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Slice of Cookies and Cream Sheet Cake with Oreo pieces, Oreo cream cheese frosting, and white chocolate shavings.
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Cookies and Cream Sheet Cake

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.
Course Dessert
Cuisine American
Keyword cookies and cream, cookies and cream sheet cake, sheet cake
Prep Time 35 minutes
Cook Time 35 minutes
Chill Time 4 hours
Total Time 5 hours 10 minutes
Servings 15 slices
Calories 575kcal
Author Camila Hurst

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: 1slice | Calories: 575kcal