Description
This Cookies and Cream Sheet Cake is a delightful dessert combining a tender, moist vanilla cake studded with chopped Oreo cookies and topped with a creamy Oreo cookie buttercream frosting. Perfect for celebrations or any time you crave a sweet treat with the classic cookies and cream flavor.
Ingredients
Scale
Cake
- 2 cups Cake Flour
- 1 tablespoon Baking Powder
- 1/2 teaspoon Kosher Salt
- 1 cup Unsalted Butter
- 2 cups Granulated Sugar
- 1 tablespoon Vanilla Extract
- 6 large Egg Whites
- 1 cup Whole Milk
- 1.5 cups Roughly Chopped Oreo Cookies
Frosting
- 1 cup Unsalted Butter
- 4 cups Confectioners Sugar
- 2 tablespoons Whole Milk
- 1 cup Chopped Oreo Cookies
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and ensure easy removal.
- Mix Dry Ingredients: In a medium mixing bowl, whisk together the cake flour, baking powder, and kosher salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugar: In a separate large bowl, beat the unsalted butter, granulated sugar, and vanilla extract together until the mixture is light, fluffy, and pale in color, ensuring a tender crumb.
- Add Egg Whites: Incorporate the egg whites one at a time, beating thoroughly after each addition to build volume and structure.
- Combine Wet and Dry: Alternate adding the flour mixture and whole milk to the butter mixture, beginning and ending with the flour mixture. Mix gently to maintain airiness without overmixing.
- Fold in Oreos: Gently fold the roughly chopped Oreo cookies into the batter, distributing them evenly without deflating the mix.
- Bake the Cake: Spread the batter uniformly in the prepared pan and bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, about 30-35 minutes.
- Prepare Frosting: While the cake cools, beat the unsalted butter in a bowl until light and fluffy. Gradually add confectioners sugar and beat until smooth. Mix in the whole milk to achieve a spreadable consistency.
- Add Oreos to Frosting: Fold in the chopped Oreo cookies to the frosting for extra texture and flavor.
- Frost the Cake: Once the cake is completely cooled, generously spread the Oreo cookie buttercream frosting over the surface and sprinkle additional chopped Oreos on top for decoration.
- Storage: Store the sheet cake in an airtight container at room temperature for up to four days, or refrigerate for longer freshness.
Notes
- Ensure the cake is fully cooled before frosting to prevent melting the buttercream.
- Use room temperature butter and egg whites for better mixing and texture.
- For an extra crunch, add some crushed Oreos on top of the frosting before serving.
- You can substitute whole milk with buttermilk for a more tangy flavor and tender crumb.
- Store the cake refrigerated if you plan to keep it more than two days to maintain freshness.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Cookies and Cream Cake, Oreo Cake, Sheet Cake, Buttercream Frosting, Dessert, Easy Cake Recipe
