Cookies and Cream Sheet Cake

Cookies and Cream Sheet Cake is a delightful dessert that combines the classic flavors of cookies and cream in a moist and decadent cake form. It’s perfect for gatherings, potlucks, or simply indulging in a sweet treat at home. Here’s how you can make this delicious sheet cake:

Ingredients:

For the Cake:

• 2 cups all-purpose flour
• 2 cups granulated sugar
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup unsalted butter, softened
• 1 cup water
• 1/4 cup unsweetened cocoa powder
• 1/2 cup buttermilk
• 2 large eggs, lightly beaten
• 1 teaspoon vanilla extract

For the Cookies and Cream Frosting:

• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1/4 cup milk
• 1 teaspoon vanilla extract
• 10-12 chocolate sandwich cookies (like Oreos), crushed

Instructions:

1. Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan or line it with parchment paper for easy removal.
2. Make the Cake Batter: In a large mixing bowl, combine the flour, sugar, baking soda, and salt.
3. Prepare the Cocoa Mixture: In a medium saucepan, melt the butter over medium heat. Stir in the water and cocoa powder until smooth. Bring the mixture to a boil, then remove it from the heat.
4. Combine Wet and Dry Ingredients: Pour the hot cocoa mixture over the dry ingredients in the mixing bowl. Stir until well combined.
5. Add Buttermilk and Eggs: Add the buttermilk, lightly beaten eggs, and vanilla extract to the batter. Mix until smooth and well incorporated.
6. Bake the Cake: Pour the batter into the prepared baking pan and spread it evenly. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
7. Cool the Cake: Once baked, remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
8. Make the Cookies and Cream Frosting: In a large mixing bowl, beat the softened butter until creamy. Gradually add the powdered sugar, milk, and vanilla extract, mixing until smooth and fluffy. Fold in the crushed chocolate sandwich cookies until evenly distributed.
9. Frost the Cake: Once the cake has cooled, spread the cookies and cream frosting evenly over the top of the cake in the pan.
10. Garnish (Optional): Garnish the frosted cake with additional crushed cookies for added texture and visual appeal.
11. Slice and Serve: Use a sharp knife to slice the cake into squares or rectangles. Serve and enjoy!

Tips:

• For a richer chocolate flavor, you can use dark cocoa powder instead of regular cocoa powder in the cake batter.
• Make sure the butter for the frosting is softened to room temperature to ensure a smooth and creamy texture.
• Crush the cookies for the frosting to your desired consistency. Some larger chunks can add a nice texture contrast to the creamy frosting.
• Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for longer freshness.

Conclusion: Cookies and Cream Sheet Cake is a decadent dessert that’s sure to satisfy any sweet tooth. With its moist chocolate cake base and creamy cookies and cream frosting, it’s a crowd-pleaser for all occasions. Enjoy the classic combination of chocolate and cookies in this easy-to-make and delightful sheet cake!