If you’re a fan of cookies and cream, prepare to fall head over heels for this Oreo Pound Cake with Vanilla Cream Icing. Imagine a classic buttery pound cake packed with generous chunks of Oreo cookies, then draped in the silkiest vanilla frosting and crowned with a scattering of even more Oreo goodness. Every bite is a dreamy marriage of rich chocolate crunch and velvety soft crumb. Whether you’re baking to impress or just treating yourself, this decadent twist on a traditional favorite always steals the show.

Oreo Pound Cake with Vanilla Cream Icing Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this Oreo Pound Cake with Vanilla Cream Icing plays a crucial role in crafting the cake’s delightful crumb and dreamy flavor. There’s nothing fussy or hard to find here; just familiar staples that combine to create something truly special.

Unsalted butter (cake & frosting): Makes the cake ultra-rich and creates that irresistible melt-in-your-mouth texture.
Sugar: Gives sweetness and the classic tender crumb we all crave in pound cake.
Eggs: They add structure, richness, and moisture for a soft but sturdy loaf.
Vanilla extract (cake & frosting): The backbone of that warm, comforting, sweet flavor in both cake and icing.
All-purpose flour: This keeps the crumb fine and dreamy, holding it all together.
Baking powder: Offers just a hint of lift, so the cake never feels dense or heavy.
Salt: Balances out the sweetness and boosts all the lovely flavors.
Sour cream: Adds tang and keeps the cake fabulously moist with a tender crumb.
Chopped Oreo cookies (cake): The star ingredient that delivers those iconic bursts of chocolate crunch in every bite.
Powdered sugar (frosting): For a silky-smooth, creamy frosting that’s never gritty.
Milk (frosting): Just a splash ensures the icing is smooth, spreadable, and perfectly luscious.
Crushed Oreo cookies (frosting): Sprinkled on top, they add crunch, visual appeal, and even more cookies-and-cream flair.

How to Make Oreo Pound Cake with Vanilla Cream Icing

Step 1: Prep the Pan and Heat the Oven

First things first: you’ll want to preheat your oven to 350°F (175°C) so it’s ready to bake your masterpiece as soon as the batter is mixed. Grease and line a loaf pan with parchment paper; trust me, this makes for a stress-free release and a picture-perfect cake every time.

Step 2: Cream Butter and Sugar until Fluffy

Place your room temperature butter and sugar in a large mixing bowl. Beat them together until the mixture turns pale and fluffy — a process that usually takes about 2-3 minutes. Don’t rush this step; the more you beat, the lighter your cake will be!

Step 3: Add Eggs and Vanilla

Add the eggs one at a time, mixing well after each addition so your batter stays smooth. Stir in the vanilla extract to fill your kitchen with that delicious signature aroma.

Step 4: Whisk Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, and salt. This helps prevent lumps and ensures the leavening is evenly distributed, so your Oreo Pound Cake with Vanilla Cream Icing bakes up perfectly from edge to edge.

Step 5: Combine Wet and Dry, Alternate with Sour Cream

Add the dry ingredients to the wet mixture in batches, alternating with spoonfuls of sour cream. This method keeps the batter smooth and makes sure the cake stays moist and tender throughout.

Step 6: Fold in Oreo Chunks

Gently fold in the chopped Oreo cookies using a spatula. Don’t overmix — you want pockets of chocolatey Oreo in every slice!

Step 7: Bake

Pour the batter into your prepared loaf pan and give it a smooth top with a spatula. Slide the pan into the oven and bake for 55–65 minutes or until a toothpick inserted in the center comes out clean. Let it cool completely in the pan before you think about frosting.

Step 8: Make the Vanilla Cream Icing

While your cake cools, beat together butter, powdered sugar, milk, and vanilla until the icing is ultra-creamy and smooth. Whip until fluffy, but not runny — you want it to drape over the cake in gorgeous swirls.

Step 9: Frost and Finish

Spread the vanilla cream icing generously over your cooled cake, then finish with a flourish of crushed Oreo cookies on top. Step back and admire your showstopper before slicing!

How to Serve Oreo Pound Cake with Vanilla Cream Icing

Garnishes

A handful of crushed Oreo cookies scattered across the rich vanilla icing takes this cake from impressive to irresistible. For an extra flourish, add a few mini Oreos or drizzle just a touch of melted chocolate over the top.

Side Dishes

This cake pairs beautifully with a tall glass of ice-cold milk or a freshly brewed cup of coffee. If you’re entertaining, set out a bowl of fresh berries or a scoop of vanilla ice cream alongside for an effortless dessert tray.

Creative Ways to Present

Slice the Oreo Pound Cake with Vanilla Cream Icing into thick slabs and serve on a marble board for a stunning contrast. For parties, cut the loaf into finger-sized bars and pop a tiny cookie on each for a fun, shareable twist.

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers (admittedly, that’s rare with this cake!), wrap slices tightly in plastic wrap or store in an airtight container. Kept in a cool spot, your cake will stay fresh and moist for up to 3 days.

Freezing

The Oreo Pound Cake with Vanilla Cream Icing freezes exceptionally well. Wrap unfrosted cake pieces in a double layer of plastic wrap and stash them in a freezer-safe bag. When you’re ready, thaw at room temperature, frost, and enjoy all over again.

Reheating

If you love a slightly warm slice, pop an individual piece in the microwave for 10–15 seconds. The icing gets a little extra gooey and the cake smells like it’s just been baked!

FAQs

Can I use double-stuffed Oreos for this recipe?

Absolutely! Double-stuffed Oreos add an extra creamy punch to each bite, making the Oreo Pound Cake with Vanilla Cream Icing even more decadent and satisfying.

Is it possible to make this cake in a bundt pan instead?

Yes, you can bake this recipe in a small bundt pan. Just keep an eye on baking time — it may bake a little faster or slower depending on the pan’s shape and size.

Can I make this cake gluten free?

You can! Swap out the regular flour and Oreos for your favorite gluten-free all-purpose blend and certified gluten-free sandwich cookies. The cake may be a touch more delicate, but it’s still delicious.

How should I store the vanilla cream icing if I make it in advance?

If you want to prep the icing ahead, keep it in an airtight container in the fridge for up to 3 days. Let it warm to room temperature and give it a quick whip before spreading on your Oreo Pound Cake with Vanilla Cream Icing.

Can I add chocolate chips or other mix-ins?

Definitely! Folding in mini chocolate chips or even a handful of white chocolate chunks adds a fun spin and extra layers of flavor to the classic Oreo Pound Cake with Vanilla Cream Icing.

Final Thoughts

I hope you’re as excited to bake and share (or savor solo!) this Oreo Pound Cake with Vanilla Cream Icing as I am. Few desserts are quite this comforting, impressive, and universally loved — so go ahead, grab those Oreos, and bring a little extra joy to your kitchen today!