Oreo Buttermilk Pound Cake recipe is a soft, buttery pound cake with chunks of Oreo cookies and cream cookies in it. This rich decadent pound cake is a flavor explosion in your mouth!
If you love Cookies and Cream Blast from Dairy Queen, you are going to go nuts over this Oreo Buttermilk Pound Cake. It tastes just like the Blast, maybe even better. Serve it warm with homemade whipped cream… ooh la la. Superb!
For my Oreo Buttermilk Pound Cake, I started with a basic Buttermilk Pound Cake recipe. This is a Southern classic and favorite.
Oreo Buttermilk Pound Cake Recipe Tips
I used solid vegetable shortening, Crisco brand, in this recipe instead of butter because I didn’t want the butter to conflict with the Oreo flavor. The texture was soft and moist and the cake tasted wonderful with the shortening. However, you can use butter or half shortening and half butter, but I was happy with only shortening in the pound cake.
Additionally, I used buttermilk as my liquid taking it out of the refrigerator when I took the eggs out to come to room temperature. It’s important for everything to be at room temperature when making a pound cake.
In the directions, you’ll see to add the baking soda to the buttermilk. It just needs to be added a couple of minutes before you add it to the batter. Typically, I add the soda to the buttermilk, then sift the flour and salt together. That’s all the time it needs.
Additionally, I did not pulverize my cookies into small bits. I broke each cookie into 5 or 6 pieces because I wanted to see the cookies and taste a ‘chunk’ as I was eating.
Now, it appears from my photos that I layered the cookies in the middle of the batter. I did not. I actually mixed them evenly (or so I thought) into the batter. They should have been spread more evenly through the cake. Regardless, distribute them as evenly as possible into the batter.
Similar recipes or get all my pound cake recipes here.
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- I use this 10-inch tube pan for this cake.
- This is my favorite mixer.
- You’ll find a ton of uses for this mini-food processor. Or, you can blend the strawberries in a blender.
- 1 cup solid vegetable shortening
- 3 cups granulated sugar
- 5 large eggs at room temperature
- 1/2 teaspoon baking soda
- 1 cup buttermilk at room temperature
- 3 cups flour sifted
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 25 chocolate and cream sandwich cookies *Oreos or off brand
Prepare a 10-inch tube pan with solid vegetable shortening and either flour or sugar. Preheat oven to 325 degrees F.
Break cookies into large pieces
- Cream shortening until fluffy
- Add sugar to shortening and mix until fluffy, about 5 minutes
- Add eggs to the mixture, one at a time. Wait until one is combined in the mixture before adding the next egg.
- Add soda to buttermilk. Stir
- Add salt to flour and sift
- Add flour and buttermilk to shortening mixture, beginning and ending with flour. (Add 1/3 of the flour mixture, 1/2 milk, 1/3 flour, 1/2 milk, 1/3 flour)
Fold in broken chocolate sandwich cookies
Spoon into prepared tube pan
- Bake at 325 degrees F for 80 to 90 minutes or until wooden pick inserted in thickest part of the cake comes out clean or with dry crumbs.
- Cool cake in cake pan on wire rack for 20 minutes.
With a thin knife, loosen cake from pan. Invert on serving platter and cool. Serve warm or room temperature with whipped cream or ice cream