You guys. I’m freaking out over this cake, it’s so good.

Also hi.

So a few weeks ago I saw an article on Food52 about a really weird pound cake recipe. They found it in an America’s Test Kitchen cookbook called The Perfect Cake. And it IS super weird, and also super delicious, and I knew I wanted to make it and share it right away.

Oreo Pound Cake 1 Oreo Pound Cake 2

I don’t do this kind of thing often because I really love coming up with my own recipes to share, but this was too good you guys! And I did put a little spin on it with the cookies & cream, which btw, great call- go me.

Oreo Pound Cake 9

I’ve adapted this recipe for high altitude, and it’s really pretty easy. And weird. You make it in a food processor, or at least the first part of it. You can also use a blender, and actually I think an immersion blender would work as well. Basically you just need that high-powered-blade-blending-action, ya feel me?

Oreo Pound Cake 5

Onto the weirdest thing about it- you use melted butter. And not just melted butter, melted HOT butter. If you’re an avid baker, you probably know how weird that sounds! No creaming softened butter for a cake recipe, whaaaat?

Oreo Pound Cake 8

And anyways, it’s super simple to throw together, and it gives you exactly what you want in a pound cake. It’s got a really beautiful texture, and you get that sugary crust around the edges, and it’s not overly sweet, even with the cookies folded in.

Oreo Pound Cake 3

My point in this whole story is that guys, you should REALLY try this cake. It’s so good, and it’s so easy, and pound cake is not often easy you guys. Recipe is below, pleasepleaseplease try it, it’s truly a winner!

Cookies & Cream Pound Cake

Servings 1 loaf


  • 1 1/4 cup sugar
  • 3/4 tsp. baking powder
  • 1 tsp. salt
  • 1 tbs. vanilla extract
  • 4 eggs
  • 1 cup butter, melted and still hot
  • 1 3/4 cup cake flour
  • 15 chocolate sandwich cookies


  1. Preheat your oven to 350 degrees and grease a 9 inch loaf pan. Set aside. 

  2. In the bowl of a food processor or blender, blend the sugar, baking powder, salt, vanilla, and eggs until just combined and smooth. With the food processor on, pour in the hot butter slowly and continue to blend until completely incorporated. 

  3. Pour the batter into a large mixing bowl, scraping the edges of your food processor to get it all out. Sift about half of the cake flour into the batter, and fold in until combined. 

  4. In a zip-lock bag, crush up your chocolate sandwich cookies just slightly- you still want big chunks of cookie. Sift the remaining flour into the batter, and pour your cookie crumbles in with the flour. Then stir it in until completely combined. 

  5. Pour the batter into your prepared baking pan, and bake for 60-65 minutes, or until a cake tester comes out clean. Cool in the pan for 30 minutes to an hour, slice, and enjoy! 

Cookies& Cream


  1. Alex

    August 24, 2018 at 4:31 am

    Hi! Your cake looks so good! Do I need to make any adjustments if I’m not baking it at high altitude? Thanks!

    • Dough-Eyed

      August 24, 2018 at 1:54 pm

      Hi Alex!

      So if you are at sea level, I would use the sourced recipe on this one- I made adjustments in mine for altitude. The original recipe is linked at the top of this post from Food52. Basically, I would go for that version of the recipe, and fold in your crushed cookies with the second half of the flour mixture at the end! I hope that helps!

      • Alex

        August 24, 2018 at 4:25 pm

        Thanks so much! I just took a look and seems the biggest change is 1 tsp baking powder vs 3/4tsp. I’m at about 2000 feet. I’ll be making this next week. ?. Also, I love Alice Medrich.

        • Dough-Eyed

          August 24, 2018 at 4:47 pm

          No problem at all! Enjoy it!!

  2. Johanna

    March 7, 2020 at 10:29 pm

    My center buckled in 🙁

    • Dough-Eyed

      March 7, 2020 at 11:43 pm

      Oh no! What altitude are you at?


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