CHOCOLATE FUDGE OREO POUND CAKE
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Chocolate Fudge Oreo Pound Cake for chocolate and Oreo cookie lovers this combination is a match made in heaven. This pound cake features a moist, dense chocolate cake filled with crushed Oreo cookies. I squeezed a thick ribbon of delicious, creamy frosting over the cake and decorated it with more Oreo cookies.
CHOCOLATE FUDGE OREO POUND CAKE
In 2015, I started testing and reviewing pound cake recipes. Initially, I did all of the classic pound cake recipes. Then I started venturing out and challenging myself to make pound cakes with various flavors that still had the pound cake characteristics of velvet texture and crusty top. Now, seven years later, I’m still thinking of new flavors for pound cakes.
I have many Pound Cake recipes for you. I have Whipping Cream Pound Cake Recipe, Cream Cheese Pound Cake, Sour Cream Pound Cake, Greek Yogurt Pound Cake, Chocolate Pound Cake, Blue Ribbon Pound Cake and the list goes on and on. Desserts, especially Pound Cakes are my favorite recipes to make.
I even tested a pound cake in a sheet pan. It worked!! Get that recipe > Sheet Pan Pound Cake
Previously, I shared an Oreo Buttermilk Pound Cake which has a traditional vanilla pound cake with crushed Oreos in it. Today’s cake has a dark chocolate pound cake with Oreos. It’s fabulous!
Previously, I shared an Oreo Buttermilk Pound Cake which has a traditional vanilla pound cake with crushed Oreos in it. Today’s cake has a dark chocolate pound cake with Oreos. It’s fabulous!
SUBS AND TIPS
- You can use
butter for the frosting but it will have a yellow tint. I wanted a pure white frosting. Therefore, I used Crisco solid vegetable shortening. - Furthermore, ‘regular’ vanilla extract will also tint the frosting. To prevent that, use clear vanilla. You can usually find pure vanilla alongside regular vanilla in stores. If it isn’t there, check where they have cake decorating supplies. Or, you can purchase it here.
- You can use all butter or all solid vegetable shortening in the cake.
- Use large eggs or the equivalent.
- As well, I used whole milk. I have not tested with non-dairy milk.
- I used all-purpose flour, I haven’t tested this cake with gluten-free flour.
- Also, I have not tested it with sugar substitutes.
- I prefer to cook pound cakes in tube pans, but you can also use a bundt cake pan.
- Hershey Special Dark Chocolate cocoa powder is very important in this recipe. Regular cocoa is not as strong and has a different flavor. Most stores carry Special Dark cocoa or you can purchase it here.
- I’ve used generic cookies and can’t tell a difference.
CHOCOLATE FUDGE OREO POUND CAKE
My tube pan is a two-part pan therefore, I sit my pound cakes on a cookie sheet to bake. Sitting the pan on a cookie sheet may affect the baking time. As well, using a light versus a dark
I wrote a very detailed post on How to Bake the Perfect Pound Cake. I recommend you hop over and read it.
ENJOY THESE POUND CAKES TOO
Click the photo for the recipe
Please keep in mind that nutritional information is a rough estimate and can vary based on the products used.
Chocolate Fudge Oreo Pound Cake
Equipment
Ingredients
POUND CAKE
- 1 cup butter at room temperature
- ½ cup Crisco shortening *Crisco
- 2 and ½ cups granulated sugar
- 3 cups all-purpose flour sifted then measured
- ½ teaspoon salt
- 1 teaspoon baking powder
- 5 tablespoons Hershey's special dark cocoa powder I used this cocoa, sifted then measured
- 6 large eggs at room temperature
- ¾ cup whole milk at room temperature
- 1 teaspoon espresso powder I used this espresso powder
- 1 tablespoon pure vanilla extract
- 14 regular Oreos broken into small-ish pieces
FROSTING
- 8 ounces cream cheese at room temp
- ¼ cup Crisco shortening I use Crisco
- 1 and ½ cup powdered sugar (aka confectioners) sifted then measured
- 1 tablespoon clear vanilla extract like this, see post for details
Instructions
FROSTING
- Coat a 10-inch bundt or tube pan with solid vegetable shortening then coat with granulated sugar (pour the extra sugar out) or coat with Wilton Cake Release.
- Preheat oven to 350 degrees F.
- In the bowl of your electric mixer beat butter, shortening and sugar together until creamy and fluffy. Stop the mixer and scrape the sides.
- Add eggs, one at a time mixing until the yolk disappears before adding the next egg. Stop the mixer and scrape the sides.
- In another bowl, sift together flour, salt, baking powder, and cocoa.
- Add the expresso powder and vanilla to the milk.
- With the mixer on low, add flour mixture alternately with milk mixture, mixing well after each addition. Stop the mixer and scrape the sides, stir to combine.
- Fold in the crushed cookies. Spoon the batter into the prepared baking pan.
- Bake at 1 hour 10 to 20 minutes. (I find that chocolate cakes are dryer or cook faster, not exactly sure, but watch it closely and don't overbake. I used a dark pan and baked my cake 75 minutes exactly.) The cake will be done with a wooden pick inserted in the center of the cake comes out clean or with dry crumbs.
- Cool on a wire rack 20 minutes before inverting on a serving tray. Cool completely before frosting.
FROSTING
- Serve and enjoy.
- Seal in an airtight container after cake is completely cooled.
- Store on the countertop for 3 days or in the refrigerator up to 7 days in an airtight container. Cake freezes well.
Notes
- I have only tested this with Crisco, I trust only it for a solid vegetable shortening.
- Use real butter, no substitutions
- All cold ingredients need to be at room temperature
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.