Ingredients
Ingredients:
For the Pound Cake:
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1 cup (2 sticks) unsalted butter, softened
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2 cups granulated sugar
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4 large eggs
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1 tbsp vanilla extract
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2 ½ cups all-purpose flour
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½ tsp baking powder
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½ tsp salt
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1 cup whole milk
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1 cup crushed Oreo cookies (about 12 Oreos)
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8–10 whole Oreos (for layering and garnish)
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2 tbsp cocoa powder (for chocolate swirl)
For the Cream Cheese Frosting:
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8 oz cream cheese, softened
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¼ cup unsalted butter, softened
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2 cups powdered sugar
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1 tsp vanilla extract
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2 tbsp milk (more if needed for thinning)
For the White Chocolate Drizzle:
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1 cup white chocolate chips
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2 tbsp heavy cream
Garnish:
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Mini Oreos
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Crushed Oreos
Instructions
Preheat your oven to 325°F (160°C). Grease and flour a bundt cake pan thoroughly, making sure to get into every groove. You can also use baking spray with flour.
In a large mixing bowl, cream together the softened butter and sugar until light and fluffy (about 3–5 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 milk. Begin and end with the dry ingredients.
Gently fold in the crushed Oreo cookies. Divide the batter in half. In one half, mix in the cocoa powder to create a chocolate batter.
Alternate spoonfuls of vanilla and chocolate batters into the bundt pan. Add whole Oreos strategically between layers of batter to create those eye-catching cookie spots in the cake.
Place the bundt pan in the oven and bake for 60–70 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool in the pan for 15–20 minutes before transferring it to a wire rack to cool completely.
While the cake cools, prepare the cream cheese frosting by beating cream cheese and butter until smooth. Add the powdered sugar gradually, then stir in the vanilla and milk until creamy and spreadable.
For the white chocolate drizzle, melt the white chocolate chips and heavy cream together in a microwave-safe bowl in 20-second intervals, stirring until smooth.
Once the cake is completely cool, spread the cream cheese frosting over it, allowing some to drip naturally. Drizzle the melted white chocolate over the frosting. Garnish with mini Oreos and crushed Oreo cookies.
- Prep Time: 20 minutes
- Cook Time: 60–70 minutes
Nutrition
- Calories: 510
- Sugar: 40g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 58g
- Fiber: 1g
- Protein: 5g