Ingredients
Scale
For the Cake:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter (softened)
- 1 ¾ cups granulated sugar
- 4 large eggs
- 1 tbsp vanilla extract
- 1 cup sour cream
- ½ cup buttermilk
- 20 Oreo cookies (crushed)
For the Glaze:
- 1 ½ cups powdered sugar
- 3 tbsp milk (or heavy cream for extra richness)
- ½ tsp vanilla extract
- 5 Oreo cookies (crushed, for topping)
Instructions
1. Prep Your Ingredients & Oven
- Preheat your oven to 350°F (175°C).
- Generously grease a Bundt pan with butter or non-stick spray, ensuring all grooves are covered.
- Lightly dust the pan with flour or cocoa powder to prevent sticking.
2. Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- Set aside for later use.
3. Cream Butter & Sugar
- In a separate mixing bowl, beat 1 cup softened butter and 1 ¾ cups sugar until light and fluffy (about 3 minutes).
- Add 4 eggs, one at a time, mixing well after each addition.
- Stir in 1 tbsp vanilla extract for extra flavor.
4. Combine Wet & Dry Ingredients
- Alternate adding the dry mixture with 1 cup sour cream and ½ cup buttermilk to the butter mixture.
- Mix until just combined—don’t overmix, or the cake may become dense.
5. Fold in the Oreos
- Gently fold in 20 crushed Oreo cookies, leaving some larger chunks for added texture.
6. Bake the Cake
- Pour the batter into the prepared Bundt pan, spreading evenly.
- Bake for 50-55 minutes or until a toothpick inserted comes out clean.
- Let the cake cool in the pan for 10 minutes, then invert onto a wire rack to cool completely.
7. Prepare the Glaze & Garnish
- In a small bowl, whisk together:
- 1 ½ cups powdered sugar
- 3 tbsp milk or heavy cream
- ½ tsp vanilla extract
- Drizzle over the cooled cake and top with 5 crushed Oreos for extra crunch.
Notes
Ingredient Swaps & Adjustments
- No sour cream? Substitute with full-fat Greek yogurt.
- No buttermilk? Mix ½ cup milk with ½ tbsp vinegar or lemon juice and let sit for 5 minutes.
- Want a richer chocolate flavor? Replace ¼ cup of the flour with cocoa powder.
Storage & Reheating Tips
- At Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerate: Keeps fresh for up to 5 days. Let it come to room temperature before serving.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 2 months. Thaw at room temperature before enjoying.
Flavor & Texture Enhancements
- Make it extra decadent by adding a drizzle of melted chocolate over the glaze.
- For added crunch, stir in chopped Oreos instead of fully crushing them.
- Want a fluffier texture? Beat the butter and sugar together for at least 3 minutes to incorporate air.
- Prep Time: 20 min
- Cook Time: 55 min