Cookies And Cream Sheet Cake Recipe
You've probably enjoyed cookies and cream in countless forms, but have you ever considered transforming this classic dessert into a sheet cake? It's not just about mixing ingredients; it's about achieving the perfect balance between a fluffy cake and creamy frosting, all topped with the satisfying crunch of crushed chocolate sandwich cookies. You might wonder what makes this recipe stand out from others, or what secret technique guarantees the cake stays moist and delicious. As you explore further, you'll discover how this simple yet elegant dessert can become the centerpiece of your next gathering.
Recipe
Cookies and Cream Sheet Cake is a delightful and easy-to-make dessert that combines the beloved flavors of cookies and cream into a moist, delicious cake. Perfect for any occasion, this sheet cake is sure to be a hit with everyone, from kids to adults. It boasts a rich, creamy frosting and the satisfying crunch of crushed chocolate sandwich cookies throughout, guaranteeing every bite is a treat. The convenience of a sheet cake makes it ideal for gatherings, as it's simple to prepare, serve, and store.
To make this delectable cake, you'll start by creaming together softened butter and sugar, then gradually incorporating eggs and vanilla. The dry ingredients are combined separately and added to the wet mixture, alternating with milk, before folding in the crushed cookies. After baking, the cake is topped with a whipped cream frosting and additional cookie crumbles for an extra touch of indulgence.
Ingredients:
- 1 cup unsalted butter, softened
- 2 cups granulated sugar
- 4 large eggs
- 1 tablespoon vanilla extract
- 2 3/4 cups all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
- 20 crushed chocolate sandwich cookies (such as Oreos)
- 1 1/2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Additional crushed chocolate sandwich cookies for topping
Begin by preheating your oven to 350°F (175°C) and preparing a sheet pan by greasing and flouring it. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, making sure to mix well after each addition, and stir in the vanilla extract.
In a separate bowl, combine the flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, alternating with the milk, until just combined. Gently fold in the crushed chocolate sandwich cookies. Pour the batter into the prepared sheet pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely.
For the frosting, whip the heavy cream and powdered sugar together until stiff peaks form, then spread evenly over the cooled cake. Finish by sprinkling additional crushed cookies on top.
To achieve the best results, confirm all ingredients are at room temperature before starting to help them blend smoothly. When folding the crushed cookies into the batter, be gentle to preserve some of the cookie pieces' texture.
The whipped cream frosting can be prepared in advance and stored in the refrigerator; just give it a quick whip before spreading it over the cake. For added flair, you might drizzle melted chocolate over the frosting or serve the cake with a scoop of vanilla ice cream on the side. Enjoy your delicious Cookies and Cream Sheet Cake!
Cooking Steps
Now that you're ready to whip up this delicious cake, start by creaming the butter and sugar until they're light and fluffy—think of it as giving them a little spa treatment.
Next, add the eggs one at a time, mixing thoroughly after each addition, so your batter doesn't look like a science experiment gone wrong.
Combine the flour with baking powder, and mix the dry ingredients into the wet mixture alternately, folding in those crushed cookies gently at the end for that perfect cookies and cream crunch.
Step 1. Cream Butter and Sugar
To start the process of making your Cookies and Cream Sheet Cake, you'll need to cream the butter and sugar together until the mixture is light and fluffy.
Grab your trusty electric mixer—unless you're feeling like Popeye and want to use some elbow grease! Make sure the butter is softened; otherwise, you might end up with a sugar avalanche.
Beat the mixture on medium speed, watching as it transforms into a creamy, dreamy concoction. This step is essential because it sets the stage for a cake that's as airy as a cloud.
When it looks like fluffy frosting and you can't resist a taste, you're ready to move on. Just remember: no snacking too much, or you'll have nothing left for the cake!
Step 2. Add Eggs Individually, Mixing Thoroughly
With the butter and sugar mixture ready, it's time to incorporate the eggs.
You'll add them one at a time, giving each egg its moment of glory. Crack the first egg, drop it into the bowl, and mix until it's fully blended. This not only guarantees a smoother batter but also builds your arm muscles—who needs the gym, right?
Once the first egg is mixed in, repeat the process with the remaining three eggs, mixing thoroughly after each addition. This step is essential for a perfectly textured cake, so don't rush it.
If you're feeling adventurous, you can even hum a little tune as you mix. By the end, you'll have a rich, cohesive batter ready for the next ingredients.
Step 3. Combine Flour With Baking Powder
Why is it essential to get the dry ingredients just right? Well, you don't want a cake that's either too dense or doesn't rise properly, do you?
Start by grabbing a bowl and measuring out your flour carefully. Add the baking powder to the flour, and give it a good whisk. Think of it as a mini tornado in your bowl!
This step is vital because it evenly distributes the baking powder, ensuring every bite is delightfully fluffy. Be sure to break up any clumps; nobody wants a surprise pocket of baking powder in their cake.
Step 4. Mix Dry Ingredients Alternately
Now that you have your wet and dry ingredients ready, it's time to bring them together. Start by adding a portion of the dry ingredients to the wet mixture. Give it a good mix, aiming for a smooth blend, but don't go overboard with the stirring.
Next, pour in a bit of milk. It's like a dance—dry ingredients, milk, mix, repeat. Alternate between the dry mix and milk until everything's combined. This method keeps your batter smooth and helps prevent a flour explosion in your kitchen.
Step 5. Fold in Crushed Cookies
Once you've alternated the dry ingredients and milk into a cohesive batter, it's time to add a touch of fun with the crushed cookies.
Gently fold in the crushed chocolate sandwich cookies, using a spatula for the best results. Folding is like giving the batter a cozy hug, ensuring those tasty cookie bits are evenly spread throughout.
Avoid over-mixing, or you'll end up with cookie dust instead of delightful chunks. Think of it as a treasure hunt where every slice hides a delightful surprise. The aim is to have visible cookie pieces, adding texture and flavor.
Feel free to sneak a taste of the batter—it's hard to resist! Now, you're ready to pour this deliciousness into your prepared sheet pan.
Final Thoughts
As you savor each bite of this Cookies and Cream Sheet Cake, you'll appreciate the blend of simplicity and indulgence it brings to your table.
It's like a party in your mouth, where the cake and cookies dance together in perfect harmony. You'll find yourself reaching for another slice—don't worry, we won't judge!
This cake isn't just a treat; it's a demonstration of your baking prowess. With its creamy texture and crunchy cookie pieces, it's bound to impress.
Remember, the key isn't to rush. Let the cake cool completely before frosting, or you'll end up with a gooey mess.
Frequently Asked Questions
Can I Use a Different Type of Cookie Besides Oreos?
Yes, you can definitely use different cookies. Try chocolate chip, peanut butter, or even ginger snaps for a unique twist. Just make certain they're crushed well and mix them gently into the batter to maintain texture. Enjoy experimenting!
How Do I Store Leftover Cake to Keep It Fresh?
To keep leftover cake fresh, wrap it tightly in plastic wrap or store it in an airtight container. Refrigerate it to maintain its texture and taste. If you'd like, freeze it for longer storage, up to three months.
Can I Make This Cake Gluten-Free?
You can make a gluten-free version by substituting the all-purpose flour with a gluten-free flour blend. Confirm it's a 1:1 ratio substitute for best results. Always check other ingredients to confirm they're gluten-free too.
What Is the Best Way to Crush the Cookies?
To crush the cookies, place them in a sealed plastic bag and use a rolling pin to gently crush them. You can also pulse them briefly in a food processor for a quicker, more uniform texture.
Can I Substitute the Heavy Cream for a Lighter Option?
You can substitute the heavy cream with half-and-half or a light whipping cream to reduce the fat content. However, the frosting may not be as rich and creamy, so adjust expectations for texture and taste.
