Cookies and Cream Sheet Cake

By:

Thomas

Published:

September 30, 2026

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Cookies and cream sheet cake is a delightful twist on a classic dessert that brings together all the rich, creamy flavors of cookies and cream in a fluffy cake form. Picture a soft and tender cake, dotted generously with pieces of Oreo cookies, and topped with an indulgent cream cheese frosting that’s just sweet enough to satisfy any sweet tooth. This cake is not only a treat for the palate but also a feast for the eyes, making it perfect for any occasion.

The first time I made this cookies and cream sheet cake, I was hosting a birthday party for a friend. I had planned to bake a simple vanilla cake, but then I thought, why not jazz things up? The idea of transforming Oreos into a cake sparked my excitement, and trust me, it was a hit. Simple yet crowd-pleasing, this easy recipe combines a few pantry staples and results in a show-stopping dessert sure to impress your guests. I can’t wait for you to try it!

Why You’ll Love This Recipe

Simple & Quick: With a prep time of just 35 minutes and a baking time of about 38 minutes, this recipe fits perfectly into a busy schedule.
Irresistible Flavor: The combination of moist cake, crunchy Oreos, and creamy frosting creates a harmonious blend that’s hard to resist.
Eye-Catching Appeal: Perfectly designed for gatherings, this cake makes an impressive centerpiece at any table.
Flexible Serving: Whether it’s for a birthday party, holiday gathering, or just a cozy night in, this cake suits every occasion.
Diet-Friendly Options: Easily adjust the ingredients for different dietary needs (like gluten-free flour) without sacrificing flavor.

Ingredients You’ll Need

2½ cups all-purpose flour: Used for the cake’s structure, be sure to measure it accurately for best results; sift it if you want an even lighter cake.
¼ cup cornstarch: This ingredient lightens the flour, helping cakes rise beautifully; you can substitute it with arrowroot powder for a similar effect.
2½ tsp baking powder: This leavening agent makes the cake fluffy; it’s essential for achieving the perfect rise.
½ tsp baking soda: Complements the baking powder for extra lift; ensure it’s within its expiration date for maximum effectiveness.
¾ tsp salt: Enhances the sweetness of the cake; don’t skip it even though it seems small.
9 tbsp unsalted butter, softened: Adds moisture and richness to the batter; use room-temperature butter for easy mixing.
1½ cups granulated sugar: Sweetens the cake beautifully; feel free to use coconut sugar for a healthier option if desired.
½ cup vegetable oil: Creates a tender cake; can be substituted with apple sauce for a lighter touch.
3 large eggs, room temperature: Eggs bind everything together and add richness; always choose room temperature when baking for the best incorporation.
2 tsp vanilla extract: Provides warmth and flavor; use high-quality pure vanilla for the best outcome.
1 cup sour cream: This keeps the cake moist and adds a slightly tangy taste; Greek yogurt can serve as a good alternative.
¾ cup whole milk: Gives the batter a creamy texture; substitute with almond milk for a dairy-free option.
16 Oreo cookies, roughly chopped: The star of this cake, providing that classic cookies-and-cream flavor; the crunch contrasts nicely with the soft cake.
¼ cup whole milk: Used to create the soaking syrup that infuses the cake with moisture.
¼ cup sweetened condensed milk: Adds an extra layer of sweetness; you can try evaporated milk for a lower sugar option.
¼ tsp vanilla extract: Enhances the flavor of the soaking syrup.
6 oz white chocolate, melted and cooled slightly: Brings richness to the frosting; choose high-quality chocolate for the best flavor.
1 cup unsalted butter, softened: Key for a creamy frosting; its soft texture will help create a smooth consistency.
8 oz cream cheese, softened: This is essential for that delicious, tangy frosting; always use full-fat cream cheese for best flavor.
2½ cups powdered sugar: Sweetens the frosting; sift it to avoid clumps and ensure it mixes smoothly.
1 tsp vanilla extract: Adds flavor depth to the frosting.
8 Oreo cookies, finely crushed: These add texture and flavor to the frosting; keep them separate from the chopped ones for a beautiful frosting.
2 Oreo cookies, finely crushed: Dust on top for decorative flair.
White chocolate shavings: For an elegant touch; you can also use chocolate curls if wanted.

How to Make Cookies and Cream Sheet Cake

Preheat the Oven: Begin by preheating your oven to 350°F (180°C) and greasing a 9×13-inch baking pan. Prepare it with parchment paper, allowing it to overlap on all sides for easy removal after baking.
Mix Dry Ingredients: In a medium bowl, whisk together the 2½ cups all-purpose flour, ¼ cup cornstarch, 2½ tsp baking powder, ½ tsp baking soda, and ¾ tsp salt, ensuring everything is well combined.
Cream the Butter and Sugar: In a mixer bowl, beat the 9 tbsp softened unsalted butter for one minute. Add in the 1½ cups granulated sugar and beat for 3 to 4 minutes until the mixture is light and fluffy.
Add Oil and Eggs: Mix in the ½ cup vegetable oil until fully combined. Next, add the 3 large eggs one at a time, mixing well after each addition. Don’t forget to add the 2 tsp vanilla extract with the final egg.
Incorporate Sour Cream: Add the 1 cup sour cream into the batter and mix until thoroughly combined.
Combine Dry Ingredients and Milk: Gradually add half of the dry mixture, stirring on low speed. Follow quickly with the ¾ cup whole milk, mixing effortlessly until just combined.
Finish with Remaining Dry Ingredients: Add the rest of the dry ingredients, mixing until there are no visible streaks of flour.
Fold in Oreos: Gently fold in the 16 chopped Oreos, making sure to keep the pieces distinct to maintain texture.
Spread and Bake: Pour the batter into the prepared pan, spreading it evenly. Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean or with moist crumbs.
Cool the Cake: Remove from the oven and allow the cake to cool for about 20 minutes before transferring it to a cooling rack.
Prepare Milk Mixture: Whisk together the ¼ cup whole milk, ¼ cup sweetened condensed milk, and ¼ tsp vanilla extract in a separate bowl.
Soak the Cake: Poke holes throughout the cake with a fork and slowly pour the milk mixture over, allowing it to soak in.
Chill: Cover the cake and refrigerate for a few hours, or even overnight for best results. The longer it sits, the more flavor it absorbs.
Make the Frosting: Melt the 6 oz white chocolate and set it aside to cool slightly. In another bowl, beat 1 cup softened unsalted butter for about 2 minutes until creamy, then add 8 oz cream cheese and mix for another minute.
Combine Frosting Ingredients: Add the cooled white chocolate, followed by the 2½ cups powdered sugar. Beat for another 2 minutes until light and fluffy.
Add Crushed Oreos: Fold in the 8 finely crushed Oreos, adjusting the texture of the frosting with more powdered sugar if necessary.
Frost the Cake: When the cake has fully soaked, spread the cream cheese frosting evenly over the top.
Decorate: Scatter roughly chopped Oreos and white chocolate shavings on top for an added touch of elegance.
Final Chill: Refrigerate the frosted cake for at least 2 hours before slicing so that the flavors meld beautifully.

Storing & Reheating

For best results, the cookies and cream sheet cake should be stored in an airtight container at room temperature for up to 2 days. If you wish to keep it longer, refrigerate it for up to a week. If you want to freeze the cake, wrap it tightly in plastic wrap or foil and store it in the freezer for up to three months. To enjoy, simply thaw in the refrigerator overnight and allow it to come to room temperature before serving for the best texture.

Chef’s Helpful Tips

Common Mistakes: Always measure flour with the right method—spooning it into the cup and leveling off can help prevent a dense cake.
Room Temperature Ingredients: Using room-temperature eggs and butter helps them blend smoothly and evenly into the batter.
Avoid Overmixing: Mixing the batter just until combined will keep the cake tender; too much mix can result in a dense cake.
Texture Troubleshooting: If your frosting is too soft, chill it for 15-20 minutes or add more powdered sugar until you achieve the desired thickness.
Make Ahead: You can bake the cake a day in advance and let it cool completely before wrapping it up and storing it in the fridge.

Try this delectable cookies and cream sheet cake, and indulge in the comforting flavors of nostalgia. It’s easy, scrumptious, and sure to be a favorite at any gathering. With its soft and moist texture, delightful hints of Oreo goodness, and a celebration-worthy appearance, this cake is a sure way to impress friends and family alike. Enjoy baking, experimenting, and making it your own!

Recipe FAQs

Can I use a different type of milk?

Absolutely! While whole milk gives the best results, you can substitute it with almond milk, oat milk, or even coconut milk for a dairy-free version. Just ensure that the variants are also unsweetened if you’re watching the sugar levels in your recipe.

How do I know when the cake is done?

To check if your cookies and cream sheet cake is done, insert a toothpick into the center, and if it comes out clean or with just a few moist crumbs, it is ready to be removed from the oven. Look for a slight golden color around the edges as well.

Can I make this cake dairy-free?

Yes! You can easily swap the butter for a dairy-free alternative and use dairy-free cream cheese for the frosting. Additionally, substituting the milk with non-dairy milk and sour cream with vegan yogurt can maintain the similar rich texture and flavor.

How long does the leftover cake last?

Stored properly in an airtight container, this cookies and cream sheet cake can last up to a week in the refrigerator. For longer storage, you can freeze it for up to three months, although the texture might change slightly due to freezing. Always allow it to come to room temperature before serving for the best experience.