I’m sharing my Oreo Whipped Cream Cake recipe, a white sheet cake studded with Oreo pieces and topped with a sturdy whipped cream Oreo frosting that stays firm for clean slices.
I always end up making this Cookies & Cream Sheet Cake when I want something that looks fancy but is stupid easy. The crumb is soft and buttery from good unsalted butter, and flecks of crushed Oreo cookies turn every bite into a tiny surprise.
I was aiming for something between White Cake With Oreos and an Oreo Whipped Cream Cake, and somehow it works, even though my first try was a total mess. If you like big, simple desserts that actually feed a crowd, you might be surprised how often this turns into my go to.
Ingredients
- Flour: Provides structure and a little carbs, not much fiber, makes cake hold together.
- Sugar: Adds sweetness and moisture, boosts browning, mostly empty carbs so enjoy in moderation.
- Butter: Rich fat, gives tender crumb and flavor, adds calories but oh so good.
- Eggs: Bind, add protein and lift, yolks add richness, whites help structure.
- Buttermilk: Tangy liquid, slight acidity reacts with leaveners makes cake tender and moist.
- Cream cheese: For frosting, gives tangy creaminess and stability, adds fat and a bit protein.
- Heavy whipping cream: Whips into clouds, adds fat and lightness, also makes frosting fluffy and rich.
- Oreos: Crushed for cookie bits, bring chocolatey crunch and sweetness, mostly sugar and fat.
Ingredient Quantities
- 2 1/2 cups (312 g) all purpose flour, sifted
- 1 1/2 cups (300 g) granulated sugar
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 cup (2 sticks 226 g) unsalted butter, room temp
- 3 large eggs room temp
- 1 cup (240 ml) buttermilk room temp
- 1/2 cup (120 ml) whole milk room temp
- 2 tsp pure vanilla extract
- 1 1/2 cups crushed Oreo cookies (about 18 sandwich cookies) divided
- 8 oz (225 g) cream cheese room temp
- 2 cups (480 ml) cold heavy whipping cream
- 1 cup (120 g) powdered sugar sifted
- 1 tsp vanilla extract for the frosting
- 6 to 8 extra Oreos for garnish, roughly chopped
How to Make this
1. Preheat oven to 350 F (175 C). Grease a 9×13 inch pan and line with parchment or lightly flour it so the cake releases easy.
2. In a bowl whisk together 2 1/2 cups sifted all purpose flour, 1 1/2 cups granulated sugar, 1 tbsp baking powder and 1 tsp fine salt. Set aside.
3. In a mixer beat 1 cup (2 sticks) room temp unsalted butter until creamy, about 2-3 minutes. Add 3 large room temp eggs one at a time, beating after each. Add 2 tsp pure vanilla extract and mix till combined.
4. Alternate adding the dry mixture and the wet milks to the butter mix: add about a third of the dry, then 1/2 cup buttermilk plus a splash of the 1/2 cup whole milk, repeat and end with dry. Mix on low and stop as soon as it’s just combined so you dont overwork the batter.
5. Fold in 1 cup of the crushed Oreos (from the 1 1/2 cups total) gently so the batter doesn’t go gray. Pour into the prepared pan, smooth the top and tap the pan once to remove air bubbles.
6. Bake 25 to 30 minutes or until a toothpick comes out with just a few crumbs. Let the cake cool completely in the pan on a rack before frosting.
7. Make the sturdy Oreo whipped cream frosting: beat 8 oz room temp cream cheese until smooth. Add 1 cup sifted powdered sugar and 1 tsp vanilla extract and beat till smooth. In a separate cold bowl whip 2 cups cold heavy whipping cream to stiff peaks (cold bowl and beaters help it whip faster). Fold the whipped cream into the cream cheese mix until even.
8. Fold the remaining 1/2 cup crushed Oreos into the frosting. Chill the frosting 10 to 30 minutes if it seems soft so it firms up a bit for spreading.
9. Spread the frosting over the cooled cake, sprinkle the roughly chopped 6 to 8 extra Oreos on top for garnish. Chill at least 1 hour so slices cut cleanly. Tip: warm your knife under hot water and wipe it between slices for perfect pieces.
Equipment Needed
1. 9×13 inch baking pan, greased and lined with parchment or lightly floured so the cake releases easy
2. Mixing bowls, at least one large for dry stuff and one medium for the butter/egg mix
3. Stand mixer or hand mixer with paddle/beaters for creaming and whipping
4. Measuring cups and spoons plus a liquid measuring cup for the milks
5. Sifter or fine mesh sieve for the flour and powdered sugar
6. Rubber spatula for folding and scraping the bowl, and a wooden spoon for gentle mixes
7. Whisk for the dry mix and to help blend eggs if needed
8. Zip-top bag and rolling pin or a small food processor to crush the Oreos
9. Cooling rack and oven mitts so you can move the pan safely and cool the cake
10. Offset spatula or butter knife to spread the frosting and a sharp knife (warm under hot water) for clean slices
FAQ
Cookies & Cream Sheet Cake Recipe Substitutions and Variations
- All purpose flour — swap with a 1:1 gluten free all purpose flour blend, same weight (312 g). Add 1/2 tsp xanthan gum if the blend lacks it, cake might be a touch denser but still tasty.
- Unsalted butter — use salted butter same amount (226 g), and cut the added salt from 1 tsp to about 1/4 tsp so it doesn’t get too salty, flavor will be nearly identical.
- Buttermilk — for 1 cup buttermilk use 1 cup whole milk plus 1 tbsp lemon juice or white vinegar, let sit 5 to 10 minutes until slightly thickened; or thin plain yogurt with a little milk to equal 1 cup, either works.
- Cold heavy whipping cream for frosting — swap with the thick part of canned coconut cream (about 2 cups/480 ml), chill then whip, tastes a little coconutty; or use mascarpone (about 8 oz) whipped with 1/4 cup milk for a richer, more stable frosting.
Pro Tips
– Use true room temp ingredients and measure flour by spooning it into the cup and leveling off, not scooping. That keeps the cake tender and prevents a dry, dense crumb, and it’s one of those tiny things that makes a big difference.
– Don’t overmix the batter, mix just until the streaks of flour disappear. Overworking develops gluten and makes the cake chewy, so finish by folding gently with a spatula, you’ll see the difference.
– To stop the Oreo bits from turning the batter gray or sinking, keep them a little chunky and fold them in gently, or toss the crushed Oreos with a tablespoon of flour before adding. You can also freeze the crushed cookies for 10 minutes so they bleed less into the batter.
– For stable, spreadable frosting chill the whipped cream slightly if it’s too soft, and chill the assembled cake for at least an hour before slicing. When you cut, warm your knife under hot water, wipe it between slices, and you’ll get much cleaner pieces.
Cookies & Cream Sheet Cake Recipe
I'm sharing my Oreo Whipped Cream Cake recipe, a white sheet cake studded with Oreo pieces and topped with a sturdy whipped cream Oreo frosting that stays firm for clean slices.
12
servings
713
kcal
Equipment: 1. 9×13 inch baking pan, greased and lined with parchment or lightly floured so the cake releases easy
2. Mixing bowls, at least one large for dry stuff and one medium for the butter/egg mix
3. Stand mixer or hand mixer with paddle/beaters for creaming and whipping
4. Measuring cups and spoons plus a liquid measuring cup for the milks
5. Sifter or fine mesh sieve for the flour and powdered sugar
6. Rubber spatula for folding and scraping the bowl, and a wooden spoon for gentle mixes
7. Whisk for the dry mix and to help blend eggs if needed
8. Zip-top bag and rolling pin or a small food processor to crush the Oreos
9. Cooling rack and oven mitts so you can move the pan safely and cool the cake
10. Offset spatula or butter knife to spread the frosting and a sharp knife (warm under hot water) for clean slices
Ingredients
-
2 1/2 cups (312 g) all purpose flour, sifted
-
1 1/2 cups (300 g) granulated sugar
-
1 tbsp baking powder
-
1 tsp fine salt
-
1 cup (2 sticks 226 g) unsalted butter, room temp
-
3 large eggs room temp
-
1 cup (240 ml) buttermilk room temp
-
1/2 cup (120 ml) whole milk room temp
-
2 tsp pure vanilla extract
-
1 1/2 cups crushed Oreo cookies (about 18 sandwich cookies) divided
-
8 oz (225 g) cream cheese room temp
-
2 cups (480 ml) cold heavy whipping cream
-
1 cup (120 g) powdered sugar sifted
-
1 tsp vanilla extract for the frosting
-
6 to 8 extra Oreos for garnish, roughly chopped
Directions
- Preheat oven to 350 F (175 C). Grease a 9×13 inch pan and line with parchment or lightly flour it so the cake releases easy.
- In a bowl whisk together 2 1/2 cups sifted all purpose flour, 1 1/2 cups granulated sugar, 1 tbsp baking powder and 1 tsp fine salt. Set aside.
- In a mixer beat 1 cup (2 sticks) room temp unsalted butter until creamy, about 2-3 minutes. Add 3 large room temp eggs one at a time, beating after each. Add 2 tsp pure vanilla extract and mix till combined.
- Alternate adding the dry mixture and the wet milks to the butter mix: add about a third of the dry, then 1/2 cup buttermilk plus a splash of the 1/2 cup whole milk, repeat and end with dry. Mix on low and stop as soon as it’s just combined so you dont overwork the batter.
- Fold in 1 cup of the crushed Oreos (from the 1 1/2 cups total) gently so the batter doesn’t go gray. Pour into the prepared pan, smooth the top and tap the pan once to remove air bubbles.
- Bake 25 to 30 minutes or until a toothpick comes out with just a few crumbs. Let the cake cool completely in the pan on a rack before frosting.
- Make the sturdy Oreo whipped cream frosting: beat 8 oz room temp cream cheese until smooth. Add 1 cup sifted powdered sugar and 1 tsp vanilla extract and beat till smooth. In a separate cold bowl whip 2 cups cold heavy whipping cream to stiff peaks (cold bowl and beaters help it whip faster). Fold the whipped cream into the cream cheese mix until even.
- Fold the remaining 1/2 cup crushed Oreos into the frosting. Chill the frosting 10 to 30 minutes if it seems soft so it firms up a bit for spreading.
- Spread the frosting over the cooled cake, sprinkle the roughly chopped 6 to 8 extra Oreos on top for garnish. Chill at least 1 hour so slices cut cleanly. Tip: warm your knife under hot water and wipe it between slices for perfect pieces.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 205g
- Total number of serves: 12
- Calories: 713kcal
- Fat: 46.6g
- Saturated Fat: 27.1g
- Trans Fat: 0.2g
- Polyunsaturated: 1.3g
- Monounsaturated: 18g
- Cholesterol: 150mg
- Sodium: 486mg
- Potassium: 157mg
- Carbohydrates: 73.3g
- Fiber: 1.4g
- Sugar: 46.8g
- Protein: 7.2g
- Vitamin A: 350IU
- Vitamin C: 0.5mg
- Calcium: 88mg
- Iron: 0.7mg
