Oreo Pound Cake
Ingredients
For the Cake:
1 cup (2 sticks) unsalted butter, softened
½ cup shortening (or replace with butter)
3 cups granulated sugar
6 large eggs, room temperature
3 cups all-purpose flour
½ tsp baking powder
½ tsp salt
1 cup sour cream (or buttermilk)
2 tsp vanilla extract
20 Oreo cookies, crushed (set aside a few larger chunks for texture)
For the Cookies & Cream Frosting:
8 oz cream cheese, softened
½ cup (1 stick) unsalted butter, softened
4 cups powdered sugar
2 tsp vanilla extract
2–3 Tbsp heavy cream or milk (to adjust consistency)
8 Oreo cookies, finely crushed
Optional Garnish:
Extra crushed or halved Oreos on top
Instructions
Make the Cake:
Preheat oven to 325°F (165°C). Grease and flour a 10-inch Bundt or tube pan.
In a large bowl, cream butter, shortening, and sugar until light and fluffy (about 5 minutes).
Add eggs one at a time, beating well after each.
In another bowl, whisk flour, baking powder, and salt.
Add dry ingredients alternately with sour cream, beginning and ending with flour. Mix until just combined.
Stir in vanilla and crushed Oreos.
Pour batter into prepared pan and smooth the top.
Bake for 1 hour 15–25 minutes, or until a toothpick inserted comes out clean.
Let cake cool in pan 15 minutes, then remove to a wire rack to cool completely.
Make the Frosting:
In a large bowl, beat cream cheese and butter until smooth and creamy.
Add powdered sugar gradually, mixing until combined.
Stir in vanilla and heavy cream until fluffy.
Fold in crushed Oreos.
Spread frosting generously over cooled cake.
Optional Garnish:
Decorate with extra crushed Oreos or whole Oreo halves around the top.