Cookies and Cream Sheet Cake Recipe

This Cookies and Cream Sheet Cake is soft, buttery, and full of classic vanilla flavor, with plenty of Oreo cookie pieces folded into the batter. It is adapted from my Favorite White Cake recipe and uses a slightly thicker batter, which helps keep the cookie pieces evenly suspended instead of sinking to the bottom. The cake is finished with a light whipped cream cheese frosting and more crushed Oreos for a creamy, cookies-and-cream finish.

This cookies and cream sheet cake has the tender texture of a classic white cake, but with richer flavor from butter, oil, sour cream, and real vanilla extract. The Oreo pieces add a chocolate cookie crunch throughout the cake without making the crumb heavy. Because the batter is semi-thick rather than thin, the chopped cookies stay distributed as the cake bakes.

The cake is made using the reverse creaming method, which creates a finer, more delicate crumb. It is an excellent choice for a 9 x 13-inch sheet cake, but the batter can also be used for round cake layers or cupcakes. The whipped cream cheese frosting is smooth, creamy, and not overly heavy, making it a perfect match for the sweet Oreo-studded cake.

Reverse Creaming Method Versus the Traditional Creaming Method

In the reverse creaming method, the fats are mixed into the dry ingredients first. This coats the flour particles with butter and helps reduce gluten development. Less gluten means a more tender cake, and the smaller air pockets created during mixing give the finished cake a fine, even crumb.

In the traditional creaming method, butter and sugar are beaten together first, then eggs are added, followed by the liquid and dry ingredients. This method helps add air to the batter and can create a lighter texture. However, for this cookies and cream sheet cake, the reverse creaming method works beautifully because whipped egg whites are folded in later to add lift and structure.

The result is a soft vanilla cake with a refined crumb, balanced sweetness, and plenty of cookies-and-cream flavor in every slice.

Mixing the Cake Batter

1. Mix the dry ingredients and part of the sugar together first, then add sour cream, butter, oil, and vanilla.
2. Whip the egg whites separately with cream of tartar, then gradually add the remaining sugar and beat until stiff, glossy peaks form.
3. Gently fold the whipped egg whites into the batter, adding the chopped Oreo cookies with the final addition.

This batter will also make 2 standard 9-inch round cake layers, 2 thicker 8-inch round cake layers, or approximately 18 cupcakes.

Making the Whipped Cream Cheese Frosting

The frosting is made with full-fat cream cheese, powdered sugar, vanilla, heavy whipping cream, and finely chopped Oreo cookies. It is smooth and creamy, but lighter than a traditional buttercream. The whipped cream gives it a fluffy texture, while the cream cheese adds a slight tang that balances the sweetness of the cake.

Frosting Ingredients

• 1 8-ounce block full-fat cream cheese, room temperature
• 3/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 8 regular Oreo cookies, chopped small
• 2 cups heavy whipping cream

How to Make the Frosting

1. Beat the cream cheese with a whisk attachment until completely smooth and free of lumps. Stop and scrape down the bowl as needed.
2. Add powdered sugar and vanilla, then beat until creamy and well combined.
3. In a separate bowl, whip the heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream cheese mixture, then fold in the crushed cookies.

More sheet cakes you might like:

Pineapple Sheet Cake

Chocolate Sheet Cake

Banana Pudding Poke Cake