This Cookies and Cream Chocolate Sheet Cake is great when you are pressed for time, but still want to impress!

Right before my sweet little third joined my family, I had a lot of my husbands co-workers to thank for the wonderful things that had been sent my way. There’s no better way to say thank you than with a cake, right? Like Joy the Baker says “it’s like a big glossy trophy that everyone wants to eat.”

However, I had a lot of problems this pregnancy. A LOT. I mean kidney problems, nerve problems, physical therapist problems. Okay TMI. You get it. I was a mess.

Being in two wrist braces, and having my mom blow dry my hair if I didn’t want to look like a Raggedy Ann doll, I came to the realization that despite my highest cake-making ambitions, I had to take it a little easy. No mixer, no piping, no wrist-busting required so that I could still have hopes that one day my hands would be functional again.

And this Cookies and Cream Chocolate Sheet Cake did the trick. It has the a super-moist chocolate crumb, and loaded with Oreos, in the batter AND in the frosting. Double-dose friends. People liked it, I liked making it, and my hands thanked me as well.

Cookies and Cream Chocolate Sheet Cake

Course cake, Dessert

Cuisine Classic

Author Tamara Blankenship

Ingredients

For the Cake:

2 cups granulated sugar
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1/2 cup buttermilk
1 teaspoon vanilla extract
1 cup unsalted butter 2 sticks
1/2 cup cocoa powder
1 cup hot water
1 cup chopped Oreo cookies

For the Cream Cheese Frosting:

1 oz package cream cheese 8, at room temperature
1/2 cup unsalted butter 1 stick
4 cups powdered sugar sifted
1 teaspoon vanilla extract
Oreo cookies as many as desired, chopped

Instructions

For the Cake:

Preheat oven to 350 degrees.
Grease a sheet pan with cooking spray and set aside. (I use an 11 x 17 jelly roll pan.)
In a large mixing bowl, whisk together sugar, flour, baking soda, and salt.
In a separate bowl, whisk together eggs, buttermilk, and vanilla extract. Set aside.
In a small sauce pan, melt the butter on medium-low heat.
Whisk in the cocoa powder and hot water.
Turn up the heat to medium-high and bring the mixture to a boil.
Add the melted butter mixture to the dry ingredients and mix until smooth.
Stir in the milk mixture and mix until ingredients are combined.
Stir in the chopped Oreo cookies.
Pour the batter into the prepared sheet pan and spread evenly.
Bake the cake for 17-19 minutes, or until a toothpick inserted in the middle comes out clean.

For the Frosting:

In the bowl of a stand mixer, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and creamy.
When the cake is completely cool, frost the cake with the cream cheese frosting.
To top it off, sprinkle top of cake with roughly chopped Oreo cookies.

Sheet Cake recipe adapted from Pioneer Woman

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We're Tammy and Christina and we love to eat! We're passionate about bread, chocolate, sushi, and well, FOOD! We've created the FoodApparel community to celebrate "dressing food for every occasion."