Cookies and Cream Sheet Cake
A delightful and easy-to-prepare sheet cake that combines the classic flavors of cookies and cream into a fluffy, moist dessert.
Equipment
- 1 large sheet pan greased
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 1/2 cups granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1 cup unsalted butter softened
- 3 large eggs room temperature
- 1 tsp vanilla extract
- 1 cup buttermilk
- 1 1/2 cups crushed Oreos
Frosting
- 1/2 cup unsalted butter softened
- 8 oz cream cheese softened
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1 cup crushed Oreos
Instructions
Preparation
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In another mixing bowl, cream the butter and sugar together using an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk. Mix until just combined, then fold in the crushed Oreos.
- Pour the batter into the prepared sheet pan, smoothing the top with a spatula. Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool completely in the pan.
Serving
- Beat the butter and cream cheese together in a large bowl until smooth. Gradually add the powdered sugar, beating until light and fluffy. Stir in the vanilla extract and fold in the crushed Oreos.
- Spread the frosting over the cooled cake, using a spatula to create an even layer. Garnish with additional crushed Oreos if desired.
- Slice the cake into 12 pieces and serve. Enjoy with a cold glass of milk or a hot cup of coffee.
Storage
- Store any leftover cake in an airtight container at room temperature for up to three days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a resealable freezer bag. Thaw at room temperature before serving.
Notes
Pro Tips: Use room temperature ingredients for a smoother batter and avoid overmixing to keep the cake light.
Ingredient Substitutions: Swap all-purpose flour with a gluten-free blend if needed.
How to Serve: Pair with milk, coffee, or dessert cocktails for a delightful treat.
Storage & Freshness: Keep in an airtight container for up to three days or freeze for longer.
Make-Ahead Tips: Frost the cake just before serving for best results.
Ingredient Substitutions: Swap all-purpose flour with a gluten-free blend if needed.
How to Serve: Pair with milk, coffee, or dessert cocktails for a delightful treat.
Storage & Freshness: Keep in an airtight container for up to three days or freeze for longer.
Make-Ahead Tips: Frost the cake just before serving for best results.