Name: Cookies and Cream Sheet Cake Recipe
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Cuisine: American
Ingredients: 2 cups Cake Flour (Gives the cake a light, tender texture.); 1 tablespoon Baking Powder (Leavening agent for cake rise.); 1/2 teaspoon Kosher Salt (Enhances sweet cream flavors.); 1 cup Unsalted Butter (Brings depth of flavor to cake and frosting.); 2 cups Granulated Sugar (Provides sweetness.); 1 tablespoon Vanilla Extract (Compliments chocolate flavors.); 6 large Egg Whites (For structure and lift.); 1 cup Whole Milk (Adds richness.); 1.5 cups Roughly Chopped Oreo Cookies (Star ingredient for flavor.); 1 cup Unsalted Butter (Base for creamy frosting.); 4 cups Confectioners Sugar (For sweetness and texture.); 2 tablespoons Whole Milk (To achieve spreadable consistency.); 1 cup Chopped Oreo Cookies (To mix into the frosting for a delightful taste.)

Ingredients

2 cups Cake Flour

1 tablespoon Baking Powder

1/2 teaspoon Kosher Salt

1 cup Unsalted Butter (for cake)

2 cups Granulated Sugar

1 tablespoon Vanilla Extract

6 large Egg Whites

1 cup Whole Milk (for cake)

1.5 cups Roughly Chopped Oreo Cookies

1 cup Unsalted Butter (for frosting)

4 cups Confectioners Sugar

2 tablespoons Whole Milk (for frosting)

1 cup Chopped Oreo Cookies (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper for easy removal.

Step 2: In a mixing bowl, whisk together the cake flour, baking powder, and kosher salt to combine the dry ingredients evenly.

Step 3: In a separate large bowl, beat 1 cup of unsalted butter, granulated sugar, and vanilla extract until the mixture is light and fluffy.

Step 4: Add the egg whites one at a time into the butter mixture, beating well after each addition to incorporate air for structure.

Step 5: Alternate adding the dry flour mixture and 1 cup of whole milk to the wet ingredients, beginning and ending with the flour mixture; mix gently to keep the batter light.

Step 6: Fold in the 1.5 cups of roughly chopped Oreo cookies carefully, distributing them throughout the batter.

Step 7: Pour and spread the batter evenly into your prepared pan, then bake until a toothpick inserted into the center comes out with moist crumbs, approximately 30–35 minutes.

Step 8: While the cake bakes, prepare the frosting: beat 1 cup of unsalted butter until light and fluffy.

Step 9: Gradually add the confectioners sugar, beating until smooth, then mix in 2 tablespoons of whole milk to reach a spreadable consistency.

Step 10: Fold in 1 cup of chopped Oreo cookies into the frosting for added texture and flavor.

Step 11: Allow the cake to cool completely before generously spreading the cookies and cream frosting on top. Optionally, sprinkle extra chopped cookies over the cake for a finishing touch.

Tips & Variations

For a richer flavor, try using European-style butter with higher fat content.

Gently fold in Oreo cookies to avoid breaking them into too small pieces and maintain a satisfying crunch.

Swap whole milk for buttermilk in the cake batter to add tender moisture and a slight tang.

Make mini sheet cakes in cupcake tins for individual servings ideal for parties.

Use gluten-free cake flour blend to make this cake suitable for gluten-intolerant guests.

FAQs

Can I use whole eggs instead of egg whites?

Using whole eggs will change the texture and density of the cake. Egg whites help create a lighter, airier crumb. If substituting, expect a slightly denser cake but it will still be delicious.

What can I do if I don’t have cake flour?

To substitute all-purpose flour for cake flour, remove 2 tablespoons of flour per cup and replace it with 2 tablespoons of cornstarch. Whisk together before measuring to mimic the light texture of cake flour.