Oreo Cookie Pound Cake

Cookies-and-cream, in pound cake form. Twenty-five Oreos get quartered and folded right into a buttery, dense batter, so every slice is shot through with chunks of chocolate cookie and creamy filling.

There’s a clever trick to the layering. A plain scoop of batter goes into the bottom of the bundt pan first, then the cookie-studded batter on top. When you flip the cake out, that plain layer becomes a clean, smooth crown the cookies can’t stick to or tear.

One thing to keep in mind: the toothpick test won’t work here, because melty cookie bits always read as wet batter. Instead, press the top lightly with a finger, and when it springs back, it’s done.

Finish it with a warm chocolate glaze poured over so it slides down into the flutes.

Pro Tips

• Skip the toothpick. Use the spring-back touch test, or the melting cookie filling will trick you into overbaking.
• Quarter the cookies rather than crushing them, so you get distinct chunks instead of gray batter.
• Grease and flour the pan thoroughly, especially the flutes, so the cake releases cleanly.
• Let the cake cool completely before glazing, or the glaze just slides off.

Variations

• Use Mint, Peanut Butter, or Golden Oreos for a different spin.
• Fold a handful of chocolate chips into the batter for extra richness.
• Skip the glaze and dust with powdered sugar for a simpler finish.