Uploaded July 2021 | Updated September 2026, 2 weeks ago
Today we are making a cookies and cream sheet cake. This is a delicious white cake with chunks of oreo cookies baked in. It is topped with a whipped cream frosting with chunks of oreos as well. This is a simple cake to make especially if you are short on time and can't make a layer cake. Enjoy!
Cookies & Cream Sheet Cake
2 and 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 and 1/2 cups granulated sugar
4 large egg whites, at room temperature
3/4 cup sour cream, at room temperature
1 Tablespoon pure vanilla extract
3/4 cup whole milk, at room temperature
1 and 1/4 cups chopped Oreos (regular, about 12)
WHIPPED CREAM FROSTING
6 ounces block full-fat cream cheese, softened to room temperature
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups cold heavy cream or heavy whipping cream
1 cup chopped Oreos (about 8-10)*
optional: mini or regular Oreos for garnish
Instructions
Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Mixture will appear curdled and that’s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. Fold in the chopped Oreo pieces.
Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Frosting
Beat the cream cheese on medium-high speed until creamy, about 1 minute. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes. Switch the mixer to low speed pour in the cream in a slow and steady stream. Turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.
Fold chopped Oreos into remaining frosting (or all of the frosting if you are not piping any of it). Spread onto cooled cake.
Royalty Free Music - Hey by Bensound
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#cookiesandcream #sheetcake #onelayercake
Today we are making a cookies and cream sheet cake. This is a delicious white cake with chunks of oreo cookies baked in. It is topped with a whipped cream frosting with chunks of oreos as well. This is a simple cake to make especially if you are short on time and can't make a layer cake. Enjoy!
Cookies & Cream Sheet Cake
2 and 1/2 cups sifted cake flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
3/4 cup unsalted butter, softened to room temperature
1 and 1/2 cups granulated sugar
4 large egg whites, at room temperature
3/4 cup sour cream, at room temperature
1 Tablespoon pure vanilla extract
3/4 cup whole milk, at room temperature
1 and 1/4 cups chopped Oreos (regular, about 12)
WHIPPED CREAM FROSTING
6 ounces block full-fat cream cheese, softened to room temperature
3/4 cup confectioners’ sugar
1 teaspoon pure vanilla extract
1 and 1/2 cups cold heavy cream or heavy whipping cream
1 cup chopped Oreos (about 8-10)*
optional: mini or regular Oreos for garnish
Instructions
Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
Beat the butter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Mixture will appear curdled and that’s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do not overmix. Fold in the chopped Oreo pieces.
Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
Frosting
Beat the cream cheese on medium-high speed until creamy, about 1 minute. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes. Switch the mixer to low speed pour in the cream in a slow and steady stream. Turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.
Fold chopped Oreos into remaining frosting (or all of the frosting if you are not piping any of it). Spread onto cooled cake.
Royalty Free Music - Hey by Bensound
Like & Subscribe for more baking and cooking goodness
youtube.com/channel/simplywendylivelovebake
Follow Me:
Website - simply-wendy.com
Instagram - instagram.com/wendykernmurphy
#cookiesandcream #sheetcake #onelayercake
