The Blondie Oreo Buttermilk Pound Cake is a magnificent fusion of classic Southern charm and playful, modern indulgence. It takes the beloved dense, moist, and tender texture of a traditional pound cake and infuses it with the comforting flavors of a rich blondie, punctuated by delightful chunks of Oreo cookies. The use of buttermilk is crucial, lending a subtle tang that balances the sweetness, contributing to the cake’s exceptional tenderness and creating a remarkably fine crumb. This cake is typically crowned with a generous, luscious golden-hued frosting or glaze, often echoing the buttery, caramelized notes of a blondie, and then liberally sprinkled with crushed Oreo cookies or blondie crumbs, adding both visual appeal and a satisfying textural crunch. It’s a truly show-stopping dessert that promises a delightful surprise in every bite, making it perfect for celebrations, potlucks, or simply as an elevated treat for any dessert enthusiast.
What truly makes the Blondie Oreo Buttermilk Pound Cake a culinary triumph is its masterful combination of seemingly disparate elements into a cohesive and utterly delightful whole. The foundation is a classic pound cake, renowned for its simple elegance and rich, buttery flavor, elevated by the addition of buttermilk which ensures a moist, delicate crumb. The “blondie” aspect is typically achieved through the generous use of brown sugar, which imparts a deeper, more caramel-like sweetness and a chewier texture than traditional white-sugar-only pound cakes. But the true star of the “Oreo” element, with crushed cookie pieces folded into the batter, adds bursts of chocolatey crunch and a hint of creaminess throughout the golden cake. This creates an exciting textural contrast against the tender cake and creamy frosting. The visual appeal is undeniable – a grand, golden cake often adorned with more crushed cookies or a contrasting drizzle of white chocolate, making it a feast for both the eyes and the palate. This cake is not just a dessert; it’s an experience of comforting nostalgia blended with innovative flavor, offering a perfect balance of richness, sweetness, and satisfying crunch that appeals to a wide range of tastes.
Ingredients:
For the Blondie Buttermilk Pound Cake:
- 3 cups cake flour, sifted
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 4 sticks (2 cups / 452g) salted butter, softened
- 3 cups granulated sugar
- 1 cup packed light brown sugar
- 5 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 cup buttermilk, at room temperature
- 1 1/2 cups crushed Oreo cookies (about 15-18 regular Oreos), reserving some for topping
For the Blondie Glaze/Frosting:
- 1/2 cup (1 stick / 113g) unsalted butter
- 1/2 cup packed light brown sugar
- 1/4 cup milk (whole milk or half-and-half)
- 2 cups powdered sugar (confectioners’ sugar), sifted
- 1 teaspoon vanilla extract
- Pinch of salt
For Topping (Optional):
- Remaining crushed Oreo cookies (from the 1 1/2 cups) or additional fresh crushed Oreos
- Blondie crumbs (if you bake an extra small blondie for crumbs, or use some of the cake scraps)
Instructions:
- Prepare for Baking:
- Preheat oven to 325°F (160°C).
- Grease and flour a 10-cup Bundt pan or a 10-inch tube pan very thoroughly. Ensure every crevice is coated to prevent sticking. Alternatively, use baking spray with flour.
- Combine Dry Ingredients:
- In a medium bowl, whisk together the 3 cups sifted cake flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- Cream Butter and Sugars:
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), cream together the 4 sticks softened salted butter, 3 cups granulated sugar, and 1 cup packed light brown sugar on medium speed until light, fluffy, and pale in color (about 5-7 minutes). Scrape down the sides of the bowl frequently.
- Add Eggs and Vanilla:
- Add the 5 large eggs one at a time, beating well after each addition until fully incorporated.
- Stir in the 1 teaspoon vanilla extract.
- Alternate Dry and Wet Ingredients:
- With the mixer on low speed, gradually add the dry ingredients to the creamed mixture, alternating with the 1 cup buttermilk. Begin and end with the dry ingredients (e.g., 1/3 dry, 1/2 buttermilk, 1/3 dry, 1/2 buttermilk, 1/3 dry).
- Mix until just combined after each addition. Do not overmix, as overmixing can lead to a tough cake. Scrape down the bowl as needed.
- Fold in Oreos:
- Gently fold in 1 1/2 cups of the crushed Oreo cookies into the batter using a spatula. Be careful not to crush them too finely; you want discernible pieces. Reserve some crushed Oreos for topping later if desired.
- Bake the Pound Cake:
- Pour the batter evenly into the prepared Bundt or tube pan.
- Bake for 70-90 minutes, or until a wooden skewer or toothpick inserted into the center of the cake comes out clean or with a few moist crumbs attached. The top should be golden brown and spring back when lightly touched. Baking time can vary greatly depending on your oven and pan.
- Let the cake cool in the pan on a wire rack for 15-20 minutes.
- After cooling slightly, invert the cake onto the wire rack to cool completely before glazing. Ensure it’s completely cool before applying glaze, or the glaze will melt.
- Prepare the Blondie Glaze/Frosting:
- In a medium saucepan, melt 1/2 cup unsalted butter over medium heat.
- Add 1/2 cup packed light brown sugar and whisk until smooth and sugar is dissolved. Bring to a gentle simmer for 1 minute, stirring constantly.
- Remove from heat and stir in 1/4 cup milk and 1 teaspoon vanilla extract.
- Gradually whisk in 2 cups sifted powdered sugar until smooth and free of lumps. Add a pinch of salt.
- If the glaze is too thick, add a tiny bit more milk (1 teaspoon at a time). If too thin, add more powdered sugar. It should be thick enough to generously coat the cake but still pourable.
- Glaze and Decorate:
- Once the cake is completely cool, place the wire rack with the cake over a baking sheet (to catch drips).
- Generously pour the warm (not hot) blondie glaze over the cooled cake, allowing it to drizzle down the sides.
- While the glaze is still wet, sprinkle the reserved crushed Oreo cookies or blondie crumbs (if using) over the top of the cake.
- Set and Serve:
- Let the glaze set for at least 30 minutes to 1 hour before slicing and serving.
- Slice with a sharp knife and enjoy!
Tips for Success:
- Room Temperature Ingredients: Crucial for smooth batter and proper emulsification, leading to a tender cake. Take butter, eggs, and buttermilk out at least 1-2 hours before baking.
- Sift Cake Flour: Cake flour is lighter and sifting it prevents lumps and aerates it, contributing to the cake’s tender crumb.
- Creaming is Key: Don’t rush the creaming process. It incorporates air, which helps with the cake’s rise and texture.
- Don’t Overmix: Mix only until ingredients are just combined, especially after adding flour and liquids. Overmixing develops gluten, leading to a tough cake.
- Proper Pan Prep: Thoroughly greasing and flouring (or using baking spray with flour) a Bundt or tube pan is vital to prevent sticking, especially with intricate designs.
- Check for Doneness Accurately: Use a wooden skewer. If it comes out clean, the cake is done. Overbaking leads to a dry cake.
- Cooling Time: Allow the cake to cool in the pan for the recommended time before inverting. This allows the cake to set and prevents it from breaking. Cool completely before glazing.
- Glaze Consistency: Adjust the glaze with a little more milk or powdered sugar to achieve your desired pouring consistency.
- Blondie Crumb Option: For truly “Blondie Oreo” crumbs on top, you could bake a small batch of actual blondies, let them cool, and then crumble them over the cake.
Enjoy your delightful Blondie Oreo Buttermilk Pound Cake!