If you’re a fan of the classic cookies and cream flavor, get ready for a treat! This Cookies and Cream Sheet Cake is the perfect combination of rich chocolate cake, creamy frosting, and everyone’s favorite cookies—Oreos! It’s easy to make, serves a crowd, and is sure to be a hit at parties, potlucks, or family gatherings. Keep reading to discover how to bake this indulgent sheet cake from scratch, with step-by-step instructions and tips to make it perfect every time.
What is a Cookies and Cream Sheet Cake?
A Cookies and Cream Sheet Cake is a soft, fluffy, and moist chocolate cake baked in a sheet pan, topped with a deliciously smooth cookies and cream frosting made with crushed Oreos. The contrast between the rich chocolate base and the creamy, crunchy topping makes this cake a crowd-pleaser. It’s perfect for casual gatherings and easy to transport, making it a go-to dessert for any occasion.
Ingredients List for the Chocolate Cake Base
Here’s what you’ll need to create the chocolate cake layer of this cookies and cream dessert:
- 2 cups (250g) all-purpose flour – This forms the base structure of the cake.
- 1¾ cups (350g) granulated sugar – For sweetness.
- ¾ cup (75g) unsweetened cocoa powder – Gives the cake its rich chocolate flavor.
- 1½ teaspoons baking powder – Helps the cake rise.
- 1½ teaspoons baking soda – Another leavening agent to make the cake light and fluffy.
- 1 teaspoon salt – Enhances the sweetness and balances the flavors.
- 2 large eggs – Adds structure and moisture.
- 1 cup (240ml) whole milk – Adds richness and moisture to the cake.
- ½ cup (120ml) vegetable oil – Keeps the cake soft and tender.
- 2 teaspoons vanilla extract – Enhances the flavor.
- 1 cup (240ml) boiling water – Helps bloom the cocoa powder for a more intense chocolate flavor.
Ingredients List for the Cookies and Cream Frosting
Now for the best part—the cookies and cream frosting! You’ll need:
- 1 cup (240g) unsalted butter, softened – The creamy base of the frosting.
- 4 cups (500g) powdered sugar – To sweeten the frosting and give it a smooth texture.
- 2 teaspoons vanilla extract – For flavor.
- 3–4 tablespoons heavy cream – To adjust the frosting’s consistency.
- 12–15 Oreo cookies, crushed – These add texture and flavor to the frosting.
- Pinch of salt – To balance out the sweetness.
Substitutions and Variations
Here are a few ways you can tweak the recipe to suit your preferences or dietary needs:
- Cake flour: For an even softer cake, substitute all-purpose flour with cake flour.
- Dairy-free: Substitute the whole milk with almond, oat, or soy milk, and use a plant-based butter alternative in the frosting.
- Oil: You can use melted coconut oil or melted butter instead of vegetable oil for a richer flavor.
- Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour, and ensure your Oreos are gluten-free.
- Add-ins: For more texture, fold chocolate chips into the cake batter or mix crushed Oreos directly into the cake before baking.
Step-by-Step Cooking Instructions
This cake is straightforward to make, and it comes together easily in a single bowl. Follow these steps for a perfect Cookies and Cream Sheet Cake:
Step 1: Preheat the Oven and Prepare the Pan
Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet pan or line it with parchment paper to prevent the cake from sticking.
Step 2: Mix the Dry Ingredients
In a large mixing bowl, sift together the flour, sugar, cocoa powder, baking powder, baking soda, and salt. Whisk until all the dry ingredients are well combined.
Step 3: Add the Wet Ingredients
To the dry mixture, add the eggs, milk, vegetable oil, and vanilla extract. Mix until smooth and well-combined, about 2 minutes on medium speed.
Step 4: Add the Boiling Water
Carefully pour the boiling water into the batter, mixing on low speed. The batter will become thin, but this step ensures a moist and tender cake.
Step 5: Bake the Cake
Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely in the pan before frosting.
How to Cook Cookies and Cream Sheet Cake: A Step-by-Step Guide
Let’s break down the process of assembling the Cookies and Cream Sheet Cake into clear, easy-to-follow steps:
Step 1: Make the Cookies and Cream Frosting
In a large bowl, beat the softened butter using a hand mixer or stand mixer until creamy and fluffy. Gradually add the powdered sugar, 1 cup at a time, beating on low speed until fully incorporated. Add the vanilla extract and a pinch of salt, then beat in 3 tablespoons of heavy cream, adding more as needed to reach a smooth, spreadable consistency.
Step 2: Fold in the Crushed Oreos
Gently fold in the crushed Oreo cookies using a spatula, making sure they are evenly distributed throughout the frosting. You can crush the Oreos finely for a smoother texture or leave them slightly chunky for more bite.
Step 3: Frost the Cake
Once the cake has completely cooled, spread the cookies and cream frosting evenly over the top of the cake using an offset spatula. Make sure to cover the entire surface of the cake.
Step 4: Add Extra Toppings (Optional)
For extra indulgence, you can garnish the cake with additional crushed Oreos, mini chocolate chips, or a drizzle of chocolate ganache.
Common Mistakes to Avoid
While this cake is easy to make, a few common mistakes can affect the final result. Here’s how to avoid them:
- Overmixing the batter: Overmixing can result in a dense cake. Mix just until the ingredients are combined.
- Not cooling the cake completely before frosting: If the cake is still warm, the frosting will melt and become runny. Make sure the cake is fully cooled before applying the frosting.
- Too stiff frosting: If your frosting is too thick to spread, add an extra tablespoon of heavy cream to thin it out. If it's too runny, add more powdered sugar.
- Crushing the Oreos too finely: If you want a bit of crunch in your frosting, leave the Oreo pieces slightly chunky rather than pulverizing them into dust.
Serving and Presentation Tips
You can serve this sheet cake in simple slices or elevate its presentation with a few creative ideas.
How to Serve Cookies and Cream Sheet Cake
- Slice into squares: For a classic look, cut the cake into uniform squares or rectangles.
- Serve with a scoop of ice cream: A scoop of vanilla or cookies and cream ice cream alongside a slice of cake adds an extra indulgent touch.
- Top with whipped cream: A dollop of whipped cream on top of each slice gives it a light and airy finish.
Presentation Ideas for Cookies and Cream Sheet Cake
- Crushed Oreos on top: Sprinkle more crushed Oreos over the frosted cake for a rustic, cookies-and-cream look.
- Chocolate drizzle: For a fancier presentation, drizzle melted chocolate or ganache over the top of the cake.
- Edible glitter or sprinkles: Add edible glitter or themed sprinkles for a festive cake perfect for celebrations.
Cookies and Cream Sheet Cake Recipe Tips
- Make ahead: The cake can be made a day in advance and stored, unfrosted, at room temperature. You can also make the frosting ahead of time and store it in the fridge; just bring it to room temperature before frosting the cake.
- Cutting clean slices: To get clean, even slices, chill the cake in the fridge for 20 minutes before slicing. This helps the frosting firm up slightly for neater cuts.
- Doubling the recipe: Need more cake for a larger crowd? You can easily double this recipe and bake it in a larger sheet pan.
Frequently Asked Questions (FAQs)
Q: Can I use a box cake mix for this recipe?
A: Yes! If you're short on time, you can use a boxed chocolate cake mix as the base and follow the instructions for the cookies and cream frosting to top it off.
Q: How do I store leftover cake?
A: Store any leftover cake in an airtight container at room temperature for up to 2 days, or in the fridge for up to 5 days. If refrigerated, allow the cake to come to room temperature before serving for the best texture.
Q: Can I freeze this cake?
A: Yes, you can freeze the frosted cake! Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw in the fridge overnight before serving.
Q: Can I make this recipe into cupcakes?
A: Definitely! You can use the same recipe to make cupcakes. Fill cupcake liners about ⅔ full with batter and bake at 350°F for 18-20 minutes. Frost the cupcakes with the cookies and cream frosting once they’re cooled.
Conclusion
This Cookies and Cream Sheet Cake recipe is the ultimate dessert for cookies and cream lovers. The combination of rich, moist chocolate cake and creamy, Oreo-filled frosting is simply irresistible. Whether you're making it for a birthday, a potluck, or just to treat yourself, this cake is sure to be a hit with everyone. Plus, it’s versatile enough for you to get creative with your favorite flavors and toppings. So grab your baking tools, and let’s create a dessert that will have everyone asking for seconds!
Print
Cookies and Cream Sheet Cake Recipe
- Total Time: 55 minutes
- Yield: 16 servings
- Diet: Vegetarian
Description
This Cookies and Cream Sheet Cake recipe combines a moist vanilla cake base with crushed Oreos and a smooth cookies and cream frosting, creating a crowd-pleasing dessert. Easy to make and perfect for serving a large group, this cake is great for birthdays, holidays, or any celebration.
Ingredients
- 2 ½ cups all-purpose flour
- 2 cups sugar
- 1 cup unsalted butter, softened
- 4 large eggs
- 1 cup whole milk
- 2 tsp vanilla extract
- 2 ½ tsp baking powder
- ½ tsp salt
- 15 crushed Oreos (for the cake)
- 1 ½ cups crushed Oreos (for frosting and garnish)
- 1 ½ cups butter, softened (for frosting)
- 4 cups powdered sugar
- 2 tbsp heavy cream
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and grease a 9x13-inch sheet pan.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Add eggs one at a time, beating well after each addition. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking powder, and salt.
- Gradually add dry ingredients to the wet ingredients, alternating with milk. Fold in crushed Oreos.
- Pour the batter into the prepared sheet pan and bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean. Cool completely.
- For the frosting, beat the butter until smooth. Gradually add powdered sugar, alternating with heavy cream and vanilla, and mix until fluffy. Fold in 1 cup of crushed Oreos.
- Spread frosting evenly over the cooled cake and garnish with remaining crushed Oreos. Slice and serve.
Notes
- For added texture, stir in extra Oreo chunks into the batter.
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 38g
- Sodium: 240mg
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