Cookies and Cream Sheet Cake Recipe

Introduction

This Cookies and Cream Sheet Cake combines tender, moist cake layers with rich, creamy frosting studded with crunchy Oreo cookies. It’s an easy-to-make dessert perfect for celebrations or any sweet craving.

Ingredients

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

Instructions

1. Step 1: Preheat the 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 1 cup of unsalted butter, granulated sugar, and vanilla extract until light and fluffy.
4. Step 4: Add the egg whites one at a time, mixing well after each addition.
5. Step 5: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture. Mix gently to combine.
6. Step 6: Fold in the 1.5 cups of roughly chopped Oreo cookies carefully.
7. Step 7: Spread the batter evenly in the prepared pan and bake for about 30-35 minutes, or until a toothpick inserted in the center comes out with moist crumbs.
8. Step 8: Let the cake cool completely in the pan before frosting.
9. Step 9: For the frosting, beat 1 cup of unsalted butter until light and fluffy. Gradually add the confectioners sugar and continue beating until smooth.
10. Step 10: Mix in 2 tablespoons of whole milk to achieve a spreadable consistency.
11. Step 11: Fold in 1 cup of chopped Oreo cookies into the frosting.
12. Step 12: Spread the frosting generously over the cooled cake and sprinkle additional chopped cookies on top if desired.

Tips & Variations

• For extra crunch, reserve some chopped Oreos to sprinkle on top right before serving.
• Use low-fat milk instead of whole milk for a lighter cake, though the texture will be slightly less rich.
• Chocolate cake flour can be substituted with all-purpose flour for a denser cake.
• If you prefer, add a teaspoon of coffee powder to the batter to enhance the chocolate flavor of the Oreos.

Storage

Store the Cookies and Cream Sheet Cake in an airtight container at room temperature for up to four days. For longer storage, keep it refrigerated for up to one week. Before serving, let refrigerated cake come to room temperature for best texture. Reheat slices briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use whole eggs instead of just egg whites?

Using whole eggs will add more fat to the batter and change the texture slightly, making the cake richer and denser. This recipe uses egg whites for a lighter, airy texture, but whole eggs can be a suitable substitute if preferred.

Can I freeze the cake?

Yes, you can freeze the unfrosted cake wrapped tightly in plastic wrap for up to 2 months. Frost the cake after thawing completely in the refrigerator. Freezing the frosted cake is also possible but may cause slight changes in frosting texture.

Cookies and Cream Sheet Cake Recipe

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★★★★★

4.8 from 789 reviews

• Author: Sarah
• Total Time: 50-55 minutes
• Yield: 12 servings 1x

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Description

This Cookies and Cream Sheet Cake is a delightful dessert combining a tender, moist cake studded with chopped Oreo cookies and topped with a rich, creamy cookies and cream buttercream frosting. Perfect for celebrations or an indulgent treat, this cake offers a balance of sweetness and texture with a luscious vanilla base and crunchy Oreo bits.

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Ingredients

Scale 1x2x3x

Cake

• 2 cups Cake Flour
• 1 tablespoon Baking Powder
• 1/2 teaspoon Kosher Salt
• 1 cup Unsalted Butter
• 2 cups Granulated Sugar
• 1 tablespoon Vanilla Extract
• 6 large Egg Whites
• 1 cup Whole Milk
• 1.5 cups Roughly Chopped Oreo Cookies

Frosting

• 1 cup Unsalted Butter
• 4 cups Confectioners Sugar
• 2 tablespoons Whole Milk
• 1 cup Chopped Oreo Cookies

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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 ensure easy removal of the cake.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt to evenly distribute the leavening agent and salt for balanced flavor and rise.
3. Cream Butter and Sugar: In a separate bowl, beat the unsalted butter, granulated sugar, and vanilla extract together until the mixture becomes light and fluffy, creating a smooth base for the cake batter.
4. Add Egg Whites: Incorporate the egg whites one at a time into the butter mixture, thoroughly mixing after each addition to build structure and volume without yolks for a lighter crumb.
5. Combine Wet and Dry: Alternately add the dry flour mixture and the whole milk to the butter mixture, starting and ending with the flour. Mix gently to maintain the batter’s lightness and avoid overmixing.
6. Fold in Oreos: Carefully fold the roughly chopped Oreo cookies into the batter to distribute them evenly without crushing.
7. Bake the Cake: Spread the batter evenly in the prepared pan and bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, approximately 30-35 minutes.
8. Prepare Frosting: Beat unsalted butter in a bowl until light and fluffy, then gradually add confectioners sugar, mixing until smooth. Incorporate whole milk to achieve a spreadable consistency.
9. Add Cookies to Frosting: Fold chopped Oreo cookies into the frosting for a delightful texture and flavor contrast.
10. Frost the Cake: Once the cake has cooled completely, generously frost the top with the cookies and cream buttercream. Optionally sprinkle additional chopped Oreos on top for garnish.
11. Storage and Serving: Store the cake in an airtight container at room temperature for up to four days. For longer storage, refrigerate the cake, bringing it back to room temperature before serving for best flavor and texture.

Notes

• Ensure the egg whites are at room temperature for better volume when beating.
• Do not overmix the batter once the flour is added to keep the cake tender.
• Allow the cake to cool completely before frosting to prevent the frosting from melting.
• You can use regular Oreo cookies or any other sandwich cookie if desired.
• The cake can be stored in the fridge for up to a week and also freezes well wrapped tightly.

• Prep Time: 20 minutes
• Cook Time: 30-35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Cookies and Cream Cake, Oreo Cake, Sheet Cake, Vanilla Cake, Buttercream Frosting, Dessert