Cookies and Cream Sheet Cake

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Cookies and cream lovers, this one’s for you. Imagine layers of moist vanilla sheet cake, studded with chocolate cookie chunks, topped with a tangy cream cheese frosting packed with even more crushed cookies. This cookies and cream sheet cake transforms everyone’s favorite sandwich cookie into a party-ready, crowd-pleasing dessert. Whether you’re baking for a birthday, a potluck, or just your own cravings, this recipe gives you easy steps, helpful tips, and plenty of room for creative twists.

Why This Cake Is a Standout

The classic cookies and cream flavor goes beyond nostalgia. Here, it meets the comfort of a sheet cake—a format perfect for serving a group without the fuss of layers or fancy decorations. Each bite combines a fluffy vanilla crumb with the chocolatey crunch of Oreos. The generous cream cheese frosting doesn’t just sit on top; it completes the theme with another hit of cookies throughout. You get soft cake, creamy frosting, and crisp cookie pieces—all the reasons this flavor keeps winning hearts.

Ingredients

Cookies and cream desserts rely on a balance of textures and flavors. This recipe includes everything you need for a tender cake and a cloudlike, cookie-packed frosting. Here’s your shopping list:

For the Cake

• 2 1/2 cups cake flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon fine sea salt
• 1 cup unsalted butter, room temperature
• 1 3/4 cups granulated sugar
• 4 large egg whites, room temperature
• 1/2 cup sour cream, room temperature
• 2 teaspoons pure vanilla extract
• 1 cup whole milk, room temperature
• 18 Oreo cookies, roughly chopped

For the Frosting

• 8 ounces cream cheese, softened
• 1/2 cup unsalted butter, softened
• 1 1/2 cups powdered sugar, sifted
• 2 teaspoons pure vanilla extract
• 1 1/4 cups heavy cream, cold
• 10 Oreo cookies, chopped small or crushed

If you want to experiment, swap classic Oreos for golden, mint, or even peanut butter flavors in both the cake and frosting.

Step-by-Step Directions

Prepare the Cake

• Preheat and Prep the Pan
  Heat oven to 350°F (177°C). Lightly grease a 12×17-inch rimmed baking sheet (half-sheet) or line it with parchment. This ensures easy cake removal and easy cleanup.

• Mix Dry Ingredients
  In a large bowl, whisk together cake flour, baking powder, baking soda, and salt. Using cake flour gives a finer, softer crumb—key for sheet cakes.

• Cream Butter and Sugar
  In a stand mixer (or with a hand mixer), beat the butter and sugar on high until pale and fluffy, about 2–3 minutes. Scrape down the bowl to avoid clumps.

• Add Egg Whites
  Beat in the egg whites one at a time on medium speed. This step keeps the cake light in color and texture.

• Mix in Sour Cream and Vanilla
  Add sour cream and vanilla extract, mixing until just blended. Both boost moisture and flavor.

• Alternate Dry Ingredients and Milk
  Add half the flour mixture, mixing on low. Pour in half of the milk, mix briefly. Add the remaining flour, then the rest of the milk. Mix only until combined; overmixing can create a dense cake.

• Fold in Cookies
  Using a spatula, gently fold in the chopped Oreos. Fold just until distributed—vigorous mixing will crush the cookies too much.

• Bake
  Pour batter into the pan and smooth the top. Bake for 20–25 minutes or until a toothpick inserted in the center comes out mostly clean (a few moist crumbs are fine). Avoid overbaking, which dries out the cake.

• Cool
  Let the cake cool in the pan set on a wire rack. Frost only after the cake is completely cool.

Make the Cookies and Cream Frosting

• Beat Cream Cheese and Butter
  In a large bowl, beat softened cream cheese and butter until smooth and creamy.

• Add Powdered Sugar and Vanilla
  Gradually add powdered sugar and vanilla, mixing well. Go slow to prevent lumps.

• Whip the Heavy Cream
  In a separate bowl, whip cold heavy cream until stiff peaks form. You want a fluffy, stable texture for the lightest frosting.

• Fold and Add Cookies
  Gently fold the whipped cream into the cream cheese mixture until just combined. Stir in the crushed Oreos and blend gently to keep the frosting airy.

Frost and Serve

Spread the frosting generously over the cooled cake. An offset spatula makes this easy. For a decorative touch, sprinkle extra Oreo crumbs or bigger cookie pieces across the top. If you want, add a chocolate ganache drizzle or a few whole Oreos as a garnish.

Cut the cake into squares or rectangles. Sheet cakes serve beautifully from the pan, making this a practical choice for sharing.

Tips for Successful Cookies and Cream Sheet Cake

Choose the Right Cookie Chop

• For classic cookies and cream texture, rough chop the Oreos for the cake—they’ll keep their crunch after baking.
• For the frosting, finer crumbs give a spreadable texture and even flavor.

Measure Flour Accurately

• Use the “spoon and level” method. Spoon flour into your measuring cup, then level with a knife. Don’t scoop directly from the bag; packed flour can make cake dense.

Room Temperature Ingredients

• Butter, eggs, sour cream, and milk at room temperature mix together seamlessly, creating a tender, even crumb.

Don’t Overmix

• Overmixing knocks air from the batter and can make the cake tough. Mix just until anything white disappears.

Cool Completely Before Frosting

• Warm cake melts frosting. Be patient; only frost cooled cake for best results.

Try Variations

• Swap in gluten-free Oreo-style cookies and a gluten-free flour blend to adapt.
• Use chocolate cake and swap in golden Oreos for a twist.
• For a little extra indulgence, add a layer of chocolate ganache between the cake and the frosting.
• Add sprinkles or mini chocolate chips to the top for texture and color.

Storing and Freezing

Cookies and cream sheet cake keeps well, making it great for advance party prep or leftovers.

If freezing frosted cake, flash freeze slices on a tray before wrapping. Thaw overnight in the fridge, then let come to room temperature before serving.

Frequently Asked Questions

Can I make this cake ahead?
Yes. Bake and cool the cake up to two days in advance; add frosting the day you serve.

Can I use store-bought whipped topping instead of homemade whipped cream?
Yes, but the homemade version tastes richer and holds its shape longer.

Is there a way to reduce sweetness?
Use bittersweet chocolate cookies or reduce powdered sugar in the frosting by a quarter cup for a less sweet bite.

What’s the best way to cut clean slices?
Wipe your knife with a damp, clean cloth between each cut for neat, bakery-style pieces.

Cookies and cream sheet cake is a versatile, easy-to-make dessert that earns praise at family events, birthday parties, or whenever cookie cravings strike. With a simple method and plenty of room for creativity, you can make this classic flavor your own. Keep the ingredients on hand—you’ll probably get requests for an encore.