Satisfy your sweet tooth with this incredible Cookies and Cream Sheet Cake. This easy-to-make dessert is perfect for gatherings, offering a delightful combination of rich chocolate cake and creamy oreo frosting that everyone will love. Get ready to bake a show-stopping sheet cake.
Key Ingredients & Substitutions:
- All-purpose flour: You can substitute with a gluten-free baking blend if needed.
- Granulated sugar & brown sugar: Essential for sweetness and moisture.
- Cocoa powder: Use unsweetened natural cocoa powder for the best chocolate flavor.
- Buttermilk: Creates a tender crumb; if you don’t have it, add 1 tablespoon of white vinegar or lemon juice to regular milk and let it sit for 5 minutes.
- Sour cream: Adds moisture and tang; plain Greek yogurt can be used as a substitute.
- Oreo cookies: The star of the show! Use classic Oreos for the best results.
Ingredients:
For the Cake:
- 2 cups all-purpose flour
- 2 cups granulated sugar
- ¾ cup unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup buttermilk
- ½ cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup hot water
For the Cookies and Cream Frosting:
- 1 cup unsalted butter, softened
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
- ¼ cup milk
- 15-20 Oreo cookies, crushed
How Much Time Will You Need?
- Prep time: 20 minutes
- Cook time: 30-35 minutes
- Total time: 50-55 minutes
- Servings: 12-16
- Tools needed: 9×13 inch baking pan, electric mixer, mixing bowls
Step-by-Step Instructions:
1. Prepare Your Pan and Oven
Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan. This ensures your sheet cake won’t stick.
2. Combine Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, cocoa powder, baking soda, baking powder, and salt. Make sure there are no lumps for a smooth batter.
3. Mix Wet Ingredients
In a separate medium bowl, whisk together the buttermilk, vegetable oil, eggs, and vanilla extract until well combined. This liquid mixture will add richness to your sheet cake.
4. Combine Wet and Dry
Pour the wet ingredients into the dry ingredients. Mix on low speed with an electric mixer until just combined. Don’t overmix, as this can make the cake tough.
5. Add Hot Water
Carefully pour in the hot water and mix until the batter is smooth. The batter will be thin, which is normal for this type of sheet cake.
6. Bake the Cake
Pour the batter evenly into your prepared 9×13 inch pan. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean. Let the sheet cake cool completely on a wire rack before frosting.
7. Prepare the Cookies and Cream Frosting
In a large bowl, beat the softened butter with an electric mixer until creamy. Gradually add the powdered sugar, one cup at a time, until fully incorporated.
8. Finish the Frosting
Add the vanilla extract and milk, beating until the frosting is light and fluffy. Gently fold in the crushed Oreo cookies. This creates the signature cookies and cream flavor for your sheet cake.
9. Frost and Serve
Once the cake is completely cool, spread the cookies and cream frosting evenly over the top. Cut into squares and enjoy your delicious sheet cake!
Variation Ideas:
- Mint Cookies and Cream: Use mint-flavored Oreos in the frosting.
- Chocolate Drizzle: Drizzle melted chocolate over the frosted cake for an extra touch.
- Mini Sheet Cakes: Bake in a muffin tin for individual servings (adjust baking time).
- Peanut Butter Swirl: Swirl a bit of melted peanut butter into the frosting for a nutty twist.
Storage Instructions:
Store leftover Cookies and Cream Sheet Cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to 5 days. You can also freeze individual slices, wrapped tightly, for up to 1 month; thaw at room temperature before serving.
Frequently Asked Questions (FAQ):
Can I make this sheet cake ahead of time?
Yes, you can bake the cake a day in advance and store it at room temperature, then frost it just before serving.
Why did my cake sink in the middle?
This often happens if the oven door is opened too early, if the cake is underbaked, or if there’s too much leavening agent.
Can I use a different size pan?
You can, but you’ll need to adjust the baking time. A smaller pan will require more time, and a larger pan less.
How do I crush the Oreos for the frosting?
You can place them in a zip-top bag and crush them with a rolling pin, or pulse them in a food processor.
Is it okay to use cold butter for the frosting?
No, softened butter is crucial for a smooth and creamy frosting. Cold butter will result in a lumpy texture.
My frosting is too thick/thin. How can I fix it?
If it’s too thick, add more milk (½ teaspoon at a time). If it’s too thin, add more powdered sugar (1 tablespoon at a time) until desired consistency is reached.