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Oreo Pound Cake Perfection


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Serves 12 | Prep Time 30 | Cook Time 70

Why I Love This Recipe

Did you know that the Oreo cookie was originally designed to be a delicious twist on the classic Nabisco Lemon Cream Sandwich cookie? The name 'Oreo' was derived from the French word 'or,' meaning gold, as the original packaging featured a golden embossed design.


Ingredients You'll Need

1 1/2 cups (340g) unsalted butter, softened
3 cups (600g) granulated sugar
5 large eggs, at room temperature
3 cups (375g) all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking powder
1 cup (240ml) whole milk, at room temperature
2 teaspoons vanilla extract
20 Oreo cookies, coarsely chopped, divided
1 cup (240ml) heavy cream, chilled
1/2 cup (60g) confectioners' sugar
1 teaspoon vanilla extract


Directions

Preheat your oven to 325°F (165°C). Grease a 10-inch tube pan with butter or non-stick cooking spray.


In a large bowl, cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes. Beat in the eggs one at a time, scraping down the sides of the bowl as needed.


In a separate bowl, whisk together the flour, salt, and baking powder. Add the dry ingredients to the butter mixture in three additions, alternating with the milk and vanilla, and mix until just combined. Fold in 1 cup (about 12-14 cookies) of the chopped Oreos.


Transfer the batter to the prepared pan and use a spatula to smooth the top. Bake for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.


Once the cake has cooled, make the frosting. In a large bowl, beat the chilled heavy cream with an electric mixer until it starts to thicken. Slowly add the confectioners' sugar and vanilla extract, and continue beating until stiff peaks form.


Spread the frosting evenly over the top and sides of the cooled cake. Crumble the remaining chopped Oreos and press them into the frosting, covering the entire cake.


Refrigerate the cake for at least 2 hours before serving to allow the frosting to set. Store any leftovers in the refrigerator for up to 5 days.


Pairs Well With

A tall glass of cold, creamy chocolate milk to complement the rich flavors of the Oreo pound cake.


Questions, Comments & Reviews


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