Oreo Loaf Cake
Moist Oreo loaf cake made with a vanilla base, studded with roughly chopped Oreo cookies and topped with finely ground Oreo crumbs.
Why You’ll Love This Oreo Loaf Cake:
- Uses melted butter so no mixer required and comes together super quick!
- Oreos baked inside the loaf with moist Oreo crumbs spread on top? Sign me up!!
- Who doesn’t love oreos?? That’s why I try it with all my desserts! (seriously though, if you have friends that don’t like oreos, maybe consider new friends?? Lol jk)
This recipe is almost exactly like my Oreo Muffins. I love adding Oreos to all kinds of desserts and if you are “normal” like me and LOVE Oreos, check out my Oreo Cake or even my Oreo Coffee Ice Cream Sandwiches. Now that I wrote Oreo like 15 times, it sounds like such a weird word no? “OhhReeeooo” hmm, brb I need a slice of this Oreo loaf cake so I can refocus!
This Oreo loaf cake can also be baked as a muffin cake like my Blueberry Muffin Cake or Strawberry Muffin Cake. Do this if you prefer a round cake that you can slice and serve (maybe with ice cream!) instead of eating it as a loaf.
Ingredients
- Flour: I use all purpose flour in most of my recipes and I HIGHLY recommend using a digital scale, as flour is so often over measured.
- Baking Powder & Baking Soda: We’re going to need both here.
- Sugar: Just granulated sugar, I don’t recommend swapping or reducing it.
- Butter: I like to use salted butter but unsalted also works, just add ½ tsp of salt.
- Eggs: I use room temperature, large eggs. Place them in hot water for a few minutes if they’re cold.
- Greek Yogurt/Milk/Cream: I found my favorite combination to be half greek yogurt and half heavy whipping cream. I know it’s weird, most people don’t use cream in loafs but I promise it’s so good.
- If you don’t want to use cream and you want to use milk, I would sub the greek yogurt for sour cream. The higher fat content helps keep these more tender and moist. That said, you can also do greek yogurt and milk for a slightly healthier option. They’ll be good, especially right away but they might dry out a little quicker.
- Vanilla: I just use vanilla extract or vanilla bean paste for these. Either works.
- Oreos: I used regular Oreos but any chocolate sandwich cookie brand works. I’m sure double stuffed or Oreo thins would work well but you might need to use a few extra if you’re using the thins.
- Salt: salt brings out natural flavors and cuts the sweetness a bit. I like to use fine sea salt. If you’re using table salt, I would use half the amount.
Step-by-Step Instructions
Step 1: Whisk the flour, baking powder, soda, and salt. Set the bowl aside.
Step 2: Whisk together the melted butter and sugar.
Step 3: Whisk in the eggs: this is important; whisk in one egg at a time aggressively for about 30 seconds, until it’s completely combined, pale and fluffy. Then add another egg, etc.
Step 4: Add the dairy: whisk in the greek yogurt and vanilla until it’s smooth, then add the room temperature cream and whisk until it’s smooth.
Step 5: Add the dry ingredients: whisk in the flour, baking powder, baking soda and salt into the wet ingredients until they’re completely combined.
Step 6: Fold in the chopped Oreos, reserving the crumbs for the topping.
Step 7: Spread the batter into the prepared pan.
Step 9: Ground up the rest of the Oreos for the topping in a food processor, then spread this on top of the loaf cake.
Step 10: Bake for about 60-70 minutes. Remove and allow to cool.
Frequently Asked Questions
Can I use different flavored Oreos?
So glad you asked, absolutely!! I would be intrigued to try the lemon vanilla Oreos or peanut butter but any of them work fine.
How do you know when a loaf cake is done baking?
Loaf cakes can be a little bit difficult to determine doneness. From the outside this cake appeared to be done in around 50 minutes. However, when I inserted a knife through it, I kept getting back a little wet batter. The time can vary depending on the oven so I like to stick a knife in the tallest area and make sure no wet batter comes out, which takes about 65 minutes for me. It should have moist crumbs on the knife.
Can I add in other mix-ins?
Omg yes. You can add some toasted pecans, walnuts, chocolate chips or white chocolate chips to this Oreo Loaf. I would do about 1 cup full of add-ins.
Can I make these gluten-free?
I have not tested this recipe specifically but all of my cake recipes work with a 1:1 substitute of gluten-free flour so I don’t see why this wouldn’t work. I recommend King Arthur or Bob’s Red Mill.
Can I make these dairy free?
Yup! Just swap the butter for dairy free butter.
How To Serve And Store This Oreo Loaf Cake
If it’s eaten within 1-2 days, I like to store my cake in the loaf tin that I baked it in. I just slice it, put it back in the pan and then cover it tightly with aluminum foil. You can also store it in an airtight container to keep it fresh for longer.
If it’s not eaten within 1-2 days, refrigerate it for up to a week or freeze it for 2-3 months. To freeze it, place it in an airtight container, place the container in a freezer bag and squeeze out all the excess air.
You can also wrap each slice individually with plastic wrap to keep them extra fresh in the freezer and just remove one at a time.
Thanks so much for reading today’s post, if you have any questions just comment down below.
If you make this Oreo Loaf Cake, I would love it if you left a review or a star rating for it in the recipe card.
As always, have a blessed day and happy baking!
Love, B
Oreo Loaf Cake
Moist Oreo loaf cake made with a vanilla base, studded with roughly chopped Oreo cookies and topped with finely ground Oreo crumbs.
Ingredients
Oreo Muffin
- 300 grams (2 1/2 cups) all-purpose flour
- 10 grams (1 Tbsp) baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 113 grams (1/2 cup/8 Tbsp/1 stick) salted butter melted
- 250 grams (1 1/4 cup) granulated sugar
- 3 large eggs room temperature
- 170 grams (3/4 cup) Greek Yogurt
- 1 Tbsp pure vanilla extract or vanilla bean paste
- 180 mL (3/4 cup) heavy cream room temperature
- 12 roughly chopped Oreos minus the crumbs
Topping
- 3 Oreos ground
Instructions
- Preheat the oven to 350F (177C) and grease and line a 9×5" loaf pan (or slightly bigger but don't go smaller), with baking spray and parchment paper. I like to let the parchment paper hang longer and secure it to the edge with metal binder clips so I can easily remove the loaf cake when it's done baking.
- In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.300 grams (2 1/2 cups) all-purpose flour, 10 grams (1 Tbsp) baking powder, 1/2 tsp baking soda, 1/2 tsp salt
- In a large bowl whisk together the melted butter and sugar until they’re well combined.113 grams (1/2 cup/8 Tbsp/1 stick) salted butter, 250 grams (1 1/4 cup) granulated sugar
- Add in one egg and aggressively whisk until it’s well combined and has lightened in color, about 30 seconds. Repeat with the next two eggs, one at a time.3 large eggs
- Add in the Greek Yogurt and the vanilla extract and whisk until it’s completely smooth.170 grams (3/4 cup) Greek Yogurt, 1 Tbsp pure vanilla extract
- Add in the heavy whipping cream and whisk until it’s completely smooth.180 mL (3/4 cup) heavy cream
- Add in the dry ingredients and mix just until the last streak of flour is incorporated.
- Roughly chop the Oreos and add the chunks to the batter but try not to add in all the fine crumbs, save them for the topping.12 roughly chopped Oreos
- Spread the batter into the prepared pan.
Topping
- Place the rest of the Oreos with the previous Oreo crumbs in the food processor and pulse until they're ground up.3 Oreos
- Spread all the fine Oreo crumbs on top of the loaf cake and bake for about 60-70 minutes. The time can vary depending on the oven so I like to stick a knife in the tallest area and make sure no wet batter comes out. It should have moist crumbs on the knife.
- Remove from the oven and allow to cool for at least 30-60 minutes before removing from the pan.
Nutrition
Serving: 1gCalories: 388kcalCarbohydrates: 52gProtein: 7gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.3gCholesterol: 79mgSodium: 375mgPotassium: 116mgFiber: 1gSugar: 28gVitamin A: 517IUVitamin C: 0.1mgCalcium: 90mgIron: 3mg
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