This cake is a glorious collision of buttery pound cake, chewy blondie texture, and crunchy Oreo cookies. The buttermilk adds a subtle tang and keeps the crumb moist, while brown sugar brings a caramel-like depth. Crushed Oreos are folded into the batter for surprise bites of chocolatey crunch, making this cake a standout at brunches, birthdays, or cozy nights in. It’s easy to make, wildly customizable, and guaranteed to disappear slice by slice.
Ingredients:
Base Cake:
- 1 cup unsalted butter, softened
- 1 cup brown sugar
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 2½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup buttermilk (room temperature)
- 1½ cups crushed Oreo cookies (about 15 cookies)
Optional Add-ins:
- ½ cup white chocolate chips
- ½ tsp almond extract
- Extra Oreos for topping
Instructions:
1. Preheat and Prep
- Preheat oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or loaf pan.
- Line with parchment paper if you want easy release and clean slices.
2. Cream Butter and Sugars
- In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (about 3–4 minutes).
- This step builds the base for that blondie-like chew.
3. Add Eggs and Vanilla
- Add eggs one at a time, beating well after each addition.
- Stir in vanilla extract (and almond extract if using).
4. Mix Dry Ingredients
- In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- This blend gives the cake its structure and lift.
5. Alternate Buttermilk and Dry Mix
- Add dry ingredients to the wet mixture in three parts, alternating with buttermilk.
- Begin and end with the dry mix.
- Mix just until combined—don’t overmix or the cake may turn dense.
6. Fold in Oreos
- Gently fold in crushed Oreo cookies and any optional mix-ins like white chocolate chips.
- Keep the Oreo chunks visible for texture and flavor bursts.
7. Bake
- Pour batter into prepared pan and smooth the top.
- Bake for 60–70 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
- If the top browns too quickly, tent with foil during the last 15 minutes.
8. Cool and Serve
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack.
- Cool completely before slicing.
- Garnish with extra crushed Oreos or a drizzle of caramel sauce if desired.
🌟 Tips & Variations:
- No buttermilk? Mix 1 tbsp lemon juice or vinegar into 1 cup milk and let sit for 5 minutes.
- Gluten-free option: Use a 1:1 gluten-free flour blend and gluten-free Oreos.
- Mini loaves: Divide batter into smaller pans and reduce bake time to 40–45 minutes.
- Flavor twist: Add cinnamon or espresso powder for depth.
- Storage: Keep in an airtight container at room temp for 3 days or refrigerate for up to a week. Freeze slices for up to 3 months.
💖 Why You’ll Love It:
- Combines the chewiness of blondies with the richness of pound cake
- Oreo chunks add playful crunch and chocolatey bursts
- Buttermilk keeps it moist and tender
- Easy to make and customize
- Perfect for brunch, dessert tables, or late-night cravings
Want to turn this into cupcakes or layer it with whipped cream and berries? I’ve got remix ideas ready to roll!