Blondie Oreo Buttermilk Pound Cake is a bold, indulgent twist on the classic Southern pound cake—dense, buttery, and rich with the caramel notes of brown sugar, the tang of buttermilk, and the crunch of crushed Oreo cookies. It’s part blondie, part pound cake, and all-out dessert chaos in the best way possible. The texture is chewy yet tender, with pockets of melty cookie bits and a golden crust that’s impossible to resist. Whether you bake it in a loaf pan for cozy slices or a bundt pan for dramatic flair, this cake is a showstopper that doesn’t play by the rules. My, I know you love desserts that are visually stunning and flavor-packed—this one’s a sweet Frankenstein that delivers on every level.
Ingredients:
🧈 For the Cake Batter:
- 1 cup (2 sticks) unsalted butter, room temperature
- 1¼ cups packed light brown sugar
- ½ cup granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 1 cup buttermilk, room temperature
- 2½ cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup chopped Oreo cookies (about 10 cookies)
- Extra Oreos for topping (optional)
🍫 Optional Add-ins:
- ½ cup white chocolate chips
- ¼ teaspoon cinnamon
- 1 tablespoon bourbon (for a grown-up twist)
Instructions:
- Preheat & Prep:
Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan. You can also line the bottom with parchment paper for easy release. - Cream the Butter & Sugars:
In a large mixing bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 3–4 minutes. This step builds the base of your blondie flavor and ensures a tender crumb. - Add Eggs & Vanilla:
Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract. If using bourbon or cinnamon, add them here for extra depth. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. This blend gives the cake its structure and lift. - Alternate Dry & Wet:
Add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Begin and end with the dry ingredients. Mix just until combined—don’t overmix or the cake may become dense. - Fold in Oreos:
Gently fold in the chopped Oreo cookies and any optional add-ins like white chocolate chips. The goal is even distribution without breaking the cookies down too much. - Bake:
Pour the batter into your prepared pan. Press extra Oreo chunks on top if desired for a dramatic finish. Bake for 55–65 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Start checking at 50 minutes to avoid overbaking. - Cool & Release:
Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely. This helps the crumb set and makes slicing easier. - Serve & Garnish:
Slice thick pieces and serve as-is, or dress it up with a drizzle of caramel sauce, a scoop of vanilla ice cream, or whipped cream. For brunch vibes, toast slices in butter and serve with coffee.
Tips & Variations:
- 🍪 Cookie Swap: Use Golden Oreos for a full blondie vibe or try flavored Oreos for a fun twist.
- 🥥 Tropical Flair: Add shredded coconut and swap Oreos for coconut cookies.
- 🍫 Double Trouble: Mix in dark chocolate chunks for a richer bite.
- 🧊 Storage: Keep in an airtight container at room temp for 3–4 days or refrigerate for up to a week. Freeze slices individually for up to 3 months.
- 🧁 Mini Loaves: Divide batter into mini pans for gifting—reduce bake time to 30–35 minutes.
This cake is a celebration of flavor chaos—chewy, crunchy, tangy, and sweet in every bite. My, if you’re thinking of pairing it with a tropical fruit parfait or exploring a sugar-free glaze next, I’ve got ideas that’ll keep your dessert game bold and brilliant!