Cookies Cream Pound Cake is one of those bakes that looks fancy, tastes incredible, and honestly is easy enough for a weeknight craving. Maybe you’ve had pound cakes come out a little dry, or your cookies sank to the bottom. I’ve been there, and it’s frustrating. This version keeps the texture rich and moist, with crunchy cookie bits in every slice. It’s the kind of dessert you can bring to a potluck and watch it vanish. I’ll walk you through my go to method, plus simple tricks so yours turns out perfect every time.
The Story Behind This Recipe
Hey, I’m Alexandraa! This Cookies Cream Pound Cake was built for family tables: simple steps, reliable results, and flavor that makes people ask for seconds. Cookies Cream Pound Cake is one of those bakes that looks fancy, tastes incredible, and honestly is easy enough for a weeknight craving. Maybe you’ve had…
The Secret to a Moist Pound Cake is
When people ask how I get that plush, tight crumb without dry edges, I always go back to a few basics. It’s not magic. It’s small choices in the batter and pan prep that add up. My Cookies Cream Pound Cake plays well with these rules, and once you try them, you might not go back.
Why this batter stays tender
First, start with room temperature butter, eggs, and dairy. If your butter is too cold, it won’t cream properly with the sugar. If your eggs are chilly, the batter can curdle. Let everything sit out for 30 to 45 minutes. It makes a difference.
Second, beat the butter and sugar long enough to look pale and fluffy. I usually do 3 to 4 minutes on medium speed. You’re creating tiny air pockets that help the cake rise without being heavy. That means a soft, even crumb.
Third, use a bit of tang and richness. I like adding sour cream along with milk, because the extra fat and acidity help with moisture and flavor. If you don’t have sour cream, full fat Greek yogurt works well too.
Fourth, measure flour with care. Too much flour equals a dense cake. Spoon it into the measuring cup, level it off, and avoid packing it down. If you have a food scale, even better. Accurate flour helps Oreo pieces stay suspended instead of sinking.
Fifth, fold in chopped cookies at the very end. Overmixing once the flour is in can make the cake tough. Fold gently until you don’t see streaks of dry flour, then add the cookies and fold again a few times.
Finally, take it easy on the oven. I bake this cake at 325 to 340 degrees depending on pan size. Lower and slower helps the center bake through before the edges overbrown.
Bonus tip for the perfect release: Grease the pan with butter, dust with flour or cocoa, and tap out the excess. For a loaf pan, I also line the long side with a strip of parchment so I can lift the cake out cleanly.
“I made this for my book club and everyone asked for the recipe. The texture is spot on and it slices like a dream. My 10 year old said it tastes like cookies and milk in cake form.”
Tips for Making Oreo Pound Cake
Let’s talk details. The batter is classic, but a few tweaks guarantee those cookie bits stay crunchy and visible, not soggy streaks. Here’s what I keep in mind when making my Cookies Cream Pound Cake for birthdays, potlucks, or just a sweet weekend treat.
Quick ingredient notes
- Cookies: I use regular chocolate sandwich cookies. Break some into chunky bits for texture, and crush a few into fine crumbs for that speckled look.
- Dairy: Sour cream plus milk keeps it moist. Use full fat if you can.
- Sugar: Granulated sugar is perfect here. Brown sugar can muddy the color and change the crumb.
- Flavor boosters: A touch of vanilla and salt ties the chocolate and cream flavors together.
- Glaze: A simple vanilla glaze with a pinch of salt and a spoonful of crushed cookies on top is my go to finishing touch.
Fold most of the cookie chunks into the batter, then save a small handful for the top. Scatter them over the batter before it goes into the oven. Those bits toast slightly and look gorgeous once you slice.
If you love themed bakes, keep exploring. This batter method also translates well to a swirl with red velvet crumbs. For another party favorite with that same cozy vibe, try my take on red velvet pound cake next. Or, if you want a cookies and cream twist in brownie form, these cookies and cream red velvet brownies are wildly good and super shareable.
Watch your bake time. A loaf pan can take 60 to 75 minutes, while a bundt pan can be done closer to 55 to 65. Check at the early end. A toothpick should come out with a few moist crumbs, not wet batter.
Let it cool in the pan for 10 to 12 minutes, then remove to a rack. If it sits too long, steam builds and the crust can get a little sticky. If it’s a bundt, loosen edges gently with a thin spatula before the flip.
For a bakery style look, drizzle glaze over a completely cooled cake, then sprinkle with cookie crumbs. If the cake is warm, the glaze melts and runs off too fast.
Storing, Freezing, and Make-Ahead Options
I love a cake that’s just as good the next day, and this one is. The flavor deepens and the texture stays plush. Here’s how I store it so it tastes fresh all week.
Freezer game plan
At room temperature, keep the cake in an airtight container for up to 4 days. If your kitchen runs warm, refrigerate it after day two and bring slices to room temp before serving.
To freeze the entire cake, wrap it tightly in plastic, then in foil, and freeze for up to 2 months. Skip the glaze until after thawing. Thaw on the counter, still wrapped, for a few hours or overnight in the fridge, then glaze and serve.
For grab and go treats, slice the cake, wrap pieces individually, and freeze. A quick 25 second zap in the microwave brings a slice back to life. The cookies soften slightly after freezing, but the taste stays dreamy.
If you enjoy seasonal flavors, you might love this sunny twist too. My go to peach cobbler pound cake freezes beautifully and brings a little summer to the middle of winter.
Essential Equipment for Baking
You don’t need fancy tools to nail this, but a few basics make everything easier and more consistent. I keep these items on hand for my Cookies Cream Pound Cake and most loaf or bundt cakes.
- 9×5 inch loaf pan or a 10 cup bundt pan. Lighter colored pans help prevent overbrowning.
- Stand mixer or hand mixer for proper creaming. A whisk works in a pinch, but your arm will feel it.
- Digital kitchen scale if you have one. It takes the guesswork out of flour measurement.
- Rubber spatula for folding in cookies without breaking them down too much.
- Cooling rack for crisp edges and even cooling.
- Offset spatula to level batter in the pan and to spread glaze later.
- Large bowl and small bowl for dry and wet ingredients, plus a separate bowl for cookie crumbs.
If you like a cold creamy dessert for contrast, serve slices with a scoop of ice cream or a thick pudding. My kids always vote for a slice next to mint chocolate chip ice cream cake when we have a crowd over.
More Pound Cake Recipes
If you’re building your go to dessert lineup, pound cakes are the best. They travel well, slice neatly, and stay tasty for days. I reach for my Cookies Cream Pound Cake when I want that nostalgic cookies and milk vibe. When I’m after fruit forward flavors, I go for something bright or jammy. And when I’m feeling cozy, chocolate or spice wins.
For a set it and forget it dessert that’s easy to share, I also rotate a classic loaf with a swirl or a fruity topping. If you prefer a trifle style dessert, you can cube leftover slices and layer them with whipped cream and berries for a lazy weekend treat. The point is, once you master the base, you can switch up add ins and toppings to match your mood.
If you’re curious about other bakes in this family, I’ve shared my favorite crowd pleasers across the site. And when you want a simple bake that wows with minimal effort, try the fun cousin of this cake, like my busy-day versions and seasonal spins. For another variation on the theme, I love the idea of taking a familiar base and simplifying it with short ingredient lists so baking can feel relaxing, not stressful.
If creamy cheesecakes are your jam, check out layered cakes or parfaits when you crave something soft and cool. For crunchy cookie lovers, keep a stash of crushed cookies ready for a quick topping or mix in for your next layered treat. There’s no wrong path here, just tasty options to keep dessert fun and low stress.
Common Questions
Can I use double stuffed cookies? Yes, but the extra filling can streak the batter a bit. If you want a cleaner look, use regular cookies and save a few double stuffed for the garnish.
What’s the best pan size? A 9×5 inch loaf pan works great. A 10 cup bundt pan is perfect too. Adjust bake time based on pan shape and color.
How do I keep the cookies from sinking? Toss chopped cookie pieces with a spoonful of flour before folding into the batter. Also avoid overmixing once the flour goes in.
Can I make it less sweet? Reduce sugar by 2 to 3 tablespoons and skip the glaze, or use a thinner drizzle. The cake will still taste like cookies and cream.
What if I don’t have sour cream? Full fat Greek yogurt is a terrific swap. Use the same amount and the texture stays lush.
Let’s Bake This Soon
That’s my full playbook for a reliable, rich Cookies Cream Pound Cake. Keep your ingredients at room temp, cream the butter and sugar well, and fold those cookies in gently. You’ll get a moist crumb, crisp edges, and that cookies and cream flavor in every bite. If you want more inspiration, I love learning from other bakers too, and these takes are excellent: the classic approach in Oreo Pound Cake (Cookies & Cream) – Camirra’s Kitchen and the homey, reliable tips in Cookies & Cream Pound Cake | Dough-Eyed. Now it’s your turn to preheat the oven and make a pan that your people will ask for again and again.
Cookies Cream Pound Cake
Ingredients
Method
- Preheat your oven to 325°F (165°C). Grease your chosen loaf or bundt pan with butter and dust with flour.
- In a large bowl, cream the room temperature butter and granulated sugar using a stand mixer on medium speed until pale and fluffy.
- Add in the eggs one at a time, beating well after each addition.
- Mix in the sour cream and milk until fully incorporated.
- In a separate bowl, combine the all-purpose flour, salt, and vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped chocolate sandwich cookies gently to avoid overmixing.
- Pour the batter into the prepared pan. Reserve a small handful of cookie chunks to sprinkle on top.
- Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
- Let the cake cool in the pan for 10-12 minutes before transferring to a cooling rack.
- In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
- Once the cake has cooled completely, drizzle the glaze over the top and sprinkle with crushed cookie bits.
