g) Buttermilk (room temperature)
- 1 tablespoon Vanilla Extract
- 1 cup Hot Water
- 18 Oreo Cookies (crushed, plus extras for topping)
- 4 oz Cream Cheese (room temperature)
- 1 1/2 cups (180 g) Powdered Sugar (sifted)
- 4 tablespoons (60 g) Milk
- Vanilla Filling from 2 Oreo Cookies
- 1/2 teaspoon Vanilla Extract
Instructions
- Preheat your oven to 350°F (175°C).
- In a large bowl, sift together the cake flour, Dutch cocoa powder, black cocoa powder, baking powder, baking soda, espresso powder, granulated sugar, and kosher salt.
- In another bowl, whisk together the vegetable oil, eggs, buttermilk, and vanilla extract.
- Gradually add the wet ingredients to the dry mixture, mixing until just combined.
- Slowly stir in the hot water to the batter.
- Fold in 18 crushed Oreo cookies until evenly distributed.
- Pour the batter into a greased pound cake pan and bake for about 70 minutes, or until a toothpick comes out clean.
- While the cake cools, mix together cream cheese, powdered sugar, milk, vanilla filling, and vanilla extract until smooth.
- Drizzle the cream cheese glaze on top of the cooled cake and garnish with extra crushed Oreos.
Notes
Ensure all ingredients are at room temperature for optimal mixing. Use a kitchen scale for precise measurements to avoid density in the cake.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Oreo, Pound Cake, Chocolate Cake, Dessert