Cookies and Cream Sheet Cake Recipe

Introduction

This Cookies and Cream Sheet Cake combines a tender, moist cake with the rich flavor of Oreo cookies folded throughout. Finished with a creamy cookies and cream frosting, it’s a perfect treat for any celebration or casual dessert craving.

Ingredients

• 2 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Kosher Salt
• 1 cup Unsalted Butter (for cake)
• 2 cups Granulated Sugar
• 1 tablespoon Vanilla Extract
• 6 large Egg Whites
• 1 cup Whole Milk (for cake)
• 1.5 cups Roughly Chopped Oreo Cookies (for cake)
• 1 cup Unsalted Butter (for frosting)
• 4 cups Confectioners Sugar
• 2 tablespoons Whole Milk (for frosting)
• 1 cup Chopped Oreo Cookies (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper.
2. Step 2: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt.
3. Step 3: In a large bowl, beat the 1 cup of unsalted butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.
4. Step 4: Add the egg whites one at a time to the butter mixture, beating well after each addition to incorporate fully.
5. Step 5: Alternate adding the flour mixture and 1 cup whole milk to the batter, beginning and ending with the flour mixture. Mix gently until combined.
6. Step 6: Fold in the 1.5 cups of roughly chopped Oreo cookies carefully to distribute them without over-mixing.
7. Step 7: Spread the batter evenly in the prepared pan and bake until a toothpick inserted in the center comes out with moist crumbs, about 30-35 minutes.
8. Step 8: For the frosting, beat the 1 cup unsalted butter until light and fluffy.
9. Step 9: Gradually add the confectioners sugar, beating until smooth. Add 2 tablespoons whole milk and mix to reach a spreadable consistency.
10. Step 10: Fold in 1 cup chopped Oreo cookies into the frosting.
11. Step 11: Once the cake is completely cool, frost it generously with the cookies and cream buttercream and sprinkle extra Oreo pieces on top if desired.

Tips & Variations

• Use room temperature ingredients for better mixing and a smoother batter.
• To enhance the Oreo flavor, lightly crush some cookies and sprinkle them between the cake layers if cutting into smaller portions.
• For a more intense chocolate flavor, substitute some cake flour with cocoa powder.
• Try using double-stuffed Oreos for an extra creamy cookie taste throughout the cake and frosting.

Storage

Store the cake in an airtight container at room temperature for up to four days. For longer freshness, refrigerate the cake but bring it to room temperature before serving. Reheat slices slightly in the microwave for a soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture of the cake, making it denser and richer but less light. For best results, stick to egg whites as the recipe suggests.

Can I freeze the cake?

Yes, you can freeze the cake either frosted or unfrosted. Wrap it tightly with plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

Cookies and Cream Sheet Cake Recipe

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★★★★★

4.4 from 59 reviews

• Author: Sarah
• Total Time: 50 minutes
• Yield: 12–16 servings 1x

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Description

This Cookies and Cream Sheet Cake is a deliciously moist and tender vanilla cake studded with crunchy Oreo cookies throughout. Topped with a rich and creamy Oreo buttercream frosting, it’s a crowd-pleasing dessert perfect for parties or a sweet treat any day. The cake is lightened with egg whites and whole milk for moistness, while the chopped Oreos add delightful chocolate flavor and texture both inside the cake and in the frosting.

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Ingredients

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Cake

• 2 cups Cake Flour (Gives the cake a light, tender texture.)
• 1 tablespoon Baking Powder (Leavening agent for cake rise.)
• 1/2 teaspoon Kosher Salt (Enhances sweet cream flavors.)
• 1 cup Unsalted Butter (Brings depth of flavor to cake.)
• 2 cups Granulated Sugar (Provides sweetness.)
• 1 tablespoon Vanilla Extract (Complements chocolate flavors.)
• 6 large Egg Whites (For structure and lift.)
• 1 cup Whole Milk (Adds richness.)
• 1.5 cups Roughly Chopped Oreo Cookies (Star ingredient for flavor.)

Frosting

• 1 cup Unsalted Butter (Base for creamy frosting.)
• 4 cups Confectioners Sugar (For sweetness and texture.)
• 2 tablespoons Whole Milk (To achieve spreadable consistency.)
• 1 cup Chopped Oreo Cookies (To mix into the frosting for a delightful taste.)

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Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and ease removal.
2. Mix Dry Ingredients: In a mixing bowl, whisk together cake flour, baking powder, and kosher salt to ensure even leavening and flavor distribution.
3. Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter, granulated sugar, and vanilla extract until the mixture becomes light and fluffy, about 3-5 minutes, which helps create a tender crumb.
4. Add Egg Whites: Add in the egg whites one at a time, beating thoroughly after each addition to incorporate air and provide structure.
5. Combine Wet and Dry Ingredients: Alternately add the dry flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently to avoid overworking the batter.
6. Fold in Oreos: Gently fold in the roughly chopped Oreo cookies to distribute them evenly without deflating the batter.
7. Bake the Cake: Pour and spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
8. Prepare Frosting: While the cake bakes and cools, beat the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar until smooth, then mix in the whole milk to reach a spreadable consistency.
9. Fold in Oreos: Fold the chopped Oreo cookies into the frosting for extra texture and flavor.
10. Frost the Cake: Once the cake is completely cooled, generously frost the top with the Oreo buttercream and sprinkle additional chopped cookies on top for garnish and crunch.
11. Storage: Store the frosted cake in an airtight container at room temperature for up to four days or refrigerate to extend freshness.

Notes

• Ensure the cake is fully cool before frosting to prevent the buttercream from melting.
• Use room temperature butter and eggs for easier mixing and a smoother batter.
• For a dairy-free version, substitute whole milk with almond or oat milk and use dairy-free butter alternatives.
• To keep Oreos crunchy in the frosting, fold them in last and avoid overmixing.
• This sheet cake can be cut into bars or squares, perfect for parties or potlucks.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cookies and Cream Cake, Oreo Cake, Sheet Cake, Buttercream Frosting, Easy Cake Recipe, Party Dessert