Description
This Cookies and Cream Sheet Cake is a delightful dessert featuring a tender cake base infused with chopped Oreo cookies, topped with a rich, creamy buttercream frosting also studded with cookies. Perfect for birthdays, celebrations, or any occasion where a crowd-pleasing, easy-to-make treat is desired.
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
Buttercream Frosting
- 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
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and line a jelly roll pan with parchment paper to ensure easy removal of the cake after baking.
- Mix Dry Ingredients: Whisk together the cake flour, baking powder, and kosher salt in a mixing bowl to evenly distribute the leavening and salt.
- Cream Butter and Sugar: In another bowl, beat the unsalted butter, granulated sugar, and vanilla extract together until the mixture is light and fluffy, creating a smooth base for the cake batter.
- Add Egg Whites: Incorporate the egg whites one at a time into the butter mixture, beating thoroughly after each addition to ensure proper structure and lift to the cake.
- Combine Wet and Dry Mixtures: Alternate adding the flour mixture and whole milk to the butter and egg mixture, starting and ending with the flour mixture. Mix gently between additions to prevent overmixing and keep the batter light.
- Fold in Oreo Cookies: Carefully fold the roughly chopped Oreo cookies into the batter to distribute the cookies evenly without deflating the mixture.
- Bake the Cake: Spread the batter evenly in the prepared jelly roll pan and bake in the preheated oven until a toothpick inserted into the center comes out with moist crumbs, approximately 25-30 minutes.
- Prepare Buttercream Frosting: Beat the unsalted butter in a bowl until light and fluffy. Gradually add the confectioners sugar, mixing thoroughly to achieve a smooth texture, then blend in the whole milk to reach a spreadable consistency.
- Incorporate Cookies into Frosting: Fold in the chopped Oreo cookies to the buttercream to add texture and flavor.
- Frost the Cake: Once the cake has cooled completely, spread the cookie-studded buttercream generously over the top of the cake. Optionally, sprinkle additional chopped Oreo cookies on the frosting for garnish.
Notes
- You can substitute Oreos with other similar sandwich cookies if preferred for a different flavor profile.
- If cake flour is unavailable, substitute with all-purpose flour combined with cornstarch (for every cup of all-purpose flour, remove 2 tablespoons and replace with cornstarch) to maintain cake tenderness.
- Store the cake in an airtight container at room temperature for up to four days or refrigerate for longer preservation.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Birthday Cake, Cookies and Cream, Easy Dessert, Oreo Cake, Sheet Cake
