Cookies-and-Cream Sheet Cake

cookies-and-cream sheet cake recipe
Photo: Con Poulos
Prep Time:
20 mins
Total Time:
2 hrs
10 to 12 Serves

A winner in ice cream aisles from coast to coast, this combination is both kid-friendly and well-liked by the grown-ups, too. Once the yellow-cake mixture is scraped into a buttered baking pan and smoothed with a spatula, you simply scatter broken Oreo cookies over the top for an easy and playful decoration.


  • 1 stick unsalted butter, melted and cooled, plus more, softened, for pans

  • 1 ⅔ cups unbleached all- purpose flour

  • 2 teaspoons baking powder

  • ¾ teaspoon kosher salt (we use Diamond Crystal)

  • 4 large eggs, room temperature

  • 1 ½ cups sugar

  • 2 teaspoons pure vanilla paste or extract

  • ¾ cup sour cream, room temperature

  • 10 cream-filled chocolate cookies, such as Oreos, broken into bite-size pieces


  1. Preheat oven to 350°F. Brush a 9-by-13-inch or 8-by-12-inch baking pan with butter. Line with parchment, leaving a 2-inch overhang on long sides. Butter parchment.

  2. Whisk together flour, baking powder, and salt. Combine eggs and sugar in the bowl of a mixer fitted with the whisk attachment. Beat on high speed until thick and pale, about 4 minutes. Add flour mixture; beat just to combine. Add butter and vanilla; beat to combine. Add sour cream; beat until smooth.

  3. Scrape batter into prepared pan, smoothing top with a spatula. Sprinkle with cookie pieces. Bake until top springs back when lightly touched and a tester inserted in center comes out clean, 30 to 35 minutes (for 9-by-13-inch) or about 40 minutes (for 8-by-12).

  4. Let cool in pan on a wire rack 10 minutes. Using parchment overhangs, lift out of pan and let cool completely on rack. Cake can be stored at room temperature, wrapped in plastic, up to 1 day.

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