Blondie Oreo Buttermilk Pound Cake

Moist, Buttery, and Filled with Crumble Crunch

This rich and buttery pound cake is layered with crumbled Blondie Oreos and infused with the tang of buttermilk, creating a dense, melt-in-your-mouth crumb that’s perfect for any celebration. Whether you’re serving it for a family gathering or wrapping it as a gift, this cake never disappoints.

Want more amazing cake ideas? Don’t miss this reader-favorite Pineapple Cream Cheese Pound Cake on Tinsuf.com—another moist classic topped with creamy goodness!

 Ingredients

For the Pound Cake:

• 3 cups cake flour

• 3 cups granulated sugar

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• 4 sticks (1 lb) salted butter, room temperature

• 6 large eggs

• 1 cup buttermilk, room temperature

• 1½ tsp vanilla extract

• 1 tsp almond extract (optional)

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• 1½ cups crushed Blondie Oreos (or vanilla sandwich cookies)

For the Frosting:

• 1½ cups cream cheese, softened

• ½ cup unsalted butter, softened

• 3½ cups powdered sugar

• 1 tsp vanilla extract

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• 2 tbsp milk (if needed to thin the consistency)

For the Crumble Topping:

• 10 Blondie Oreos, crushed

• 2 tbsp butter, melted

 Directions

 Preheat & Prep

• Preheat your oven to 325°F (163°C).

• Grease and flour a large bundt pan or tube pan generously.

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 Cream the Butter and Sugar

• In a stand mixer, beat the butter and sugar together on high speed for 5–6 minutes, until the mixture is light, pale, and fluffy.

• Scrape the sides of the bowl occasionally to ensure everything is well incorporated.

 Add the Eggs

• Add eggs one at a time, beating well after each addition.

• Mix in vanilla extract and almond extract.

 Alternate Flour and Buttermilk

• Reduce the mixer to low speed.

• Gradually add cake flour in three parts, alternating with buttermilk.

• Begin and end with the flour.

• Mix just until combined. Avoid over-mixing.

 Fold in Blondie Oreos

• Gently fold in the crushed Blondie Oreos using a spatula.

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 Bake the Cake

• Pour the batter into the prepared pan and smooth the top.

• Bake for 75–85 minutes, or until a toothpick inserted into the center comes out clean.

• Let the cake cool in the pan for 15 minutes before transferring to a wire rack to cool completely.

 Prepare the Frosting

• Beat cream cheese and butter until smooth and creamy.

• Add vanilla extract and gradually add powdered sugar until fluffy.

• Add milk a tablespoon at a time if needed to adjust thickness.

 Make the Crumble

• Mix crushed Oreos with melted butter. Set aside to sprinkle on top.

 Assemble

• Once the cake is completely cool, frost the top and sides generously.

• Sprinkle with Blondie Oreo crumble for texture and visual appeal.

 Time & Yield

• Prep Time: 25 minutes

• Bake Time: 75–85 minutes

• Cooling & Frosting: 45 minutes

• Total Time: About 2.5 hours

• Yield: 12–14 slices

 Tips & Variations

• You can use golden Oreos or other vanilla cookies if you don’t have Blondie Oreos.

• For added texture, mix white chocolate chips into the batter.

• Add a touch of lemon zest for a citrusy twist.

• Store covered at room temperature for 2 days, or refrigerate for up to 5 days.

 Tools You’ll Need

• Stand mixer or hand mixer

• Bundt or tube cake pan

• Mixing bowls

• Rubber spatula

• Cooling rack

 Discover More Delicious Pound Cakes

• Lemon Cream Cheese Dump Cake

• • Quick Coconut Blender Cake

  • No-Bake Strawberry Cheesecake

 Final Note

This Blondie Oreo Buttermilk Pound Cake is more than just a dessert—it’s a showstopper. With rich flavor, moist texture, and the satisfying crunch of cookie crumble, it’s guaranteed to wow your guests and become a family favorite.