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This cookies and cream sheet cake transforms the beloved flavor of Oreo cookies into a deliciously moist and tender dessert that everyone will love. The combination of fluffy vanilla cake studded with chopped Oreos and topped with a creamy Oreo buttercream creates the ultimate cookies and cream experience in cake form.
I first made this cake for my nephew's birthday party when I needed something that would feed twenty hungry kids. It was such a hit that it's now requested at nearly every family gathering, and I've perfected the recipe over dozens of bakes.
Ingredients
- Cake flour: Makes the cake exceptionally tender and light. Look for boxes specifically labeled cake flour for best results
- Unsalted butter: Provides the rich base for both cake and frosting. Make sure it's truly at room temperature for proper creaming
- Egg whites: Keep the cake color light and the texture fluffy. Save the yolks for another use
- Whole milk: Adds moisture and richness. Full fat creates the best texture
- Oreo cookies: The star ingredient. Use regular not double stuffed for the right cookie to cream ratio
- Confectioners' sugar: Creates a silky smooth buttercream. Sift if it has lumps
How To Make Cookies and Cream Sheet Cake
- Prepare Your Pan:
- Proper preparation is crucial for easy cake removal. Line your jelly roll pan completely with parchment paper that extends up the sides before spraying with nonstick spray. This creates handles for lifting the finished cake if needed.
- Mix The Dry Ingredients:
- Whisk together the cake flour, baking powder, and salt thoroughly to ensure even distribution of leavening agents. This prevents uneven rising or pockets of salt in your finished cake.
- Cream The Base:
- Beat the butter, sugar, and vanilla for a full five minutes until noticeably lighter in color and fluffy in texture. This incorporates air into the batter which creates the cake's tender crumb structure. Don't rush this step.
- Add Egg Whites Carefully:
- Add each egg white individually on low speed, fully incorporating before adding the next. This prevents the mixture from curdling and ensures a smooth batter that will bake evenly.
- Alternate Wet And Dry:
- Add the flour mixture and milk in alternating additions, beginning and ending with flour. This method prevents overmixing while ensuring all ingredients are fully incorporated. Mix only until just combined to maintain tenderness.
- Fold In Cookies:
- Use a gentle folding motion with a rubber spatula to incorporate the chopped Oreos without crushing them further or deflating your carefully aerated batter.
- Bake With Care:
- Pour the batter into your prepared pan and spread evenly into corners. Bake until a toothpick comes out with a few moist crumbs but no wet batter. The cake will continue cooking slightly after removal from oven.
- Prepare The Buttercream:
- Beat room temperature butter until light before gradually adding sugar. This prevents a gritty texture. Add milk carefully to achieve the perfect spreading consistency before gently folding in chopped cookies.
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The Oreos in this recipe are truly magical. I discovered that folding them into both the cake and the frosting creates two distinct experiences. The cookies in the cake soften slightly and create tender chocolate pockets throughout, while the cookies in the frosting maintain more of their signature crunch. My grandchildren always fight over corner pieces where the cookie bits concentrate more densely in the frosting.
Storage Tips
This cake remains fresh at room temperature in an airtight container for up to 3 days. The buttercream creates a protective seal that helps prevent the cake from drying out. For longer storage, cut into individual portions and freeze for up to 3 months in airtight containers. Thaw at room temperature for about an hour before serving.
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Customization Options
You can easily adapt this recipe to create different flavor variations. Try mint Oreos for a refreshing twist, or use golden Oreos for a different color palette. For chocolate lovers, replace the vanilla cake with chocolate cake batter while keeping the Oreo additions. During holidays, use seasonal Oreo flavors to create themed desserts that match the occasion.
Serving Suggestions
This sheet cake is delicious on its own, but transforms into an even more spectacular dessert when served with a scoop of vanilla ice cream. For special occasions, add a drizzle of chocolate ganache over individual slices just before serving. I sometimes add edible gold sprinkles for birthdays to make it extra festive without any additional effort.
Frequently Asked Questions
- → How can I prevent the cake from sticking to the pan?
Line the pan with parchment paper, ensuring it extends up the sides, and spray it with nonstick cooking spray. This will help the cake release easily.
- → Can I use a different type of cookie instead of Oreos?
Yes, you can substitute Oreos with other chocolate sandwich cookies or even crushed chocolate wafers for a similar flavor and texture.
- → How do I know when the cake is done baking?
The cake is ready when a toothpick inserted into the center comes out with a few crumbs but no wet batter. Avoid overbaking to keep it moist.
- → Can I make the buttercream ahead of time?
Yes, you can prepare the buttercream in advance and store it in an airtight container in the refrigerator for up to 3 days. Let it come to room temperature and mix well before using.
- → What’s the best way to store leftovers?
Store the cake in an airtight container at room temperature for up to 2 days, or refrigerate it for up to 5 days. Bring to room temperature before serving.