Chocolate Oreo Pound Cake Recipe

This moist Chocolate Oreo Pound Cake is soft, rich, and full of crushed Oreo pieces in every slice. The cake has a deep chocolate flavor, a tender crumb, and a wonderfully smooth texture thanks to the heavy whipping cream in the batter. If you enjoy chocolate desserts with a cookies-and-cream twist, this easy Oreo pound cake recipe is a delicious one to keep on hand for birthdays, holidays, potlucks, or weekend baking.

Chocolate Oreo Pound Cake, sliced, on a pedestal.

Pound cakes are known for their dense yet tender texture, and this chocolate Oreo version has all the qualities we love in a classic pound cake. It slices beautifully, holds its shape well, and tastes even better with a simple chocolate glaze. The crushed Oreos add small pockets of cookie flavor throughout the cake without overpowering the chocolate base.

Table of Contents

Ingredients for Chocolate Oreo Pound Cake

The full recipe with measurements is included below, but here is a quick overview of the main ingredients used in this chocolate Oreo pound cake.

Heavy Whipping Cream adds richness and helps create a moist, tender texture.
Unsweetened Cocoa Powder gives the cake its bold chocolate flavor.
Unsalted Butter provides richness and structure. If using salted butter, skip the added salt.
Sugar sweetens the cake and helps with the classic pound cake texture.
Eggs add structure, richness, and help combine the fats and liquids smoothly.
Cake Flour has less protein than all-purpose flour, which helps create a softer crumb.
Baking Powder gives the cake a gentle lift.
Salt balances the sweetness and enhances the chocolate flavor.
Crushed Oreos are folded into the batter, with extra cookies used for decoration if desired.

The optional chocolate glaze is made with heavy whipping cream and semi-sweet or dark chocolate.

How to Make Chocolate Oreo Pound Cake

This cake is simple to prepare, but the order of mixing is important for the best texture. Start by preheating the oven to 325 degrees F. Grease and flour a large bundt pan or tube pan so the finished cake releases cleanly after baking.

Warm the heavy whipping cream in a microwave-safe bowl until hot, but not boiling.
Stir in the sifted cocoa powder. This step helps bloom the cocoa and gives the cake a deeper chocolate flavor.
Add the optional instant coffee or espresso granules, then stir in the vanilla extract. Set this mixture aside to cool slightly.
In a separate bowl, whisk together the cake flour, baking powder, and salt.
In the bowl of a mixer, beat the softened butter on medium speed until smooth.
Gradually add the sugar and continue mixing for 4 to 5 minutes, until the mixture is fluffy and lighter in color.
Add the eggs one at a time, mixing on low to medium speed after each addition. Scrape down the bowl as needed.

With the mixer on low speed, add the flour mixture and the chocolate cream mixture alternately. Begin and end with the flour mixture.
Mix only until the ingredients are combined. Overmixing can make the cake less tender.
Gently fold in the crushed Oreos.
Scoop the batter into the prepared bundt pan or tube pan and smooth the top.

Bake at 325 degrees F for about 1 hour and 10 minutes, or until a long wooden skewer or toothpick comes out clean or with just a few moist crumbs attached.
Let the cake cool in the pan on a wire rack for 10 minutes before turning it out.
Allow the cake to cool completely before adding the chocolate glaze.

Freshly baked Chocolate Oreo Pound Cake, in pan.

Chocolate Glaze

A chocolate glaze is optional, but it makes this Oreo pound cake even richer and gives it a beautiful finished look. The glaze is made with heavy whipping cream and semi-sweet or dark chocolate. Heat the two together in short microwave intervals, stirring between each round, until the chocolate is almost melted. Let it sit briefly, then stir until smooth.

The glaze thickens as it cools. You can spoon it over the cooled cake for a relaxed look, or place it in a disposable piping bag or zip-top bag with the corner snipped away for more control. For decoration, add halved Oreos on top of the glaze while it is still soft.

Chocolate Oreo Pound Cake, sliced, on a cake pedestal.

More Chocolate Cakes to Try

If you love chocolate cake recipes, there are many delicious variations to try. Chocolate truffle cake, black forest cake, chocolate buttermilk cake, German chocolate cake, marble cake, and triple chocolate cake are all great options for chocolate lovers. Each one has its own texture, flavor, and style, making them perfect for different occasions.

Chocolate Truffle Cake
Black Forest Cake Recipe
Chocolate Buttermilk Cake
German Chocolate Cake Recipe

This Chocolate Oreo Pound Cake is a wonderful choice when you want a homemade dessert that feels special but is still easy to make. The combination of cocoa, cream, butter, and crushed cookies creates a rich cake with a soft crumb and plenty of Oreo flavor in every bite.

Chocolate Oreo Pound Cake

This moist Chocolate Oreo Pound Cake is rich, tender, and filled with crushed Oreos in every slice.

Prep Time: 20 mins

Cook Time: 1 hr 10 mins

Course: Dessert

Servings: 15

Ingredients

1⅔ cup heavy whipping cream (387g)
¾ cup unsweetened cocoa powder, sifted (62g)
2 teaspoons vanilla extract (8g)
1 tablespoon instant coffee or espresso granules, optional
1½ cups unsalted butter, softened (3 sticks or 339g)
3 cups sugar (600g)
5 large eggs
3 cups cake flour (342g)
½ teaspoon baking powder (2g)
½ teaspoon salt (3g)
10 Oreos, crushed, plus more for decoration

For the Chocolate Glaze

4 oz semi-sweet or dark chocolate
3 oz heavy whipping cream

Instructions

Preheat the oven to 325 degrees F. Grease and flour a large bundt pan or tube pan.
Heat the heavy whipping cream in a microwave-safe bowl until very warm, but not boiling.
Whisk the cocoa powder into the warm cream until smooth. Stir in the optional instant coffee or espresso granules, then add the vanilla extract. Set aside to cool slightly.
In a separate bowl, whisk together the cake flour, baking powder, and salt.
Beat the softened butter in a mixer bowl on medium speed until smooth. Gradually add the sugar and mix for 4 to 5 minutes, until fluffy and lighter in color.
Add the eggs one at a time, mixing after each addition. Scrape down the sides of the bowl as needed.
With the mixer on low speed, alternately add the flour mixture and the cocoa cream mixture. Begin and end with the flour mixture, mixing only until combined.
Gently fold in the crushed Oreos, then spoon the batter into the prepared pan.
Bake for about 1 hour and 10 minutes, or until a long skewer or toothpick comes out clean or with a few crumbs attached. Check around the 1-hour mark, as baking times may vary.
Cool the cake in the pan on a wire rack for 10 minutes, then turn it out and allow it to cool completely before glazing.

For the Chocolate Glaze

Combine the chocolate and heavy cream in a microwave-safe bowl. Heat in short intervals of 30 seconds or less, stirring between each interval, until the chocolate is almost melted.
Let the mixture sit for a minute or two, then stir until smooth. Spoon or drizzle the glaze over the cooled cake. Decorate with additional Oreo pieces if desired.

Storage

Store the cake at room temperature under a cake dome or in an airtight container for 2 to 3 days. After that, move it to the refrigerator for freshness. If refrigerated, let the cake return to room temperature before serving, or warm individual slices briefly to soften.

Notes

This cake can be baked in advance and frozen for up to three months when wrapped well. Wrap the cake in one or two layers of plastic wrap, followed by aluminum foil.
To thaw, move the wrapped cake to the refrigerator the night before serving. The next day, bring it to room temperature and glaze as usual. Individual slices can also be wrapped and frozen.