Indulge in the irresistible charm of Oreo pound cake, a moist, chocolatey treat that’s surprisingly easy to make. This recipe combines the classic Oreo flavor with a tender crumb, perfect for any occasion. Here’s how to create this dessert masterpiece:
### Ingredients You’ll Need
- 200g unsalted butter, softened
- 200g granulated sugar
- 4 large eggs, room temperature
- 300g all-purpose flour
- 100ml milk
- 1 tsp vanilla extract
- 200g Oreo cookies, roughly chopped (plus extra for topping)
- 1 tsp baking powder (optional, for extra fluffiness)
### Step-by-Step Instructions
1. Preheat & Prep: Preheat your oven to 180°C (350°F). Grease a 20cm round cake pan and line it with parchment paper.
2. Cream Butter & Sugar: In a large bowl, beat softened butter and sugar until light and fluffy (3–4 minutes). Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
3. Combine Dry Ingredients: In a separate bowl, whisk flour and baking powder (if using). Gradually add this to the butter mixture, alternating with milk, beginning and ending with the dry ingredients. Mix until just combined—don’t overmix.
4. Fold in Oreos: Gently fold in the chopped Oreos, reserving a few for the top. The batter will be thick and streaky with chocolate.
5. Bake: Pour the batter into the prepared pan, smoothing the top. Sprinkle with reserved Oreos. Bake for 50–60 minutes, or until a toothpick inserted comes out clean.
6. Cool & Serve: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack. Dust with powdered sugar or enjoy as is!
### Serving Tips
Pair with a glass of cold milk or a dollop of whipped cream. For an extra twist, drizzle with melted chocolate or cream cheese icing. This cake stays moist for days—store it in an airtight container at room temperature.
Enjoy your homemade Oreo pound cake—a crowd-pleaser that’s sure to satisfy any sweet craving!
Soybeans"
Mini Chicken Leg Burger"
Sesame souffle"
Red-burned white fish"