Cookies and Cream Sheet Cake Recipe

Do you love cookies and cream? Imagine a moist, fluffy sheet cake loaded with crushed chocolate sandwich cookies and topped with a rich, velvety cream frosting. Sounds irresistible, right? If you're looking for a dessert that combines the classic flavors of cookies and cream in a simple, easy-to-make format, this Cookies and Cream Sheet Cake recipe is just what you need! Whether you're making it for a birthday party, family gathering, or just because you deserve a treat, this cake is sure to be a hit.

Read on to discover how to make this delicious Cookies and Cream Sheet Cake from scratch, complete with helpful tips, variations, and frequently asked questions.

this Recipe

What is a Cookies and Cream Sheet Cake?

A Cookies and Cream Sheet Cake is a large, rectangular cake baked in a sheet pan and packed with the familiar flavor of cookies and cream. It typically features vanilla or white cake batter mixed with crushed chocolate sandwich cookies (such as Oreos), topped with a decadent cookies and cream frosting. Sheet cakes are great for serving a crowd, and this cake’s simple yet indulgent combination of cookies and cream makes it the perfect dessert for any occasion. The blend of soft cake with crunchy cookie bits and creamy frosting is a texture and flavor match made in heaven.

Let’s dive into the ingredients you’ll need to create this easy, delicious sheet cake!

Ingredients List for Cookies and Cream Cake

For the Cake:

• 2 ½ cups (320g) all-purpose flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup (230g) unsalted butter, softened
• 1 ¾ cups (350g) granulated sugar
• 4 large eggs, at room temperature
• 2 teaspoons vanilla extract
• 1 ¼ cups (300ml) whole milk (room temperature)
• 1 cup (about 10-12) crushed chocolate sandwich cookies (like Oreos)

For the Cookies and Cream Frosting:

• 1 cup (230g) unsalted butter, softened
• 4 cups (500g) powdered sugar
• ¼ cup (60ml) heavy cream (more as needed for consistency)
• 2 teaspoons vanilla extract
• 1 cup (about 10-12) crushed chocolate sandwich cookies

Optional Decorations:

• Extra crushed cookies for topping
• Whole chocolate sandwich cookies for garnish
• Chocolate drizzle or sprinkles for added decoration

With these simple ingredients, you’ll create an ultra-flavorful, melt-in-your-mouth Cookies and Cream Sheet Cake that will have everyone coming back for seconds!

Substitutions and Variations

This recipe is incredibly versatile, so feel free to adapt it to your preferences. Here are a few substitution and variation ideas:

1. Gluten-Free Option: Substitute the all-purpose flour with a 1-to-1 gluten-free flour blend that’s suitable for baking.
2. Dairy-Free Cake: Use dairy-free butter, milk, and cream substitutes (such as almond milk or coconut milk) to make the cake and frosting dairy-free.
3. Chocolate Cake Variation: Turn this into a chocolate cookies and cream cake by replacing ½ cup of the flour with ½ cup of unsweetened cocoa powder.
4. Vegan Cake: Replace the eggs with flaxseed eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use plant-based butter and milk alternatives.

Feel free to experiment with your favorite ingredients to create a customized version of this cake!

Step-by-Step Cooking Instructions

For the Cake:

1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch sheet pan (or line it with parchment paper) and set it aside.
2. Mix the dry ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. Cream the butter and sugar: In a large bowl, using an electric mixer or stand mixer, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes.
4. Add the eggs: Add the eggs one at a time, beating well after each addition. Then, mix in the vanilla extract.
5. Combine the wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients in three parts, alternating with the milk. Start and end with the dry ingredients, mixing just until combined. Be careful not to overmix, as this can lead to a dense cake.
6. Fold in the cookies: Gently fold the crushed chocolate sandwich cookies into the batter, ensuring they are evenly distributed.
7. Bake the cake: Pour the batter into the prepared sheet pan, spreading it out evenly with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean or with a few moist crumbs.
8. Cool the cake: Allow the cake to cool in the pan for about 10 minutes, then transfer it to a wire rack to cool completely before frosting.

For the Cookies and Cream Frosting:

1. Beat the butter: In a large bowl, beat the softened butter with an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
2. Add powdered sugar: Gradually add the powdered sugar, 1 cup at a time, mixing on low speed until fully incorporated. Scrape down the sides of the bowl as needed.
3. Add the cream and vanilla: Mix in the heavy cream and vanilla extract, beating on medium-high speed until the frosting is light, fluffy, and smooth. If the frosting is too thick, add more heavy cream, 1 tablespoon at a time, until you reach your desired consistency.
4. Fold in the crushed cookies: Gently fold the crushed chocolate sandwich cookies into the frosting.
5. Frost the cake: Once the cake is completely cooled, spread the cookies and cream frosting evenly over the top using an offset spatula. For a decorative finish, sprinkle extra crushed cookies on top or place whole cookies around the edges.

Now, your Cookies and Cream Sheet Cake is ready to be served!

How to Cook Cookies and Cream Sheet Cake: A Step-by-Step Guide

Key Steps to Ensure Success:

1. Don’t Overmix the Batter: When combining the wet and dry ingredients, mix just until they are incorporated to avoid a tough cake.
2. Crush Cookies Evenly: You can use a food processor or place the cookies in a ziplock bag and crush them with a rolling pin to achieve even-sized cookie pieces.
3. Test for Doneness: Use a toothpick to check if the cake is done. If it comes out clean or with a few crumbs, the cake is ready to be pulled from the oven.

Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing can result in a dense or dry cake, so be sure to mix just until combined.
2. Not Softening the Butter Properly: If your butter isn’t softened, it won’t cream properly with the sugar, which can affect the cake’s texture.
3. Adding Too Many Cookies: While it may be tempting to load the cake with cookies, too many can make the cake crumbly or overly dense.

Serving and Presentation Tips

When serving your Cookies and Cream Sheet Cake, keep these tips in mind:

1. Use a Clean Knife: For neat slices, use a sharp knife and wipe it clean between each cut.
2. Serve at Room Temperature: This cake is best served at room temperature, allowing the frosting to be soft and creamy.
3. Pair with Ice Cream: For an extra indulgent treat, serve slices of the cake with a scoop of vanilla or cookies and cream ice cream.

How to Serve Cookies and Cream Sheet Cake

This cake is incredibly versatile and can be served for almost any occasion:

• For Casual Events: Simply cut the cake into squares and serve on a platter for a no-fuss dessert.
• For Birthdays or Celebrations: Add candles, sprinkles, or even a drizzle of chocolate sauce to dress it up for special occasions.
• As a Potluck Dessert: Since it’s easy to transport and serves a crowd, this sheet cake makes the perfect potluck dessert.

Presentation Ideas for Cookies and Cream Sheet Cake

• Add Whole Cookies as Toppers: Place whole chocolate sandwich cookies in a neat row across the top of the cake for a decorative touch.
• Drizzle with Chocolate: Add a drizzle of melted chocolate over the frosting for a visually appealing finish.
• Sprinkle Crushed Cookies: Sprinkle extra crushed cookies around the edges or on top for texture and decoration.

Cookies and Cream Sheet Cake Recipe Tips

1. Make Ahead: You can make the cake a day ahead, but frost it just before serving to keep the frosting fresh and fluffy.
2. Keep it Cool: If you’re not serving the cake immediately, store it in the refrigerator, especially in warmer weather. Just be sure to let it come to room temperature before serving.
3. Extra Cookies: Save some extra cookies for garnish! They can be used for decoration or crumbled on top for a final flourish.

Frequently Asked Questions (FAQs)

1. Can I freeze this cake?

Yes! You can freeze the cake layers without frosting for up to three months. When you’re ready to serve, thaw the cake in the refrigerator overnight, then frost it before serving.

2. How should I store leftovers?

Store any leftover cake in an airtight container in the refrigerator for up to 5 days.

Bring it to room temperature before serving for the best texture.

3. Can I use store-bought frosting?

If you’re short on time, you can use store-bought vanilla or cream cheese frosting and mix in crushed cookies to replicate the cookies and cream flavor.

4. Can I make this into cupcakes?

Absolutely! To make cookies and cream cupcakes, simply divide the batter evenly into lined cupcake tins and reduce the baking time to about 18-20 minutes.

Conclusion

This Cookies and Cream Sheet Cake is a guaranteed crowd-pleaser, combining the best of classic sheet cake with the beloved flavor of cookies and cream. Whether you’re baking for a birthday party, a potluck, or just a sweet treat for your family, this cake is simple to make, versatile, and undeniably delicious. Plus, with the easy frosting and fun cookie garnishes, it’s as pretty as it is tasty! Give it a try, and you’ll soon have a go-to dessert that everyone will love. Happy baking!

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