Ingredients
Equipment
Method
- Preheat the oven to 325°F. Thoroughly grease a 10- to 12-cup Bundt pan with Baker's Joy Baking Spray or grease and flour the pan.
- Prepare the Oreos. Coarsely crush 18 Oreo cookies. Set aside 12 crushed Oreos for the cake batter and 6 crushed Oreos for garnishing the finished cake.
- In a medium bowl, whisk together the flour, sea salt, baking powder, and baking soda.
- In the bowl of a stand mixer fitted with the whisk attachment, cream together the softened butter, vegetable oil, and sugar for 3–5 minutes, or until the mixture is light, pale, and fluffy.
- Add the eggs one at a time, beating well after each addition until fully incorporated.
- Replace the whisk attachment with the paddle attachment.
- Mix the vanilla extract and sour cream into the butter mixture until just combined.
- Gradually add the dry ingredients to the wet ingredients in 2–3 additions, mixing on low speed just until incorporated. Scrape down the sides of the bowl as needed. Do not overmix.
- Gently fold the 12 crushed Oreos into the batter using a rubber spatula until evenly distributed.
- Pour the batter into the prepared Bundt pan and spread it evenly. I like to add about 4 largely crushed Oreo into the batter at this point. This is completely based on your preference.
- Bake for 65–80 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs attached.
- Cool the cake in the pan for 15–20 minutes, then carefully invert onto a wire rack to cool completely.
Vanilla Glaze
- Once the cake has cooled completely, sift the confectioners' sugar into a medium mixing bowl to remove any lumps. This helps create a smooth, silky glaze.
- Add 2 tablespoons of milk a little at a time, whisking continuously until the mixture becomes smooth and creamy. Continue adding milk as needed until the glaze reaches your desired consistency.
- Pour in the vanilla extract and whisk until thoroughly mixed.
- The glaze should be thick enough to cling to the cake but thin enough to drizzle smoothly. If it's too thick, add a few drops of milk at a time. If it's too thin, whisk in a little more confectioners' sugar.
- Drizzle the glaze over the cake. Immediately sprinkle the reserved crushed Oreos over the glaze while it's still wet. Allow the glaze to set for approximately 10–15 minutes before slicing and serving.
Notes
Substitutions:
Butter
Unsalted butter is recommended so you can control the salt in the recipe. If using salted butter, simply reduce or omit the added sea salt.Vegetable Oil
You can substitute canola oil or another neutral-flavored cooking oil. Avoid strongly flavored oils, such as olive oil, as they may alter the taste of the cake.Sour Cream
I recommend full-fat sour cream for the rich texture and moisture it adds to this cake. However, plain full-fat Greek yogurt is an excellent substitute for sour cream. It adds a slight tang.Vanilla Extract
Pure vanilla extract provides the best flavor, but imitation vanilla extract can be used if that's what you have on hand.All-Purpose Flour
For the best results, use all-purpose flour as listed. Self-rising flour is not recommended as a direct substitute in this recipe.Sea Salt
Kosher salt or regular table salt may be substituted. If using table salt, reduce the amount slightly since it has a finer texture and stronger salty flavor.Oreo Cookies
Feel free to get creative! While classic Oreos are my favorite, Golden Oreos, Mint Oreos, Peanut Butter Oreos, Birthday Cake Oreos, or other limited-edition flavors can create fun variations of this recipe.Milk (for the icing)
Whole milk creates a rich glaze, but 2% milk, half-and-half, or heavy cream all work well. Heavy cream will produce a thicker, creamier icing.Add a Little Extra Flavor
For even more cookies-and-cream flavor, stir a handful of finely crushed Oreos directly into the icing before drizzling it over the cake.Pro Tips:
Chef's Tip: Switching from the whisk attachment to the paddle attachment before adding the flour helps preserve the cake's tender crumb. The whisk is perfect for incorporating air into the butter and sugar, while the paddle gently mixes the remaining ingredients without overworking the batter.Tips for Greasing Your Cake Pan
One of the most important steps to baking a beautiful pound cake is properly preparing your cake pan. Even the best pound cake can stick if the pan isn't thoroughly greased, so don't rush this step! My Favorite Method: Baker's Joy® I almost always use Baker's Joy Quick Release Baking Spray because it combines oil and flour in one convenient spray. It creates an even, nonstick coating that helps my Oreo Pound Cake release effortlessly while preserving every beautiful detail of my Bundt pan. Hold the can about 6–8 inches from the pan and spray every surface thoroughly, making sure to coat the center tube, corners, ridges, and sides. A light, even coating is all you need. The Traditional Butter (or Oil) and Flour Method If you don't have Baker's Joy, you can use softened butter or vegetable shortening to grease the entire inside of the pan. Be generous, paying close attention to every groove, corner, and the center tube. Once greased, sprinkle a few tablespoons of all-purpose flour into the pan and gently rotate and tap the pan until every surface is coated. Turn the pan upside down and tap out any excess flour before adding the batter.
Cake cooling
Always wait until your pound cake has cooled completely before adding the glaze. A warm cake can cause the icing to melt and run off instead of creating those beautiful, thick drizzles.
Additional Tips for Easy Cake Release
- Don't miss the details. Bundt pans have lots of crevices, so make sure every groove and the center tube are well coated.
- Grease the pan just before adding the batter. Preparing the pan too far in advance can allow the grease to settle or slide down the sides.
- Avoid using cooking spray with only oil. Traditional nonstick cooking sprays without flour aren't always enough for rich pound cakes and can increase the chances of sticking.
- Let the cake cool for 15–20 minutes. Allowing the cake to rest gives it time to firm up while still being warm enough to release cleanly.
- Loosen only if necessary. If needed, gently run a thin plastic knife or small offset spatula around the outer edge and center tube before inverting the cake.
- Invert with confidence. Place a cooling rack over the pan, hold both firmly together, and flip in one smooth motion. If the cake doesn't release immediately, gently tap the pan a few times and let gravity do the rest.