Imagine a dessert that combines the rich, chocolatey goodness of a classic sheet cake with the irresistible crunch of Oreo cookies and the cloud-like softness of whipped cream. This Cookies Cream Sheet Cake isn't just a recipe—it's a culinary adventure that will transform your ordinary dessert experience into an extraordinary treat. Whether you're hosting a party, craving a weekend indulgence, or simply want to impress your friends and family, this cake promises to be the show-stopping dessert that everyone will be talking about.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 2 cups all-purpose flour
- 1 ½ cups granulated sugar
- ½ cup unsweetened cocoa powder
- 1 cup milk
- ½ cup vegetable oil
- 3 large eggs
- 1 tablespoon vanilla extract
- 1 cup crushed Oreo cookies
- 1 cup whipped cream
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan thoroughly with butter or cooking spray, ensuring complete coverage to prevent sticking.
- In a large mixing bowl, sift together the all-purpose flour, granulated sugar, and unsweetened cocoa powder. This helps remove any lumps and ensures even mixing.
- Create a well in the center of the dry ingredients. Add milk, vegetable oil, eggs, and vanilla extract. Whisk the wet and dry ingredients together until the batter is smooth and free of lumps.
- Gently fold in half of the crushed Oreo cookies into the cake batter, distributing them evenly throughout the mixture.
- Pour the batter into the prepared baking pan, using a spatula to spread it evenly to the edges and create a smooth surface.
- Bake in the preheated oven for 25-30 minutes. To check for doneness, insert a toothpick into the center of the cake - it should come out clean with just a few moist crumbs.
- Remove the cake from the oven and let it cool completely in the pan on a wire rack. This typically takes about 1 hour.
- Once cooled, spread the whipped cream evenly over the top of the cake using a spatula.
- Sprinkle the remaining crushed Oreo cookies over the whipped cream, creating a decorative and crunchy topping.
- Refrigerate the cake for at least 30 minutes before serving to allow the whipped cream to set and the flavors to meld together.
- Cut into 12 equal squares and serve chilled. Store any leftovers in the refrigerator, covered, for up to 3 days.
Tips
- Make sure all ingredients are at room temperature before mixing to ensure a smooth, even batter.
- Sift your dry ingredients to prevent lumps and create a more uniform cake texture.
- Don't overmix the batter—stop mixing as soon as the ingredients are just combined to keep the cake tender.
- For extra indulgence, use high-quality cocoa powder and real vanilla extract.
- Allow the cake to cool completely before adding whipped cream to prevent melting.
- For a more decorative touch, reserve some whole Oreo cookies to garnish the top of the cake.
- If you want a richer cream layer, you can stabilize the whipped cream by adding a tablespoon of powdered sugar and a teaspoon of cornstarch.
- Check your cake's doneness by using the toothpick test—it should come out with just a few moist crumbs.
- Chill the cake before serving to help the whipped cream set and enhance the flavor melding.
- Store leftovers in an airtight container in the refrigerator to maintain freshness.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 45g
Protein: 6g
Fat: 22g
Saturated Fat: 6g
Cholesterol: 65mg
