Cookies & Cream Sheet Cake Recipe

If you're a fan of Oreo cookies and cake, this Cookies & Cream Sheet Cake is the ultimate dessert to bring those two delicious worlds together. With a tender vanilla cake base filled with crushed Oreo cookies and topped with a creamy cookies-and-cream frosting, this cake is both decadent and easy to make. Perfect for parties, potlucks, or any occasion where you need to serve a crowd, this sheet cake is sure to be a hit. Let’s dive into the recipe, along with some fun variations, tips, and tricks to make your sheet cake stand out!

What Is a Cookies & Cream Sheet Cake?

A Cookies & Cream Sheet Cake is a fluffy vanilla or chocolate sheet cake that is loaded with chunks of Oreo cookies (or any cookies-and-cream-style cookies). The cake is topped with a light, creamy frosting that's infused with even more crushed cookies, giving you the perfect balance of sweetness and texture in every bite. Sheet cakes are ideal for serving large groups, as they are baked in a rectangular pan and cut into squares for easy portioning.

Ingredients List for Cookies & Cream Sheet Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup (2 sticks) unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup buttermilk, at room temperature
• 1 ½ cups crushed Oreo cookies (about 15 cookies)

For the Cookies & Cream Frosting:

• 1 ½ cups (3 sticks) unsalted butter, softened
• 4 ½ cups powdered sugar, sifted
• ¼ cup heavy cream (or whole milk)
• 2 teaspoons vanilla extract
• 1 ¼ cups crushed Oreo cookies (about 10 cookies)

For Garnishing (optional):

• Mini Oreo cookies or cookie crumbs for sprinkling on top
• Extra whole Oreo cookies, for decoration
• Chocolate drizzle or hot fudge sauce

Substitutions and Variations for Cookies & Cream Sheet Cake

1. Dairy-Free: Substitute the butter with a plant-based alternative and use dairy-free milk (like almond or oat milk) mixed with 1 tablespoon of vinegar in place of buttermilk.
2. Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose flour, and make sure to choose gluten-free cookies.
3. Chocolate Cookies & Cream Cake: For chocolate lovers, replace ½ cup of the flour with ½ cup of unsweetened cocoa powder to create a chocolate base for your cake.
4. Cupcake Version: Turn this recipe into cupcakes by using the same batter but pouring it into cupcake liners. Bake at 350°F for about 18-20 minutes, then frost as desired.
5. Peanut Butter Twist: Add ½ cup of creamy peanut butter to the frosting for a peanut butter cookies-and-cream flavor that’s sure to please!

Step-by-Step Cooking Instructions for Cookies & Cream Sheet Cake

Step 1: Preheat and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease and line a 9x13-inch sheet cake pan with parchment paper, or spray it with non-stick cooking spray to ensure easy removal later.

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.

Step 3: Cream the Butter and Sugar

In a large mixing bowl, using a hand mixer or stand mixer, beat the softened butter and granulated sugar on medium-high speed for 3-4 minutes until light and fluffy.

Step 4: Add the Eggs and Vanilla

Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and mix until fully combined.

Step 5: Alternate Adding the Dry Ingredients and Buttermilk

With the mixer on low speed, alternate adding the dry ingredients and buttermilk to the butter mixture in three additions, beginning and ending with the dry ingredients. Mix just until combined—be careful not to overmix the batter.

Step 6: Fold in the Crushed Oreos

Using a spatula, gently fold in the 1 ½ cups of crushed Oreo cookies until evenly distributed throughout the batter.

Step 7: Bake the Cake

Pour the batter into the prepared sheet cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cake cool completely in the pan before frosting.

How to Make Cookies & Cream Frosting

Step 1: Beat the Butter

In a large mixing bowl, beat the softened butter on medium speed for about 2-3 minutes, until smooth and creamy.

Step 2: Add the Powdered Sugar

Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until combined. Increase the speed to medium-high and beat for another 2-3 minutes until light and fluffy.

Step 3: Add the Vanilla and Cream

Stir in the vanilla extract and heavy cream, then beat on high speed for 1-2 minutes until the frosting is fluffy and smooth. If the frosting is too thick, add more cream 1 tablespoon at a time until you reach your desired consistency.

Step 4: Fold in the Crushed Oreos

Using a spatula, gently fold in the remaining 1 ¼ cups of crushed Oreo cookies until evenly incorporated into the frosting.

How to Assemble the Cookies & Cream Sheet Cake

Step 1: Frost the Cake

Once the cake is fully cooled, spread an even layer of cookies-and-cream frosting over the top. Use an offset spatula to smooth the frosting evenly across the entire surface.

Step 2: Add Garnishes

Decorate the top of the cake with extra crushed Oreos, mini Oreos, or whole Oreos, depending on how you want to present the cake. You can also drizzle the top with melted chocolate or hot fudge sauce for an extra indulgent touch.

How to Make Cookies & Cream Sheet Cake: A Step-by-Step Guide

1. Step 1: Preheat the oven and prepare the sheet cake pan.
2. Step 2: Cream butter and sugar, then add eggs and vanilla.
3. Step 3: Alternate adding dry ingredients and buttermilk.
4. Step 4: Fold in crushed Oreos and bake for 30-35 minutes.
5. Step 5: Make the cookies-and-cream frosting while the cake cools.
6. Step 6: Frost the cooled cake and add garnishes.
7. Step 7: Slice, serve, and enjoy!

Common Mistakes to Avoid

1. Overmixing the Batter: Be careful not to overmix the batter once the flour is added, as this can result in a dense cake. Mix just until the ingredients are combined.
2. Not Softening the Butter: Make sure your butter is properly softened before creaming it with the sugar. Cold butter won’t incorporate air into the batter properly, which can affect the texture of the cake.
3. Frosting a Warm Cake: Always let the cake cool completely before frosting. If the cake is still warm, the frosting will melt and slide off.

Serving and Presentation Tips

• Slice Into Squares: Sheet cakes are meant to be easy to serve, so slice the cake into evenly-sized squares for individual portions. Clean your knife between slices for a neater presentation.
• Add Extra Toppings: Sprinkle extra Oreo crumbs or chocolate chips over the frosting for a crunchy contrast. You could also add a drizzle of melted white or dark chocolate for a touch of elegance.
• Serve with Ice Cream: Pair a slice of this rich cookies-and-cream cake with a scoop of vanilla or cookies-and-cream ice cream for the ultimate dessert experience.

How to Serve Cookies & Cream Sheet Cake

This sheet cake is best served at room temperature, so the frosting stays creamy and the cake retains its soft texture. Slice the cake into squares or rectangles, depending on how many servings you need. This cake is perfect for casual gatherings like birthdays, office parties, or family celebrations, as it’s easy to serve and always a hit!

Presentation Ideas for Cookies & Cream Sheet Cake

1. Oreo Cookie Line: Place whole Oreo cookies in a neat line down the center of the cake for a striking visual effect. This also makes it easy to cut evenly-sized portions.
2. Crushed Oreo Border: Create a border of crushed Oreos around the edge of the cake by pressing cookie crumbs into the frosting.
3. Swirl Frosting: Use a piping bag fitted with a star tip to create decorative swirls of frosting on top of the cake. Add a mini Oreo or cookie crumb to each swirl for a fun, decorative touch.

Cookies & Cream Sheet Cake Recipe Tips

• Room Temperature Ingredients: Make sure your eggs, butter, and buttermilk are at room temperature before starting the recipe. This ensures a smooth batter and even baking.
• Extra Crunch: For added texture, mix in some chopped nuts (like almonds or pecans) with the crushed Oreos in the frosting.
• Storage: Store the cake in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to 5 days. Let the cake come to room temperature before serving if refrigerated.

Frequently Asked Questions (FAQs)

1. Can I freeze this cake? Yes! You can freeze the unfrosted cake by wrapping it tightly in plastic wrap and aluminum foil. When ready to serve, thaw at room temperature, then frost and decorate.
2. What other cookies can I use? If you’re not a fan of Oreos, try using different types of cookies like chocolate chip cookies, graham crackers, or even peanut butter cookies for a unique twist.
3. Can I make this cake ahead of time? Absolutely! You can bake the cake the day before and frost it the next day. Just make sure to store the cake covered at room temperature or in the refrigerator if it’s particularly warm.
4. Can I use whipped cream instead of buttercream? Yes! If you want a lighter frosting, you can use stabilized whipped cream or Cool Whip in place of the buttercream frosting.

Conclusion

This Cookies & Cream Sheet Cake Recipe is the perfect dessert for any cookies-and-cream lover. With its soft vanilla cake base filled with Oreo chunks and a creamy cookies-and-cream frosting on top, this cake is sure to be the star of any gathering. Easy to make, fun to customize, and absolutely delicious, this sheet cake will quickly become your go-to recipe for parties and celebrations. Give it a try and indulge in a slice of cookies-and-cream heaven!

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