Blondie Oreo Buttermilk Pound Cake
A moist, tender cake with the tang of buttermilk, melted white chocolate, and chunky Oreo pieces. Drizzled with a creamy glaze, this crowd-pleasing dessert balances rich sweetness and airy crumb in every bite.
Servings: 12 servings
Calories: 350kcal
Ingredients
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 4 oz white chocolate, melted and slightly cooled
- 2 tsp vanilla extract
- 3 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp salt
- 1 cup buttermilk
- 2 cups crushed Oreos (chunky pieces)
- 1.5 cups powdered sugar
- 2-3 tablespoons milk or heavy cream
- 1/2 tsp vanilla extract (for glaze)
- Extra crushed Oreos for topping
Instructions
- Preheat oven to 325°F (163°C). Grease a bundt or large loaf pan and dust with flour.
- Beat softened butter and sugar on medium speed until light and fluffy, 3-5 minutes.
- Add eggs one at a time, beating thoroughly after each.
- Stir in melted white chocolate (slightly cooled) and vanilla extract until smooth.
- In a separate bowl, whisk flour, baking powder, and salt.
- Alternate adding dry ingredients and buttermilk to the wet mixture in 3 rounds, blending after each addition.
- Fold in crushed Oreo chunks, then pour batter into prepared pan.
- Bake for 60-75 minutes until a toothpick inserted in center comes out clean.
- Let cool for 20 minutes before inverting onto a wire rack.
- Prepare glaze by whisking powdered sugar, milk/cream, and vanilla extract until smooth.
- Drizzle glaze over cooled cake and top with extra crushed Oreos.
Notes
Ensure pan is well-greased to prevent sticking. Do not overmix after adding dry ingredients. For optimal texture, let leftover cake sit in its pan for 20 minutes before serving. Store in an airtight container for up to 3 days.