Cookies & Cream Sheet Cake Recipe

If you're a fan of cookies and cream, you’re in for a treat! This delicious Cookies & Cream Sheet Cake combines the classic flavors of chocolate cookies and creamy frosting in a soft, moist cake that’s perfect for any occasion. Whether you’re planning a birthday party, a family gathering, or just want a sweet dessert to share, this recipe is easy to follow and guarantees rave reviews. Read on to discover how to make this crowd-pleasing cake from scratch and make it the star of your dessert table!

---

What is a “Cookies & Cream Sheet Cake”?

A Cookies & Cream Sheet Cake is a large, single-layer cake made in a rectangular pan (often a 9x13-inch or larger), topped with a creamy frosting, and loaded with crushed chocolate sandwich cookies. The sheet cake format makes it ideal for serving a crowd, and the combination of fluffy cake, sweet cream, and crunchy cookies creates an irresistible dessert. This recipe is designed to be easy, so even novice bakers can create a beautiful and delicious cake without much fuss.

---

Ingredients List for Cookies & Cream Sheet Cake

For the Cake

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 cup unsalted butter, softened
• 1 cup buttermilk, room temperature
• 3 large eggs, room temperature
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 tablespoon vanilla extract
• 1 cup crushed chocolate sandwich cookies (like Oreos)

For the Frosting

• 1 cup unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream (or milk)
• 1 tablespoon vanilla extract
• 1 cup crushed chocolate sandwich cookies (reserve some for garnish)

---

Substitutions and Variations

One of the best parts of a Cookies & Cream Sheet Cake is how versatile it is. Here are some ideas to make this recipe fit your dietary needs and taste preferences:

• Gluten-Free Version: Substitute the all-purpose flour with a gluten-free flour blend.
• Dairy-Free Option: Replace the butter with a dairy-free alternative (like vegan butter), and use almond milk or coconut milk instead of buttermilk.
• Add a Chocolate Twist: Replace half a cup of flour with cocoa powder for a chocolatey base that pairs perfectly with the cream frosting.
• Extra Cookie Crunch: Stir in more crushed cookies to the cake batter or top the cake with mini cookies for added crunch and decoration.

---

Step-by-Step Cooking Instructions

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking pan with butter or non-stick spray, and line it with parchment paper for easy removal later.

Step 2: Prepare the Cake Batter

In a large mixing bowl, cream together the softened butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until well incorporated.

Step 3: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, starting and ending with the dry ingredients. Be careful not to overmix.

Step 4: Add the Crushed Cookies

Gently fold in the crushed chocolate sandwich cookies until evenly distributed in the batter. Pour the batter into the prepared baking pan, spreading it evenly.

Step 5: Bake the Cake

Bake for 30-35 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow the cake to cool completely in the pan on a wire rack before frosting.

---

How to Cook Cookies & Cream Sheet Cake: A Step-by-Step Guide

Cooking this Cookies & Cream Sheet Cake is as simple as mixing the ingredients, baking, and frosting! Follow the instructions above carefully, and remember to let the cake cool completely before adding the frosting. This will ensure that the frosting doesn’t melt and ruin the beautiful texture and appearance of your cake.

---

Common Mistakes to Avoid

1. Overmixing the Batter: Overmixing can make your cake dense and tough. Mix until just combined for a tender crumb.
2. Skipping the Cooling Step: Frosting a warm cake will cause the frosting to melt. Always let the cake cool completely.
3. Not Using Room Temperature Ingredients: Room temperature eggs, butter, and buttermilk create a smoother batter, resulting in a lighter cake.
4. Adding Too Many Cookies: While it’s tempting to go heavy on the cookies, too many can weigh down the batter. Stick to the recommended amount.

---

Serving and Presentation Tips

Presentation can make your Cookies & Cream Sheet Cake even more tempting! Here are a few tips to make your cake look as good as it tastes:

• Add Extra Crushed Cookies on Top: Sprinkle additional crushed cookies on top of the frosting for extra crunch and visual appeal.
• Pipe a Decorative Border: Use a piping bag with a star tip to create a border around the edges of the cake.
• Add Mini Cookies: Garnish with mini chocolate sandwich cookies for an adorable finishing touch that complements the cookies and cream theme.

---

How to Serve Cookies & Cream Sheet Cake

Cut the cake into squares or rectangles, depending on your preference and the occasion. This sheet cake is ideal for large gatherings, as it’s easy to slice and serve. Pair each slice with a scoop of vanilla ice cream or a dollop of whipped cream for an extra-special treat.

---

Presentation Ideas for Cookies & Cream Sheet Cake

For a picture-perfect presentation, consider these creative ideas:

• Layer of Chocolate Ganache: Drizzle a thin layer of chocolate ganache over the frosting for added decadence and a professional look.
• Marble Effect: Swirl in a small amount of chocolate syrup into the frosting to create a marble effect.
• Edible Flowers or Gold Leaf: For a fancy touch, garnish with edible flowers or a small piece of edible gold leaf.

---

Cookies & Cream Sheet Cake Recipe Tips

To ensure your Cookies & Cream Sheet Cake turns out perfectly every time, keep these tips in mind:

• Use Fresh Ingredients: Fresh baking powder and baking soda are key to a fluffy cake. Check expiration dates before you start baking.
• Don’t Skip the Buttermilk: Buttermilk adds moisture and helps the cake rise. If you don’t have buttermilk, you can make a substitute by adding a tablespoon of vinegar or lemon juice to a cup of milk and letting it sit for a few minutes.
• Crush the Cookies Properly: For the best texture, crush the cookies into medium-sized pieces rather than a fine powder. This keeps the cookies visible and adds to the cake’s texture.

---

Frequently Asked Questions (FAQs)

Q: Can I make this cake in advance?
A: Yes, you can bake the cake a day in advance and store it, covered, at room temperature. Frost it just before serving for the best presentation.

Q: Can I freeze Cookies & Cream Sheet Cake?
A: Absolutely! Wrap the cooled cake (without frosting) in plastic wrap and store it in the freezer for up to 2 months. Thaw and frost when ready to serve.

Q: How do I store leftovers?
A: Cover the cake tightly and store in the refrigerator for up to 5 days. The frosting will help keep the cake moist.

Q: Can I use store-bought frosting?
A: Yes, you can use store-bought frosting if you’re short on time. Just mix in some crushed cookies to keep the cookies and cream flavor.

Q: What type of cookies should I use?
A: Chocolate sandwich cookies like Oreos are perfect for this recipe, but you can experiment with different brands or flavors if you like.

---

Conclusion

This Cookies & Cream Sheet Cake recipe is a simple yet delicious way to enjoy a classic flavor combination in a crowd-pleasing format. With its moist cake base, creamy frosting, and crunchy cookie pieces, it’s sure to be a hit with everyone who tries it. Whether you’re a seasoned baker or a beginner, this easy-to-follow recipe will help you create a dessert that looks as amazing as it tastes. So gather your ingredients, preheat that oven, and get ready to wow your friends and family with this indulgent treat!

Print