Easy Cookies and Cream Sheet Cake Recipe for Sweet Gatherings

Sweet memories often start with a childhood cookies and cream sheet cake that sparks pure joy.

Nostalgic flavors blend perfectly in this simple dessert, creating something magical for anyone who loves classic treats.

Creamy frosting and rich chocolate cake layers promise a delightful experience you won’t forget.

Crushed sandwich cookies add unexpected texture and crunch to every single bite.

Each slice tells a story of comfort and indulgence that makes everyone smile.

Quick to prepare and even faster to devour, this dessert becomes an instant favorite.

Bake this cake and watch how quickly it disappears from the serving plate.

Why Cookies And Cream Sheet Cake Is a Crowd-Pleaser

• Bake with Ease: The straightforward recipe requires simple ingredients and basic mixing techniques, making it perfect for bakers of all skill levels, from beginners to experienced home cooks.
• Versatile Dessert Delight: Perfect for potlucks, birthday parties, family gatherings, or casual weekend treats, this sheet cake serves a crowd and creates instant smiles with its classic flavor profile.
• Quick Kitchen Magic: With minimal prep time and simple steps, you can transform basic pantry ingredients into a spectacular dessert that looks and tastes like it came from a professional bakery.

Cookies And Cream Sheet Cake Ingredients

• All-Purpose Flour: A foundational ingredient that provides structure to the cake.
• Granulated Sugar: Adds sweetness and helps create a tender cake texture.
• Cocoa Powder: Delivers rich chocolate flavor and deep color to the cake.
• Baking Soda, Baking Powder: Essential leavening agents that help the cake rise and become light.
• Salt: Enhances and balances the overall flavor of the cake.

• Milk: Provides moisture and helps bind the cake ingredients together.
• Vegetable Oil: Ensures a moist and tender cake texture.
• Large Eggs: Contribute to the cake's structure and richness.
• Vanilla Extract: Adds depth and warmth to the cake's flavor profile.
• Boiling Water: Helps to bloom the cocoa powder and create a smooth batter.

• Unsalted Butter: Creates a creamy and smooth base for the frosting.
• Powdered Sugar: Provides sweetness and helps achieve the right frosting consistency.
• Heavy Cream: Adds richness and helps create a silky frosting texture.
• Chocolate Sandwich Cookies: Provides a crunchy, sweet topping that complements the chocolate cake.

How to Make Cookies And Cream Sheet Cake

Step 1: Prepare Baking Space

Warm up your oven to 350F (175C).

Generously coat a sheet cake pan with cooking spray or butter to prevent sticking.

Step 2: Create Dry Mixture

• All-purpose flour
• Granulated sugar
• Unsweetened cocoa powder
• Baking soda
• Baking powder
• Salt

Whisk everything together until completely blended.

Step 3: Incorporate Wet Ingredients

• Whole milk
• Vegetable oil
• Large eggs
• Vanilla extract

Mix thoroughly until the batter looks smooth and consistent.

Step 4: Add Moisture

Slowly pour boiling water into the batter, stirring gently.

The water helps create a rich, moist texture.

Step 5: Bake The Cake

Transfer the batter into the prepared pan.

Slide the pan into the preheated oven and bake for 25-30 minutes.

Check doneness by inserting a toothpick – it should come out clean.

Step 6: Whip Up Creamy Frosting

Using an electric mixer, beat butter until it becomes light and fluffy.

• Powdered sugar
• Vanilla extract
• Heavy cream

Continue mixing until the frosting reaches a smooth, spreadable consistency.

Step 7: Decorate And Serve

Once the cake has completely cooled, spread the frosting evenly across the top.

Sprinkle crushed chocolate sandwich cookies over the frosting for that classic cookies and cream look.

Tips for Cookies And Cream Sheet Cake

• Keep cake moist by not overbaking, checking doneness with a toothpick at 25 minutes and removing immediately when it comes out clean.
• Roughly chop some cookies to mix into batter for extra crunch and intense cookies and cream taste throughout the cake.
• Ensure butter is at room temperature for smoother, lump-free frosting that spreads easily on the cake.
• Let cake cool completely before frosting to prevent melting and maintain a neat, professional appearance.
• Crush cookies just before sprinkling to maintain their crisp texture and prevent getting soggy on the frosting.

Variations of Cookies And Cream Sheet Cake

• Gluten-Free Cake: Replace all-purpose flour with gluten-free flour blend and ensure cookies are also gluten-free for celiac or gluten-sensitive individuals.
• Vegan Version: Swap eggs with mashed bananas or applesauce, use plant-based milk, replace butter with coconut oil, and select vegan chocolate sandwich cookies for dairy-free option.
• Low-Sugar Alternative: Substitute sugar with monk fruit sweetener or stevia, use reduced-sugar cookies, and create a lighter cream cheese frosting with Greek yogurt for fewer calories.
• Dairy-Free Adaptation: Choose almond or oat milk instead of dairy milk, use coconut cream for frosting, and select dairy-free chocolate sandwich cookies to accommodate lactose-intolerant guests.

Serving Cookies And Cream Sheet Cake

• Party Platter Presentation: Create a stunning dessert centerpiece by cutting the sheet cake into neat squares and arranging them on a decorative platter with extra cookie crumbles sprinkled around the edges.
• Dessert Pairing Perfection: Serve alongside cold vanilla ice cream or a tall glass of milk to enhance the creamy, chocolatey flavors of the cookies and cream sheet cake.
• Festive Topping Twist: Garnish individual slices with additional whole and crushed chocolate sandwich cookies, a light dusting of powdered sugar, or a drizzle of chocolate sauce for extra indulgence.
• Kids' Celebration Style: Cut the cake into fun shapes using cookie cutters and let children decorate their own slices with extra cookie crumbles and whipped cream for a playful dessert experience.

Storing Cookies And Cream Sheet Cake

• Store cake in an airtight container for up to 5 days. Cover with plastic wrap or aluminum foil to prevent drying out.
• Wrap completely cooled cake tightly in plastic wrap, then place in a freezer-safe container. Keep frozen for 2-3 months. Thaw overnight in refrigerator before serving.
• Leave cake at room temperature for 1-2 hours if serving within same day. Keep away from direct sunlight or heat sources.
• Warm individual slices in microwave for 15-20 seconds. For best texture, let cake sit at room temperature for 30 minutes before enjoying to restore moisture and softness.

FAQs

• What makes this cake different from other chocolate cakes?

This cake uses boiling water in the batter, which helps create an incredibly moist and tender chocolate cake with a rich, deep flavor that sets it apart from traditional chocolate cake recipes.

• Can I use a different type of cookie for the topping?

While chocolate sandwich cookies work best, you can experiment with similar cream-filled cookies like vanilla sandwich cookies or even peanut butter sandwich cookies for a unique twist on the classic recipe.

• Why do I need to add boiling water to the batter?

Boiling water helps bloom the cocoa powder, releasing its full flavor and creating a more intense chocolate taste while also breaking down the cocoa’s structure to make the cake extra moist and tender.

Cookies And Cream Sheet Cake Recipe

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• Total Time: 50 minutes
• Yield: 12 1x

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Description

Indulgent chocolate Cookies and Cream Sheet Cake delivers rich dessert magic with classic oreo crumbles folded through creamy frosting. Dessert enthusiasts will savor each chocolatey bite of this crowd-pleasing classic that promises sweet satisfaction in every single slice.

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Ingredients

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Cake Ingredients:

• 2.5 cups all-purpose flour
• 2 cups granulated sugar
• 0.75 cup unsweetened cocoa powder
• 1.5 teaspoons baking soda
• 1 teaspoon baking powder
• 0.5 teaspoon salt
• 1 cup milk
• 0.5 cup vegetable oil
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 cup boiling water

Topping Ingredients:

• 15 chocolate sandwich cookies, crushed

Frosting Ingredients:

• 1 cup butter
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 0.25 cup heavy cream

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Instructions

1. Prepare the oven at 350°F (175°C) and thoroughly coat a sheet cake pan with non-stick spray or butter.
2. Combine all dry ingredients in a spacious mixing bowl, ensuring even distribution of flour, sugar, cocoa powder, baking soda, baking powder, and salt.
3. Incorporate wet ingredients – milk, oil, eggs, and vanilla extract – into the dry mixture, whisking until a uniform batter forms without lumps.
4. Carefully pour boiling water into the batter, stirring continuously to create a smooth, silky consistency.
5. Transfer the liquid batter into the prepared sheet cake pan, spreading evenly to ensure uniform thickness.
6. Bake in the preheated oven for 25-30 minutes, checking doneness by inserting a toothpick into the center – it should emerge clean without any raw batter.
7. While cake cools completely, prepare frosting by whipping butter until light and airy.
8. Gradually fold powdered sugar into the butter, adding vanilla and heavy cream to achieve a creamy, spreadable texture.
9. Once cake has reached room temperature, generously spread frosting across the entire surface.
10. Crush chocolate sandwich cookies and sprinkle crumbs evenly over the frosted cake for added texture and visual appeal.

Notes

• Choose high-quality cocoa powder for a richer, deeper chocolate flavor that elevates the entire cake’s taste profile.
• Ensure all ingredients are at room temperature to help them blend smoothly and create a more consistent cake batter.
• For a gluten-free version, swap regular flour with a gluten-free all-purpose flour blend and use gluten-free sandwich cookies as topping.
• Adjust the sweetness by reducing powdered sugar in frosting or using alternative sweeteners like monk fruit for a lower-sugar option.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 387 kcal
• Sugar: 34 g
• Sodium: 210 mg
• Fat: 21 g
• Saturated Fat: 7 g
• Unsaturated Fat: 13 g
• Trans Fat: 0.2 g
• Carbohydrates: 51 g
• Fiber: 3 g
• Protein: 4 g
• Cholesterol: 45 mg