Are you a fan of Oreos or simply love a good cake? You must try this cookies and cream sheet cake!
The tender vanilla cake is packed with chunks of Oreo cookies in every bite. It’s topped with a cream cheese frosting bursting with even more Oreo goodness.
It’s like eating a giant Oreo but in cake form!
The best part? It’s so easy to make- for any occasion!
Why You’ll Love This Cookies and Cream Sheet Cake
Crowd-Pleaser: This cake is perfect for various gatherings and parties. It offers a universally loved combination to impress guests of all ages.
Simple: The recipe is easy to follow, so bakers of all levels can enjoy making this cake. The result is a beautifully presented cake.
Decadent Taste: The cake boasts a rich, creamy texture with the delightful crunch of Oreo cookies.
Fun Baking Experience: Crushing Oreos, whisking batter, and whipping up frosting is fun and interactive. It’s ideal for baking with family members and the littles in your life.
Ingredients
- Oreo Cookies: The star of the show! Roughly chopped Oreos are folded into the cake batter and frosting for bursts of chocolate cookie flavor throughout.
- Cake Flour: Using cake flour instead of all-purpose flour creates an exceptionally tender and delicate crumb.
- Baking Powder and Baking Soda: They ensure the cake rises beautifully in the oven. They react with the other ingredients to produce a light, fluffy sheet cake.
- Salt: Just a teaspoon balances the sweetness and enhances all the flavors in the cake.
- Unsalted Butter: Creamed with sugar until fluffy, butter adds richness and unbeatable flavor to the cake. Using unsalted allows you to control the amount of salt in the recipe.
- Granulated Sugar: It’s beaten with the butter to create a light, airy mixture that serves as the foundation of the cake batter.
- Egg Whites: Using only whites, no yolks, keeps the cake light, fluffy, and pristinely white.
- Sour Cream: The secret ingredient for adding extra moisture and a subtle tangy flavor to the cake without weighing it down.
- Pure Vanilla Extract: It infuses the cake and frosting with a sweet, fragrant vanilla flavor.
- Whole Milk: It moistens the batter and helps create a soft, tender crumb. Use whole milk for the best texture and flavor.
- Frosting: Whipped heavy cream and softened cream cheese create a luscious, light, and fluffy frosting.
How to Make a Cookies and Cream Sheet Cake
This cake is so easy, even for beginners!
1. Prep. Preheat the oven to 350°Fahrenheit. Grease a 12×17 inch half sheet/jelly roll pan or line with parchment paper. Set aside.
2. Mix. Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
3. Cream. Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together at high speed. It’s ready when it’s smooth and creamy, for about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
4. Mix in the wet ingredients. Beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
5. Combine and fold. With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running (on low), slowly pour the milk into the batter until combined. Do not overmix. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Fold in the chopped Oreos.
6. Bake. Pour the batter into the prepared pan. Bake for 20-25 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
7. Cool. Set the pan on a wire rack and allow the cake to cool in the pan. The cake must be completely cool before frosting.
8. Make the whipped cream. In a large bowl using a hand-held mixer (or stand mixer fitted with a whisk attachment), whip the heavy cream at medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.
9. Make the frosting. In another large bowl using the same mixer, beat the cream cheese, sugar, and vanilla extract together on medium speed until completely smooth and creamy. Fold the whipped cream into the cream cheese mixture until combined. Fold in the chopped Oreos.
10. Serve. Spread the frosting onto the cooled cake. Serve and enjoy!
Tips for the Best Cookies and Cream Sheet Cake
These simple tips and tricks will make you feel like a pro.
- Be accurate! Use the spoon and level method for measuring the cake flour to ensure the right amount is used.
- Room temperature is a must. The butter, egg whites, sour cream, and milk should all be at room temperature for better incorporation.
- Don’t overmix! Cream the butter and sugar until smooth, and mix the other wet ingredients until barely combined. Overmixing can lead to a tough cake.
- Be gentle. Fold the Oreos gently into the batter to avoid overmixing and crushing the cookies.
- Cool completely. Allow the cake to cool completely before frosting to prevent the frosting from melting.
- Have fun with variations. Try using different flavors of Oreos, such as mint or peanut butter. You can also add a chocolate ganache drizzle on top for extra decadence.
How to Store
To Store: Cover the cake tightly with plastic wrap or aluminum foil and refrigerate for up to 5 days. For the best taste and texture, allow the cake to come to room temperature before serving.
To Freeze: Wrap individual slices or the entire unfrosted cake tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before serving or frosting.
Cookies and Cream Sheet Cake
12
servings30
minutes25
minutes514
kcalThis recipe combines a soft, buttery white cake filled with chopped Oreo cookies, topped with a light, fluffy whipped cream cheese frosting loaded with more Oreos. It’s an easy, crowd-pleasing sheet cake perfect for any Oreo lover!
Ingredients
- For the Cake
2 1/2 cups (285 grams) cake flour, spooned & leveled
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup (1.5 sticks; 170 grams) unsalted butter, softened to room temperature
2 1/2 cups (500 grams) granulated sugar
5 large egg whites, at room temperature
1/2 cup (120 grams) sour cream, at room temperature
1 tablespoon pure vanilla extract
1 cup (240 milliliters) whole milk, at room temperature
1 1/2 cups (about 15-18) roughly chopped Oreo cookies
- For the Frosting
1 cup (240 milliliters) cold heavy cream
1 (8-ounce) block full-fat cream cheese softened to room temperature
1/2 cup (100 grams) granulated sugar
2 teaspoons pure vanilla extract
1 1/2 cups chopped Oreo cookies
Instructions
- Preheat the oven to 350°Fahrenheit. Grease a 12×17-inch half sheet/jelly roll pan or line it with parchment paper. Set aside.
- Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
- Using a handheld or stand mixer fitted with a paddle attachment, beat the butter and sugar together on high speed until smooth and creamy, about 2 minutes. Scrape down the sides and bottom of the bowl with a rubber spatula as needed.
- Beat in the egg whites until combined, then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
- With the mixer on low speed, add the dry ingredients until just incorporated. With the mixer still running (on low), slowly pour the milk into the batter until combined. Do not overmix. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl. The batter will be slightly thick. Fold in the chopped Oreos.
- Pour the batter into the prepared pan. Bake for 20-25 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done.
- Allow the cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
- Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, whip the heavy cream on medium-high speed until stiff peaks form, about 4-5 minutes. Set aside.
- In another large bowl using the same mixer, beat the cream cheese, sugar, and vanilla extract together on medium speed until completely smooth and creamy. Fold the whipped cream into the cream cheese mixture until combined. Fold in the chopped Oreos.
- Spread the frosting onto the cooled cake. Serve and enjoy!
