Bake your favorite cookie into this dense and buttery pound cake from Baker Street for a gourmand tea time treat. You may either save the extra Oreos for decorating the cake or blitz them along with milk and vanilla ice cream in a tall blender to make thick and creamy Oreo Milkshake (recipe coming soon!)



1/2 cup butter, room temperature

3/4 cup white caster sugar

2 large eggs, room temperature

1 1/2 teaspoons vanilla extract

1 1/2 cups all purpose flour

1 teaspoon baking powder

1/4 teaspoon kitchen salt

1/4 cup unsweetened yoghurt

1 cup Oreo cookies, chopped


  • Preheat oven to 350oF. Lightly grease a 6-inch cake pan with butter and flour its base and sides.

  • In a medium bowl, whisk together flour, baking powder and salt. Coarsely chop the Oreo cookies.

  • In a large bowl, cream together butter and sugar with an electric mixer till it turns light and fluffy.

  • Beat in eggs one at a time, and add vanilla extract along with the last egg until mixture is creamy.

  • With mixer on low speed, mix in flour and yogurt alternating them starting and ending with flour.

  • In the end ensure no streaks of flour remain. Gently fold in crushed Oreo cookies with a spatula.

  • Spoon it into prepared pan and level top with a spatula. Bake the cake for about 45 to 50 minutes.

  • Loosen cake and turn out on wire rack to cool completely before slicing. Makes 6 to 8 servings.

Oreos in a Cake!