Cookies & Cream Sheet Cake Recipe

Looking for a dessert that’s sure to be a hit at your next gathering? This Cookies & Cream Sheet Cake is the ultimate crowd-pleaser. It’s easy to make, deliciously rich, and packed with the irresistible flavor of Oreo cookies. Whether it’s for a birthday party, a family event, or just because you want something sweet, this cake delivers the classic flavor of cookies and cream in every moist, decadent bite. Keep reading to get all the details, from ingredients to tips on presentation, so you can create a dessert that everyone will be asking for again and again!

this Recipe

What is a Cookies & Cream Sheet Cake?

A Cookies & Cream Sheet Cake is a simple, single-layer cake that’s baked in a large rectangular pan (typically a 9x13-inch sheet pan). The cake is loaded with crushed Oreo cookies, giving every bite a satisfying crunch and a rich cookies-and-cream flavor. Topped with creamy frosting and even more Oreo crumbles, this sheet cake combines the light, fluffy texture of a traditional cake with the beloved flavor of cookies and cream. Best of all, sheet cakes are easy to make and serve, making them perfect for feeding a crowd.

Ingredients List for Cookies & Cream Sheet Cake

Here’s everything you’ll need to make this decadent Cookies & Cream Sheet Cake, including the cake, frosting, and cookie mix-ins:

For the Cake:

• 2 cups all-purpose flour
• 1¾ cups granulated sugar
• ½ cup unsweetened cocoa powder
• 1½ teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 1 cup whole milk
• ½ cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water
• 20 Oreo cookies, coarsely crushed (reserve some for topping)

For the Cookies & Cream Frosting:

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ½ cup heavy cream (you can add more for a creamier consistency)
• 1 teaspoon vanilla extract
• 12 Oreo cookies, finely crushed (for mixing into the frosting)
• Additional crushed Oreos for topping (optional)

Substitutions and Variations

There are plenty of ways to customize this recipe if you’re looking for alternatives or want to try something a little different. Here are some ideas:

• Gluten-Free: Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour to make a gluten-free version.
• Dairy-Free: Use almond milk or another non-dairy milk in place of whole milk. For the frosting, replace the butter and cream with dairy-free alternatives, like vegan butter and coconut cream.
• Flavor Variations: While chocolate is the classic choice, you can switch up the flavor of the cake by making a vanilla or marble version. Just reduce the cocoa powder or use a mix of vanilla and chocolate batters.
• Mix-ins: Besides Oreos, you can also add other cookie varieties or candy pieces for a fun twist, such as chocolate chips, chocolate sandwich cookies with different fillings, or even peanut butter cups for a sweet-salty combo.

Step-by-Step Cooking Instructions

Now that you have your ingredients ready, let’s get into the step-by-step process for making this mouthwatering Cookies & Cream Sheet Cake.

Step 1: Preheat the Oven and Prep the Pan

Preheat your oven to 350°F (175°C). Grease and lightly flour a 9x13-inch baking pan, or line it with parchment paper to make removing the cake easier later on.

Step 2: Prepare the Dry Ingredients

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. This will ensure all the dry ingredients are evenly distributed and prevent any lumps in the batter.

Step 3: Combine the Wet Ingredients

In a separate bowl, whisk the eggs, milk, vegetable oil, and vanilla extract until smooth and well combined. Gradually add the wet ingredients to the dry ingredients, mixing until just combined.

Step 4: Add Boiling Water

Slowly pour the boiling water into the batter, mixing on low speed. The batter will be thin, but this is normal and helps create a moist, fluffy cake. Stir in the crushed Oreo cookies.

Step 5: Bake the Cake

Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula. Bake for 30–35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan before frosting.

How to Make the Cookies & Cream Frosting

Step 1: Cream the Butter

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

Step 2: Add Powdered Sugar

Gradually add the powdered sugar, one cup at a time, mixing on low speed until the sugar is fully incorporated. Scrape down the sides of the bowl as needed.

Step 3: Add Cream and Vanilla

Pour in the heavy cream and vanilla extract, and increase the speed to medium-high. Beat the frosting for another 2–3 minutes until it becomes light and fluffy. If the frosting is too thick, add more cream, one tablespoon at a time, until you reach the desired consistency.

Step 4: Fold in Crushed Oreos

Gently fold the finely crushed Oreos into the frosting, being careful not to overmix, so the frosting stays light and fluffy with a smooth cookies-and-cream texture.

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

Step 1: Ensure the Cake is Cooled

Before frosting, make sure your cake has completely cooled. Frosting a warm cake can cause the frosting to melt and slide off.

Step 2: Spread the Frosting

Using an offset spatula or a butter knife, spread the cookies and cream frosting evenly over the top of the cooled cake. Make sure to cover the entire surface for a smooth, even finish.

Step 3: Top with Extra Oreos

For a finishing touch, sprinkle additional crushed Oreos on top of the frosted cake. You can be generous with the toppings for extra texture and flavor.

Common Mistakes to Avoid

• Overmixing the Batter: Once you’ve combined the wet and dry ingredients, mix just until everything is incorporated. Overmixing can result in a dense cake rather than a light, fluffy texture.
• Frosting a Warm Cake: Always make sure the cake has fully cooled before applying the frosting. Otherwise, the butter in the frosting will melt, causing the frosting to slide off.
• Not Crushing Oreos Properly: Be sure to crush the Oreos for the frosting finely, so they blend in well without creating large chunks. For the cake itself, coarser cookie pieces work well to create a nice texture.

Serving and Presentation Tips

A Cookies & Cream Sheet Cake can be as simple or as elegant as you want it to be. Here are some ideas for serving and presenting this crowd-pleaser.

How to Serve Cookies & Cream Sheet Cake

• Serve this cake as-is, slicing it into squares for easy serving.
• Pair slices with a scoop of vanilla or cookies-and-cream ice cream for an extra indulgent treat.
• If you want to get fancy, drizzle slices with chocolate or caramel sauce for added decadence.

Presentation Ideas for Cookies & Cream Sheet Cake

• Use extra crushed Oreos to create a decorative border around the cake or on each slice.
• Add Oreo halves or mini Oreos on top of the cake for a more playful presentation.
• For a festive look, you can color the frosting using food coloring or pipe decorative swirls on top.

Cookies & Cream Sheet Cake Recipe Tips

• Make Ahead: This cake can be made a day in advance. Store it covered at room temperature (unfrosted) or in the refrigerator (frosted). Bring it to room temperature before serving.
• Storage: If you have leftovers, cover the cake tightly with plastic wrap or store it in an airtight container in the refrigerator for up to 5 days.
• Freeze for Later: To freeze the cake, wrap individual slices in plastic wrap and place them in a freezer-safe container. When you’re ready to eat, thaw the slices in the refrigerator for a few hours.

Frequently Asked Questions (FAQs)

Q: Can I use a different type of cookie instead of Oreos?
A: Yes! While Oreos are the classic choice for this cake, you can experiment with other sandwich cookies or chocolate wafer cookies. Just make sure they have a similar crunchy texture.

Q: How do I prevent the cake from sticking to the pan?
A: Grease the pan well with butter or cooking spray, and lightly dust it with flour. Alternatively, you can line the bottom of the pan with parchment paper for easy removal.

Q: Can I make this cake in a different-sized pan?
A: Yes, you can use a different-sized pan, but keep in mind that the baking time will vary. If using a smaller pan, the cake will be thicker and may require additional baking time.

Q: Can I make this cake gluten-free?
A: Yes! Simply replace the all-purpose flour with a 1-to-1 gluten-free flour blend, and use gluten-free sandwich cookies.

Q: Can I freeze this cake?
A: Absolutely. You can freeze the whole cake or individual slices by wrapping them tightly in plastic wrap and placing them in a freezer-safe container. Thaw in the refrigerator before serving.

Conclusion

This Cookies & Cream Sheet Cake is a deliciously indulgent dessert that’s perfect for any occasion. The combination of rich chocolate cake, creamy frosting, and crunchy Oreo cookies will leave everyone coming back for seconds (and maybe even thirds!). Whether you’re making it for a party, a family gathering, or just because you’re craving something sweet, this cake is sure to be a hit. Plus, with its easy-to-follow recipe and customizable options, you can put your own spin on this classic dessert. So, what are you waiting for? Whip up this Cookies & Cream Sheet Cake and get ready to impress your guests!

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