Oreo Pound Cake Recipe

Name: Oreo Pound Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 25 each oreo cookies; 3 cups flour, all-purpose; 1 1/2 cups sugar; 1 1/4 cups milk; 1 cup vegetable shortening butter flavoured; 2 1/2 teaspoons baking powder; 1 teaspoon salt; 1 teaspoon vanilla extract; 4 large eggs; 6 ounces chocolate chips (semi-sweet); 3 tablespoons vegetable shortening butter flavoured; 1 tablespoon milk; 1 tablespoon corn syrup, light

Servings: persons

25 each oreo cookies
3 cups flour, all-purpose
1 1/2 cups sugar
1 1/4 cups milk
1 cup vegetable shortening butter flavoured
2 1/2 teaspoons baking powder
1 teaspoon salt
1 teaspoon vanilla extract
4 large eggs
6 ounces chocolate chips (semi-sweet)
3 tablespoons vegetable shortening butter flavoured
1 tablespoon milk
1 tablespoon corn syrup, light

1
Preheat oven to 350F (180C).
2
Grease/flour 9 inch tube pan.
3
Cut each sandwich cookie into quarters and reserve.
4
In large bowl, with mixer at low speed, beat flour and remaining ingredients except Chocolate Glaze until blended.
5
Increase speed to high, beat 2 minutes, occasionally scraping bowl.
6
Spoon about 3/4 cup batter into pan.
7
Gently stir cut-up cookies into remaining batter and spoon into same pan.
8
(I like to gently push about three to seven whole cookies into the batter so kids get the extra surprise of finding them!)
9
Bake 50 minutes or until cake springs back (toothpick test doesn't come out clean)!
10
Cool cake in pan on wire rack ten minutes; remove from pan; cool completely on rack.
11
When cake is cool, prepare chocolate glaze.
12
CHOCOLATE GLAZE In l-qt saucepan over low heat, heat semi-sweet chocolate pieces, butter-flavored shortening, milk, and corn syrup, stirring until melted and smooth.
13
Pour warm glaze over top and sides of cake.
14
It hardens to a rich thick coat!

1534

kcal

Calories

Fat

177

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 25 each oreo cookies, 3 cups flour, all-purpose, 1 1/2 cups sugar, 1 1/4 cups milk, and more.

Yes, Oreo Pound Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Oreo Pound Cake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions