Cookies and Cream Sheet Cake: The Ultimate Guide to a Decadent Dessert

Introduction

If you’re a fan of the classic cookies and cream combination, then this Cookies and Cream Sheet Cake will become your new favorite dessert. Combining a moist, fluffy cake base with rich chocolate cookie crumbles and a creamy frosting, this easy-to-make dessert is perfect for any occasion, whether it’s a birthday, holiday, or just a sweet craving!

In this detailed guide, we’ll walk you through the entire process of making this decadent cake, from choosing the right ingredients to step-by-step instructions, pro tips, and variations to elevate the flavor even further.

Let’s get baking!

Why You’ll Love This Cookies and Cream Sheet Cake

1. Easy to Make

A one-pan dessert means less hassle and easy cleanup.

2. Rich, Creamy, and Chocolatey

Every bite delivers a perfect balance of soft cake, crunchy cookies, and luscious frosting.

3. Perfect for Any Occasion

From birthdays to potlucks, this cake is always a crowd-pleaser.

4. Customizable

You can adjust the flavors, mix in extra ingredients, or swap out certain components to suit your taste.

Ingredients You’ll Need

For the Cake:

• 2 ½ cups all-purpose flour
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 1 cup unsalted butter, softened
• 4 large eggs
• 1 cup whole milk
• 1 teaspoon vanilla extract
• 10 crushed chocolate sandwich cookies (like Oreos)

For the Frosting:

• 8 oz cream cheese, softened
• ½ cup unsalted butter, softened
• 3 cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup crushed chocolate sandwich cookies

For the Topping:

• Extra crushed cookies
• Chocolate drizzle (optional)
• Whipped cream (optional)

How to Make Cookies and Cream Sheet Cake

Step 1: Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch sheet cake pan.
2. In a large mixing bowl, whisk together flour, sugar, brown sugar, baking powder, baking soda, and salt.
3. Add butter, eggs, milk, and vanilla extract and beat until the mixture is smooth and well combined.
4. Gently fold in crushed chocolate cookies.

this PIN FOR LATER

Step 2: Bake the Cake

1. Pour the batter into the prepared sheet cake pan and spread evenly.
2. Bake for 30-35 minutes, or until a toothpick inserted in the center comes out clean.
3. Allow the cake to cool completely before frosting.

Step 3: Make the Frosting

1. In a large bowl, beat cream cheese and butter until creamy.
2. Gradually add powdered sugar and beat until smooth.
3. Mix in vanilla extract and crushed cookies.

Step 4: Assemble and Decorate

1. Spread the frosting evenly over the cooled cake.
2. Sprinkle extra crushed cookies on top.
3. For extra flair, drizzle with chocolate sauce or add whipped cream.
4. Slice and serve!

Pro Tips for the Best Cookies and Cream Sheet Cake

• Use high-quality butter and vanilla extract for the best flavor.
• Don’t overmix the batter to ensure a light, fluffy texture.
• Crush the cookies into varying sizes for a better texture in every bite.
• Let the cake cool completely before frosting to avoid melting.
• For a firmer frosting, chill it for 10-15 minutes before spreading.

Variations & Customizations

• Chocolate Lovers: Add ½ cup cocoa powder to the batter for a chocolate base.
• Extra Crunch: Stir in chopped nuts or mini chocolate chips.
• Gluten-Free: Use a gluten-free flour blend and certified gluten-free cookies.
• Layered Cake: Instead of a sheet cake, bake in two 8-inch round pans for a layered cake.

How to Store Cookies and Cream Sheet Cake

• In the Fridge: Store covered for up to 5 days.
• In the Freezer: Wrap slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.

Frequently Asked Questions

1. Can I make this cake ahead of time?

Yes! You can bake the cake a day in advance and frost it before serving.

2. Can I use store-bought frosting?

Yes, but homemade frosting tastes much better and fresher.

3. How do I prevent my cake from being dry?

Make sure to measure your ingredients accurately and avoid overbaking.

4. Can I make this into cupcakes?

Yes! Divide the batter into cupcake liners and bake for 18-20 minutes.

5. What’s the best way to crush cookies?

Use a food processor or place them in a sealed plastic bag and crush them with a rolling pin.

Conclusion

This Cookies and Cream Sheet Cake is a dream come true for cookie lovers and cake enthusiasts alike. With its fluffy cake base, crunchy cookie bits, and rich creamy frosting, it’s guaranteed to be a crowd-pleaser.

Perfect for parties, holidays, or simply indulging in a sweet craving, this easy-to-make, visually stunning, and incredibly delicious cake will become a staple in your baking repertoire.

Give this recipe a try and enjoy the ultimate cookies and cream dessert!

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