This Blondie Oreo Buttermilk Pound Cake is a decadent fusion of three dessert favorites: the dense richness of a classic pound cake, the chewy sweetness of a blondie, and the nostalgic crunch of Oreo cookies. Buttermilk adds a subtle tang and keeps the crumb incredibly moist, while brown sugar deepens the flavor with caramel undertones. Crushed Oreos are folded into the batter for bursts of chocolatey crunch in every bite. Whether you’re baking for a celebration, a cozy weekend treat, or just because you deserve something sweet, this cake delivers indulgence with every slice.
Ingredients:
- 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 toppings: whipped cream, caramel drizzle, extra crushed Oreos
Instructions:
1. Prep the Oven and Pan
- Preheat your oven to 350°F (175°C).
- Grease and flour a 10-inch bundt pan or loaf pan. You can also line it with parchment paper for easier removal.
2. Cream the Butter and Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—about 3–4 minutes.
- This step builds the base of your cake’s rich texture.
3. Add Eggs and Vanilla
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract to enhance the warm, sweet notes.
4. Mix Dry Ingredients
- In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
- This ensures even distribution and prevents clumps.
5. Alternate Wet and Dry
- Add the dry ingredients to the butter mixture in three parts, alternating with the buttermilk.
- Begin and end with the dry mix. Mix until just combined—don’t overbeat.
6. Fold in Oreos
- Gently fold in the crushed Oreo cookies using a spatula.
- You want chunks, not crumbs, for that signature cookies-and-cream texture.
7. Bake
- Pour the batter into your 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.
- Your kitchen will smell like heaven—resist the urge to open the oven too early!
8. Cool and Serve
- Let the cake cool in the pan for 10–15 minutes, then transfer to a wire rack to cool completely.
- Slice thick pieces and serve with vanilla ice cream, whipped cream, or a drizzle of caramel sauce.
Serving Suggestions:
- Brunch Treat: Pair with coffee or chai for a cozy morning indulgence.
- Dessert Table Star: Garnish with extra Oreos and powdered sugar for a showstopper look.
- Midnight Snack: Warm a slice and enjoy with cold milk—pure bliss.
Storage Tips:
- Store in an airtight container at room temperature for 3 days, or refrigerate for up to a week.
- Freeze individual slices for up to 3 months—perfect for emergency sweet cravings.
Would you like a version with a glaze or maybe a chocolate swirl next time? I’ve got ideas that’ll make this even more irresistible 😋