When I first saw the Giant Sandwich Cookie Cake Pan, it put me in the mood for sandwich cookies. Whoopie pies are a good choice, but nothing really beats some Oreos (or similar cookies) and a glass of milk for sandwich cookie satisfaction. That being said, it’s also easy to get a little tired of eating them in the same way all the time, so I took all the leftovers from a new box of cookies (after I was done munching on a few) and baked them into a cake.
I opted for a pound cake, as the dense but tender texture of a pound cake is great for suspendingÂ mix-ins in without them sinking to the bottom. You can use any Oreo-type sandwich cookie for this recipe, whether you want to go with actual Oreos, Hydrox or some other brand is up to you. I used some Joe’s O’s from Trader Joe’s, which have a vanilla bean filling that has a little more flavor than the classic Oreo filling. Be sure to grease and flour the pan before baking, as the cookie filling has a tendency to want to stick to the inside of a bundt pan and can be very difficult to detach without cracking part of the cake.
The cake has a tender crumb and the density that you’d expect from pound cake, so it is easy to slice even with big chunks of cookie inside. It has a nice vanilla and butter flavor to it.Â I’d recommend cutting the oreos in halves or thirds when you go to mix them in, because the bigger pieces have a more noticeable chocolate flavor, while the smaller bits just add to the overall look of the cake.
If you want to dress the cake up with a glaze, I’d recommend using this easy Satiny Chocolate Glaze. It’s rich and makes just enough to drizzle over the bundt cake. The glaze is also a good way to cover up a crack in the top of the cake if it happens to stick in your bundt pan. Otherwise, just serve the cake plain and let the beautiful oreo cookie pattern in each slice speak for itself.
Cookies n’ Cream Pound Cake
3 cups all purpose flour
2 tsp baking powder
1 tsp salt
1 cup butter, room temperature
2 cups sugar
4 large eggs
1 tbsp vanilla extract
1 cup half n’ half (light cream)
2 cups oreo-type sandwich cookies, very coarsely chopped (about 20)
Preheat oven to 350F. Grease and flour a 10-inch bundt pan.
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, cream together butter and sugar until light. Beat in eggs one at a time, followed by vanilla extract.
With a mixer on low speed (or by hand), stir in 1/3 of the flour mixture, followed by half of the half n’ half. Add additional 1/2 of the flour and the rest of the half n’ half. Stir in remaining flour, mixing only until no streaks of flour remain. Gently fold in crushed Oreo cookies with a spatula.
Spoon into prepared pan and level top with a spatula.
Bake for about 70 minutes, until a toothpick inserted into the center comes out clean.
Cool in pan for 5 minutes, then loosen cake and turn out onto a wire rack to cool completely before slicing or glazing.