Description
This Cookies and Cream Sheet Cake combines a tender, moist vanilla cake embedded with crunchy chopped Oreos and topped with a luscious, creamy Oreo buttercream frosting. Perfect for celebrations or any cookie lover’s craving, this sheet cake offers an indulgent blend of classic flavors and textures in every bite.
Ingredients
Scale
Cake
- 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)
Frosting
- 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)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and make cake removal easy.
- Mix Dry Ingredients: In a medium bowl, whisk together the cake flour, baking powder, and kosher salt until fully combined, ensuring even distribution of leavening agents.
- Cream Butter and Sugar: In a separate large mixing bowl, beat the unsalted butter with the granulated sugar and vanilla extract using an electric mixer until the mixture becomes light and fluffy, which creates a tender crumb for the cake.
- Add Egg Whites: Incorporate the egg whites one at a time into the butter mixture, beating thoroughly after each addition to maintain the batter’s structure and volume.
- Combine Wet and Dry: Alternate adding the flour mixture and whole milk into the butter mixture, beginning and ending with the flour mixture. Mix gently to keep the batter light.
- Fold in Oreos: Carefully fold in the roughly chopped Oreo cookies to distribute them evenly without overmixing, which could deflate your batter.
- Bake the Cake: Spread the batter evenly into the prepared jelly roll pan and bake in the preheated oven for about 25-30 minutes, or until a toothpick inserted into the center comes out with moist crumbs.
- Prepare Frosting: While the cake cools, beat the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar until smooth, then mix in whole milk to achieve a spreadable consistency.
- Add Oreos to Frosting: Gently fold chopped Oreo cookies into the frosting to incorporate bursts of cookie flavor throughout.
- Frost the Cake: Once the cake has fully cooled, generously spread the Oreo buttercream frosting over the top and optionally sprinkle additional chopped Oreos for decoration and added texture.
- Storage: Store the finished cake in an airtight container at room temperature for up to four days, or refrigerate to extend freshness.
Notes
- Ensure the cake is completely cool before frosting to prevent the buttercream from melting.
- Use parchment paper to line the pan, which makes removing the cake much easier and prevents sticking.
- For best texture, do not overmix the batter after adding the flour to keep the cake light and fluffy.
- The cake is best enjoyed within four days if stored at room temperature; refrigeration is recommended for longer storage.
- Feel free to decorate with extra Oreo crumbs or whole cookies for a more dramatic presentation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cake, Oreo Cake, Sheet Cake, Buttercream Frosting, Dessert, Chocolate Cookies, Vanilla Cake
