Cookies and Cream Sheet Cake

It’s no secret that I’ve been loving making sheet cakes lately. I had the idea for this Cookies and Cream Sheet Cake one morning, and by the end of the day, we were already enjoying it!

This cake starts with a soft and fluffy vanilla cake packed with pieces of Oreo cookies. After baking, it gets soaked with a sweet vanilla condensed milk mixture and topped with a creamy Oreo cream cheese frosting made even richer with melted white chocolate. With Oreos in the cake, frosting, and topping, it’s an enticing Oreo overload in the best possible way. Every bite is soft, moist, creamy, and packed with cookies and cream flavor.

If you love my Cookies and Cream Cake but don’t feel like stacking and decorating a layer cake, this sheet cake is the perfect alternative. It has all that classic cookies and cream flavor in a much simpler format that’s great for birthdays, parties, and celebrations.

Why You’ll Love This Recipe

There’s a lot to love about this cake, especially if Oreos are one of your favorite things to bake with. The sheet cake format also makes it incredibly easy to assemble, decorate, and serve to a crowd.

• Packed with Oreos: There are chunks of Oreo cookies throughout the cake, crushed Oreos in the frosting, and even more on top.
• Incredibly moist: The sweetened condensed milk soak makes an already-soft vanilla cake even more tender and moist.
• Creamy Oreo frosting: Cream cheese, butter, white chocolate, and crushed Oreos create a rich and fluffy cookies and cream frosting.
• Easy to decorate: No stacking, crumb coating, or complicated piping required.
• Perfect for making ahead: The cake benefits from spending a few hours in the refrigerator after adding the milk soak.
• Great for celebrations: It’s an easy alternative to a layer cake when you need dessert for a crowd.
• If you prefer Bundt cakes, my Cookies and Cream Bundt Cake is another easy way to turn Oreos into a celebration-worthy dessert. That version pairs an Oreo-packed cake with white chocolate ganache and plenty of Oreo crumbs.

Key Ingredients & How to Use Them

The ingredients in this cake are fairly simple, but a few of them are especially important for creating its soft texture and classic cookies and cream flavor.

Oreo Cookies – The star of the recipe! Roughly chopped Oreos are folded into the cake batter so you get distinct pieces of cookie throughout every slice. Finely crushed Oreos are also added to the frosting and sprinkled over the finished cake. If you love chunks of Oreos baked into soft desserts, try my Cookies and Cream Blondies next.

Butter and Vegetable Oil – Using both gives you the best of both worlds. Butter provides flavor, while oil helps the cake stay incredibly soft and moist, even after refrigeration.

Sour Cream – Adds moisture and richness while helping create a soft, tender crumb. Full-fat Greek yogurt can be substituted if needed.

Sweetened Condensed Milk – Combined with whole milk and vanilla for a simple soak that makes the cake exceptionally moist.

Cream Cheese – Adds creaminess and just enough tang to balance the sweetness of the Oreos, white chocolate, and powdered sugar.

White Chocolate – Adds richness, sweetness, and structure to the frosting. Use real white chocolate rather than white baking chips if possible, since it melts more smoothly and incorporates into the frosting more easily.

How to Make Cookies and Cream Sheet Cake

The instructions are divided into three main components: the Oreo vanilla cake, sweet milk soak, and Oreo cream cheese frosting. None of the steps are particularly complicated, and you can easily spread the process over two days.

Prepare the Pan

Preheat the oven to 350°F (180°C). Lightly grease a 9×13-inch baking pan.

Cut two long pieces of parchment paper and lay them across the pan in opposite directions so they overlap along the bottom and extend over all four sides.

These parchment overhangs will act as handles, making it much easier to lift the entire chilled cake from the pan later.

Start the Cake Batter

In a large bowl or measuring cup, whisk together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.

Cream the Butter & Sugar

In the bowl of a stand mixer, beat the softened butter on medium speed for about 1 minute.

Add the granulated sugar and continue beating on medium speed for 3 to 4 minutes, until the butter and sugar are noticeably lighter and fluffy. Stop to scrape the sides and bottom of the bowl as needed so everything is evenly incorporated.

Add the Vegetable Oil

Add the vegetable oil and mix until combined.

Toss the Eggs & Vanilla In

Add the eggs one at a time, mixing well after each addition. Add the vanilla extract along with the final egg. Scrape the sides of the bowl again to make sure there aren’t any pockets of unmixed butter.

Add the Sour Cream

Add the sour cream and mix on medium-high speed until incorporated.

Alternate the Dry & Wet Ingredients

Add half of the dry ingredients and mix on low speed.

Pour in the milk and mix until combined.

Add the remaining dry ingredients and mix only until you no longer see streaks of flour. Scrape the bottom of the bowl one final time and gently fold the batter with a spatula to make sure everything is evenly combined.

Mix in the Oreos

Add the roughly chopped Oreos and gently fold them into the batter.

Avoid overmixing once you add the cookies. You want to keep distinct Oreo pieces throughout the vanilla cake rather than breaking them down so much that the entire batter turns gray.

Bake the Cake

Spread the batter evenly into the prepared pan, making sure it reaches all the way to the edges.
Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.

Keep in mind that the edges of the cake will set before the center, so always check for doneness near the middle rather than judging the cake based solely on the edges.

Remove the cake from the oven and let it cool for at least 20 minutes.

Make the Milk Soak

Make the Milk Soak
The milk soak is one of the things that makes this sheet cake especially soft and moist. It’s made with only three ingredients, but it adds another layer of sweetness and keeps the cake tender even after refrigeration.

In a large bowl or measuring cup, whisk together the whole milk, sweetened condensed milk, and vanilla extract.

Once the cake has cooled for at least 20 minutes, use a fork or wooden skewer to poke holes evenly over the entire surface. Make sure you poke holes near the edges of the cake as well as through the center so the milk mixture can soak in evenly.

Slowly pour the milk soak over the cake, allowing it time to absorb as you go.

Cover the cake and refrigerate for a few hours or overnight. You can add the frosting once the milk soak has been absorbed.

Make the Oreo Cream Cheese Frosting

This frosting combines cream cheese, butter, white chocolate, and crushed Oreos for an extra-creamy cookies and cream finish. The slight tanginess of the cream cheese also helps balance the sweetness of the white chocolate and Oreo filling.

Melt the white chocolate and set it aside until it has cooled. It should no longer feel hot, but it should still be fluid enough to pour.

In a large bowl, beat the softened butter on medium speed for about 2 minutes, until smooth and creamy. Add the softened cream cheese and beat for another minute. Stop the mixer and thoroughly scrape the sides and bottom of the bowl.

Add in the Melted White Chocolate

Pour in the cooled melted white chocolate and mix on low speed until incorporated.

Mix in the Powdered Sugar

Add the powdered sugar and vanilla extract. Begin mixing on low speed so the powdered sugar stays in the bowl, then increase to medium speed and beat for about 2 minutes, until the frosting is light and fluffy.

Scrape the bottom of the bowl again to make sure all of the cream cheese, butter, and white chocolate are evenly incorporated.

Toss in the Oreo Crumbs

Finally, use a spatula to fold in the finely crushed Oreos.

If the frosting feels too soft to spread, refrigerate it for 15 to 20 minutes before adding more powdered sugar. Chilling is often all it needs to reach the perfect consistency.

If creamy Oreo desserts are your favorite, you should also try my Cookies and Cream Pie. It has that same irresistible combination of Oreos and creamy filling in a completely different dessert.

Assemble & Decorate

Spread the Oreo cream cheese frosting evenly over the chilled cake, bringing the frosting all the way to the edges of the cake.

Top with crushed or roughly chopped Oreos for one final layer of cookies and cream flavor.

If desired, finish with white chocolate shavings. I like to make them by running a vegetable peeler along the side of a white chocolate bar. It’s an easy way to create curls and shavings without any special decorating equipment.

Refrigerate the assembled cake for at least 2 hours before serving so the cake and frosting have time to set.

Can I Make This Cake Ahead of Time?

Absolutely. In fact, this is a great cake to spread over two days because the milk soak benefits from having plenty of time to absorb.

Bake the cake and add the milk soak the day before serving. Cover the pan and refrigerate it overnight.

The following day, make the Oreo cream cheese frosting, spread it over the chilled cake, and decorate with Oreos and white chocolate shavings.

You can also completely assemble the cake the day before serving. Keep it covered in the refrigerator and let it sit at room temperature for about 15 minutes before slicing.

Variations and Substitutions

Once you’ve made the classic Oreo version, there are plenty of easy ways to customize this sheet cake.

• Try different Oreo flavors. Golden Oreos, mint Oreos, or another favorite variety can completely change the flavor of the cake.
• Use Greek yogurt. Substitute an equal amount of full-fat Greek yogurt for the sour cream.
• Add more chocolate. Drizzle melted semisweet or dark chocolate over the finished cake.
• Make it a birthday cake. Add colorful sprinkles along with the Oreo topping.
• Use a chocolate cake base. Pair the Oreo cream cheese frosting with chocolate cake for an even richer dessert.
• Skip the white chocolate shavings. Extra crushed Oreos are more than enough to decorate the top.

Storage and Freezing

Because this cake contains both a milk soak and cream cheese frosting, it should always be stored in the refrigerator. Keep the finished cake covered in the refrigerator for up to 4 days.

For the best texture, let individual slices sit at room temperature for about 15 to 20 minutes before serving. The cake is best slightly chilled rather than ice-cold.

The unfrosted cake can also be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. For the best texture, I recommend freezing the cake before adding the milk soak. Thaw it overnight in the refrigerator, then add the milk soak and frosting according to the instructions.

Frequently Asked Questions

Here are a few more things to know before making your Cookies and Cream Sheet Cake.

More Cookies and Cream Desserts

If you still have Oreos left after making this cake, there are plenty of ways to put them to good use. For another easy cake, try my Cookies and Cream Bundt Cake, which combines a soft Oreo-packed cake with white chocolate ganache.

For birthdays and celebrations, my Cookies and Cream Cake turns those same flavors into an impressive layer cake. If you’re craving something chewy instead, my Cookies and Cream Blondies are easy to make and packed with cookie pieces. And my creamy Cookies and Cream Pie is a great choice when you want an Oreo dessert that isn’t another cake.

If you make this Cookies and Cream Sheet Cake, I’d love to hear what you think! Leave a comment and rating below, and don’t forget to tag me on Instagram so I can see your creations.

Cookies and Cream Sheet Cake

Camila Hurst

This Cookies and Cream Sheet Cake features a soft vanilla cake packed with Oreo pieces, soaked with a sweet vanilla condensed milk mixture, and topped with creamy white chocolate Oreo cream cheese frosting.

Print Recipe Pin Recipe

Prep Time 35 minutes mins

Cook Time 35 minutes mins

Chill Time 4 hours hrs

Total Time 5 hours hrs 10 minutes mins

Course Dessert

Cuisine American

Servings 15 slices

Calories 575 kcal

Ingredients

 

Cake Batter

• 2½ cups all-purpose flour 300 g
• ¼ cup cornstarch 30 g
• 2½ tsp baking powder
• ½ tsp baking soda
• ¾ tsp salt
• 9 tbsp unsalted butter softened (128 g)
• 1½ cups granulated sugar 300 g
• ½ cup vegetable oil 120 ml
• 3 large eggs room temperature
• 2 tsp vanilla extract
• 1 cup sour cream 240 g
• ¾ cup whole milk 180 ml
• 16 Oreo cookies roughly chopped (about 180 g)

Milk Soak

• ¼ cup whole milk 60 ml
• ¼ cup sweetened condensed milk 80 g
• ¼ tsp vanilla extract

Oreo Cream Cheese Frosting

• 6 oz white chocolate melted and cooled slightly (170 g)
• 1 cup unsalted butter softened (226 g)
• 8 oz cream cheese softened (226 g)
• 2½ cups powdered sugar 300 g
• 1 tsp vanilla extract
• 8 Oreo cookies finely crushed (not double-stuffed)

To Decorate

• 2 Oreo cookies finely crushed
• White chocolate shavings

Instructions

 

Prep

• Preheat the oven to 350°F (180°C). Grease a 9×13-inch baking pan. Cut two long pieces of parchment paper and lay them across the pan in opposite directions, so they overlap on the bottom and extend over all four sides. These parchment overhangs will act as handles, making it easy to lift the cake out of the pan once cooled.

Make the Cake

• In a medium bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
• In the bowl of a mixer, beat the butter for one minute. Add the sugar, and beat for 3 to 4 minutes, until light and fluffy.
• Add the oil and mix until incorporated.
• Add the eggs one at a time, mixing well after each addition. Add the vanilla along with the final egg.
• Add the sour cream and mix to combine.
• Add half of the dry ingredients and mix on low speed.
• Add the milk and mix until combined.
• Add the remaining dry ingredients and mix only until you see no more streaks of flour.
• Fold the chopped Oreos into the batter with a spatula. Avoid overmixing so the cookies remain in distinct pieces rather than turning the entire batter gray.
• Spread the batter evenly into the prepared pan.
• Bake for 32 to 38 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
• Remove from the oven and let cool for at least 20 minutes.

Make the Milk Soak

• Whisk together the milk, sweetened condensed milk, and vanilla.
• Poke holes all over the cake with a fork and slowly pour the milk mixture over the cake.
• Cover and refrigerate for a few hours or overnight. You can spread the frosting on top of the cake as soon as the syrup is absorbed.

Make the Oreo Cream Cheese Frosting

• Melt the white chocolate and set it aside until it is no longer hot but is still fluid.
• Beat the butter for about 2 minutes, until creamy. Add the cream cheese and beat for 1 minute.
• Add the cooled and melted white chocolate, and mix on low.
• Add the powdered sugar and beat for another 2 minutes, until light and fluffy.
• Fold in the finely crushed Oreos.
• If the frosting feels too soft to spread, refrigerate it for 15 to 20 minutes before assembling the cake, or add a bit more powdered sugar in, mixing until a thick consistency has been achieved.

Assemble

• Spread the Oreo cream cheese frosting evenly over the cake.
• Top with roughly chopped Oreos and, if desired, white chocolate shavings. I used a vegetable peeler to shave off white chocolate curls.
• Refrigerate for at least 2 hours before serving.

Notes

Oreos: Use the whole Oreo cookies, including the cream filling. For the cake batter, roughly chop them rather than pulverizing them so you get visible cookies-and-cream pieces throughout the cake.

Frosting: Make sure the melted white chocolate has cooled before adding it to the frosting. If it is hot, it can melt the butter and cream cheese.

Prep Ahead: The unfrosted cake can be baked one day ahead. Once the milk soak is added, keep the cake covered in the refrigerator.

Storage: Store the finished cake covered in the refrigerator for up to 3 days.

Sour Cream: Greek yogurt can be substituted for the sour cream.

Oreos: For the frosting, use regular Oreos—not double-stuffed, but you can use double-stuffed to fold into the batter if desired.

Storage: Because this cake contains a milk soak and cream cheese frosting, it should be stored covered in the refrigerator. It will keep well for up to 4 days. For the best texture, let individual slices sit at room temperature for about 15 to 20 minutes before serving.

Freezing: The unfrosted cake can be frozen for up to 2 months. Wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. Thaw overnight in the refrigerator before adding the milk soak and frosting. I prefer freezing it before adding the milk soak for the best texture.

White Chocolate: Use real white chocolate rather than white baking chips if possible. White chocolate bars generally melt more smoothly and incorporate into the frosting more easily.

Serving: This cake tastes best slightly chilled rather than ice-cold. Remove it from the refrigerator about 15 minutes before serving.

Nutrition

Serving: 1sliceCalories: 575kcal

Keyword cookies and cream, cookies and cream sheet cake, sheet cake

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