Rich and ultra delicious oreo pound cake layered with luscious chocolate cream cheese icing.
When you are a dessert blogger AND have run your own bakery, the expectations for birthday desserts are exponential. Not only that, but I always want to top the previous year’s birthday dessert with something new and better. Combine that with the fact that Matt actually baked for my birthday this year and last, his birthday dessert had to be pretty epic.
Luckily, this cake is epic. I took an always successful cream cheese pound cake and loaded it up with oreos and baked it in layers to make way for some extra perfect chocolate cream cheese icing. This cake is no joke. The amount of butter and cream cheese used is pretty shameful, but it is completely worth it. In fact, Matt wouldn’t even share the leftovers with anyone (except me, phew!) and my father-in-law requested a re-make for his birthday as well.
I promise, if you bake this it will not disappoint!
- 340g (1½ cups) unsalted butter, softened at room temperature
- 227g (1 8-ounce block regular or light cream cheese)
- 640g (~3 cups) granulated sugar
- 330g (6 whole large) eggs at room temperature
- 325g (~3 cups) cake flour, sifted
- 5 milliliters (1 teaspoon) pure vanilla extract
- The inside of 1 vanilla bean
- 1g (1/4 teaspoon) salt
- 127g (~1½ cups) chopped regular Oreos (from 10 cookies)
- 227g (1 8-ounce block) regular or light cream cheese, softened at room temperature
- 227g (1 cup) unsalted butter, softened at room temperature
- 480g (3 cups) powdered sugar
- 75g (3/4 cup) unsweetened cocoa powder
- 5 milliliters (1 teaspoon) pure vanilla extract
- Pre-heat oven to 325 degrees; grease and flour two 9-inch round cake pans; line bottoms of pans with parchment paper and grease and flour the parchment paper; set aside
- In the bowl of an electric mixer, beat butter and cream cheese on medium-high speed until light and creamy; add sugar and beat mixture until light and fluffy; scrape the sides of the bowl
- Add eggs, one at a time, mixing on medium speed between each one until incorporated; mix in vanilla bean and extract on medium speed until combined and then scrape the sides of the bowl
- With mixer on low, slowly add the flour and the salt just until combined; do not overmix
- Remove bowl from mixer and fold in Oreos
- Pour batter into prepared baking pans and bake 40-50 minutes or until a knife comes out clean from center of each layer; edges will brown slightly; do not overbake
- Set aside cake to cool and prepare icing
- Beat cream cheese on high speed with an electric mixer until smooth
- Add butter and beat until light and creamy; scrape the sides of the bowl with a spatula and beat for another minute
- Add cocoa powder and mix on low speed until combined
- Add half of the powdered sugar and mix on low speed until combined
- Add remaining powdered sugar and vanilla and mix on low speed until combined; scrape the sides of the bowl again and beat on high speed until icing is light and fluffy
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You might also like:
Fudgy Black and White Devil’s Food Cake
Mini Cookies and Cream Cupcakes
Let’s just say that Matt is one lucky guy, for many reasons!! You just can’t go wrong with oreos stuffed INTO cake…genius.
LOVE the idea of using a pound cake base for these layers!! I actually attempted an oreo cake for my husband’s bday this year too, but it wasn’t great. The filling was too rich, and the layers were just basic chocolate. I’m marking this one down for a re-do :)