Oreo Loaf Cake
Our Oreo Loaf Cake is about to become your new favorite dessert. It’s soft, moist, loaded with crushed Oreo cookies, and topped with a sweet vanilla frosting drizzle for the ultimate cookies-and-cream treat. The addition of Oreo pudding mix gives this loaf cake an incredibly tender texture and rich flavor that tastes as if it came straight from a bakery.
Whether you’re serving it for dessert, enjoying a slice with your morning coffee, or bringing it to a family gathering, this easy loaf cake recipe is guaranteed to disappear fast.
If you love desserts chock full of Oreo flavor, try our Oreo brownies, Oreo fluff recipe, or these 10 irresistible Oreo recipes.
Table of contents
Why You’ll Love This Recipe
- Easy to make with simple pantry ingredients
- Loaded with crushed Oreo cookies in every bite
- Oreo pudding mix keeps the cake extra moist
- Perfect for parties, holidays, or everyday treats
- Delicious with a sweet vanilla frosting drizzle
- Great make-ahead dessert
Key Ingredients
We’ve made this list to help you save time on your next trip to the grocery store. You can find the full amounts needed in the printable recipe card at the bottom of the post.
- Oreo Instant Pudding Mix: The secret ingredient that gives this loaf cake its rich cookies-and-cream flavor while helping keep the cake extra soft and moist.
- Crushed Oreos: Add crunchy cookie bits and that classic chocolate-and-cream flavor throughout every slice.
- Milk: Adds more moisture and extra richness, creating a smooth, rich batter.
- Vanilla Frosting: The finishing touch that adds extra sweetness and makes the cake feel more like a bakery-style Oreo dessert.
- More Crushed Oreos for Topping: Not just for looks! They add a little crunch and make it clear this cake is all about that classic Oreo flavor.
Variations
- Double Chocolate Oreo Loaf Cake: Add ¼ cup cocoa powder to the batter for a richer chocolate flavor.
- Cookies and Cream Glaze: Replace the vanilla frosting with a powdered sugar glaze mixed with crushed Oreos.
- Oreo Cream Cheese Loaf Cake: Fold small cubes of cream cheese into the batter before baking for a cheesecake-inspired version.
How to Make Oreo Loaf Cake
This is a quick overview of the steps needed to make this recipe. You can find the full instructions in the recipe card at the bottom of this post.
- Whisk the dry ingredients and set aside. Then, mix the wet ingredients in a large bowl.
- Mix the pudding mix into the wet ingredients.
- Alternate mixing the dry ingredients and milk into the wet ingredients until just combined.
- Gently fold the crushed Oreos into the batter.
- Bake until a toothpick inserted into the center of the cake comes out clean. Cool completely. Then, drizzle with vanilla frosting and top with Crushed Oreos.
- Enjoy!
Expert Tips
- Use room temperature butter and eggs for the smoothest batter.
- Mix the loaf batter until just combined. Overmixing creates a tough loaf.
- Allow the cake to cool completely before adding frosting.
- Line your loaf pan with parchment paper for easy removal.
- Let the loaf rest for about 10 to 15 minutes before turning it out onto a wire rack to prevent it from breaking apart.
Oreo Loaf Cake FAQs
Do you have questions about this recipe? Here are the answers to the most commonly asked questions.
Pudding mix adds extra moisture, flavor, and tenderness to the cake, giving it a soft, bakery-style texture and enhancing its flavor.
No. Use the whole Oreo cookie, including the cream filling. The filling adds sweetness and contributes to the cake’s rich texture.
Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, the cake is done. Baking time is typically 50 to 60 minutes.
Overbaking or overmeasuring flour can result in a dry cake. Be sure to measure ingredients accurately and remove the cake once a toothpick comes out clean.
Store the cake in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 1 week.
Yes. Wrap the cooled cake or individual slices tightly in plastic wrap and place in a freezer-safe container. Freeze for up to 3 months.
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📖Recipe
Want to make this recipe? Print the recipe card below, or pin this recipe, so you can find it later.
Oreo Loaf Cake
Equipment
- 9×5-inch loaf pan
- large mixing bowl
- Medium mixing bowl
- Whisk
- Electric hand mixer
- Rubber spatula
- Wire rack
Ingredients
- 3.4 ounces instant Oreo pudding mix
- 1 ½ cups all-purpose flour
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¾ cup milk
- 10 crushed Oreos
- Vanilla frosting
Instructions
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×5-inch loaf pan, or line it with parchment paper for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt until well combined. Set the bowl aside.
- In a large bowl, beat the softened butter and granulated sugar together with an electric mixer on medium speed until light and fluffy, about 3 to 4 minutes. Add the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
- Add the instant Oreo pudding mix to the butter mixture and stir until everything is fully incorporated.
- Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, stirring gently after each addition until just combined. Be careful not to overmix.
- Using a rubber spatula, gently fold the crushed Oreos into the batter until evenly distributed.
- Pour the batter into the prepared loaf pan and smooth the top with a spatula. Sprinkle a few extra crushed Oreos over the top. Bake for 50 to 60 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cake cool in the pan for 10 to 15 minutes, then carefully transfer it to a wire rack to cool completely. Once cooled, drizzle with vanilla frosting and top with more crushed Oreos. Slice and enjoy!
Disclaimer
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
