This Chocolate Oreo Pound Cake is a rich, moist, and decadent dessert that combines the classic flavor of chocolate cake with the irresistible crunch of Oreo cookies. With layers of chocolate and cream cheese frosting, plus a generous garnish of Oreo crumbs, every bite is loaded with indulgence.

Why You’ll Love This Recipe

I love how this recipe takes a simple boxed chocolate cake mix and transforms it into a show-stopping treat. The crushed Oreos baked into the cake add texture and flavor, while the dual frostings—creamy chocolate and tangy cream cheese—take it over the top. It’s easy to make, incredibly satisfying, and always a crowd-pleaser.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Cake
chocolate cake mix
unsalted butter, melted
large eggs
milk
crushed Oreos
vanilla extract

Chocolate Frosting
chocolate chips
butter
heavy cream

Cream Cheese Frosting
cream cheese, softened
powdered sugar
vanilla extract
milk

Garnish
whole Oreos
Oreo crumbs

Directions

Mix the batter:
I preheat the oven to 350°F and grease a loaf or bundt pan. In a large bowl, I mix together the chocolate cake mix, melted butter, eggs, milk, and vanilla until the batter is smooth. Then I gently fold in the crushed Oreos.
Bake:
I pour the batter into the prepared pan and bake for 45–55 minutes, or until a toothpick inserted in the center comes out clean. I let the cake cool completely before decorating.
Make chocolate frosting:
I melt the chocolate chips with butter and stir in the heavy cream until the mixture is smooth and pourable.
Make cream cheese frosting:
In another bowl, I beat the softened cream cheese with powdered sugar, vanilla, and just enough milk to get a creamy, pipeable consistency.
Decorate:
Once the cake is cool, I drizzle it with the chocolate frosting and pipe or drizzle the cream cheese frosting over the top. Finally, I garnish with whole Oreos and lots of Oreo crumbs.

Servings and timing

This recipe yields about 10–12 servings, depending on how thick I slice it. The total time is approximately 1 hour and 10 minutes, including prep and baking time.

Variations

I sometimes swap the chocolate cake mix for devil’s food cake for an even richer flavor.
If I want a stronger cream cheese flavor, I double the cream cheese frosting.
For a crunchy twist, I add mini chocolate chips or chopped nuts to the batter.
I’ve also made this in muffin tins for individual Oreo cakes—just reduce the baking time to about 20–25 minutes.

Storage/Reheating

I store the cake in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 5 days. If chilled, I let slices sit at room temperature for 20–30 minutes before serving for the best texture. I don’t usually reheat this cake since it’s meant to be enjoyed at room temperature, but if I want a warm slice, a quick 10 seconds in the microwave does the trick.

FAQs

How do I keep the cake moist?

I make sure not to overbake it and always use the full amount of butter and milk in the batter to keep the cake moist and rich.

Can I use homemade cake batter instead of boxed mix?

Yes, I can use a homemade chocolate cake recipe if I prefer. I just match the volume and consistency of the boxed mix version.

Can I make this cake ahead of time?

Absolutely. I often bake the cake a day in advance and frost it the next day for maximum freshness.

Can I freeze this Oreo pound cake?

Yes, I wrap the unfrosted cake tightly in plastic wrap and freeze it for up to 2 months. I thaw it in the fridge overnight before decorating.

What’s the best way to crush Oreos for the batter?

I usually put them in a zip-top bag and crush them with a rolling pin. I like a mix of fine crumbs and small chunks for texture.

Conclusion

This Chocolate Oreo Pound Cake is everything I want in a dessert—easy to make, full of rich chocolate flavor, and packed with cookies and cream goodness. Whether I’m baking it for a party, a special occasion, or just to treat myself, it always hits the spot.