Blondie Oreo Buttermilk Pound Cake Recipe

Introduction

Let me tell you a story about a cake that shouldn’t exist—a sweet Frankenstein of Southern roots and modern madness. It was born one late night in a cramped apartment kitchen with a bottle of bourbon nearby and a craving that regular dessert just couldn’t fix. I wanted something that hit every note: dense, chewy, sweet, tangy, with that addictively crunchy crust that only the best pound cakes have. That’s how this Blondie Oreo Buttermilk Pound Cake came to life.

It combines the dense, rich heart of a classic buttermilk pound cake with the chewy, brown sugar base of a blondie. And then—why not?–we throw in a mess of crushed Oreos for good measure. It’s chaos, sure, but the good kind. The kind that works. This isn’t your grandma’s pound cake, but she’d damn well approve.

You’ll find yourself slicing off “just one more piece” until half the loaf mysteriously disappears. It works for bake sales, birthdays, breakups, or just because it’s Tuesday and the world is weird. This isn’t a cake that pretends to be dainty. It’s indulgent, loud, and proud of it. If you’re looking for a tidy dessert that fits into neat little categories, turn back now. But if you’re here to get messy with flavor, welcome to the ride.

Why You’ll Love This Recipe

• Combines the chewiness of blondies with the density of pound cake
• Oreo chunks add unexpected texture and flavor
• Buttermilk keeps it moist with a tangy twist
• Perfect for any occasion—or no occasion at all
• Easy to prep and bakes beautifully in a loaf or bundt pan
• A crowd-pleaser that’s not overly sweet
• The Blondie Oreo Buttermilk Pound Cake flavor combo is irresistible

Ingredients

• 1 cup (2 sticks) unsalted butter, room temperature
• 1 1/4 cups packed light brown sugar
• 1/2 cup granulated sugar
• 4 large eggs
• 1 tbsp vanilla extract
• 1 cup buttermilk
• 2 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup chopped Oreo cookies (about 10 cookies)
• Extra Oreos for topping (optional)

Instructions/Method

1. Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
2. Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 4 minutes.
3. Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
5. Alternate Dry & Wet: Add the dry mixture to the wet mixture in three parts, alternating with the buttermilk. Start and end with the dry mix. Mix just until combined.
6. Fold in Oreos: Gently fold in the chopped Oreos.
7. Bake: Pour the batter into your prepared pan. If desired, press extra Oreos on top. Bake for 55-65 minutes, or until a toothpick comes out with just a few moist crumbs.
8. Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.

Tips & Variations

• Add White Chocolate Chips: Toss in 1/2 cup for an extra sweet touch.
• Use Golden Oreos: For a full blondie vibe with a lighter cookie crunch.
• Mini Loaves: Divide batter for gifts or smaller portions; reduce bake time.
• Add more Oreo chunks on top of your Blondie Oreo Buttermilk Pound Cake for extra crunch.

Note

Make sure your buttermilk is at room temp—cold dairy can make your batter curdle. Don’t overmix after adding the flour.

Serving Suggestions

• Serve warm with a scoop of vanilla bean ice cream
• Drizzle with a simple powdered sugar glaze
• Toast slices in butter for a breakfast-style twist
• Pair with black coffee or strong cold brew
• Crumble it into a parfait with whipped cream and berries
• Try your Blondie Oreo Buttermilk Pound Cake with a caramel drizzle for a richer bite

Nutrition Information

(Per serving, based on 12 servings)

• Calories: 410
• Fat: 22g
• Saturated Fat: 13g
• Cholesterol: 95mg
• Sodium: 260mg
• Carbohydrates: 50g
• Fiber: 1g
• Sugars: 29g
• Protein: 5g

User Reviews/Comments

Jenna M.: “I made this for a weekend brunch and it was GONE in 10 minutes. People were scraping crumbs off the plate.”

Terry L.: “I used double-stuffed Oreos and added a pinch of cinnamon. Absolute fire.”

Kyle R.: “Did it in a bundt pan and served it with bourbon whipped cream. Folks thought I bought it from a bakery.”

FAQs

Can I use regular milk instead of buttermilk?
You can, but you’ll miss the tang and tenderness. In a pinch, stir 1 tbsp of lemon juice or vinegar into 1 cup of milk and let it sit 5 minutes to mimic buttermilk.

Can I freeze this cake?
Absolutely. Wrap it tightly in plastic wrap and foil, and it keeps in the freezer for up to 3 months. Thaw overnight in the fridge before serving.

What type of Oreos works best?
Regular or Golden Oreos both shine, depending on your taste. Avoid flavored or seasonal ones that might clash with the cake’s rich base.

Why is my cake dry?
Most likely, you overbaked it. Start checking at 55 minutes. Your toothpick should have moist crumbs, not be bone dry.

Can I make it gluten-free?
Sure thing. Just swap in a cup-for-cup gluten-free flour blend and make sure your Oreos are the GF kind.

Does the Blondie Oreo Buttermilk Pound Cake store well?
Yes! Keep it in an airtight container at room temp for 3-4 days, or refrigerate for longer shelf life.

Conclusion

Blondie Oreo Buttermilk Pound Cake doesn’t just bend dessert rules—it kicks ’em down and sets new ones. It’s a tribute to indulgence, a love letter to late-night cravings, and a damn fine way to use up a half-empty pack of Oreos. Whether you’re serving it to guests or hoarding it for solo snacking, it’s got the power to turn an ordinary day into something worth remembering. The layers of flavor—buttery, tangy, sweet, crunchy—make every bite feel like the best kind of surprise. For more on what makes pound cake such a classic, check out this article on Wikipedia. Trust me, once you taste this version, you won’t go back to plain old cake again.

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