If you’re a fan of cookies and cream, then this Cookies and Cream Sheet Cake is the dessert of your dreams. A moist, tender vanilla cake is infused with chunks of Oreo cookies and topped with a creamy, cookies-and-cream frosting. This crowd-pleasing cake is perfect for parties, potlucks, birthdays, or just because you need something sweet to indulge in. It’s easy to make, and the sheet cake format means you can serve a lot of people without the hassle of layering and decorating.
Stick around for the full recipe, baking tips, and fun variations to make this cake truly unforgettable!

What is a Cookies and Cream Sheet Cake?
A Cookies and Cream Sheet Cake is a simple yet decadent dessert inspired by the beloved cookies and cream flavor that combines classic vanilla cake with chunks of Oreo cookies (or your favorite brand of chocolate sandwich cookies). The cake is baked in a large sheet pan, making it easy to serve for gatherings.
What sets this cake apart is the delicious cookies-and-cream frosting, which is made with cream cheese or butter, powdered sugar, and plenty of crushed cookies. It’s a cake that delivers the perfect balance of sweetness, creaminess, and that signature crunch from the cookies.
Ingredients List for Cookies and Cream Cake
Here’s what you’ll need to bake the cookies and cream sheet cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup unsalted butter (room temperature)
- 1 ½ cups granulated sugar
- 4 large eggs (room temperature)
- 1 tablespoon vanilla extract
- 1 cup buttermilk (room temperature)
- 20 Oreo cookies (roughly chopped)
Ingredients List for Cookies and Cream Frosting
For the rich and creamy frosting, you’ll need:
- 1 cup unsalted butter (room temperature)
- 8 oz cream cheese (room temperature)
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- 10 Oreo cookies (finely crushed)
Substitutions and Variations
This Cookies and Cream Sheet Cake recipe is versatile and easy to customize. Here are some ideas for substitutions and variations to suit your preferences or dietary needs:
- Gluten-Free Option: Substitute the all-purpose flour with a gluten-free 1:1 baking flour and use gluten-free chocolate sandwich cookies.
- Dairy-Free Option: Use a plant-based butter and dairy-free cream cheese for the frosting, and substitute the buttermilk with almond milk or another non-dairy milk mixed with 1 tablespoon of vinegar or lemon juice.
- Vegan Option: Replace the eggs with a flax egg mixture (1 tablespoon ground flaxseed mixed with 3 tablespoons water equals one egg) and use the dairy-free options mentioned above.
- Cookies Variations: Swap out Oreos for other types of cookies like chocolate chip, graham crackers, or even peanut butter sandwich cookies for a different twist.
- Chocolate Sheet Cake: For chocolate lovers, you can substitute part of the flour with cocoa powder (use ½ cup) to create a chocolate cookies-and-cream cake.
Step-by-Step Cooking Instructions

Ready to bake your Cookies and Cream Sheet Cake? Follow these easy steps:
1. Preheat the Oven and Prepare the Sheet Pan
Preheat your oven to 350°F (175°C). Grease and flour a 9x13-inch sheet pan (or line it with parchment paper) to prevent the cake from sticking.
2. Mix the Dry Ingredients
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set this aside.
3. Cream the Butter and Sugar
In a large mixing bowl or the bowl of a stand mixer, beat the butter and granulated sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl as needed.
4. Add the Eggs and Vanilla
Add the eggs one at a time, beating well after each addition. Then, add the vanilla extract and mix until combined.
5. Alternate Adding the Dry Ingredients and Buttermilk
Gradually add the dry ingredients to the butter mixture, alternating with the buttermilk. Start and end with the dry ingredients, mixing just until combined after each addition. Be careful not to overmix, as this can result in a dense cake.
6. Fold in the Chopped Cookies
Gently fold in the chopped Oreo cookies using a spatula. Make sure the cookies are evenly distributed throughout the batter.
7. Bake the Cake
Pour the batter into the prepared sheet pan and smooth the top with a spatula. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs attached. Allow the cake to cool completely in the pan before frosting.
8. Make the Cookies and Cream Frosting
While the cake is cooling, prepare the frosting. In a large mixing bowl, beat the butter and cream cheese together on medium speed until creamy and smooth. Gradually add the powdered sugar, one cup at a time, beating well after each addition. Add the vanilla extract and mix until incorporated. Finally, stir in the crushed Oreos until evenly distributed.
9. Frost the Cake
Once the cake has completely cooled, spread the cookies-and-cream frosting generously over the top. Use an offset spatula or the back of a spoon to create swirls or smooth out the frosting.
10. Decorate (Optional)
For an extra special touch, sprinkle additional crushed Oreos or place whole cookies on top of the frosting. You can also drizzle chocolate syrup or add chocolate chips for an extra decadent finish.
How to Cook Cookies and Cream Sheet Cake: A Step-by-Step Guide
For a quick reference, here are the essential steps for baking this Cookies and Cream Sheet Cake:
- Preheat the oven and prepare your sheet pan.
- Mix dry ingredients: Flour, baking powder, baking soda, and salt.
- Cream butter and sugar until light and fluffy.
- Add eggs and vanilla to the butter mixture.
- Alternate adding dry ingredients and buttermilk to the batter.
- Fold in chopped Oreos.
- Bake for 25-30 minutes.
- Make the frosting while the cake cools.
- Frost the cake and add any extra decorations.
- Chill and serve.
Common Mistakes to Avoid
Here are some common pitfalls to watch out for when making your Cookies and Cream Sheet Cake:
- Overmixing the batter: Overmixing can cause the cake to be dense and tough. Be gentle when folding in the cookie pieces to preserve the light, airy texture.
- Using cold ingredients: Make sure your butter, eggs, and buttermilk are at room temperature to ensure they incorporate properly and create a smooth batter.
- Overbaking: Keep an eye on the cake in the final minutes of baking. Overbaking can dry out the cake, so use a toothpick to check for doneness and remove it from the oven as soon as it’s done.
- Frosting a warm cake: Never frost a cake while it’s still warm, as the frosting will melt and become runny. Allow the cake to cool completely before applying the frosting.
Serving and Presentation Tips
Now that your Cookies and Cream Sheet Cake is ready, it’s time to think about how to serve it to make it even more tempting. Here are some fun serving and presentation ideas:
- Slice with Precision: Use a sharp knife to cut even squares or rectangles of the sheet cake. For cleaner slices, wipe the knife with a damp cloth between cuts.
- Top with Oreo Halves: For a decorative touch, place an Oreo half on top of each slice. This gives the cake a polished, professional look.
- Serve with Ice Cream: Cookies and cream cake pairs perfectly with a scoop of vanilla or cookies-and-cream ice cream for the ultimate indulgence.
- Drizzle with Chocolate Sauce: Add a drizzle of chocolate syrup over each slice just before serving to make it extra decadent.
How to Serve Cookies and Cream Sheet Cake
Here are some ways to present and serve your sheet cake:
- Party Platter: Arrange slices of the cake on a large platter for easy serving at a party or gathering.
- Individual Plates: Serve each slice on individual dessert plates with a garnish of crushed Oreos or a dollop of whipped cream for an elegant presentation.
- Cake Squares: Cut the cake into small squares and place them in cupcake liners for a portable, grab-and-go dessert option.
Presentation Ideas for Cookies and Cream Sheet Cake
Make your cake stand out with these creative presentation ideas:
- Oreo Border: Line the edges of the frosted cake with whole or halved Oreos for a decorative border.
- Cookie Crumbs Topping: Dust the top of the frosting with extra Oreo crumbs for a fun, textured finish.
- Layered Look: Create a “layered” look by spreading half the frosting on the cake, adding a layer of crushed Oreos, and then frosting the top with the remaining frosting.
Cookies and Cream Sheet Cake Recipe Tips
- Room Temperature Ingredients: Ensure that your butter, eggs, and buttermilk are at room temperature for the best results. This will help the ingredients blend together smoothly and create a light, fluffy cake.
- Make Ahead: You can bake the cake a day in advance, store it covered at room temperature, and frost it the next day. The frosting can also be made ahead and stored in the fridge for up to 2 days.
- Storing Leftovers: Store leftover cake in an airtight container in the refrigerator for up to 5 days. You can also freeze the unfrosted cake for up to 2 months—just wrap it tightly in plastic wrap and aluminum foil before freezing.
Frequently Asked Questions (FAQs)
1. Can I use a different type of cookie?
Absolutely! While Oreos are traditional, you can substitute with any other chocolate sandwich cookie or even use graham crackers, chocolate chip cookies, or your favorite store-bought cookies.
2. Can I freeze the cake?
Yes, you can freeze the cake layers (without frosting) for up to 2 months. Wrap the cake tightly in plastic wrap and aluminum foil. When ready to serve, thaw at room temperature, then frost and decorate as desired.
3. What if I don’t have buttermilk?
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.
4. Can I make this cake ahead of time?
Yes! You can bake the cake a day or two ahead, store it covered, and frost it just before serving. The frosting can also be made in advance and refrigerated for up to 2 days.
5. How long does the cake last?
This cake will stay fresh for up to 5 days if stored in an airtight container in the refrigerator. You can also freeze individual slices, wrapped in plastic wrap and stored in an airtight container, for up to 2 months.
Conclusion
This Cookies and Cream Sheet Cake is the ultimate dessert for cookie lovers and cake enthusiasts alike. With its soft, tender crumb and creamy cookies-and-cream frosting, it’s a guaranteed hit for any occasion. The sheet cake format makes it easy to bake, frost, and serve, whether you’re hosting a party or simply craving something sweet. Follow the steps, play around with variations, and enjoy every delicious bite of this cookies-and-cream dream cake! Happy baking!
PrintCookies and Cream Sheet Cake Recipe
This cookies and cream sheet cake is the perfect dessert for parties, birthdays, or any celebration. The moist vanilla cake is filled with crushed chocolate sandwich cookies and topped with a rich cookies and cream frosting, making it a sweet and indulgent treat everyone will love. Quick and easy to make, this sheet cake is great for serving a crowd and sure to be a hit at any gathering.
- Prep Time: 20 minutes
- Cook Time: 25-30 minutes
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 2 tsp vanilla extract
- 1 cup whole milk
- ½ cup sour cream
- 1 ½ cups crushed chocolate sandwich cookies (like Oreos)
For the Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- ¼ cup heavy cream
- 1 tsp vanilla extract
- 1 ½ cups crushed chocolate sandwich cookies (for folding in and topping)
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9x13-inch sheet pan with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, beat butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Add the dry ingredients alternately with milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the crushed cookies gently.
- Pour the batter into the prepared pan and spread it evenly. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
- Let the cake cool completely in the pan before frosting.
For the Frosting:
- In a large bowl, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, and beat until smooth and fluffy.
- Fold in half of the crushed cookies.
- Spread the frosting over the cooled cake and top with the remaining crushed cookies.
Notes
- You can use store-bought frosting if you're short on time.
- For extra crunch, sprinkle whole cookies on top of the frosting.
- Store the cake in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 46 g
- Sodium: 220 mg
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