Cookies and Cream Sheet Cake Recipe
If you have a sweet tooth that craves both creamy vanilla richness and the crunch of chocolate cookies, then this Cookies and Cream Sheet Cake is about to become your new best friend in the kitchen. Imagine a fluffy vanilla cake studded with chunks of Oreo™ cookies, all topped with a luscious buttercream that’s whipped up with even more Oreo goodness to give you that perfect balance of softness, crunch, and sweetness in every bite. Whether it’s a birthday, a casual get-together, or just because you deserve a treat, this Cookies and Cream Sheet Cake brings all the joy you want from a classic dessert with a fun twist that never gets old.
Ingredients You’ll Need
This recipe is all about simplicity meeting flavor. The ingredients are easy to find but each plays a crucial role in crafting a perfectly tender cake with delightfully crunchy cookie bits and a creamy, dreamy frosting that ties it all together.
- Cake flour: Provides a tender, soft crumb that makes the cake light and fluffy.
- Baking powder: Essential for helping the cake rise just right without being too dense.
- Kosher salt: Balances the sweetness and enhances flavors.
- Unsalted butter: Adds richness and moisture while helping the batter emulsify nicely.
- Granulated sugar: Sweetens the cake and helps create a tender texture.
- Vanilla extract: Brings warmth and depth to the vanilla base of the cake.
- Egg whites: Lighten the batter for a soft and airy crumb without heaviness.
- Whole milk: Adds moisture and helps the batter come together smoothly.
- Oreo™ cookies (roughly chopped): Provide bursts of chocolate cookie crunch and that signature Oreo flavor throughout the cake and frosting.
- Confectioners’ sugar: Vital for a silky, smooth buttercream that spreads beautifully.
How to Make Cookies and Cream Sheet Cake
Step 1: Prep your baking pan and oven
Start by preheating your oven to 350°F. Then line a 10×15-inch jelly roll pan with parchment paper, making sure to cover the sides too for easy cake removal. A quick spray of nonstick cooking spray on the parchment ensures that your cake will come out cleanly without any sticking—something that saves so much time and frustration later.
Step 2: Mix your dry ingredients
Whisk together cake flour, baking powder, and kosher salt in a large bowl. This simple yet important step evenly distributes the leavening agents and salt, ensuring your cake rises evenly and has balanced flavor throughout.
Step 3: Cream the butter, sugar, and vanilla
Using a stand mixer fitted with a paddle attachment, beat the butter, sugar, and vanilla extract until light and fluffy — about five minutes. This process helps incorporate air, making the cake tender and giving it that perfect crumb.
Step 4: Add egg whites gradually
Keep the mixer speed low, then add five room-temperature egg whites one at a time, mixing well after each addition. The egg whites help create a delicate structure, keeping the cake moist yet airy.
Step 5: Alternate adding dry ingredients and milk
Add one-third of your flour mixture to the creamed butter mixture, then half the milk, followed by another third of the flour, the rest of the milk, and finally the remaining flour. Mixing on low speed, combine just until everything is smooth; over-mixing can make the cake dense.
Step 6: Fold in chopped Oreo™ cookies
Gently fold in the chopped Oreos, making sure they’re evenly distributed without crushing them too much. These chunks add wonderful texture and bursts of that iconic cookie flavor throughout your cake.
Step 7: Bake and cool
Pour your batter into the prepared pan and bake for 30 to 32 minutes. You’ll know it’s done when a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. Let it cool completely on a wire rack; frosting a warm cake can cause mess and sliding.
Step 8: Make the Oreo™ buttercream
Beat the butter until smooth, then gradually add two cups of confectioners’ sugar, mixing until silky. Add the remaining sugar and beat until light and fluffy. Gradually add milk, one tablespoon at a time, until your buttercream reaches the perfect spreading consistency. Fold in one cup of chopped Oreos but keep half a cup aside for topping. This frosting is the creamy, cookie-packed finish you didn’t know your day needed.
Step 9: Frost and decorate
Spread your Oreo buttercream evenly over the cooled cake. Sprinkle the reserved chopped Oreos on top for an irresistible finishing touch that makes every slice a celebration of cookies and cream.
How to Serve Cookies and Cream Sheet Cake
Garnishes
A simple sprinkle of extra crushed Oreo cookies on top adds crunch and eye appeal. For a fun twist, add a drizzle of melted chocolate or a few whole mini Oreos for decoration. Fresh berries like strawberries or raspberries can offer a pop of color and a slight tartness that contrasts beautifully with the sweet cake.
Side Dishes
Keep it classic with a scoop of vanilla ice cream or some whipped cream for a delightful contrast between cold and creamy against the rich cake. Milk is an obvious but perfect pairing—for dunking or washing down each decadent bite. For a grown-up touch, serve alongside a glass of cold coffee or a rich espresso.
Creative Ways to Present
Turn slices of this Cookies and Cream Sheet Cake into cake parfaits layered with extra whipped cream and Oreo crumbles in clear glasses for individual servings. Or create mini cake pops using leftover crumb and frosting—a fun way to enjoy this treat on the go! If hosting a party, cut the sheet cake into small squares for a dessert sampler tray everyone will love.
Make Ahead and Storage
Storing Leftovers
This Cookies and Cream Sheet Cake keeps beautifully covered at room temperature for up to two days, or refrigerated for up to five days. Just make sure it’s wrapped well or stored in an airtight container to prevent it from drying out or absorbing fridge odors.
Freezing
You can freeze both the unfrosted cake and the finished cake. Wrap cake layers tightly in plastic wrap followed by foil to protect from freezer burn. Freeze for up to three months. For best results, thaw the cake overnight in the fridge before frosting or serving.
Reheating
Since this is a sweet cake best enjoyed cool or at room temperature, reheating isn’t usually necessary. But if you prefer it slightly warmed, place a slice in the microwave for 10 to 15 seconds—just enough to take the chill off without melting the frosting.
FAQs
Can I use regular all-purpose flour instead of cake flour for this Cookies and Cream Sheet Cake?
You can substitute all-purpose flour, but the cake might be a bit denser. Cake flour gives a lighter, more tender crumb that complements the delicate texture of this cake perfectly.
Are there ways to make this cake dairy-free or vegan?
Yes! Substitute the butter with a dairy-free margarine or coconut oil and use a plant-based milk. For eggs, try aquafaba or a commercial egg replacer. Keep in mind it may slightly alter the texture and flavor.
How many Oreos should I use for the best flavor?
The recipe calls for about 24 Oreos total—half folded into the batter and half into the buttercream and topping. This amount ensures every bite has that iconic cookies and cream flavor you crave without being overwhelming.
Can I make cupcakes using this recipe instead of a sheet cake?
Absolutely! Adjust the baking time to about 18-22 minutes, checking for doneness with a toothpick. This is a fantastic way to enjoy individual servings loaded with cookie goodness.
What is the best way to chop the Oreos for this cake?
Use a sharp knife to roughly chop the cookies into bite-sized pieces. Avoid crushing them too finely to maintain lovely texture pockets throughout the cake and buttercream.
Final Thoughts
This Cookies and Cream Sheet Cake is more than just a dessert; it’s a celebration of flavor and texture that brings a little extra happiness to any occasion. Whether you’re sharing it with friends or savoring a quiet moment alone, this cake promises indulgence in every bite. I can’t wait for you to try this recipe and discover just how irresistible cookies and cream can be when baked into a tender, buttery sheet cake topped with dreamy, cookie-studded buttercream. Happy baking!
