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Cookies Cream Pound Cake

A rich and moist pound cake featuring crunchy cookie bits, perfect for potlucks and weeknight cravings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Cake
  • 1 cup unsalted butter, room temperature Cream for the batter
  • 2 cups granulated sugar For sweetness and moisture
  • 4 large eggs, room temperature To help emulsify the batter
  • 1 cup sour cream, full fat Or replace with full fat Greek yogurt
  • 0.5 cup milk For moisture
  • 3 cups all-purpose flour Measured carefully to avoid density
  • 1 tablespoon vanilla extract For added flavor
  • 1 teaspoon salt To enhance the flavors
  • 12 cookies chocolate sandwich cookies (Oreo), chopped Folded at the end for crunchy bits
For the Glaze
  • 1 cup powdered sugar For the glaze
  • 2 tablespoons milk To achieve desired consistency
  • 1 teaspoon vanilla extract For flavor
  • 2 tablespoons crushed cookies For topping

Method
 

Preparation
  1. Preheat your oven to 325°F (165°C). Grease your chosen loaf or bundt pan with butter and dust with flour.
  2. In a large bowl, cream the room temperature butter and granulated sugar using a stand mixer on medium speed until pale and fluffy.
  3. Add in the eggs one at a time, beating well after each addition.
  4. Mix in the sour cream and milk until fully incorporated.
  5. In a separate bowl, combine the all-purpose flour, salt, and vanilla extract.
  6. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  7. Fold in the chopped chocolate sandwich cookies gently to avoid overmixing.
Baking
  1. Pour the batter into the prepared pan. Reserve a small handful of cookie chunks to sprinkle on top.
  2. Bake in the preheated oven for 60-75 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs.
  3. Let the cake cool in the pan for 10-12 minutes before transferring to a cooling rack.
Making the Glaze
  1. In a small bowl, mix the powdered sugar, milk, and vanilla extract until smooth.
  2. Once the cake has cooled completely, drizzle the glaze over the top and sprinkle with crushed cookie bits.

Notes

Store in an airtight container at room temperature for up to 4 days. For longer storage, wrap and freeze the cake for up to 2 months. Thaw before glazing.