Cookies and Cream Sheet Cake

This Cookies and Cream Sheet Cake starts with a soft refined cake crumb, with a perfect buttery, vanilla flavor, adapted from my Favorite White Cake recipe. The thicker cake batter helps to keep the Oreo cookie pieces suspended and from sinking to the bottom. The cake is finished with delicious, whipped cream cheese frosting with crushed Oreo cookies, and it holds up beautifully for hours, unrefrigerated.

This cookies and cream sheet cake, like my favorite white cake, uses the reverse creaming method, resulting in a more refined cake crumb. The cake batter is similar to a regular white cake except for the addition of butter, oil, and real vanilla. This adds so much more flavor than egg whites alone. The batter is semi-thick but not dense. We don’t want a really thin batter here, or the cookie pieces would all sink to the bottom.

Reverse creaming method versus creaming method

In the reverse creaming method, adding the fats to the dry ingredients first ensures that all of the flour particles are coated with butter. This, in turn, minimizes gluten formation. It also minimizes the size of the air particles that are incorporated, resulting in a finer crumb.

In the creaming method, (the most common), the butter and sugar get mixed first, followed by the eggs, then the liquid, and dry ingredients are added alternately. Adding the dry ingredients last keeps the flour from being over-incorporated, and mixing the butter and sugar together first, helps leaven the cake batter by driving air into the butter with the help of the sugar crystals.

To sum it up…the creaming method helps to lighten the texture of the cake, and the reverse creaming method results in a finer cake crumb. We have whipped egg whites to lighten and add texture to this cake, so we don’t need to use the creaming method. We’re using the reverse creaming method in this cake.

Mixing the cake batter

1. The dry ingredients and sugar get mixed together first, followed by sour cream, butter, oil, and vanilla.
2. Egg whites get whipped separately and folded into the batter.
3. Lastly, coarsely chopped Oreo cookie pieces get folded in.

This cake batter will also make 2 (9-inch) round cake layers or 2 thicker (8-inch) round cake layers and will make about 18 cupcakes.

Making the whipped cream cheese frosting

Frosting ingredients

• 1 8-ounce  block of full-fat cream cheese, room temperature
• 3/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 8 regular Oreo cookies chopped small (smaller than the coarsely chopped for the cake)
• 2 cups heavy whipping cream

How to make the frosting

1. Add the cream cheese to the bowl of a stand mixer, fitted with the whisk attachment (or use a hand mixer). Beat the cream cheese on high speed until it’s very smooth and creamy, and free of any lumps. Stop and scrape down the sides and under the whisk attachment halfway through.
2. Add the powdered sugar, and vanilla and beat on medium speed for about 2 minutes, stopping halfway through to scrape down the side and bottom.
3. In a separate bowl, using a whisk attachment, beat the heavy whipping cream on low speed until it no longer splatters, and turn the mixer to high speed. Beat until the whipping cream forms stiff peaks.
4. Using a spatula, gently fold the whipped cream into the cream cheese mixture, followed by the crushed cookies.

More sheet cakes you might like…

Pineapple Sheet Cake

Chocolate Sheet Cake

Banana Pudding Poke Cake

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Cookies and Cream Sheet Cake

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• Author: Cindy @mycountrytable
• Prep Time: 35 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour 15 minutes
• Yield: Serves 12 1x
• Category: cake
• Method: bake
• Cuisine: American

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Description

This delicious cake uses the reverse creaming method and has the perfect crumb. The batter is the perfect thickness for holding all those Oreo cookie pieces.

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Ingredients

Units USM Scale 1x2x3x

CAKE

• 2 1/2 cups cake flour
• 1/2 teaspoon baking soda
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/2 cups granulated sugar, divided
• 1 cup sour cream, room temperature
• 2 sticks of unsalted butter, (1 cup) room temperature
• 1 tablespoon of canola or vegetable oil
• 2 teaspoons pure vanilla extract
• 6 large egg whites
• 1/2 teaspoon cream of tartar
• 12 regular Oreo cookies coarsely chopped, about 1 1/4 cups

WHIPPED CREAM CHEESE FROSTING

• 1 (8-ounce) block of full-fat cream cheese, room temperature
• 3/4 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 8 regular Oreo cookies chopped small (smaller than the coarsely chopped for the cake)
• 2 cups heavy whipping cream

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Instructions

CAKE (using the reversed creaming method)

1. Preheat oven to 350 degrees. Generously grease a 9 x 13 cake pan and set aside.
2. To the large bowl of a stand mixer, using the paddle attachment, add the cake flour, baking soda, baking powder, salt, and 1 cup of the granulated sugar. Turn the mixer to low and thoroughly combine the ingredients. On medium speed, add 1/2 of the sour cream, followed by the butter, adding it one tablespoon at a time. Stop and scrape down the sides and bottom of the bowl halfway through. Add the remaining sour cream, oil, and vanilla and mix on medium speed until the batter becomes light and airy about 2 minutes.
3. In a separate mixing bowl, using the whisk attachment, whip the egg whites and cream of tartar together on medium-high speed until soft peaks form. Reduce speed to medium-low and gradually add the remaining 1/2 cup of granulated sugar. Return the mixer to medium-high speed and mix until stiff shiny peaks form. Do not overbeat. As soon as the egg whites look stiff and shiny, stop beating. If they begin to look dry, you’re overbeating them.   
4. Using a spatula, gently fold the beaten egg whites into the batter, one third at a time. Add the Oreo cookie pieces in with the last addition of egg whites and gently fold until you see a few streaks of egg whites left. 
5. Transfer the batter to the prepared cake pan and bake for approximately 35 to 40 minutes, or until a toothpick inserted into the center comes out clean. Transfer the cake to a wire rack to cool completely, before frosting.

WHIPPED CREAM CHEESE FROSTING

1. Make the frosting: Add the cream cheese to the bowl of a stand mixer, fitted with the whisk attachment (or use a hand mixer). Beat the cream cheese on high speed until it’s very smooth and creamy, and free of any lumps. Stop and scrape down the sides and under the whisk attachment halfway through. Add the powdered sugar, and vanilla and beat on medium speed for about 2 minutes, stopping halfway through to scrape down the side and bottom.
2. In a separate mixing bowl, using the whisk attachment, beat the whipping cream on low speed until it no longer splatters. Turn the mixer to high and beat until the whipping cream forms stiff peaks.
3. Using a spatula, gently fold the whipped cream into the cream cheese mixture, followed by the cookie pieces. 
4. Frost the cake: Using an offset spatula, spread the frosting over the cooled cake. There’s plenty of frosting. Decorate the top with additional cookie pieces if desired. 

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Notes

• The cake batter will make 2 (9-inch) round cake layers or 2 thicker (8-inch) round cake layers and will make approximately 18 cupcakes.
• The frosting holds up great when left out of the refrigerator for several hours. 
• If you refrigerate the cake, take it out of the refrigerator about 1 hour before serving it.
• Don’t use double-stuff Oreos. Too much of the cookie filling takes away from the cake flavor.