Description
Indulge in the decadence of Red Velvet Oreo Pound Cake, a delightful dessert featuring rich flavors of red velvet and Oreo cookies, topped with a creamy glaze.
Ingredients
- 3 cups all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 2 1/2 cups granulated sugar
- 5 large eggs, at room temperature
- 1 cup sour cream, at room temperature
- 1 tablespoon vanilla extract
- 1 tablespoon red food coloring, or as needed
- 1 teaspoon white vinegar
- 12 Oreo cookies, roughly chopped
- 4 oz cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 2–3 tablespoons milk
- 4 Oreo cookies, crushed
- 2 tablespoons white chocolate chips, melted (optional)
Instructions
- Preheat the oven to 325°F. Grease and flour a 10–12-cup Bundt pan or a 10-inch tube pan.
- In a medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Set aside.
- In a large bowl, beat the softened butter and granulated sugar for 4–5 minutes until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition.
- In a separate bowl, mix the sour cream, vanilla extract, red food coloring, and white vinegar until combined.
- Add the flour mixture to the butter mixture in three additions, alternating with the sour cream mixture. Mix on low speed just until combined.
- Gently fold the chopped Oreo cookies into the batter.
- Spoon the batter into the prepared pan and smooth the top.
- Bake for 60–75 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake rest in the pan for 15–20 minutes, then invert it onto a wire rack to cool completely.
- Beat the cream cheese and butter until smooth, then add powdered sugar and vanilla, gradually mixing in milk until the glaze reaches a thick but pourable consistency.
- Drizzle the cream cheese glaze over the cooled cake and sprinkle with crushed Oreo cookies and melted white chocolate if desired.
- Let the glaze set for about 15 minutes, then cut into slices and enjoy.
Notes
- Use room-temperature ingredients for better blending.
- Don’t overmix the batter once the flour is added.
- Toss chopped Oreos with 1 teaspoon of flour to prevent sinking.
- Check for doneness carefully, as pound cakes can be dense.
- For a deeper red color, use concentrated gel food coloring.
- Store the glazed cake covered in the refrigerator for up to 4 days.
- Prep Time: 30 minutes
- Cook Time: 60-75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 90mg