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This twist on vanilla cake becomes something special with Oreo chunks mixed into the batter and topped with Oreo buttercream. It's got that sweet spot between easy and fancy, which is why my family asks for it at practically every party we have.
I whipped this up for my kid's birthday after he wanted "anything with Oreos" and now we bring it to every family event and potluck. I love watching people's reactions when they bite into those cookie chunks surrounded by soft cake.
Ingredients
Cake
- Cake flour: Gives you a softer texture than you'd get with regular flour
- Baking powder: Makes the cake light instead of heavy
- Kosher salt: Cuts the sweetness and brings out all the tastes
- Unsalted butter: Adds moisture and flavor try European style for extra goodness
- Granulated sugar: Sweetens and helps create the right cake feel
- Vanilla extract: Builds the base flavor go with real stuff not artificial
- Egg whites: Make the cake fluffier and let the cookies and cream flavor stand out
- Whole milk: Gives needed moisture and richness you can use 2% but whole works better
- Roughly chopped Oreo cookies: The main attraction keep some bigger pieces for nice texture
Oreo Buttercream
- Unsalted butter: Makes the smooth base pick quality butter for better taste
- Confectioners sugar: Adds sweetness and helps it hold shape
- Whole milk: Makes the frosting just runny enough
- Roughly chopped Oreo cookies: Gives that cookies and cream look and flavor
How To Make Cookies and Cream Sheet Cake
- Prepare the pan:
- Put parchment paper in your jelly roll pan with extra hanging over the sides as handles for easy removal if you want. Spray lots of nonstick spray so nothing sticks. Don't skip the parchment since this cake is super moist.
- Mix the dry ingredients:
- Stir the cake flour, baking powder and salt together really well. This makes sure the cake rises evenly without any weird bumps from baking powder clumps.
- Cream the butter mixture:
- Beat the butter, sugar and vanilla for the full five minutes until it gets much lighter in color. This adds air which you need for a fluffy cake. Don't cut this part short as it sets up your whole cake structure.
- Add the egg whites:
- Put in one egg white at a time, mixing well after each. This slow approach keeps the mix smooth without lumps. Scrape the bowl often to mix everything evenly.
- Incorporate dry and wet ingredients:
- Switch between adding flour mix and milk, starting and ending with flour. This way you won't mix too much which would make the cake tough. Just mix until things come together, then stop.
- Fold in Oreos:
- Gently stir in the chopped cookies by hand with a spatula. Don't stir too much or you'll break up the cookies too small. You want those nice chunks throughout.
- Bake the cake:
- Spread the batter evenly in your pan and bake until a toothpick shows just a few crumbs. The cake will finish cooking a bit after you take it out, so don't overdo it or your cake will be dry.
- Make the buttercream:
- Beat the butter until it's super fluffy, then slowly add powdered sugar. Adding it bit by bit stops sugar from flying everywhere and mixes better. Add milk a little at a time until it's easy to spread, then fold in Oreo pieces by hand to keep their shape.
- Frost and garnish:
- After the cake is totally cool, put on lots of buttercream using a flat spatula for the smoothest look. Sprinkle the saved chopped Oreos on top to make it pretty and add extra crunch to each bite.
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My favorite thing about this cake is how the soft cake contrasts with the slightly crunchy Oreo bits. My grandma taught me that good cakes need different textures, and this one nails it. When my little girl tried her first bite, she said it was "better than birthday cake" which is basically the highest compliment in our house.
Storage Tips
This cake stays fresh and moist for about four days when you keep it in an airtight container at room temperature. The Oreo pieces get a bit softer over time, which many of my relatives actually like better. If you need to keep it longer, you can put it in the fridge, but let it warm up before serving so it tastes best. If you want to make it ahead, it freezes great either whole or in slices just wrap it tight in plastic wrap then aluminum foil.
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Perfect Substitutions
Regular Oreos give you that classic cookies and cream taste, but you can try different Oreo types too. My hubby loves when I use mint chocolate Oreos for St. Patrick's Day. If you don't want artificial colors, the organic chocolate sandwich cookies from natural food stores work just as well. No cake flour? You can make a decent substitute by taking out two tablespoons from each cup of all purpose flour and adding cornstarch instead, though the texture won't be exactly the same.
Serving Suggestions
This cake is great on its own but turns amazing when served slightly warm with some vanilla ice cream on top. For parties, I often cut it into small squares like brownies so people can try other desserts too. It goes really well with cold milk for kids or coffee for grown ups. To make it look extra fancy, add some melted chocolate drizzled on top or sprinkle mini chocolate chips along with the Oreo pieces.
The Cookies and Cream Story
Cookies and cream flavor started back in the 1980s when ice cream makers began putting chocolate sandwich cookies into vanilla ice cream. Nobody really knows who did it first, though many ice cream shops claim they invented it. This cake takes that popular flavor combo and turns it into a party-worthy treat while keeping things simple with the sheet cake format. The dark cookie bits against the white cake and frosting look really cool and appeal to kids and adults alike.
Frequently Asked Questions
- → How do I keep the cake moist?
Don’t overmix your batter, and measure everything carefully, especially the flour. That should help your cake stay soft and moist.
- → Is it okay to use salted butter instead of unsalted?
Sure, you can! Just cut back on the kosher salt in the recipe so it doesn’t get too salty.
- → Which type of Oreos gives the best results?
Regular Oreos usually work great, but flavored ones can add a fun twist if you'd like to experiment.
- → Can I bake this ahead of time?
Yep, bake the cake the day before and keep it sealed up. Then frost it just before serving for the freshest results.
- → What if I don’t have cake flour?
You can make your own! Swap 2 tablespoons of all-purpose flour for cornstarch in every cup, and sift it good to combine.
- → What’s the trick to smooth Oreo buttercream?
Start with butter at room temperature and crush your Oreos really fine to avoid lumps. That’ll keep the frosting nice and smooth.