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Oreo pound cake being dusted with powdered sugar.

Oreo Pound Cake

This Oreo Bundt Cake is a chocolate lover’s dream come true. It’s rich, moist, and indulgent with a deliciously silky Oreo cookie glaze. Dusted with powdered sugar for a touch of elegance, making it perfect for any special occasion or as a comforting dessert on a cozy night in. This Oreo Bundt Cake is easy to make and is sure to impress with its irresistible flavor and stunning presentation.

  • Total Time: 1 hour 20 minutes
  • Yield: 16 servings 1x



1 cup Unsalted butter, melted

2 cups White granulated sugar

4 large Eggs

1 teaspoon Vanilla extract

2 cups All-purpose flour

1 cup Unsweetened cocoa powder, dutch process

1 teaspoon Baking powder

1/2 teaspoon Baking soda

1/2 teaspoon Salt

1 1/4 cups Sour cream

1 cup Powdered sugar

2 tablespoons Milk

1 teaspoon Vanilla extract

5 Oreo cookies, crushed


  1. Preheat your oven to 350 degrees Fahrenheit. Prepare your 10-cup bundt pan with nonstick baking spray.
  2. In a large mixing bowl sift together the flour, cocoa powder, baking powder, baking soda, and salt. 
  3. To the same bowl add the melted butter, white sugar, eggs, vanilla, and sour cream.
  4. With a whisk or hand mixer, mix to combine without overmixing.
  5. Add the cake batter to your prepared bundt pan.
  6. Bake in the center of your oven for 60 minutes, or until a skewer inserted comes out clean. 
  7. Allow the cake to cool in the pan for 10-15 minutes before turning out onto a cooling rack or serving plate.
  8. While the cake is cooling, prepare your Oreo cream glaze.
  9. In a medium bowl whisk together the powdered sugar, milk, and vanilla extract. Then stir in the crushed Oreos. 
  10. Drizzle the Oreo cream glaze over top of the cooled cake. 
  11. Serve & enjoy!


Crushed Oreos – Crush your Oreos as finely as you like. Keep them in bigger chucks or very fine.

Top Tip: If you’re making this bundt cake for yourself DOUBLE the chocolate Oreo glaze.

For the best result, use room-temperature ingredients. This will allow the ingredients to incorporate more evenly throughout the batter, this way we don’t have to mix any more than we need to, creating a moist Oreo cake.

This recipe can be made using a hand mixer or stand mixer fitted with a paddle attachment, or a good old-fashioned whisk and elbow grease.

Generously spray your Bundt pan with non stick baking spray.

Allowing the cake to rest for 10-15 minutes before removing it from the pan will greatly reduce the chances of the Oreo cake sticking inside. Alternatively, if left cooling for too long, you’ll end up with Oreo cake sticking to the pan.

Glaze your cake while on a wire rack, so you can catch any drippings. Use a large spatula to move the Oreo cake to a cake stand.

  • Author: April Brown
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Category: Cake
  • Method: Baked


  • Serving Size: 1 Slice
  • Calories: 434
  • Sugar: 39.9 g
  • Sodium: 215.8 mg
  • Fat: 19.5 g
  • Carbohydrates: 62.2 g
  • Fiber: 2 g
  • Protein: 6.2 g
  • Cholesterol: 83.3 mg

Keywords: oreo bundt cake

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