Blondie Oreo Buttermilk Pound Cake – Moist, Rich & Irresistible

Indulge in the ultimate fusion of buttery pound cake and cookie delight with this Blondie Oreo Buttermilk Pound Cake. Perfectly moist and loaded with rich flavor, this cake blends classic Southern baking with a modern cookie twist—ideal for holidays, birthdays, or a sweet weekend treat.

 Ingredients You Will Need

• 3 cups cake flour

• 3 cups granulated sugar

• 4 sticks salted butter (softened)

• 6 large eggs

• 1 cup buttermilk

• 2 teaspoons vanilla extract

• 1 teaspoon baking powder

• 1 cup crushed Blondie Oreos (or golden sandwich cookies)

• 1 cup white chocolate chips (optional, for extra richness)

 Directions

1. Preheat the Oven:

Set your oven to 325°F (165°C). Grease and flour a Bundt or tube cake pan thoroughly.

2. Cream Butter & Sugar:

In a large mixing bowl, beat the butter until light and fluffy. Gradually add the sugar, beating until the mixture is pale and creamy.

3. Add Eggs One at a Time:

Add eggs, one at a time, beating well after each addition to ensure a smooth batter.

4. Mix in Dry and Wet Ingredients:

In a separate bowl, whisk together the cake flour and baking powder. Add to the wet mixture, alternating with the buttermilk. Begin and end with the dry ingredients. Stir in the vanilla extract.

5. Add Crushed Cookies:

Fold in the crushed Blondie Oreos and white chocolate chips (if using), ensuring they are evenly distributed.

6. Bake:

Pour the batter into the prepared pan and smooth the top. Bake for 70–80 minutes, or until a toothpick inserted in the center comes out clean.

7. Cool & Frost:

Let the cake cool in the pan for 15–20 minutes, then invert onto a wire rack to cool completely. Add a cream cheese glaze or vanilla icing, and sprinkle with extra Blondie Oreo crumbs if desired.

 Serving Suggestions:

Serve slices warm or chilled, with whipped cream or a scoop of vanilla ice cream for extra indulgence.