Blondie Oreo Buttermilk Pound Cake Recipe
Welcome to a delightful twist on the classic pound cake! Our Blondie Oreo Buttermilk Pound Cake combines the rich, buttery goodness of a traditional pound cake with the irresistible crunch of Oreo cookies and the subtle tang of buttermilk. This decadent dessert is perfect for special occasions, family gatherings, or simply indulging in a homemade treat. With its golden crumb topping and moist, tender interior, this cake is sure to become a new favorite in your baking repertoire. Let’s dive into the details of how to create this mouthwatering masterpiece from scratch!
Why You’ll Love This Recipe
This Blondie Oreo Buttermilk Pound Cake stands out for its unique flavor profile. The buttermilk adds a slight tanginess that balances the sweetness, while the Oreo pieces bring a playful texture and chocolatey depth. The blondie-inspired topping—made with brown sugar and butter—gives it a caramelized crunch that elevates every bite. Whether you’re a seasoned baker or a beginner, this recipe is designed to be approachable yet impressive.
Ingredients
To whip up this delicious cake, gather the following ingredients:
- 3 cups of cake flour: Sifted to ensure a light and airy texture.
- 3 cups of granulated sugar: Provides the perfect sweetness to complement the other flavors.
- 4 sticks (2 cups) of salted butter: Room temperature for easy creaming and a rich flavor.
- 4 large eggs: Adds structure and moisture to the batter.
- 1 cup of buttermilk: Brings tenderness and a hint of tanginess.
- 1 tablespoon of vanilla extract: Enhances the overall flavor with warm, aromatic notes.
- 1 teaspoon of baking powder: Helps the cake rise beautifully.
- 1/2 teaspoon of salt: Balances the sweetness and enhances the flavors.
- 1 cup of crushed Oreo cookies: Roughly chopped for texture (about 10-12 cookies).
- 1/2 cup of brown sugar: For the blondie-inspired crumb topping.
- 1/4 cup of all-purpose flour: Combined with the brown sugar for the topping.
- 2 tablespoons of melted butter: Binds the topping together.
Equipment
- Large mixing bowl
- Electric mixer or whisk
- 10-inch bundt pan
- Rubber spatula
- Cooling rack
- Measuring cups and spoons
Step-by-Step Instructions
- Preheat and Prepare: Start by preheating your oven to 325°F (165°C). Generously grease your bundt pan with butter and lightly dust it with flour to prevent sticking. This step ensures your cake releases effortlessly after baking.
- Make the Crumb Topping: In a small bowl, combine the brown sugar, 1/4 cup of all-purpose flour, and melted butter. Mix until it forms a crumbly texture. Set this aside—this will be sprinkled over the batter later to create that signature blondie crunch.
- Cream the Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the 4 sticks of salted butter and granulated sugar together on medium speed for about 3-4 minutes. The mixture should become light, fluffy, and pale in color. This step is key to achieving a tender crumb.
- Add Eggs and Vanilla: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and mix until combined.
- Incorporate Dry Ingredients: In a separate bowl, whisk together the cake flour, baking powder, and salt. Gradually add this dry mixture to the butter mixture, alternating with the buttermilk. Begin and end with the flour mixture (e.g., flour, buttermilk, flour, buttermilk, flour). Mix on low speed just until combined—overmixing can make the cake dense.
- Fold in Oreos: Gently fold in the crushed Oreo cookies with a rubber spatula, distributing them evenly throughout the batter. This adds bursts of chocolatey goodness in every slice.
- Assemble and Top: Pour half of the batter into the prepared bundt pan. Sprinkle half of the crumb topping over the batter. Add the remaining batter and finish with the rest of the crumb topping, pressing it lightly into the surface.
- Bake: Place the pan in the preheated oven and bake for 60-75 minutes, or until a toothpick inserted into the center comes out clean. The top should be golden brown, and the kitchen will smell divine!
- Cool and Serve: Allow the cake to cool in the pan for 15 minutes before inverting it onto a cooling rack. Let it cool completely before slicing. Serve with a drizzle of vanilla glaze (optional—mix 1 cup powdered sugar with 2 tablespoons milk) for an extra touch of sweetness.
Tips for Success
- Room Temperature Ingredients: Ensure your butter, eggs, and buttermilk are at room temperature for a smooth batter.
- Don’t Skip the Crumbs: The blondie topping is what sets this cake apart—don’t skimp on it!
- Storage: Store leftovers in an airtight container at room temperature for up to 3 days or refrigerate for up to a week. This cake also freezes well for up to 3 months.
Variations to Try
- Chocolate Drizzle: Melt some chocolate chips and drizzle over the cooled cake for a richer treat.
- Nutty Twist: Add 1/2 cup of chopped pecans or walnuts to the batter for extra crunch.
- Spice it Up: Incorporate a teaspoon of cinnamon into the crumb topping for a warm, spiced flavor.
A Personal Touch
This recipe was inspired by a cozy weekend spent experimenting in the kitchen. The combination of Oreos and buttermilk came from a desire to merge childhood nostalgia with a sophisticated bake. I hope this cake brings as much joy to your table as it did to mine!
Enjoy your Blondie Oreo Buttermilk Pound Cake, and feel free to share your creations with us. Happy baking!
