Obsessed Cakes

Chocolate Oreo Donut Loaf

A chocolate Oreo donut loaf with cookie pieces throughout, Oreo streusel in the middle and on top, and a vanilla bean glaze that sets into a delicate shell.

Prep
30 min
Bake
60-80 min
Total
Up to 1 hr 50 min, plus cooling and setting
Yield
One 9x5-inch loaf

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Ingredients

Volume measurements use US cups and level spoons and are approximate. Spoon flour and powdered sugar into the cup, level, then sift if directed. For cocoa and freeze-dried fruit powders, scoop the unsifted powder and level without packing, then sift if directed. Measure sprinkles loosely and level. Pack brown sugar. For ingredients marked "weigh for accuracy", use the listed grams.

Oreo streusel

  • 7 Oreo cookies, crushed
  • 100 g (about 3/4 cup + 1 tablespoon + 1 teaspoon) all-purpose flour
  • 5.3 g (about 2 7/8 teaspoons) black cocoa powder
  • 47 g (about 3 tablespoons + 2 1/2 teaspoons) granulated sugar
  • 1/4 teaspoon fine sea salt
  • 80 g (about 1/3 cup + 1 teaspoon) cold butter, cubed

Chocolate Oreo loaf

  • 220 g (about 1 cup + 2 tablespoons) granulated sugar
  • 120 g (about 1/2 cup + 2 teaspoons) neutral oil
  • 200 g (about 3/4 cup + 2 tablespoons) plain unsweetened Greek yogurt, room temperature
  • 160 g (about 2/3 cup) milk, room temperature
  • 2 teaspoons vanilla bean paste
  • 260 g (about 2 cups + 3 tablespoons) all-purpose flour
  • 15 g (about 2 tablespoons + 1/2 teaspoon) cornstarch
  • 15 g (about 2 tablespoons + 2 1/4 teaspoons) black cocoa powder
  • 1 3/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 3/4 teaspoon fine sea salt
  • 1/8 teaspoon ground nutmeg
  • 13 Oreo cookies, roughly crushed, filling included

Vanilla bean glaze

  • 220 g (about 1 3/4 cups + 1 tablespoon) powdered sugar
  • 45-52 g (about 3 tablespoons to 3 tablespoons + 1 1/4 teaspoons) milk
  • 1/2 teaspoon vanilla bean paste
  • Pinch fine sea salt

Before baking

  • Coarse sanding sugar, for sprinkling

Pan used

Use a 9x5-inch aluminum loaf pan.

I recommend aluminum for this loaf and my other donut loaves. In glass, the outside can brown and look finished before the center is ready. If using glass, tent early as needed and watch the center carefully.

Instructions

  1. Preheat the oven to 350°F (175°C). Grease and fully line a 9x5-inch loaf pan with parchment paper.
  2. Combine the crushed Oreos, flour, black cocoa, sugar, and salt for the streusel. Work in the cold cubed butter with your fingertips until you have irregular crumbs and some larger clusters. Do not overwork it. Refrigerate while making the batter.
  3. In a large bowl, whisk the sugar, oil, Greek yogurt, milk, and vanilla bean paste until smooth.
  4. Add the flour, cornstarch, black cocoa, baking powder, baking soda, salt, and nutmeg. Whisk just until combined, with no dry streaks remaining.
  5. Fold in the 13 roughly crushed Oreos, including their filling.
  6. Spread half the batter in the prepared pan. Scatter half the chilled streusel over it, keeping it slightly away from the edges.
  7. Spoon the remaining batter over the streusel and spread gently without disturbing the middle layer.
  8. Add the remaining streusel and a light sprinkle of coarse sanding sugar. Keep the pan no higher than three-quarters full.
  9. Bake for 30 minutes at 350°F (175°C), then tent loosely with foil. Continue baking and begin checking at 60 minutes total; allow up to 80 minutes. Mine needed more time at about 205°F and was done at 208°F. It can reach 210-211°F and still be good. Check several spots near the very center because cookies and streusel can give uneven readings. A tester may have moist crumbs, but wet batter or a paste-like coating means the loaf needs more time.
  10. Cool in the pan for 20-30 minutes, then carefully transfer to a wire rack and cool completely.
  11. Whisk the glaze ingredients until smooth, thick, and pourable. Pour over the cooled loaf and let the glaze set before slicing. Enjoy at room temperature, or chill completely for a firmer center.

Helpful notes

  • I strongly recommend weighing the black cocoa - 5.3 g for the streusel and 15 g for the batter. Even a little too much can make the cake chalky.