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.
Ingredients
Scale
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
Instructions
- 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.
- Combine the dry ingredients – flour, baking powder, baking soda, and salt – in a medium mixing vessel, whisking thoroughly to ensure even distribution.
- Cream the butter and sugar in a large bowl until the mixture becomes airy and pale, achieving a light, fluffy consistency.
- Incorporate eggs individually into the butter mixture, mixing completely after each addition to create a smooth base.
- Blend in the vanilla extract, creating a fragrant and rich foundation for the cake batter.
- 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.
- Gently fold crushed cookies into the batter, distributing them evenly without overmixing.
- Transfer the batter to the prepared pan, smoothing the surface to create an even layer for consistent baking.
- Bake for 25-30 minutes, monitoring until a toothpick inserted into the center emerges clean and the cake appears golden.
- Allow the cake to cool completely within the pan, creating a stable base for frosting.
- Whip the butter until it reaches a creamy, smooth consistency in a large mixing bowl.
- Gradually incorporate powdered sugar, heavy cream, and vanilla extract, beating until the frosting becomes light and fluffy.
- Fold half of the remaining crushed cookies into the frosting, creating a textured cream.
- Spread the frosting evenly across the cooled cake, ensuring complete coverage.
- 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