This Mile High OREO Pound Cake is the ultimate cookies and cream cake! With a full pound (or more!) of almost every ingredient, it's a decadent and rich cake perfect for any special occasion.
2 cups (4 sticks) unsalted butter, room temperature
4 cups granulated sugar
1 tbsp vanilla extract
1 teaspoon salt
10 large eggs, room temperature
4 1/2 cups cake flour or White Lily All Purpose Flour
16 oz (2 cups) cups sour cream, room temperature
2 cups OREO cookies, chopped (about 16)
Preheat oven to 300°F. Prepare Old Country Kitchenware square tube pan by fitting a parchment paper square between the two pieces and brushing with pan coat. Prepare OREO cookies according to instructions below. Beat butter and sugar in the bowl of a stand mixer until pale, light and fluffy (about 6 minutes at medium speed). Add extract, salt, and 1/2 cup flour, beat until combined. With the mixer running at low speed, add 1 egg and beat until fully incorporated. Repeat with each egg, beating well after each addition. Add 2 cups of flour, beating until it just disappears. Beat in sour cream, then beat in the last 2 cups of flour. Scrape the bottom and sides of the bowl and beat for another 15 seconds. With a spatula, fold in cookie pieces. Pour batter into prepared tube pan and gently shake to settle the batter. Place on middle rack of oven with a baking sheet on the rack below it to catch any drips. Bake 2 1/2 to 2 3/4 hours or until a skewer inserted into the cake comes out clean. Let the cake cool until the pan is cool enough to handle. To unmold, place it over a metal can and push down to remove the outer piece. Once the tube is cool enough to touch for 4 seconds, lift or turn the cake out onto a wire rack to cool completely.
Creamy Frosting
4 cups powdered sugar
Heavy whipping cream
Beat powdered sugar and 1/4 cup cream together in a bowl with an electric mixer. Continue adding heavy cream in small amounts until it becomes a thick but spreadable paste. Cover cake, then cover with crushed OREO cookies. Decorate with OREO cookie halves.
OREO Preparation
1 party size box of OREO sandwich cookies
For the cake batter, chop about 16 OREO cookies into small pieces, and measure to fill 2 cups. Reserve 12 OREOs for garnish, and crush the rest of the OREOs in a food processor. Halve the remaining cookies with a sharp knife in a quick motion.
