Moist Oreo Pound Cake Recipe

Introduction

This Moist Oreo Pound Cake is a rich and decadent treat that combines the deep flavors of cocoa with a tender, buttery crumb. Perfect for Oreo lovers, it offers a luscious texture that’s sure to impress at any gathering or as a cozy dessert at home.

Ingredients

• 1 3/4 cups (219 g) Cake Flour
• 3/4 cup (64 g) Dutch Process Cocoa Powder
• 1/4 cup (21 g) Black Cocoa Powder
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Espresso Powder
• 1 3/4 cups (350 g) Granulated Sugar
• 3/4 teaspoon Kosher Salt
• 1/2 cup (112 g) Vegetable Oil
• 3 large Eggs (room temperature)
• 1 cup (240 g) Buttermilk (room temperature)
• 1 tablespoon Vanilla Extract

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease and flour a 9×5-inch loaf pan or line it with parchment paper.
2. Step 2: In a large bowl, sift together the cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, and espresso powder. Set aside.
3. Step 3: In another bowl, whisk the granulated sugar, kosher salt, and vegetable oil until well combined. Add the eggs one at a time, beating well after each addition.
4. Step 4: Mix in the buttermilk and vanilla extract until smooth.
5. Step 5: Gradually add the dry ingredients to the wet ingredients, folding gently until the batter is just combined. Be careful not to overmix.
6. Step 6: Pour the batter into the prepared loaf pan and smooth the top with a spatula.
7. Step 7: Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Step 8: Allow the cake to cool in the pan for about 15 minutes, then transfer it to a wire rack to cool completely before slicing.

Tips & Variations

• For an extra Oreo twist, fold crushed Oreos into the batter just before baking.
• Use room temperature eggs and buttermilk to ensure the batter emulsifies smoothly and the cake stays moist.
• Substitute vegetable oil with melted butter for a richer flavor.

Storage

Store the cake tightly wrapped in plastic wrap or in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. When reheating, warm slices gently in the microwave for about 15 seconds to revive moisture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch process cocoa?

Yes, you can substitute regular cocoa powder, but the flavor may be slightly more acidic and less smooth. Adjust by adding a pinch more baking soda if needed.

Is it necessary to use espresso powder?

Espresso powder enhances the chocolate flavor but can be omitted if unavailable. The cake will still be delicious without it.

Moist Oreo Pound Cake Recipe

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★★★★★

4.4 from 91 reviews

This Moist Oreo Pound Cake is a rich, decadent dessert combining the deep chocolate flavor of Dutch and black cocoa powders with the classic taste of Oreo cookies. Perfectly balanced with espresso powder to enhance the chocolate, this pound cake is moist and tender, making it a delightful treat for chocolate lovers.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 60 minutes
• Total Time: 1 hour 15 minutes
• Yield: 1 loaf cake (about 10–12 servings) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 3/4 cups (219 g) Cake Flour
• 3/4 cup (64 g) Dutch Process Cocoa Powder
• 1/4 cup (21 g) Black Cocoa Powder
• 2 teaspoons Baking Powder
• 1/2 teaspoon Baking Soda
• 1 teaspoon Espresso Powder
• 3/4 teaspoon Kosher Salt

Wet Ingredients

• 1 3/4 cups (350 g) Granulated Sugar
• 1/2 cup (112 g) Vegetable Oil
• 3 large Eggs (room temperature)
• 1 cup (240 g) Buttermilk (room temperature)
• 1 tablespoon Vanilla Extract

Instructions

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or line it with parchment paper to ensure easy cake removal.
2. Mix Dry Ingredients: In a large bowl, sift together cake flour, Dutch process cocoa powder, black cocoa powder, baking powder, baking soda, espresso powder, kosher salt. Stir well to combine all dry ingredients evenly.
3. Combine Wet Ingredients: In a separate large bowl, whisk the granulated sugar and vegetable oil together until well combined. Add the eggs one at a time, beating well after each addition. Then add the buttermilk and vanilla extract, whisking until smooth.
4. Incorporate Dry Ingredients: Gradually add the dry ingredient mixture into the wet ingredients, folding gently with a spatula or mixing on low speed. Mix until just combined, being careful not to overmix to maintain cake tenderness.
5. Pour and Bake: Pour the batter evenly into the prepared loaf pan. Smooth the top with a spatula. Place in the preheated oven and bake for approximately 55-65 minutes or until a toothpick inserted in the center comes out clean.
6. Cool and Serve: Remove the cake from the oven and let it cool in the pan for about 15 minutes. Then transfer to a wire rack to cool completely before slicing. This helps the cake set and retain its moist texture.

Notes

• Ensure eggs and buttermilk are at room temperature to achieve optimal batter consistency.
• Using both Dutch process and black cocoa powder deepens the chocolate flavor and enhances the cake’s color.
• Espresso powder intensifies the chocolate notes but does not add a coffee flavor.
• If desired, fold crushed Oreo cookies into the batter before baking for added texture.
• Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Keywords: Oreo pound cake, chocolate pound cake, moist chocolate cake, Oreo dessert, chocolate cake recipe