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 (for the cake)

1.5 cups Roughly Chopped Oreo Cookies (for the batter)

1 cup Unsalted Butter (for the frosting)

4 cups Confectioners Sugar

2 tablespoons Whole Milk (for the frosting)

1 cup Chopped Oreo Cookies (for the frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking.

Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt until well combined.

Step 3: In a separate large bowl, beat the butter, granulated sugar, and vanilla extract together until the mixture is light and fluffy.

Step 4: Add the egg whites one at a time to the butter mixture, beating thoroughly after each addition to incorporate air and ensure structure.

Step 5: Alternately add the dry flour mixture and whole milk to the wet ingredients, beginning and ending with the flour mixture. Mix gently to combine without overworking the batter.

Step 6: Fold in the roughly chopped Oreo cookies carefully to distribute them evenly throughout the batter.

Step 7: Pour the batter evenly into the prepared pan and bake until a toothpick inserted into the center comes out with moist crumbs, approximately 25-30 minutes.

Step 8: While the cake cools, prepare the frosting by beating 1 cup of unsalted butter until light and fluffy in a mixing bowl.

Step 9: Gradually add the confectioners sugar, mixing well until smooth. Stir in 2 tablespoons of whole milk to achieve a spreadable consistency.

Step 10: Gently fold the chopped Oreo cookies into the frosting for added texture and flavor.

Step 11: Once the cake is completely cooled, spread the Oreo buttercream frosting generously over the top. For an extra touch, sprinkle more chopped cookies on the frosting.

Tips & Variations

For an even more intense cookies and cream flavor, lightly toast the chopped Oreos before folding them into the batter and frosting.

Use full-fat cream cheese in the frosting for a tangy variation that complements the sweetness.

To keep the cake extra moist, brush the baked cake with a simple vanilla syrup before frosting.

Storage

Store the cake in an airtight container at room temperature for up to four days. If you prefer to keep it longer, refrigerate the cake for up to one week. Before serving, allow refrigerated cake to come to room temperature for the best texture and flavor. Reheat slices gently in the microwave if desired.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture slightly, making the cake denser and richer. This recipe is designed for egg whites to keep the cake light and fluffy.

Can I freeze the Cookies and Cream Sheet Cake?

Yes, you can freeze the unfrosted cake layers wrapped tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the refrigerator before frosting and serving.