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Cookies and Cream Sheet Cake Recipe

★★★★★

4.5 from 106 reviews
  • Author: Zoe
  • Total Time: 55 minutes
  • Yield: 12 servings 1x

Description

This Cookies and Cream Sheet Cake is a delightful dessert that combines a light, tender cake base infused with the rich flavor of Oreo cookies and a creamy, buttery frosting also studded with cookie pieces. Perfect for gatherings, it delivers both the nostalgic taste of cookies and cream and the moistness of a sheet cake in every bite.

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 for easy removal of the cake after baking.
  2. Dry Ingredients: Whisk together the cake flour, baking powder, and kosher salt in a mixing bowl to ensure even distribution of leavening and seasoning.
  3. 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, which provides a good structure and sweetness base for the cake.
  4. Add Egg Whites: Slowly add the egg whites one at a time to the butter mixture, mixing thoroughly after each addition to incorporate air and build the cake’s structure.
  5. Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter mixture, starting and ending with the flour mixture to maintain the batter’s balance and texture.
  6. Fold in Oreos: Gently fold in the roughly chopped Oreo cookies carefully to distribute them evenly without overmixing and deflating the batter.
  7. Bake the Cake: Spread the batter evenly into the prepared pan. Bake in the preheated oven until a toothpick inserted in the center comes out with moist crumbs, approximately 30-35 minutes.
  8. Prepare Frosting: While the cake cools, beat the unsalted butter until light and fluffy. Gradually add confectioners sugar until smooth, then incorporate the milk to achieve a spreadable consistency.
  9. Add Oreos to Frosting: Fold chopped Oreo cookies into the frosting for extra texture and flavor.
  10. Frost the Cake: Once the cake has cooled completely, frost generously with the cookies and cream buttercream and sprinkle additional cookies on top as decoration if desired.
  11. Storage: Store the cake in an airtight container at room temperature for up to four days or refrigerate if you need to keep it longer, ensuring freshness.

Notes

  • Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
  • Using egg whites instead of whole eggs results in a lighter cake texture.
  • You can adjust the amount of Oreo cookies in the batter and frosting to suit your preference for cookie crunch.
  • Parchment paper lining makes it simple to lift out the sheet cake without breaking.
  • For a festive touch, add more crushed Oreos on top of the frosted cake before serving.
  • Prep Time: 20 minutes
  • Cook Time: 30-35 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Keywords: Cookies and Cream Cake, Oreo Sheet Cake, Sheet Cake, Cookies and Cream Dessert, Easy Cake Recipe, Oreo Cake with Buttercream

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Find it online: https://cookingwithzoe.com/cookies-and-cream-sheet-cake-recipe-2/