Description

This Cookies and Cream Sheet Cake is a delightful dessert featuring a moist, tender cake studded with chopped Oreo cookies and topped with a rich, creamy buttercream frosting blended with more Oreo pieces. Perfect for celebrations or any time you crave a sweet treat, this easy-to-make sheet cake combines classic flavors with a fun cookies and cream twist.

Ingredients

Scale

Cake Ingredients

2 cups Cake Flour – gives the cake a light, tender texture
1 tablespoon Baking Powder – leavening agent for cake rise
1/2 teaspoon Kosher Salt – enhances sweet cream flavors
1 cup Unsalted Butter – brings depth of flavor to cake and frosting
2 cups Granulated Sugar – provides sweetness
1 tablespoon Vanilla Extract – compliments chocolate flavors
6 large Egg Whites – for structure and lift
1 cup Whole Milk – adds richness
1.5 cups Roughly Chopped Oreo Cookies – star ingredient for flavor

Buttercream Frosting

1 cup Unsalted Butter – base for creamy frosting
4 cups Confectioners Sugar – for sweetness and texture
2 tablespoons Whole Milk – to achieve spreadable consistency
1 cup Chopped Oreo Cookies – to mix into the frosting for a delightful taste

Instructions

Prepare Oven and Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to ensure the cake doesn’t stick and maintains its shape.
Mix Dry Ingredients: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt, ensuring an even distribution of the leavening and salt components.
Cream Butter, Sugar and Vanilla: In a separate bowl, beat the unsalted butter, granulated sugar, and vanilla extract together until the mixture becomes light and fluffy, which helps incorporate air for a lighter cake texture.
Add Egg Whites: Add the egg whites one at a time to the butter mixture, beating thoroughly after each addition to build the cake’s structure and maintain its lift.
Combine Wet and Dry Ingredients: Alternately add the flour mixture and whole milk to the butter and egg mixture, starting and ending with the flour mixture. This alternating method helps maintain batter consistency and prevents overmixing.
Fold in Oreo Cookies: Gently fold in the roughly chopped Oreo cookies to evenly distribute them without deflating the batter.
Bake the Cake: Spread the batter evenly into the prepared jelly roll pan. Bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, approximately 30-35 minutes.
Prepare Buttercream Frosting: While the cake bakes, beat the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar, beating until smooth, then mix in the whole milk to achieve a spreadable consistency.
Add Cookies to Frosting: Fold the chopped Oreo cookies into the buttercream for added texture and flavor.
Frost the Cake: Once the cake is completely cooled, frost it generously with the cookies and cream buttercream. Optionally, sprinkle additional chopped Oreo cookies on top for decoration.
Storage: Store the finished cake in an airtight container at room temperature for up to four days, or refrigerate for longer storage to keep it fresh.

Notes

You can substitute Oreos with other similar chocolate sandwich cookies if desired.
If cake flour is not available, use all-purpose flour mixed with a small amount of cornstarch to mimic cake flour’s lightness.
Ensure the cake is completely cooled before frosting to avoid melting the buttercream.
For extra moisture, brushing the cake layers lightly with milk or a simple syrup before frosting can be done, though not required.

Prep Time: 20 minutes
Cook Time: 30-35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Birthday Cake, Cookies and Cream, Easy Dessert, Oreo Cake, Sheet Cake