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

Chocolate Oreo Pound Cake

Name: Chocolate Oreo Pound Cake
Prep time: 15 min
Cook time: 75 min
Total time: 90 min
Ingredients: 113 grams salted butter ((softened)); 340 grams cane sugar; 1 ½ teaspoons vanilla extract; 3 large eggs ((room temperature)); 212 grams cake flour; ¼ fine sea salt; ½ cup milk ((room temperature)); 142 grams mini dark chocolate chips; ¼ cup heavy whipping cream; 12 Newman’s Own Organic Chocolate Oreos

Cakes & Cupcakes • High Altitude | Published August 3, 2023 by Mimi Council

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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.

Why You'll Love This Recipe
Ingredients
Tools Needed
Step by Step Instructions
FAQ's
Craving More?

If you love Oreos, but you don't love all the crap that are in these nostalgic but highly processed cookies, then you'll love this organic cake recipe. I use Newman’s Own Organic Oreos on top of my classic butter pound cake with chocolate ganache.

This pound cake is simple, buttery, dense, and has a tender crumb — just how pound cake should be! I top this organic cake with a rich and decadent chocolate ganache. Then I add organic Oreos on top. This combination of sweet and tender pound cake with rich and creamy chocolate and the crunch of nostalgic Oreos is a dream come true.

Why You'll Love This Recipe

Rich Chocolate Flavor: 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 Oreos.

Easy: 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.

Organic Oreos: 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!

Organic Cake: I love making organic cake at home because it's so much better than store bought. If i'm indulging, then I want to feel good about it!

Ingredients

Butter: I use Organic Valley Salted Butter, make sure its soft. You can use your favorite, but just be sure to use a high quality butter as pound cake is mostly butter. If you are using unsalted butter, just add 1/4 teaspoon of salt.
Cane Sugar: I use organic cane sugar.
Vanilla Extract: Use a high quality vanilla extract, no imitation.
Eggs: Use large eggs.
Milk: Use whole milk, I use organic grassfed milk.
Cake Flour: You'll need cake flour for this recipe, don't use all purpose as you want the delicate crumb that cake flour bings.
Salt: Use fine sea salt.
Dark Chocolate: Make sure to use a dark chocolate for melting. If you're using chocolate chips, just be sure there are no stabilizers in them.
Heavy Whipping Cream: My favorite is Organic Valley, use your favorite.
Organic Oreos: I use Newman’s Own Organic Oreos for the topping. I'm using the chocolate filled ones, but you can also use the traditional vanilla filled ones.

Tools Needed

Scale: Always use a digital food scale for the best results.
Stand Mixer: I use my stand mixer for ease, but you can also use a hand mixer if you prefer.
Loaf Pan: I use a 1-pound loaf pan.
Parchment Paper: I always use nontoxic parchment paper so I can easily remove the cake from the pan.
Heatproof Mixing Bowl: You'll need a heatproof mixing bowl to melt the chocolate for the ganache.

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Step by Step Instructions

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.

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 cake?

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.