Description

This Cookies and Cream Sheet Cake is a deliciously moist and tender cake layered with chopped Oreo cookies within the batter and a creamy Oreo-studded buttercream frosting. Perfect for Oreo lovers, this sheet cake balances the rich flavors of chocolate sandwich cookies with a smooth vanilla cake base. Ideal for parties or casual get-togethers, it’s baked in a jelly roll pan for easy serving and topped generously with more Oreo pieces for an extra crunch.

Ingredients

Scale

Cake 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.)

Frosting Ingredients

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.)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to prevent sticking and ensure easy removal of the cake.
Mix Dry Ingredients: In a bowl, whisk together the cake flour, baking powder, and kosher salt to evenly distribute the leavening agents and salt throughout the flour.
Cream Butter and Sugar: In a separate mixing bowl, beat unsalted butter, granulated sugar, and vanilla extract until the mixture is light, fluffy, and pale in color, which creates the base for a tender crumb.
Add Egg Whites: Incorporate egg whites one at a time into the butter and sugar mixture, beating thoroughly after each addition to add structure and aeration to the batter.
Combine Wet and Dry: Alternate adding the dry flour mixture and whole milk to the batter, starting and ending with the flour mixture to maintain batter consistency and moisture balance.
Fold in Oreo Cookies: Gently fold in the roughly chopped Oreo cookies, ensuring they’re evenly distributed without overmixing which could break the cookies down too much.
Bake: Spread the batter evenly in the prepared jelly roll pan and bake in the preheated oven until a toothpick inserted in the center comes out with moist crumbs, approximately 30–35 minutes.
Prepare Frosting: Beat the unsalted butter in a bowl until light and fluffy. Gradually add confectioners sugar and continue beating until smooth. Mix in whole milk to reach a spreadable consistency.
Add Cookies to Frosting: Fold chopped Oreo cookies into the buttercream gently to maintain texture and distribute the flavor throughout the frosting.
Frost Cake: Once the cake has fully cooled, generously spread the Oreo buttercream frosting over the surface of the cake. Sprinkle additional chopped Oreo cookies on top for garnish and extra crunch.
Storage: Store the finished cake in an airtight container at room temperature for up to four days, or refrigerate for longer freshness. Allow refrigerated cake to come to room temperature before serving for best texture.

Notes

Ensure that the egg whites are at room temperature for better volume when beaten.
Do not overmix when folding in the Oreos; this keeps chunks intact for texture.
Use parchment paper to line the pan for effortless cake removal.
Store the cake covered well to prevent drying out.
Feel free to use regular milk instead of whole milk, though whole milk adds more richness.
For a more intense Oreo flavor, add additional cookie pieces into the batter or frosting.

Prep Time: 20 minutes
Cook Time: 35 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Cookies and Cream Cake, Oreo Cake, Sheet Cake, Buttercream Frosting, Dessert, Party Cake