Cookies & Cream Sheet Cake

A soft and buttery white cake is combined with plenty of delicious Oreo cookies in this cookies & cream sheet cake. To create room for the cream-filled cookie bits, the dough is tweaked somewhat from my white cake recipe. Using a combination of heavy cream, cream cheese, vanilla, and a pinch of confectioners' sugar, cover the cake with a robust yet light whipped cream frosting. There's plenty of room for extra Oreos because the icing is very lightly sweetened. For a party of Oreo fans, this is a fun, simple, and manageable cake!

Details About This Cookies & Cream Sheet Cake

Flavour: All-Oreo flavour! This cookies & cream sheet cake is perfect for fans of vanilla cake, whipped icing, and Oreo cookies. I was going to use chocolate ganache or chocolate buttercream, but I opted against it because the Oreos in the cake batter and frosting are already strong enough.

The cookies & cream cake is buttery, soft, and moist, and the icing has a creamy whipped texture that's heavier than plain whipped cream but lighter than vanilla buttercream. The Oreo cookie crumbs in the cake aren't crispy at all, but rather soft and cakey. The cake batter isn't difficult to make, but make sure you use egg whites instead of yolks and cake flour instead of all-purpose flour. Both of these ingredients contribute to a softer, lighter crumb in the cake. Because we're not using egg yolks, which can make a cake heavy, we'll use sour cream to add fat back into the mixture. Sour cream keeps the cake light while also providing unrivalled wetness.

Ease: Sheet cakes are notoriously easier to make than layer cakes because they don't involve any levelling of cake layers, ornate décor, or complicated construction. Slicing and serving this dessert is a breeze, and you'll love how it can feed a crowd while still being simple to prepare. The whipped cream frosting comes together quickly, and your mixer does the majority of the work. To be honest, avoiding the impulse to consume all those cut Oreo cookies is the most difficult element of this entire dish.

How to Make Oreo Whipped Cream Frosting

This frosting recipe yields 4-5 cups and there’s only 3/4 cup of confectioners’ sugar in all of it. (Plus the Oreo cookie pieces!)
When it comes to cake or cupcake decor, I usually stick with buttercream or cream cheese frosting– and both are notoriously sweet. I wanted something different today, so I turned whipped cream into a creamy, fluffy, thick frosting. It’s made with cream cheese, but you absolutely cannot taste it. And when you fold in the chopped Oreo cookie pieces, the frosting itself tastes like the cookie’s cream filling!

  • . 2 and 1/2 cups (263g) sifted cake flour (spoon & leveled)
  • . 2 teaspoons baking powder
  • . 1/2 teaspoon baking soda
  • . 1 teaspoon salt
  • . 3/4 cup (1.5 sticks; 170g) unsalted butter, softened to room temperature
  • . 1 and 1/2 cups (300g) granulated sugar
  • . 4 large egg whites, at room temperature
  • . 3/4 cup (180g) sour cream, at room temperature
  • . 1 Tablespoon pure vanilla extract
  • . 3/4 cup (180ml) whole milk, at room temperature*
  • . 1 and 1/4 cups chopped Oreos (regular, about 12)*
  • 01.Make the cake: Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
  • 02.Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • 03.Using a handheld or stand mixer fitted with a whisk attachment, 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.
  • 04.Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed.
  • 05.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. Whisk it all by hand to make sure there are no lumps at the bottom of the bowl, then fold in the chopped Oreo pieces. Avoid over-mixing.
  • 06.Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is done. Allow cake to cool completely in the pan set on a wire rack. The cake must be completely cool before frosting.
  • 07.In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed until creamy. Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes.
  • 08. Scrape down the sides and up the bottom of the bowl. Switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.