Ingredients
Scale
- 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
- Preheat & Prep: Preheat your oven to 350°F (175°C). Grease and flour a loaf pan or bundt pan.
- Cream Butter & Sugars: In a large bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy—about 4 minutes.
- Add Eggs & Vanilla: Beat in the eggs one at a time, then mix in vanilla extract.
- Combine Dry Ingredients: In a separate bowl, whisk together flour, baking powder, baking soda, and salt.
- 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.
- Fold in Oreos: Gently fold in the chopped Oreos.
- 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.
- Cool: Let the cake cool in the pan for 15 minutes, then transfer to a wire rack to cool completely.
Notes
Make sure your buttermilk is at room temp—cold dairy can make your batter curdle. Don’t overmix after adding the flour.