The Ultimate Cookies and Cream Sheet Cake Recipe for Sweet Success

Sweet memories dance when this cookies and cream sheet cake bursts onto your dessert scene.

Childhood nostalgia meets pure indulgence in every creamy, crumbly bite.

Chocolate sandwich cookies crumble into a soft, pillowy landscape of pure delight.

Each slice promises a playful twist on classic cake traditions.

Layers of rich, velvety frosting promise pure comfort and joy.

Smooth cream cheese and crunchy cookie pieces create a magical contrast that makes taste buds sing.

What Makes A Cookies And Cream Sheet Cake

• All-Purpose Flour: Provides the base structure for the cake, smooth and fine texture.
• Baking Powder, Baking Soda: Essential leavening agents for cake's rise and lightness.
• Salt: Enhances overall flavor and balances sweetness.

• Unsalted Butter: Adds richness and moisture, softened for easy mixing.
• Granulated Sugar: Sweetens the cake and helps create a tender crumb.
• Large Eggs: Bind ingredients and provide structure and richness.
• Vanilla Extract: Adds classic, warm flavor depth to the cake.
• Whole Milk: Contributes moisture and helps create a soft texture.
• Sour Cream: Adds tanginess and helps create a tender, moist cake.

• Chocolate Sandwich Cookies: Crushed Oreos provide crunchy texture and chocolate flavor, classic cookies and cream element.

Cookies And Cream Sheet Cake How-To

Step 1: Prepare the Baking Setup

Get your oven ready by heating it to 350°F.

Grab a 9×13-inch sheet pan and coat it with cooking spray or butter.

Line the bottom with parchment paper for easy cake removal.

Step 2: Mix Dry Ingredients

• All-purpose flour
• Baking powder
• Baking soda
• Salt

Blend these ingredients until they’re perfectly combined.

Step 3: Create the Cake Base

In a large mixing bowl, cream butter and sugar until the mixture looks light and fluffy.

Add eggs one at a time, mixing thoroughly after each addition.

Stir in vanilla extract for an extra burst of flavor.

Step 4: Combine Wet and Dry Ingredients

Slowly incorporate the dry ingredients into the butter mixture.

Alternate adding milk and sour cream, starting and ending with the dry ingredients.

Mix just until everything is smooth and well combined.

Step 5: Fold in Cookies

Gently fold crushed chocolate sandwich cookies into the cake batter.

Be careful not to overmix to keep the texture light and fluffy.

Step 6: Bake the Cake

Pour the batter into the prepared pan, spreading it evenly.

Slide the pan into the preheated oven and bake for 25-30 minutes.

The cake is done when a toothpick inserted in the center comes out clean.

Step 7: Cool the Cake

Remove the cake from the oven and let it cool completely in the pan.

This helps the cake set and makes frosting easier.

Step 8: Prepare the Frosting

In a large bowl, beat butter until it becomes creamy and smooth.

• Powdered sugar
• Heavy cream
• Vanilla extract

Whip the mixture until it’s light, fluffy, and irresistible.

Step 9: Add Cookies to Frosting

Fold half of the remaining crushed cookies into the frosting for extra crunch and flavor.

Step 10: Decorate and Serve

Spread the frosting evenly over the cooled cake.

Sprinkle the remaining crushed cookies on top for a delicious finishing touch.

Slice, serve, and enjoy your homemade Cookies and Cream Sheet Cake!

Cookies And Cream Sheet Cake Tips From The Pros

• Use different sandwich cookie flavors like mint or peanut butter to create unique variations of the cake.
• Roughly chop cookies instead of fine crumbs to maintain some texture and prevent them from becoming mushy in the batter.
• Insert a toothpick at an angle to ensure the center is fully baked, avoiding undercooked spots in the sheet cake.
• Allow eggs, butter, and dairy to sit at room temperature for smoother batter and more even cake texture.
• Add cream gradually to control the thickness, ensuring the frosting spreads easily without being too runny or stiff.

Sheet Cake With Cookies And Cream Best Storage Tips

• Store leftover cake in an airtight container for up to 5 days. Cover the cake with plastic wrap or aluminum foil to prevent drying out.
• Keep cake at room temperature for 1-2 days if serving soon. Place in a cake carrier or cover loosely with a clean kitchen towel.
• Warm individual cake slices in the microwave for 10-15 seconds. For best texture, let the slice sit at room temperature for 15 minutes before enjoying.
• Wrap the cake tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Fun Additions for Cookies and Cream Cake

• Pair Cookies and Cream with Classic Milk: Cold, creamy whole milk perfectly complements the rich, sweet cake's chocolate cookie crunch and creates a nostalgic dessert experience.
• Enhance with Vanilla Bean Ice Cream: Smooth, cold vanilla ice cream adds luxurious creaminess that balances the cake's texture and intensifies the cookies and cream flavor profile.
• Match with Coffee or Espresso: Strong, bold coffee cuts through the cake's sweetness, creating a delightful contrast and highlighting the dessert's complex chocolate and cream notes.
• Serve with Salted Caramel Latte: The sweet-salty combination elevates the cake's richness, providing a sophisticated and indulgent pairing that tantalizes taste buds.

Cookies and Cream Sheet Cake Tweaks

• Gluten-Free Cookies and Cream Cake: Replace all-purpose flour with gluten-free flour blend and ensure using gluten-free sandwich cookies for a celiac-friendly version.
• Dairy-Free Adaptation: Swap butter with coconut oil, use dairy-free milk alternative like almond milk, and replace sour cream with coconut yogurt to create a lactose-free option.
• Chocolate Lover's Edition: Add 1/4 cup cocoa powder to cake batter and use chocolate sandwich cookies for an intensified chocolate experience throughout the dessert.
• Lighter Version: Substitute half the butter with Greek yogurt, use whole wheat pastry flour, and reduce sugar by 25% to create a slightly healthier cake alternative.

FAQs

• How do I know if my cake is properly mixed?

The batter should be smooth and free of lumps, with no dry flour patches visible. Mix just until ingredients are combined to avoid overmixing, which can make the cake tough.

• Can I use different types of cookies for this recipe?

Oreo cookies work best, but you can substitute with similar cream-filled chocolate sandwich cookies. Avoid using very crisp or very soft cookies that might alter the cake’s texture.

• What if I don't have sour cream?

You can substitute with plain Greek yogurt or buttermilk. These alternatives will provide similar moisture and tanginess to the cake’s texture and flavor.

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

Lightly coat the crushed cookies in a tablespoon of flour before folding into the batter. This helps distribute them evenly throughout the cake and prevents sinking.

Cookies And Cream Sheet Cake Pleases With Classic Oreo Crunch

• Savor Speedy Dessert Delight: Quick and Easy Cookies and Cream Sheet Cake brings joy to baking enthusiasts!
• Breeze Through Preparation: This recipe requires minimal effort with straightforward steps, perfect for novice bakers seeking a delicious homemade treat without complex techniques.
• Family-Friendly Crowd-Pleaser: Packed with beloved cookies and cream flavor, this sheet cake appeals to kids and adults alike, making it ideal for gatherings, potlucks, and casual celebrations.
• Versatile Entertaining Option: Easily customizable for different occasions, from birthday parties to weekend get-togethers, this cake transforms simple ingredients into a showstopping dessert that impresses without demanding extensive baking skills.

Cookies and Cream Sheet Cake Recipe

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• Total Time: 45 minutes
• Yield: 12 1x

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Description

Creamy cookies and cream sheet cake brings nostalgic dessert memories to life with classic American comfort. Rich chocolate cookie crumbles meld perfectly with smooth frosting, creating a delightful slice you’ll crave again and again.

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Ingredients

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Main Ingredients:

• 2 1/2 cups all-purpose flour
• 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)
• 1 cup whole milk
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar

Leavening and Seasoning:

• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt

Binding and Flavoring:

• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup sour cream

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Instructions

1. Prepare the oven environment by heating to 350°F (175°C) and preparing a 9×13-inch sheet pan with parchment paper and light grease.
2. Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a medium mixing vessel, whisking thoroughly to ensure even distribution.
3. Cream the butter and sugar in a large bowl until the mixture becomes airy and pale, achieving a light, fluffy consistency.
4. Incorporate eggs individually into the butter mixture, mixing completely after each addition to create a smooth base.
5. Blend in the vanilla extract, creating a fragrant and rich foundation for the cake batter.
6. Gradually introduce the dry ingredient mixture to the wet ingredients, alternating with milk and sour cream, ensuring minimal mixing to maintain the cake’s delicate texture.
7. Gently fold crushed cookies into the batter, distributing them evenly without overmixing.
8. Transfer the batter to the prepared pan, smoothing the surface to create an even layer for consistent baking.
9. Bake for 25-30 minutes, monitoring until a toothpick inserted into the center emerges clean and the cake appears golden.
10. Allow the cake to cool completely within the pan, creating a stable base for frosting.
11. Whip the butter until it reaches a creamy, smooth consistency in a large mixing bowl.
12. Gradually incorporate powdered sugar, heavy cream, and vanilla extract, beating until the frosting becomes light and fluffy.
13. Fold half of the remaining crushed cookies into the frosting, creating a textured cream.
14. Spread the frosting evenly across the cooled cake, ensuring complete coverage.
15. Garnish the top with the remaining crushed cookies, creating an appealing and crunchy finish.

Notes

• Use room temperature ingredients to ensure smooth mixing and even baking consistency.
• Crush cookies into varying sizes for interesting texture throughout the cake, creating delightful cookie chunks in every bite.
• For gluten-free adaptation, substitute all-purpose flour with a gluten-free blend and use gluten-free sandwich cookies to maintain the classic flavor profile.
• Reduce sugar content by using less powdered sugar in frosting or replacing some with a natural sweetener for a lighter dessert option.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 300
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 15 g
• Saturated Fat: 9 g
• Unsaturated Fat: 4 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 1 g
• Protein: 3 g
• Cholesterol: 50 mg