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This cookies and cream sheet cake is the ultimate crowd-pleaser that transforms ordinary vanilla cake into something extraordinary with chunks of Oreo cookies folded into the batter and a creamy Oreo buttercream frosting. My family requests this dessert for nearly every celebration because it strikes that perfect balance between simple and special.
I first made this cake for my son's birthday when he requested "something with Oreos" and now it's become our signature dessert for potlucks and family gatherings. The look on people's faces when they bite into those chunks of cookie nestled in fluffy cake is priceless.
Ingredients
Cake
- Cake flour: Creates a tender crumb that regular all purpose flour cannot achieve
- Baking powder: Gives this cake its perfect rise without being too dense
- Kosher salt: Balances the sweetness and enhances all the flavors
- Unsalted butter: Provides rich flavor and moisture look for European style for extra richness
- Granulated sugar: Sweetens while helping create that perfect texture
- Vanilla extract: Adds that classic flavor base choose pure not imitation for best results
- Egg whites: Keep the cake lighter and allow the cookies and cream flavor to shine through
- Whole milk: Adds necessary moisture and richness reduced fat milk will work but full fat is best
- Roughly chopped Oreo cookies: The star ingredient make sure to leave some larger pieces for texture
Oreo Buttercream
- Unsalted butter: Forms the creamy base choose a high quality butter for best flavor
- Confectioners sugar: Provides sweetness and structure
- Whole milk: Thins the frosting to the perfect consistency
- Roughly chopped Oreo cookies: Add that distinctive cookies and cream flavor and appearance
How To Make Cookies and Cream Sheet Cake
- Prepare the pan:
- Line your jelly roll pan with parchment paper extending up the sides to create handles which will make cake removal easier if desired. A generous spray of nonstick cooking spray ensures nothing sticks. The parchment is crucial here as this cake is quite moist.
- Mix the dry ingredients:
- Whisk together the cake flour baking powder and salt thoroughly to ensure even distribution of leavening agents. This prevents any pockets of baking powder that could create uneven rising.
- Cream the butter mixture:
- Beat the butter sugar and vanilla for a full five minutes until the mixture becomes noticeably lighter in both color and texture. This incorporates air which is essential for a light fluffy cake. Do not rush this step as it builds the foundation of your cake structure.
- Add the egg whites:
- Add each egg white one at a time mixing thoroughly between additions. This gradual approach prevents the mixture from breaking or becoming lumpy. Scrape down the bowl frequently to ensure everything incorporates evenly.
- Incorporate dry and wet ingredients:
- Alternate adding the flour mixture and milk beginning and ending with flour. This method prevents overmixing which can develop gluten and result in a tough cake. Mix just until the ingredients come together then stop.
- Fold in Oreos:
- Gently fold in the chopped cookies by hand using a spatula with a light touch. Overmixing at this stage will break down the cookies too much and you want those distinct pieces throughout the cake.
- Bake the cake:
- Spread the batter evenly in your prepared pan and bake until a toothpick comes out with a few crumbs. The cake continues cooking slightly after removal from the oven so avoid overbaking which can dry out your cake.
- Make the buttercream:
- Beat the butter until extremely light and fluffy before gradually incorporating the powdered sugar. The slow addition prevents a sugar cloud in your kitchen and ensures smooth incorporation. Add milk gradually until you reach a spreadable consistency then fold in the Oreo pieces by hand to maintain their texture.
- Frost and garnish:
- Once the cake has completely cooled apply a generous layer of buttercream using an offset spatula for the smoothest finish. Sprinkle the reserved chopped Oreos on top for visual appeal and extra texture in every bite.
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My absolute favorite part of this recipe is the contrast between the soft cake and the slightly crunchy Oreo pieces. I learned from my grandmother that the key to any good cake is textural contrast and this recipe delivers that perfectly. When my daughter had her first bite she declared it "better than birthday cake" which in our house is the highest possible praise.
Storage Tips
This cake maintains its moisture and flavor for up to four days when stored properly at room temperature in an airtight container. The Oreo pieces will soften slightly over time which many of my family members actually prefer. For longer storage refrigeration is an option but be sure to bring the cake to room temperature before serving for the best texture and flavor experience. If you need to make this cake in advance it freezes beautifully either whole or in individual portions just wrap tightly in plastic wrap followed by aluminum foil.
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Perfect Substitutions
While classic Oreos create that iconic cookies and cream flavor feel free to experiment with different Oreo varieties. The mint chocolate Oreos create a wonderfully refreshing variation that my husband requests every St. Patrick's Day. For those who need to avoid artificial colors the organic chocolate sandwich cookies available at many natural food stores work beautifully as a substitute. If you're out of cake flour you can create a reasonable substitute by replacing two tablespoons of each cup of all purpose flour with cornstarch though the texture will be slightly different.
Serving Suggestions
This cake shines as a standalone dessert but transforms into something truly special when served slightly warm with a scoop of vanilla ice cream. For a dessert table I often cut this into smaller brownie sized squares which allows guests to sample multiple desserts. It pairs wonderfully with a glass of cold milk for children or a cup of coffee for adults. For an extra special presentation add some chocolate drizzle or a sprinkle of mini chocolate chips alongside the Oreo topping.
The Cookies and Cream Story
The cookies and cream flavor combination originated in the 1980s when ice cream makers began incorporating chocolate sandwich cookies into vanilla ice cream. While its exact origins are debated with several creameries claiming to have invented it its popularity is undeniable. This cake takes that beloved flavor profile and transforms it into a celebration worthy dessert while maintaining the simplicity of a sheet cake format. The contrast of dark cookie pieces against white cake and frosting creates a visually striking dessert that appeals to both children and adults alike.
Frequently Asked Questions
- → How can I ensure the cake stays moist?
Make sure to measure your ingredients accurately, particularly the flour. Overmixing the batter can also cause a dry texture, so mix just until combined.
- → Can I substitute regular butter for unsalted butter?
Yes, but if you use salted butter, reduce the added kosher salt in the recipe to avoid an overly salty flavor.
- → What type of Oreos should I use?
Traditional Oreo cookies work best, but you can experiment with flavored Oreos for a twist.
- → Can this cake be made ahead of time?
Yes, you can bake the cake a day in advance and store it in an airtight container. Frost just before serving for best results.
- → What can I use instead of cake flour?
If you don’t have cake flour, you can make a substitute by measuring 1 cup of all-purpose flour, removing 2 tablespoons of it, and replacing with 2 tablespoons of cornstarch. Sift together before using.
- → How do I ensure the Oreo buttercream is smooth?
Make sure the butter is at room temperature before mixing and crush the Oreos finely to minimize chunks that could affect consistency.