Cookies and Cream Sheet Cake combines the classic taste of vanilla (or white) cake with the chocolate taste of Oreo™ cookies, topped with buttercream made with more Oreos™. It is sure to satisfy anyone with a sweet tooth, especially if you love all things Oreo™ cookie! It all starts with the perfect Vanilla Delight Cake, which will be your new favorite vanilla cake recipe!
Ingredients & Substitutions
Cake Flour: Cake flour has less protein when compared to all-purpose flour, which makes it perfect for this tender cake. When used in this recipe, it gives the cake a delicate, fine crumb. If you don’t have any on hand, it’s easy to make your own.
Butter: You will use unsalted butter in both the cake and the buttercream. This gives you, the baker, the most control over salt added to recipes.
Egg Whites: Using only egg whites in this recipe gives the cake a lighter and fluffier texture. When separating the egg whites from the egg yolks, don’t throw out the yolks! Beat them and store in an airtight container for up to 2-3 days. Use the yolks in other recipes like my Browned Butter Toffee Cookies with Chocolate Chunks.
Oreo™ Cookies: You will need about 3 cups of roughly chopped cookies to use in the recipe. Half will be added to the cake batter; the other half will be divided between the buttercream and topping.
Buttercream: The buttercream is the same recipe used to top my Chocolate Cupcakes. It is so good, I could eat it with a spoon!
Can I Use A Different Pan?
Sure! If you don’t have a 10×15-inch pan with a lip (a jelly roll pan), you could bake the cake in other pans. Two 8-inch or 9-inch round cake pans would work. Or, for a thick cake, bake it in a 9×13-inch baking dish. If using a different pan, watch the cake carefully as baking times will need to be adjusted.
How To Store Cookies and Cream Sheet Cake
If you will be serving the cake within a day or two, store it at room temperature, covered. For longer storage, the cake can be refrigerated. However, storing cakes in the refrigerator is not usually recommended because it will dry out the cake faster.
Can I Freeze Cookies and Cream Sheet Cake?
Yes, you can freeze the cake, but I suggest freezing it without the buttercream frosting. Freezing the baked cake is a great way to get the cake prepared ahead of time and maintain its freshness. Before freezing the cake, be sure to let it cool completely. Next, wrap the cake in plastic wrap. Wrap it again in another layer of plastic wrap, aluminum foil, or in a freezer-safe bag. Label and date the packaging; the cake can be frozen for up to 2-3 months. When ready to frost it, let the cake thaw at room temperature while still wrapped. After about 30 minutes, the cake will be ready to decorate.
Cookies and Cream Sheet Cake
Ingredients
Cake
- 2 ¾ cups (275 g) cake flour
- 2 teaspoons baking powder
- ¾ teaspoon kosher salt
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 2 ½ cups (500 g) granulated sugar
- 2 teaspoons vanilla extract
- 5 large egg whites, room temperature
- 1 cup whole milk, room temperature
- 1 ½ cups (162 g) roughly chopped Oreo™ cookies, about 12 cookies, chopped
Oreo Buttercream
- 1 cup (2 sticks / 227 g) unsalted butter, room temperature
- 4 cups (500 g) confectioners' sugar, divided
- 1-3 tablespoons whole milk
- 1 ½ cups (162 g) roughly chopped Oreo™ cookies, divided (about 12 cookies, chopped)
Instructions
- Preheat the oven to 350°F.
- Line a 10×15-inch sheet pan (jelly roll pan) with parchment paper, including up the sides. Spray the parchment with nonstick cooking spray. Set aside.
- In a large bowl, whisk together the cake flour, baking powder, and salt. Set aside.
- In the bowl of a stand mixer with the paddle attachment, cream the butter, sugar, and vanilla extract until light and fluffy, about 5 minutes, scraping the sides of the bowl as needed.
- With the mixer on the lowest speed, carefully add in egg whites, one at a time, beating well after each addition. Stop to scrape down the sides of the bowl as needed.
- With the mixer still on low, add ⅓ of the flour mixture into the creamed mixture, half the milk, another third of the flour mixture, the remaining milk, and then the remaining flour mixture. Mix just until combined. Stop to scrape down the sides of the bowl as needed.
- Fold in chopped Oreos™.
- Pour the batter into the prepared pan. Bake for 30-32 minutes, or until a toothpick inserted in the center comes out with a few crumbs but no wet batter. Allow the cake to cool to room temperature on a wire rack before frosting with buttercream.
Oreo™ Buttercream
- In the bowl of an electric mixer, beat butter until light and smooth.
- Slowly add 2 cups of confectioners' sugar and mix until smooth. Pause to scrape the sides of the bowl if necessary.
- Add the remaining 2 cups of confectioners' sugar. Mix for 2-3 minutes, or until light and fluffy.
- Add milk 1 tablespoon at a time, until you get your desired consistency.
- Fold in 1 cup chopped Oreos™, reserving ½ cup for the topping.
- Frost the cooled cake. Top with reserved chopped Oreos.
Video
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What the Test Kitchen had to say about this recipe:
Autumn
You can't really go wrong with Cookies and Cream. This would be a great cake to serve the next time you have guests coming over! Simple but still delicious!
Elizabeth
Wow, this cake is really good! I love cookies and cream desserts, and this one is up there as one of the best!
Rachael
Cookies and cream is a can't miss!
Bella
So delicious! Anything with cookies and cream is my favorite. The cake was wonderfully sweet, tender, and light. The cookies provide a great chocolate flavor and crunch.
Selena
I loved this cake so much. The cake is super tender and light and the cookies in it just put it over the top!
Annabelle
What a great cake! It's a classic flavor, and the frosting is just delicious!
Where are the other comments?