Go Back

The Best Cookies & Cream Sheet Cake

Print Recipe
Delicious cookies and cream sheet cake with an Oreo cookie crust, white cake with bits of mini chocolate chips (or oreo crumbles), two-toned cookies & cream buttercream
Servings 20 square slices

Equipment

  • 9x13 sheet pan
  • stripe cake scraper
  • 1M Piping Tip
  • food processor
  • Offset Icing Spatula or flat cake scraper

Ingredients

Cookies & Cream Cake with Oreo Crust

  • 3 cups Oreo crumbles (about 24 -26 cookies with the filling) (3 cups measured after pulsing into a powder)
  • 5 Tablespoons unsalted butter melted
  • 3/4 cup buttermilk room temperature
  • 2/3 cup sour cream room temperature
  • 3 egg whites room temperature
  • 1 whole egg room temperature
  • 1 Tablespoon vanilla
  • 1/3 cup vegetable oil
  • 1/4 cup mini chocolate chips OR crushed oreos
  • 1 15.25oz White Boxed Cake Mix (I used Duncan Hines)

Cookies & Cream Buttercream

  • 8oz cream cheese brick
  • 1 cup (or 2 sticks) unsalted butter
  • pinch of salt
  • 1 Tablespoon vanilla
  • 1/4 cup heavy cream
  • 7-8 cups powdered sugar
  • 1/2 cup oreo cookies powder (about 10-15 cookies) Only add the cookie powder AFTER you've reserved a little bit of buttercream for the white stripes. Skip this step if you're not using the stripes.

Extras

  • 1/2 cup oreo cookie powder
  • 1/2 cup mini chocolate chips
  • whole oreos

Instructions

Cookies & Cream Cake with Oreo Crust

  • Preheat the oven to 325 degrees, prep a 9x13 cake dish with a swipe of shortening and dust of flour. Set aside.
  • Pulse the cookies in a food processor into a fine powder, then pour in the melted butter. Pulse again to combine, or stir together in a separate bowl. Press the crust into the prepared dish and flatten evenly with the bottom of a glass or flat measuring cup. No pre-bake required.
  • Make the batter by stirring together all the ingredients except for the cake mix. Sift in the cake mix and gently stir to combine completely. Pour directly onto the crust and spread flat. Bake for 27-30 minutes until the center is finished baking - cool the cake in the pan completely before frosting the cake.

Cookies & Cream Buttercream

  • In the bowl of a stand mixer fitted with a paddle attachment, whip up the cream cheese and butter until they're thoroughly combined and light and fluffy.
  • Add in the salt, vanilla, and heavy cream and mix to combine. Add in the powdered sugar with the mixer speed on low and a little at a time. Flip the mixer on the highest speed for about 2 minutes to add texture and lightness to the buttercream. Reserve 1 cup of buttercream in a piping bag with no piping tip. Set aside.
  • To the rest of the buttercream, add in the Oreo cookie powder to make the cookies & cream buttercream. Using a wooden spoon, beat out the air bubbles to make the buttercream more smooth and silky.

Assembly

  • Reserve a couple cups of buttercream and add it to a piping bag with a 1M piping tip. Set aside for the swirls.
    Spread the rest of the Cookies & Cream buttercream onto the sheet cake, then use a cake scraper to make it smooth. Use a stripe cake comb to make the stripe indents. The neater the indents, the neater the stripes. Freeze the cake for 20 minutes.
  • Pipe in the reserved white buttercream stripes, then use a flat cake scraper over top the lines to make the stripes show through. Keep scraping and have patience, the stripes will slowly come.
  • Add on the Oreo crumbles around the outside border, then pipe on the cookies & cream swirls around the outside of the cake. Place on the oreo cookies between each swirl, then sprinkle on the mini chocolate chips. Enjoy!