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.

Ingredients

Scale

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.)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and ease removal.
Mix Dry Ingredients: In a mixing bowl, whisk together cake flour, baking powder, and kosher salt to ensure even leavening and flavor distribution.
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.
Add Egg Whites: Add in the egg whites one at a time, beating thoroughly after each addition to incorporate air and provide structure.
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.
Fold in Oreos: Gently fold in the roughly chopped Oreo cookies to distribute them evenly without deflating the batter.
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.
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.
Fold in Oreos: Fold the chopped Oreo cookies into the frosting for extra texture and flavor.
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.
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