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Cookies and Cream Sheet Cake Recipe

★★★★★

4.8 from 789 reviews
  • Author: Sarah
  • Total Time: 50-55 minutes
  • Yield: 12 servings 1x

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.

Ingredients

Scale

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

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

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Find it online: https://everydaytastes.com/cookies-and-cream-sheet-cake-recipe/