Cookies And Cream Sheet Cake Recipe

If you’re a fan of classic cookies and cream desserts, then you’re in for a real treat. This Cookies and Cream Sheet Cake recipe is a delightful fusion of rich, moist cake and the timeless flavors of cookies and cream. Perfect for birthdays, family gatherings, or even just as a weeknight dessert, this sheet cake is easy to make and sure to impress. Read on to learn how to whip up this sweet masterpiece, including tips for substitutions, presentation, and expert tricks to take your cake from good to unforgettable!

What is Cookies and Cream Sheet Cake?

Cookies and cream sheet cake is a large, rectangular cake made in a baking sheet or sheet pan, flavored with crushed chocolate sandwich cookies (like Oreos) mixed into both the cake batter and the frosting. This cake is rich, moist, and filled with the beloved flavor of cookies and cream in every bite. It’s topped with a luscious cream cheese or buttercream frosting, often sprinkled with extra crushed cookies for that classic cookies-and-cream look and taste.

The beauty of this recipe is that it combines the ease of making a sheet cake with the universally loved flavor profile of cookies and cream, making it ideal for any occasion. Plus, you can easily scale the recipe up or down depending on your needs.

Ingredients List for Cookies and Cream Sheet Cake

Here’s a rundown of all the ingredients you’ll need to make this scrumptious cake. These ingredients can easily be found at any grocery store and are simple enough for even beginner bakers.

For the Cake:

• 2 ¾ cups all-purpose flour
• 1 ½ cups granulated sugar
• 1 cup unsalted butter, softened to room temperature
• 1 cup buttermilk, room temperature
• 4 large eggs, room temperature
• 1 ½ teaspoons vanilla extract
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 12-14 chocolate sandwich cookies, crushed (like Oreos)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 10-12 chocolate sandwich cookies, finely crushed

Substitutions and Variations

One of the best things about this Cookies and Cream Sheet Cake recipe is that it’s versatile. If you’re looking to tweak the recipe or accommodate dietary needs, here are a few substitutions and variations you can try:

• Gluten-Free Option: Use gluten-free all-purpose flour in place of regular flour. Make sure your chocolate sandwich cookies are gluten-free as well.
• Dairy-Free Version: Substitute dairy-free butter and a dairy-free cream cheese alternative. Replace the buttermilk with a dairy-free milk, such as almond milk, mixed with a teaspoon of lemon juice to mimic the tang of buttermilk.
• Low-Sugar Variation: Opt for a sugar substitute like erythritol or monk fruit sweetener in place of the granulated sugar. Look for low-sugar sandwich cookies for the cake and frosting.
• Extra Chocolatey: For an even richer chocolate flavor, add ½ cup cocoa powder to the cake batter and reduce the amount of flour by the same amount.
• Different Cookies: While classic Oreos work best, you can experiment with different types of sandwich cookies like chocolate-filled, mint-flavored, or golden Oreos for a unique twist.

Step-by-Step Cooking Instructions

Now, let’s get into the heart of the matter—baking the perfect Cookies and Cream Sheet Cake. Follow these steps, and you’ll have a beautiful, delicious cake that’s ready to enjoy.

Step 1: Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (175°C). Grease a 9x13-inch sheet pan with non-stick spray or line it with parchment paper to make removing the cake easier after baking.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the all-purpose flour, baking powder, baking soda, and salt. Set the mixture aside.

Step 3: Cream the Butter and Sugar

In another bowl, use an electric mixer to beat the softened butter and granulated sugar together until light and fluffy. This should take about 2-3 minutes.

Step 4: Add Eggs and Vanilla

Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract until fully combined.

Step 5: Combine Wet and Dry Ingredients

Alternating between the dry ingredients and the buttermilk, add each in portions to the butter mixture, beginning and ending with the dry ingredients. Be sure not to over-mix; stop mixing as soon as the ingredients are fully combined.

Step 6: Fold in Crushed Cookies

Gently fold the crushed chocolate sandwich cookies into the batter. Be careful not to over-stir, as you want the cookies to remain chunky for added texture in the cake.

Step 7: Pour and Bake

Pour the cake batter into the prepared sheet pan and spread it evenly. Bake the cake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Let the cake cool completely before frosting.

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

For those looking for a clear and detailed guide, here’s a quick recap of the process for making this delicious cake:

1. Preheat the oven to 350°F (175°C) and prepare your sheet pan.
2. Mix dry ingredients in one bowl.
3. Cream butter and sugar in another bowl, then add eggs and vanilla.
4. Combine dry and wet ingredients, alternating with buttermilk.
5. Fold in crushed cookies carefully.
6. Bake for 25-30 minutes and let cool.

Common Mistakes to Avoid

• Overmixing the Batter: When adding the dry ingredients to the wet ingredients, be sure to mix just until combined. Overmixing can lead to a tough, dense cake.
• Not Crushing the Cookies Properly: Be sure to crush the cookies into medium-sized chunks. If they are too finely ground, they will dissolve into the batter.
• Using Cold Ingredients: Room-temperature butter, eggs, and buttermilk are key to ensuring the batter mixes smoothly. Cold ingredients can make the batter curdle.
• Skipping the Cooling Process: Make sure the cake is completely cooled before frosting it. Otherwise, the frosting will melt and create a runny mess.

Serving and Presentation Tips

Once your Cookies and Cream Sheet Cake is baked and frosted, it’s time to serve it in style. Sheet cakes are great for casual gatherings, but a little extra effort can turn this cake into a showstopper.

How to Serve Cookies and Cream Sheet Cake

• Sliced into Squares: Slice the cake into even squares for easy serving. This works especially well for parties or potlucks where people might be eating while standing or mingling.
• Add a Scoop of Ice Cream: To make the dessert even more indulgent, serve each slice with a scoop of vanilla or cookies and cream ice cream on the side.

Presentation Ideas for Cookies and Cream Sheet Cake

• Extra Cookie Garnish: Sprinkle crushed cookies over the top of the frosting, or press cookie halves into the frosting in a decorative pattern.
• Chocolate Drizzle: Drizzle melted chocolate over the top for a fancy finishing touch.
• Layered Whipped Cream: Add a layer of whipped cream on top of the frosting to create a two-toned look. Top with additional crushed cookies for extra flair.

Cookies and Cream Sheet Cake Recipe Tips

Here are some additional tips to ensure your cake turns out perfectly:

• Make Ahead: The cake can be baked up to 2 days in advance. Store it covered at room temperature and frost it the day you plan to serve.
• Storing: Leftovers can be kept in an airtight container at room temperature for up to 3 days or in the fridge for up to a week.
• Freezing: You can freeze the unfrosted cake for up to 3 months. Thaw it overnight in the fridge before frosting and serving.

Frequently Asked Questions (FAQs)

Q: Can I make this recipe as cupcakes instead of a sheet cake?
A: Absolutely! Simply divide the batter into cupcake liners and bake for about 18-20 minutes, or until a toothpick inserted comes out clean.

Q: Can I use store-bought frosting?
A: Yes, you can use store-bought vanilla or cream cheese frosting for convenience. Just fold in crushed cookies to mimic the homemade version.

Q: What size sheet pan should I use?
A: A 9x13-inch pan is ideal for this recipe. If using a larger or smaller pan, adjust baking times accordingly.

Q: How do I crush the cookies?
A: You can crush the cookies by placing them in a ziplock bag and using a rolling pin or pulse them in a food processor for a finer consistency.

Conclusion

Cookies and Cream Sheet Cake is a delicious, crowd-pleasing dessert that’s perfect for any occasion. With its moist texture, creamy frosting, and crunchy cookie bits, this cake is sure to satisfy any sweet tooth. Whether you’re making it for a birthday party or a casual get-together, it’s bound to be a hit. Be sure to follow the recipe tips and presentation ideas to make your cake stand out, and don’t be afraid to get creative with substitutions and variations. Happy baking!

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