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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.

Ingredients

Scale

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

Find it online: https://spatulaqueen.com/moist-oreo-pound-cake-recipe/