Name: Blondie Oreo Buttermilk Pound Cake
Prep time: 15 min
Cook time: PT-485641H54M46S
Total time: 1 h 25 min
Cuisine: American
Ingredients: 2 cups all-purpose flour; 1 tsp baking powder; 1/2 tsp salt; 1 cup unsalted butter, softened; 3/4 cup granulated sugar; 1/2 cup brown sugar; 3 large eggs; 2 tsp vanilla extract; 1/2 cup buttermilk; 1 cup chopped white chocolate or white chocolate chips; 1 1/2 cups Golden Oreo cookies, roughly chopped

Jump to Recipe·Leave a Review

This Blondie Oreo Buttermilk Pound Cake is a rich, buttery dessert that combines the chewy texture of blondies with the dense, moist crumb of a classic pound cake. The crushed Oreo cookies baked into the batter add a delightful crunch and chocolatey surprise in every bite, while the buttermilk brings a gentle tang that perfectly balances the sweetness. It's a twist on traditional pound cake that feels indulgent but is easy to make.

Why You’ll Love This Recipe

I love how this cake brings together the best parts of a blondie and a pound cake—soft, tender, and filled with golden cookie flavor. The Oreos add just enough contrast to make every bite exciting, and the buttermilk ensures the crumb stays ultra-moist without being too heavy. It’s perfect for both casual snacking and special occasions, and I find that it pairs beautifully with a scoop of vanilla ice cream or a drizzle of caramel sauce.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

All-purpose flour
Baking powder
Salt
Unsalted butter
Granulated sugar
Brown sugar
Eggs
Vanilla extract
Buttermilk
Chopped white chocolate or white chocolate chips
Golden Oreo cookies, roughly chopped

directions

I start by preheating the oven to 325°F (165°C) and greasing a loaf or bundt pan thoroughly.
In a medium bowl, I whisk together the flour, baking powder, and salt.
In a large bowl, I cream the butter with both sugars until the mixture is fluffy and light in color.
I add the eggs one at a time, beating well after each, and then mix in the vanilla extract.
I alternate adding the dry ingredients and the buttermilk to the creamed mixture, beginning and ending with the flour.
I gently fold in the chopped white chocolate and crushed Oreo cookies.
I pour the batter into the prepared pan and smooth the top.
I bake the cake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
I let the cake cool in the pan for 15 minutes before turning it out onto a wire rack to cool completely.

Servings and timing

This cake makes about 10–12 servings. The total prep time is around 15 minutes, with a baking time of 60 to 70 minutes and a cooling time of about 1 hour.

Variations

I sometimes switch things up by using chocolate Oreo cookies instead of Golden ones for a darker twist. I’ve also added a swirl of peanut butter or Nutella to the batter before baking for extra richness. If I want a citrusy touch, I add a bit of orange zest to the batter, which pairs beautifully with the white chocolate and Oreos.

storage/reheating

I store leftovers in an airtight container at room temperature for up to 3 days. If I want to keep it longer, I wrap the cake tightly and refrigerate it for up to a week. It also freezes well—just slice and wrap each piece individually. To reheat, I microwave a slice for about 15–20 seconds to bring back the soft texture.

FAQs

How do I know when the pound cake is fully baked?

I check by inserting a toothpick into the center; if it comes out clean or with just a few crumbs, it's ready.

Can I use regular Oreos instead of Golden?

Yes, I’ve used both types and each gives a different flavor. Golden Oreos give a more buttery taste, while regular Oreos add a richer chocolate element.

What can I use instead of buttermilk?

If I’m out of buttermilk, I mix 1 cup of milk with 1 tablespoon of lemon juice or vinegar and let it sit for 5–10 minutes before using.

Can I make this in a bundt pan?

Yes, I often use a bundt pan for a more decorative shape. Just make sure to grease it well so the cake releases cleanly.

Is it okay to add nuts?

Absolutely. I sometimes fold in chopped pecans or walnuts for extra crunch and nutty flavor.

Conclusion

This Blondie Oreo Buttermilk Pound Cake is a crowd-pleasing dessert that delivers comfort and indulgence in every bite. I love how easy it is to make, and the mix of textures from the soft crumb, chunks of white chocolate, and crunchy Oreos never gets old. Whether served on its own or dressed up with toppings, it's a recipe I come back to again and again.

Blondie Oreo Buttermilk Pound Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Sue
Prep Time: 15 minutes
Cook Time: 60–70 minutes
Total Time: 1 hour 25 minutes
Yield: 10–12 servings
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

This Blondie Oreo Buttermilk Pound Cake is a rich, moist dessert blending the chewy texture of blondies with a classic pound cake, featuring white chocolate and Golden Oreo chunks for added crunch and flavor.

Instructions

Preheat the oven to 325°F (165°C) and grease a loaf or bundt pan thoroughly.
In a medium bowl, whisk together the flour, baking powder, and salt.
In a large bowl, cream the butter with granulated and brown sugars until light and fluffy.
Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
Alternately add the dry ingredients and buttermilk to the creamed mixture, beginning and ending with the flour mixture.
Gently fold in the chopped white chocolate and crushed Oreo cookies.
Pour the batter into the prepared pan and smooth the top.
Bake for 60 to 70 minutes, or until a toothpick inserted in the center comes out clean.
Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

Notes

You can substitute Golden Oreos with regular Oreos for a chocolatey twist.
Adding orange zest or a swirl of Nutella can enhance the flavor profile.
Store in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
Freezes well; slice and wrap individually for easy storage.