The Oreo pound cake is a delicious dessert ideal for both starting the day and for a snack. It takes a few minutes to prepare and is really good. The batter is enriched with crunchy pieces of Oreo cookies, making it perfect for those who love these chocolate cookies filled with vanilla cream. Have you already tried the Oreo pound cake? No? Then let’s get into the kitchen and make it together!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 20 Minutes
- Portions: 6 people
- Cooking methods: Oven, Electric Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 eggs
- 2/3 cup sugar
- 1 1/2 cup all-purpose flour
- 1/2 cup rice oil (or any other vegetable oil of choice)
- 1/2 cup vanilla yogurt (or plain)
- 1 tbsp baking powder
- 14 Oreo cookies
Tools
- 1 KitchenAid Artisan Mixer
- 1 Silicone spatula
- 1 26 cm pound cake pan
- 1 Cooling rack
- 1 Pre-cut parchment paper for pound cake pan
- 1 Cake tester
Steps
Break ten Oreo cookies roughly, setting aside the other four for decoration. In the bowl of a stand mixer or with an electric beater, beat the eggs with the sugar until they are light and fluffy. Add the yogurt and mix with a spatula. Combine the sifted flour and baking powder and fold in with a spatula in upward motions. Add the rice oil (I prefer it because it has a neutral taste) or any vegetable oil of choice, mix, and then add the chopped Oreo cookies. Grease and dust with flour (or use parchment paper) a pound cake pan measuring 10.2 x 3.9 x 3.1 inches and pour the mixture inside. Decorate the surface with the reserved Oreo cookies, broken into pieces. Bake in a preheated oven at 340°F for 40/45 minutes. Once ready (always test the doneness using a skewer or the dedicated cake tester) remove the pound cake from the oven, gently take it out of the pan, and let it cool on a rack before slicing.
Notes
Recipe source HERE.
