Mimi's Organic Eats » Cake & Cupcake Recipes » Chocolate Oreo Pound Cake

Chocolate Oreo Pound Cake

Indulge in this ultimate Chocolate Oreo Pound Cake. My classic Traditional Butter Pound Cake is topped with a homemade chocolate ganache and Newman’s Own Organic Chocolate Oreos for a chocolate lovers dream loaf cake.

If you love pound cake as much as I do, be sure to check out some of my other favorite recipes like my Traditional Butter Pound Cake, Chocolate Pound Cake, or my Earl Grey Pound Cake.

chocolate oreo pound cake

Why You'll Love This Recipe

You will love this indulgent Chocolate Oreo Pound Cake because it is the best of both worlds. Rich, buttery, and sweet pound cake is topped with a luscious chocolate ganache and crumbled up Newman’s Own Organic Chocolate Oreos.

This Chocolate Oreo Pound Cake is incredibly easy to make, yet it is seriously impressive! This simple pound cake is a showstopper that everyone will love. I love using Newman’s Own Organic Oreos in desserts because everyone loves Oreos, but these are made with organic ingredients so you can feel good indulging!

chocolate oreo pound cake

Ingredients Chocolate Oreo Pound Cake

Organic Valley Salted Butter

Wholesome Organic Cane Sugar

Simply Organic Vanilla Extract

Organic Valley Large Eggs

Organic Valley Grassmilk

Homemade Organic Cake Flour

Frontier Co-Op Fine Sea Salt

Nuts.com Organic Dark Chocolate Chips

Organic Valley Heavy Whipping Cream

Newman's Own Organic Chocolate O's

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chocolate oreo pound cake

Tools Needed

Digital Food Scale

Stand Mixer

USA Pan 1-Pound Loaf Pan

Parchment Paper (get my favorite nontoxic parchment paper and get 10% off with MIMIBAKES)

Heatproof Mixing Bowl

chocolate oreo pound cake

How to Make Chocolate Oreo Pound Cake

Step 1

Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.

Step 2

To make the batter: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.

Add the milk, cake flour and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.

Pour the cake batter into the loaf pan and spread evenly.

Step 3

Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan. (If you're baking at high altitude, be sure to check the Notes at the bottom of the recipe for high altitude baking instructions).

Step 4

To make the ganache: In a heat proof bowl, add the chocolate chips and heavy whipping cream, microwave for 30 seconds and whisk to combine until the chocolate is melted and combined. 

Remove the cake from the pan. Add the chocolate ganache on top of the loaf cake and break up cookies on top.

chocolate oreo pound cake

FAQ's

Can I use another flavor of Oreos?

Yes! While I use the Newman’s Own Organic Chocolate Oreos, you could also use their classic version or even their mint ones! I do highly recommend trying the Newman's over traditional Oreo brand as they are so much better for you and taste AMAZING!

How should I store this?

Because this has chocolate ganache on top (made up of cream), it needs to be stored in an airtight container in the fridge.

Can I make this ahead of time?

Yes! Pound cake is one of my favorite cakes to bake ahead of time. I recommend baking the cake the night before and allowing it to cool completely in the pan. You can even make the ganache the night before as well (store in the fridge). Then the following day, remove the cake and frost it and add the cookies.

Why organic?

Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why you should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!

So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name. And if you want to learn more about organic foods and the difference, read my post here on Food Labels and What They Mean.

chocolate oreo pound cake

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chocolate oreo pound cake
chocolate oreo pound cake

Chocolate Oreo Pound Cake

Mimi Council
Indulge in this ultimate Chocolate Oreo Pound Cake! My traditional butter pound cake, topped with a homemade chocolate ganache and Newman’s Own Organic Chocolate Oreos!
Prep Time 15 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 30 minutes
Course Dessert
Cuisine American
Makes 8 servings
Calories 600 kcal

Ingredients
 
 

Batter

Chocolate Ganache

Instructions
 

  • To make the batter: Preheat the oven to 350°F. Line a 1-pound loaf pan with parchment paper, letting it fold over the sides for easier removal.
  • In the bowl of a stand mixer fitted with the paddle attachment, cream the butter, cane sugar and vanilla extract. Add in the eggs and mix on low until combined. Scrape down the side of the bowl and mix again until combined.
  • Add the milk, cake flour and sea salt in that order, and mix on low until combined, scraping down the sides of the bowl as needed to ensure a smooth batter and everything is mixed.
  • Pour the cake batter into the loaf pan and spread evenly.
  • Bake for 1 hour 15 minutes or until a wooden pick inserted in center comes out clean. Allow to cool completely in the cake pan.
  • To make the ganache: In a heat proof bowl, add the chocolate chips and heavy whipping cream, microwave for 30 seconds and whisk to combine until the chocolate is melted and combined.
  • Remove the cake from the pan. Add the chocolate ganache on top of the loaf cake and break up cookies on top.
  • Store in an airtight container in the fridge for up to 5 days.

Notes

High Altitude — Bake at 350°F for 1 hour, or until a wooden pick inserted in the center comes out clean.

Nutrition

Calories: 600kcalCarbohydrates: 85gProtein: 8gFat: 26gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.5gCholesterol: 102mgSodium: 212mgPotassium: 239mgFiber: 2gSugar: 57gVitamin A: 579IUVitamin C: 0.1mgCalcium: 98mgIron: 3mg
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Make sure to check out my Toasted Coconut Bundt Cake recipe, which I’m sure you’ll love too! And, share it with someone who you think may also like it!

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