Name: Cookies and Cream Sheet Cake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: American
Ingredients: 2 cups Cake Flour (Gives the cake a light, tender texture); 1 tablespoon Baking Powder (Leavening agent for cake rise); 1/2 teaspoon Kosher Salt (Enhances sweet cream flavors); 1 cup Unsalted Butter (Brings depth of flavor to cake); 2 cups Granulated Sugar (Provides sweetness); 1 tablespoon Vanilla Extract (Compliments chocolate flavors); 6 large Egg Whites (For structure and lift); 1 cup Whole Milk (Adds richness); 1.5 cups Roughly Chopped Oreo Cookies (Star ingredient for flavor); 1 cup Unsalted Butter (Base for creamy frosting); 4 cups Confectioners Sugar (For sweetness and texture); 2 tablespoons Whole Milk (To achieve spreadable consistency); 1 cup Chopped Oreo Cookies (To mix into the frosting for a delightful taste)

Ingredients

2 cups Cake Flour

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1 cup Unsalted Butter (for cake)

2 cups Granulated Sugar

1 tablespoon Vanilla Extract

6 large Egg Whites

1 cup Whole Milk

1.5 cups Roughly Chopped Oreo Cookies (for cake)

1 cup Unsalted Butter (for frosting)

4 cups Confectioners Sugar

2 tablespoons Whole Milk (for frosting)

1 cup Chopped Oreo Cookies (for frosting)

Instructions

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

Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt to combine the dry ingredients evenly.

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

Step 4: Add the egg whites one at a time to the butter mixture, mixing well after each addition to build structure and lift.

Step 5: Alternate adding the dry flour mixture and whole milk to the batter, starting and ending with the flour mixture. Mix gently to avoid overworking.

Step 6: Fold in the roughly chopped Oreo cookies carefully, spreading the flavor throughout the batter.

Step 7: Pour and spread the batter evenly into the prepared pan, then bake until a toothpick inserted in the center comes out with moist crumbs, about 25–30 minutes.

Step 8: For the frosting, beat the unsalted butter in a bowl until it becomes light and fluffy.

Step 9: Gradually add the confectioners sugar, mixing until smooth, then stir in the milk to reach a spreadable consistency.

Step 10: Gently fold the chopped Oreo cookies into the frosting for that signature cookies and cream taste.

Step 11: Once the cake has completely cooled, frost it generously with the Oreo buttercream and sprinkle extra chopped cookies on top to finish.

Tips & Variations

Use room temperature butter and eggs for a smoother batter and better cake texture.

For extra crunch, mix in a handful of crushed Oreo cookie pieces right before baking.

Substitute whole milk with buttermilk to add a slight tang and tender crumb.

Try adding a teaspoon of coffee powder to enhance the chocolate flavor of the Oreos.

FAQs

Can I use regular flour instead of cake flour?

You can use all-purpose flour as a substitute, but the cake will be slightly denser and less tender compared to using cake flour.

How do I prevent the Oreo cookies from sinking to the bottom of the cake?

To avoid sinking, toss the chopped Oreos in a small amount of flour before folding them into the batter. This helps suspend them evenly throughout the cake.