Cookies and Cream Bundt Cake – Soft, Sweet, and Creamy
A rich, buttery pound cake filled with chunks of chocolate sandwich cookies for a fun and nostalgic twist. Perfect for any celebration or everyday indulgence.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: 10–12 slices 1x
Ingredients
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1 ½ cups all-purpose flour
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1 tsp baking powder
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½ tsp salt
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¾ cup unsalted butter, softened
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1 cup granulated sugar
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3 large eggs, room temperature
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½ cup sour cream
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¼ cup whole milk
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1 ½ tsp vanilla extract
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12–15 chocolate sandwich cookies, coarsely chopped
Optional Glaze:
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1 cup powdered sugar
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2–3 tbsp milk
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½ tsp vanilla or 2 tbsp melted white chocolate
Instructions
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Preheat oven to 325°F. Grease and flour a 9×5-inch loaf pan.
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Whisk flour, baking powder, and salt. Set aside.
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Cream butter and sugar until light and fluffy (3–4 minutes).
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Add eggs one at a time, beating after each. Mix in vanilla, sour cream, and milk.
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Add dry ingredients in two additions, mixing until just combined.
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Fold in chopped cookies gently.
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Pour into pan and bake 55–65 minutes, or until a toothpick comes out with moist crumbs.
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Cool in pan 15 minutes, then transfer to wire rack. Cool completely.
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Drizzle with glaze and top with extra cookie crumbs, if desired.
Notes
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Do not overmix after adding cookies.
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Store covered at room temp for up to 3 days.
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Great with ice cream or a chocolate drizzle.