Cookies & Cream Sheet Cake Recipe

Who doesn’t love the irresistible combination of cookies and cream? Whether you’re a fan of cookies & cream ice cream or Oreo-stuffed desserts, this Cookies & Cream Sheet Cake is a guaranteed hit. Perfect for parties, family gatherings, or casual weeknight baking, this moist sheet cake is packed with cookie pieces and topped with a luscious cookies and cream frosting. It’s easy to make, feeds a crowd, and will satisfy anyone with a sweet tooth! Stick with us as we guide you through the entire process—from ingredients to serving tips.

this Recipe

What is a Cookies & Cream Sheet Cake?

A Cookies & Cream Sheet Cake is a rich, moist vanilla cake studded with crushed chocolate sandwich cookies, like Oreos. It’s baked in a sheet pan, making it perfect for feeding a large group. The cake is then topped with a creamy frosting that incorporates even more crushed cookies. Think of it as an oversized cookies & cream treat that combines the best parts of cake and cookies in one delicious bite!

Ingredients List for Cookies & Cream Sheet Cake

Before you start baking, you’ll need to gather your ingredients. This recipe uses pantry staples along with a few star ingredients—chocolate sandwich cookies being the most important! Here’s what you’ll need for the cake and frosting:

For the Cake:

• 2 ¾ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 1 ¾ cups granulated sugar
• 4 large eggs, at room temperature
• 1 tablespoon vanilla extract
• 1 cup whole milk
• 1 cup sour cream (for extra moisture)
• 18 chocolate sandwich cookies (crushed into large chunks)

For the Cookies & Cream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup heavy cream or milk (adjust for desired consistency)
• 2 teaspoons vanilla extract
• 12 chocolate sandwich cookies (finely crushed)

Optional Garnish:

• Extra cookies (whole or crushed, for topping)
• Chocolate ganache (drizzle for added decadence)

This sheet cake recipe is straightforward but provides the perfect balance of flavors and textures. The sour cream in the batter ensures a moist crumb, while the crushed cookies add a fun twist to each bite.

Substitutions and Variations

Want to make this recipe your own? Here are a few substitutions and variations to suit your preferences or dietary needs:

• Gluten-Free Option: Swap out the all-purpose flour for a gluten-free 1:1 baking flour, and use gluten-free chocolate sandwich cookies.
• Dairy-Free Version: Replace the butter with dairy-free butter and use almond milk or another plant-based milk instead of whole milk. Ensure the cookies are also dairy-free.
• Reduced-Sugar Version: You can use a sugar substitute like monk fruit or erythritol in both the cake and frosting, though the texture may vary slightly.
• Flavor Variations: Feel free to add extra flavoring like almond extract, or switch up the type of cookies. Mint chocolate sandwich cookies, peanut butter-filled Oreos, or even golden Oreos would give this cake a different twist.
• Sheet Cake Size Variations: This recipe is designed for a standard 9x13-inch sheet pan. If you want to use a smaller or larger pan, adjust baking time accordingly.

Step-by-Step Cooking Instructions

Let’s get baking! Follow these step-by-step instructions to create the perfect Cookies & Cream Sheet Cake from scratch.

1. Preheat the Oven

Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet pan and line the bottom with parchment paper for easy cake removal later.

2. Prepare the Dry Ingredients

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

3. Cream the Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to beat 1 cup of softened butter and 1 ¾ cups of sugar on medium speed until light and fluffy. This should take about 3-4 minutes.

4. Add the Eggs and Vanilla

Add the eggs, one at a time, beating well after each addition. Then, mix in 1 tablespoon of vanilla extract until everything is fully combined.

5. Combine Wet and Dry Ingredients

With the mixer on low speed, gradually add the dry ingredients, alternating with 1 cup of whole milk and 1 cup of sour cream. Begin and end with the dry ingredients, and mix until just combined. Be careful not to overmix, as this can make the cake dense.

6. Fold in the Crushed Cookies

Using a spatula, gently fold in the 18 crushed chocolate sandwich cookies until evenly distributed throughout the batter. Try not to break the cookies too much, as you want visible chunks in the finished cake.

7. Pour Batter into the Pan

Pour the cake batter into the prepared 9x13-inch sheet pan and smooth it out with a spatula so it's even.

8. Bake the Cake

Bake the cake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean or with just a few moist crumbs. Let the cake cool completely in the pan before frosting.

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

Now that your cake is cooling, it’s time to whip up the decadent cookies & cream frosting.

1. Cream the Butter

In a large mixing bowl, beat 1 cup of softened butter until light and creamy, about 2-3 minutes. This will help ensure a fluffy frosting.

2. Add the Powdered Sugar and Vanilla

Gradually add 4 cups of powdered sugar, one cup at a time, and beat on low speed to avoid sugar clouds. Add 2 teaspoons of vanilla extract.

3. Adjust the Consistency

Slowly pour in ½ cup of heavy cream (or milk) while beating on medium speed. Continue to mix until the frosting is smooth and reaches your desired consistency. If it’s too thick, add more cream one tablespoon at a time.

4. Add Crushed Cookies

Fold in 12 finely crushed chocolate sandwich cookies using a spatula, stirring gently until fully incorporated. You want the frosting to be speckled with cookie pieces without becoming gritty.

5. Frost the Cake

Once the cake is completely cool, spread the frosting over the top in an even layer. Use an offset spatula for a smooth finish, or go for a rustic look with swirls of frosting.

Common Mistakes to Avoid

Here are some common pitfalls when making this Cookies & Cream Sheet Cake and how to avoid them:

• Overmixing the Batter: Overmixing can cause the cake to become dense or tough. Mix until just combined for a tender crumb.
• Not Letting the Cake Cool Fully: Frosting a warm cake will cause the frosting to melt and become messy. Ensure your cake is completely cool before adding the frosting.
• Using Too-Hard Cookies: If the cookies are too hard or stale, they won’t break down properly in the batter or frosting. Use fresh cookies for the best texture.

Serving and Presentation Tips

Once your Cookies & Cream Sheet Cake is frosted and ready to go, here are some ideas for serving and presentation to make it extra special.

How to Serve Cookies & Cream Sheet Cake

• Room Temperature: Serve the cake at room temperature for the best texture. Cold cake can be too dense, so allow the cake to sit out for 15-20 minutes before slicing.
• Portion Sizes: This 9x13-inch sheet cake serves about 12-15 people, depending on how large you slice each piece. For smaller gatherings, you can cut more generous portions.

Presentation Ideas for Cookies & Cream Sheet Cake

• Cookie Toppers: Garnish the cake with whole or halved chocolate sandwich cookies placed on top of the frosting for a decorative finish.
• Chocolate Ganache Drizzle: For an extra layer of indulgence, drizzle chocolate ganache or melted chocolate over the top of the frosted cake.
• Sprinkle of Crushed Cookies: Add a sprinkle of extra crushed cookies over the frosting for added crunch and visual appeal.
• Whipped Cream: Serve each slice with a dollop of whipped cream or even a scoop of cookies & cream ice cream on the side for a more decadent dessert.

Cookies & Cream Sheet Cake Recipe Tips

• Room Temperature Ingredients: For the best texture, make sure your butter, eggs, and milk are at room temperature. This helps everything blend more smoothly.
• Fresh Cookies: Use fresh chocolate sandwich cookies so that they retain a bit of crunch in the cake and frosting. Stale cookies will lose their texture and flavor.
• Make Ahead Tip: You can bake the cake a day in advance and store it in the fridge, covered with plastic wrap. Frost the cake right before serving for optimal freshness.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake up to 1 day in advance. Wrap the cooled cake tightly in plastic wrap and store it at room temperature. Frost the cake on the day you plan to serve it for the freshest result.

Q: Can I freeze the cake?
A: Yes, the unfrosted cake can be frozen. Wrap it tightly in plastic wrap and foil, and freeze for up to 3 months. Thaw in the fridge overnight and frost before serving. Freezing the frosted cake may cause the frosting to lose its creamy texture.

Q: Can I use store-bought frosting?
A: While homemade frosting is always recommended for the best flavor and texture, you can use store-bought frosting in a pinch. Stir in crushed cookies for that signature cookies & cream taste.

Q: How do I store leftovers?
A: Store any leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. For the best taste, allow chilled cake to come to room temperature before serving.

Conclusion

This Cookies & Cream Sheet Cake is a crowd-pleasing dessert that’s perfect for any occasion, from birthday parties to casual get-togethers. The combination of moist vanilla cake, crunchy cookie pieces, and creamy cookies & cream frosting makes for an irresistible treat. Follow our step-by-step instructions, tips, and variations to create a cake that’s as customizable as it is delicious. Happy baking!

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