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