Cookies And Cream Sheet Cake Recipe

If you’re a fan of cookies and cream, then this recipe is going to blow your mind! Perfect for birthdays, celebrations, or any day you want to indulge, this Cookies and Cream Sheet Cake is a showstopper. It’s easy to prepare, rich in flavor, and combines the iconic taste of cookies and cream in the form of a soft, moist sheet cake. Read on for the complete guide to making this crowd-pleasing dessert, filled with useful tips and tricks to help you master this recipe from scratch.

What is a Cookies and Cream Sheet Cake?

Cookies and Cream Sheet Cake is a delicious, decadent dessert featuring the perfect blend of soft, moist vanilla cake and crushed Oreo cookies, topped with an irresistible cookies and cream frosting. This cake is baked in a sheet pan, making it ideal for feeding a crowd. The Oreo pieces add crunch and flavor, while the frosting takes this cake to the next level. Whether you’re baking for a party, a potluck, or just to satisfy a sweet tooth, this cake is bound to be a hit!

Ingredients List for Cookies and Cream Sheet Cake

For the Cake:

• 2 ½ cups all-purpose flour
• 2 ½ teaspoons baking powder
• ½ teaspoon salt
• 1 cup unsalted butter (softened)
• 1 ¾ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• 1 cup whole milk
• 1 ½ cups crushed Oreo cookies (about 15-20 cookies)

For the Frosting:

• 1 cup unsalted butter (softened)
• 4 cups powdered sugar
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 10 crushed Oreo cookies (about 1 cup)

For Decoration (optional):

• Extra Oreo cookies, whole or crushed for garnish
• Mini Oreo cookies
• Chocolate drizzle

Substitutions and Variations

This Cookies and Cream Sheet Cake recipe can easily be adapted to fit your dietary preferences and available ingredients. Here are some common substitutions and variations:

• Dairy-free: Substitute the butter with a dairy-free alternative like margarine or plant-based butter. Use almond milk or coconut milk instead of whole milk in the cake recipe.
• Gluten-free: Use a gluten-free all-purpose flour blend. Ensure that the Oreos you use are also gluten-free, as they are now available in several grocery stores.
• Low-sugar version: Swap out the granulated sugar with a sugar substitute such as stevia or monk fruit sweetener. You may also want to reduce the amount of sugar in the frosting for a slightly less sweet version.
• Different cookies: While Oreo cookies are the classic choice for this recipe, you can substitute them with other chocolate sandwich cookies or even chocolate chip cookies for a different twist on the traditional cookies and cream flavor.
• Chocolate cake base: If you're craving a chocolate version of this cake, swap the vanilla cake for your favorite chocolate cake recipe, or add ½ cup of cocoa powder to the batter.

Step-by-Step Cooking Instructions

Here’s a detailed guide to baking your Cookies and Cream Sheet Cake:

Step 1: Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease and flour a 9x13 inch sheet cake pan or line it with parchment paper for easier removal later. Set it aside while you prepare the batter.

Step 2: Combine Dry Ingredients

In a medium-sized mixing bowl, sift together the flour, baking powder, and salt. Sifting ensures that the ingredients are evenly mixed and that no lumps remain in the batter.

Step 3: Cream Butter and Sugar

In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter and granulated sugar until light and fluffy. This should take about 3-4 minutes. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.

Step 4: Alternate Wet and Dry Ingredients

Slowly add the dry ingredients to the butter-sugar mixture in three parts, alternating with the whole milk. Begin and end with the dry ingredients to ensure a smooth batter. Be careful not to over-mix the batter at this stage, as it can result in a dense cake.

Step 5: Fold in Crushed Oreos

Using a spatula, gently fold in the crushed Oreo cookies. The chunks of cookies will give the cake a satisfying texture and add bursts of that classic cookies and cream flavor in every bite.

Step 6: Bake the Cake

Pour the batter evenly into your prepared sheet pan, using a spatula to smooth out the top. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Once baked, allow the cake to cool completely before frosting.

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

1. Preheat your oven to 350°F (175°C) and prep your pan.
2. Cream the butter and sugar until light and fluffy, then add eggs and vanilla.
3. Sift and alternate: Mix dry ingredients with milk to create a smooth batter.
4. Add Oreo pieces: Fold in the crushed Oreo cookies to enhance the flavor.
5. Bake for 30-35 minutes until the cake is done.

Common Mistakes to Avoid

• Over-mixing the batter: Mixing too much will activate the gluten in the flour, making your cake dense and tough instead of light and fluffy.
• Not measuring ingredients accurately: Baking is a science, and incorrect measurements can throw off the entire recipe. Always measure your ingredients properly.
• Frosting a warm cake: Make sure the cake has cooled completely before applying the frosting. If the cake is still warm, the frosting will melt and become runny.
• Overbaking: Keep a close eye on the cake during the final few minutes of baking. Overbaking can dry out the cake and make it less enjoyable.

Serving and Presentation Tips

The best part of any cake, beyond how it tastes, is how you present it. This Cookies and Cream Sheet Cake is no exception! Here are some ideas to make your cake presentation stand out:

How to Serve Cookies and Cream Sheet Cake

• Slice the cake into even squares using a sharp knife.
• Add a dollop of whipped cream on each slice for an extra touch of indulgence.
• Serve with a scoop of vanilla ice cream for a cookies-and-cream overload experience.

Presentation Ideas for Cookies and Cream Sheet Cake

• Extra Oreos: Garnish the top of the cake with whole or crushed Oreo cookies. You can even line up mini Oreo cookies along the edges for a fun border.
• Drizzle chocolate: Drizzle melted chocolate or chocolate ganache over the cake for an elegant touch.
• Whipped cream rosettes: Use a piping bag to pipe whipped cream rosettes on top of the cake, placing a mini Oreo on top of each one.

Cookies and Cream Sheet Cake Recipe Tips

• For even layers: After pouring the batter into the pan, gently tap the pan on the counter a few times to remove air bubbles and ensure an even layer.
• Room temperature ingredients: Ensure all your wet ingredients, especially the eggs, milk, and butter, are at room temperature before mixing. This helps create a smoother batter.
• Storing the cake: Store your cookies and cream sheet cake in an airtight container in the refrigerator for up to 4 days. You can also freeze unfrosted cake layers for up to 3 months.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time?
A: Yes! You can bake the cake a day or two in advance and store it in an airtight container. Wait to frost the cake until just before serving for the best results.

Q: Can I use pre-made frosting?
A: Absolutely. If you're short on time, store-bought frosting will work, although homemade frosting adds a richer flavor.

Q: What kind of Oreos should I use?
A: Regular Oreos work best, but you can experiment with different flavors, like Double Stuf or Golden Oreos, for fun variations.

Q: Can I make this into cupcakes instead?
A: Yes, simply adjust the baking time to about 18-22 minutes for cupcakes.

Conclusion

This Cookies and Cream Sheet Cake recipe is perfect for anyone who loves the nostalgic taste of Oreo cookies and creamy frosting. With its rich, moist cake base and crunchy cookie pieces, it's sure to impress any crowd. Whether you're serving it for a special event or just enjoying a slice at home, this dessert will quickly become a favorite. So gather your ingredients, follow these simple steps, and get ready to bake a cake that’s as delicious as it is fun to make!

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