Description
This Blondie Oreo Buttermilk Pound Cake is the ultimate indulgent dessert that combines the buttery richness of a classic pound cake with the irresistible crunch of Oreo cookies and the caramel-like sweetness of a blondie. It’s moist, dense, and layered with flavor, making it a true showstopper for any dessert table.
Ingredients
For the Cake:
- 1 cup (226g) unsalted butter, softened
- 2 cups (400g) sugar
- 4 large eggs
- 3 cups (375g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
- 1 tablespoon vanilla extract
- 1 cup crushed Oreo cookies
For the Blondie Flavor Base:
- 1/2 cup brown sugar
- 1/2 cup melted butter
- 1 teaspoon vanilla extract
For the Frosting:
- 1 cup butter, softened
- 3 cups powdered sugar
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
For the Topping:
- Crushed Oreos or cookie crumbs
Instructions
Preheat oven to 325°F (160°C). Grease and flour a bundt or loaf pan.
In a large bowl, cream butter and sugar until light and fluffy.
Add eggs one at a time, mixing well after each addition.
In a separate bowl, whisk flour, baking soda, and salt.
Alternate adding dry ingredients and buttermilk into the batter. Mix until just combined.
Stir in vanilla extract and crushed Oreos.
In another bowl, mix brown sugar, melted butter, and vanilla to create the blondie swirl.
Pour half the batter into the pan, add the blondie mixture, then top with remaining batter. Swirl gently.
Bake for 65–75 minutes, or until a toothpick comes out clean.
Let cake cool completely before removing from pan.
Prepare frosting by beating butter, powdered sugar, cream, and vanilla until smooth.
Frost the cake and sprinkle crushed Oreos on top.
Notes
Do not overmix after adding flour to keep the cake soft. Also, avoid overbaking to maintain moisture.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 520 kcal
- Sodium: 280mg
- Protein: 6g