Cookies and Cream Sheet Cake Recipe

Okay, picture this: you’re having one of those days where nothing but a massive hit of cookies and cream will fix your soul. But who has time for fancy layer cakes that require leveling and stacking like you’re building a Jenga tower? Not you, my friend. Enter the cookies and cream sheet cake—the lazy genius dessert that delivers all the nostalgic Oreo vibes in one flat, frosted pan of pure happiness. It’s basically childhood in dessert form, but adult-sized and way easier. Let’s make one together, shall we?

Why This Recipe is Awesome

Listen, this isn’t just any cake. This cookies and cream sheet cake is the ultimate crowd-pleaser without the drama. It’s moist (like, stupidly moist), packed with real Oreo chunks in every bite, and topped with a fluffy Oreo-speckled buttercream that makes you want to eat it straight from the spoon (no judgment).

Best part? It’s baked in a simple 9×13 pan—no weird sizes, no tiers collapsing on you. Feeds a ton (like 20+ slices if you’re generous), perfect for parties, potlucks, or “I deserve this” solo nights. And honestly? It’s pretty much foolproof. Even if baking intimidates you, this one’s got your back. I mean, I once forgot the vanilla and it still tasted epic. That’s how forgiving it is.

Look at that fluffy crumb and those Oreo specks—pure temptation!

Ingredients You’ll Need

Grab these bad boys. Nothing fancy, just stuff you probably have or can snag quick.

For the cake:

• 2 ½ cups cake flour (or sub all-purpose if you’re in a pinch—life goes on)
• 2 teaspoons baking powder
• ½ teaspoon baking soda
• 1 teaspoon salt (don’t skip, it wakes everything up)
• ¾ cup (1½ sticks) unsalted butter, softened (room temp is key, cold butter is a villain)
• 1½ cups granulated sugar
• 4 large egg whites (save yolks for scrambled eggs tomorrow)
• ¾ cup sour cream (full-fat for max moisture—don’t go low-fat on me)
• 1 tablespoon pure vanilla extract (the good stuff)
• ¾ cup whole milk, room temp
• 1¼ cups chopped Oreos (about 10-12 cookies, roughly chopped—save some for topping drama)

For the Oreo buttercream:

• 1 cup (2 sticks) unsalted butter, softened
• 4 cups powdered sugar
• ¼ cup heavy cream (or milk in a pinch)
• 2 teaspoons vanilla extract
• Pinch of salt
• ¾ cup finely crushed Oreos (more if you like it chunky)

Extra Oreo halves or crumbs for that Insta-worthy garnish. Because why not?

Step-by-Step Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch sheet pan (or line with parchment for easy cleanup—lazy win).

1. Whisk the dry stuff: In a medium bowl, mix flour, baking powder, baking soda, and salt. Set aside like it’s waiting for its big moment.
2. Cream the butter and sugar: In a large bowl (or stand mixer if you’re fancy), beat butter and sugar on medium-high until light and fluffy—about 3 minutes. Scrape sides because nobody likes uneven happiness.
3. Add egg whites and vanilla: Beat in egg whites one at a time, then vanilla. It’ll look a bit curdled—totally normal, don’t panic.
4. Alternate wet and dry: Add half the dry mix to the butter mixture, mix on low. Pour in sour cream and milk, mix. Finish with remaining dry mix. Don’t overmix—tough cake is sad cake.
5. Fold in the Oreos: Gently stir in those chopped cookies. Batter will look chunky and glorious.
6. Bake it: Spread evenly in the pan. Bake 28-32 minutes until a toothpick comes out clean or with a few moist crumbs. Cool completely in the pan on a wire rack. (Patience, grasshopper.)
7. Make the frosting: Beat butter until creamy. Gradually add powdered sugar, then cream, vanilla, and salt. Whip until fluffy (3-4 minutes). Fold in crushed Oreos last so they don’t turn gray.
8. Frost and decorate: Slather that beauty on the cooled cake. Top with extra Oreo crumbs or halves for maximum wow factor.

Common Mistakes to Avoid

• Forgetting to preheat the oven. Rookie move. Cold oven = uneven bake = sad, gummy center.
• Overmixing after adding flour. You want tender, not chewy like a tire.
• Using cold ingredients. Everything room temp or your batter separates like a bad breakup.
• Crushing Oreos too fine in the batter. You want chunks for texture—don’t turn them into dust.
• Frosting a warm cake. Frosting melts into a puddle. Wait till it’s fully cool, or regret it forever.

Alternatives & Substitutions

• No cake flour? Use all-purpose + 2 tablespoons cornstarch per cup—works like a charm.
• Dairy-free? Swap butter for vegan sticks, sour cream for coconut yogurt, milk for almond/oat. Frosting with vegan butter + a splash of plant milk.
• Want chocolate vibes? Use a chocolate cake base and keep the Oreos—double cookie heaven.
• Less sweet? Cut the powdered sugar by ½ cup in frosting, or use whipped cream topping instead.
• Gluten-free? Grab a 1:1 GF flour blend—I’ve tested it and it’s solid.

IMO, the classic version slaps hardest, but tweak away if you gotta.

FAQ’s

Can I make this ahead of time?

Yep! Bake the cake a day early, wrap tight, frost the day of. Frosting holds up great in the fridge too—just let it come to room temp before serving.

Do I have to use Oreos specifically?

Technically no, any chocolate sandwich cookie works. But let’s be real—Oreos are the GOAT. Generic ones are fine if you’re broke, but the real deal hits different.

How do I store leftovers?

Fridge in an airtight container up to 4 days. (Who are we kidding— it won’t last that long.) Freezes well too—slice, wrap, freeze up to 2 months. Microwave 10 seconds for fresh-baked feels.

Can I turn this into cupcakes?

Sure! Line muffin tins, fill ⅔ full, bake 18-22 minutes. Same frosting. Makes about 24. Portion control? What’s that?

Is this recipe kid-friendly to make?

Totally! Kids love crushing Oreos (messy but fun). Just supervise the oven part.

Why egg whites only?

Keeps the cake super light and white—classic cookies & cream look. Yolks would make it yellower and denser. But if you’re lazy, whole eggs work—just not as pretty.

Help, my cake sank in the middle!

Usually, it is overmixing or opening the oven too early. Next time, resist peeking till at least 25 minutes.

Related Recipe:

• No-Bake Apple Butter Cheesecake Recipe
• Guinness chocolate cake Recipe
• Cookies and cream brownies Recipe

Final Thoughts

There you have it—the cookies and cream sheet cake that’s about to become your new obsession. It’s easy, it’s indulgent, and it makes everyone think you’re a baking wizard when really you just threw stuff in a bowl and called it a day.

Now go raid your pantry for those Oreos, crank some tunes, and get baking. You’ve got this. And when you inevitably eat half the frosting before it hits the cake… I won’t tell. Promise.

Drop a comment if you make it—or just send pics of your face after the first bite. Enjoy the chaos, friends! 🍪🥛