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Cookies and Cream Sheet Cake Recipe

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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.

Ingredients

Scale

For the Cake:

  • 2 1/2 cups all-purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 3 large eggs
  • 2 tsp vanilla extract
  • 1 cup whole milk
  • 1/2 cup sour cream
  • 1 1/2 cups crushed chocolate sandwich cookies (like Oreos)

For the Frosting:

  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • 1/4 cup heavy cream
  • 1 tsp vanilla extract
  • 1 1/2 cups crushed chocolate sandwich cookies (for folding in and topping)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line a 9x13-inch sheet pan with parchment paper.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
  3. 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.
  4. Add the dry ingredients alternately with milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
  5. Fold in the crushed cookies gently.
  6. 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.
  7. Let the cake cool completely in the pan before frosting.

For the Frosting:

  1. In a large bowl, beat butter until creamy. Gradually add powdered sugar, heavy cream, and vanilla extract, and beat until smooth and fluffy.
  2. Fold in half of the crushed cookies.
  3. 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

Find it online: https://emiliarecipes.com/cookies-and-cream-sheet-cake-recipe/