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Candy Cane Oreo Pound Cake

Candy Cane Oreo Pound Cake
Oreo has been releasing limited edition holiday cookies for some time now, and this year’s Candy Cane Oreos are proving to be a very popular addition to the lineup. The cookies feature the standard chocolate wafers found on most Oreos, but have a peppermint filling that is red, white and speckled with slightly crunchy candy cane bits. The peppermint isn’t too strong and it is balanced very well by the not-too-sweet chocolate wafers. They’re quite good (and even better if you’re an Oreo fan) and I was inspired to use them to put a holiday cookies n’ cream twist into some baked goods.

This Candy Cane Oreo Pound Cake uses limited edition Candy Cane Oreos to infuse a little peppermint and a little chocolate into a vanilla pound cake. The pound cake itself is moist and buttery, with a very tight crumb and a tender texture. It has a nice vanilla flavor that sets off the peppermint in the cookies – which are very coarsely chopped and added to the cake batter – very well. The batter is thick enough to hold the cookie pieces without them sinking to the bottom of the cake, so each slice has a great look to it with some black, some white and some red.

The peppermint flavor in this cake is a nice addition because it is subtle. This isn’t a peppermint cake, but you get just enough peppermint here and there to make it a good fit for the holidays! If you do want to boost the mint factor, you can either add some of your own chopped peppermint candies or a little peppermint extract to the cake batter. I used Candy Cane Oreos, but there are other mint sandwich cookies available that work well, too, such as the Peppermint Jo Jo’s from Trader Joe’s.

You can bake this cake in a bundt pan or a tube pan. I think that a tube pan will give you slightly better results, since tube pans don’t have intricate designs that the cookies might get stuck to when you are trying to turn out the cake. If you do opt for a bundt pan, be sure to grease and flour it before using to prevent any part of the cake from sticking.

Candy Cane Oreo 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 milk
2 cups coarsely chopped Peppermint or Candy Cane Oreo sandwich cookies (about 16)

Preheat oven to 350F. Lightly grease a 10-inch tube pan or a 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 milk. Add additional 1/2 of the flour and the remaining milk. Stir in remaining flour, mixing just until no streaks of flour remain. Gently fold in chopped Oreo cookies with a spatula.
Pour batter into prepared pan and level top with a spatula.
Bake for 65-70 minutes, until a toothpick inserted into the center of the cake comes out clean (be sure not to accidentally test some oreo filling with your tootpick when checking for doneness).
Allow a cake baked in a tube pan to cool completely in the pan before removing it from the pan.
If using a bundt pan, allow cake to cool for 15 minutes in the pan, then turn it out onto a cooling rack.

Serves 16.

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  • Linda
    December 8, 2012

    You read my thoughts. I was thinking peppermint Jo-jos the whole time. I do prefer them to Oreos. Sounds like a great recipe. I love the combination of chocolate and mint in desserts.

  • frost
    December 9, 2012


  • Linda
    December 9, 2012

    Nicole, you say chopped cookies in the ingredients but crushed cookies in the directions. From the photo they look chopped, not crushed. Which way is correct? Thanks.

  • Nicole
    December 9, 2012

    Linda – Your observation from the picture was correct: you should use chopped cookies in this recipe. However, since oreos are quite brittle, they do get a little “crushed” when you chop them, which is why I originally used that word. I have altered the recipe to avoid any further confusion. Enjoy!

  • Linda
    December 9, 2012

    Mine is baking now. I agree they can be brittle. I used my favorite food chopper that keep the pieces pretty coarse. Thanks again for the recipe. My coworkers will probably thank you too…

  • Nicole
    December 10, 2012

    Linda – Great idea! I’m so glad you’re trying it. I hope that it is a big hit with you and your coworkers!

  • Linda
    December 11, 2012

    I tried to leave a new comment yesterday and thought it was added but apparently not. The cake was a BIG hit. I had a tiny bit of chocolate peppermint glaze left over from some cookies. It was a thin ganache. I drizzled it over the cake and it was so thin it nearly looked like it was baked in which made a cool effect. I then sprinkled some peppermint candy chips I got for decorations on the top while the ganache was still sticky to keep those on. The cake is amazing alone but the added glaze and peppermint sprinkles really made it festive for the holidays. It’s a beautiful cake and came out well from my large bundt pan but I did flour and grease it well with some flour/oil spray. This one will be made again! Thanks!!

  • Nicole
    December 11, 2012

    Linda – So glad to hear it was a hit! I love the sound of your finishing touches, too. Perfect for the holidays!

  • […] have been cooking, however, and have some nice recipes lined up to share. Yesterday I made the Oreo Pound Cake from Baking Bites, which was lots of fun. I made Pad Thai last night, and many many really good salads. If […]

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