Did Oreos Reduce the Amount of Filling Again?

This postal service may contain affiliate links. Please read my disclosure policy.

This cookies & cream sheet cake combines a soft and buttery white cake with enough of sweet Oreo cookies. The recipe begins equally my white cake, but with a few updates to the batter to brand room for the foam-filled cookie pieces. Superlative the cake with sturdy yet light whipped foam frosting, which is a combination of heavy foam, cream cheese, vanilla, and a bit of confectioners' saccharide. The frosting is lightly sweetened, and then there's plenty of room for more Oreos. This is a fun, simple, and manageable cake for a oversupply of Oreo lovers!

Details Most This Cookies & Cream Sheet Cake

• Flavour:All Oreo! If yous honey vanilla cake, whipped frosting, and Oreo cookies, you volition ADORE this cookies & cream sheet cake. I was going to add chocolate ganache or chocolate buttercream, but decided to go on everything vanilla so zero overpowers the actual Oreos in the cake concoction and frosting.
• Texture: The cookies and foam cake is buttery, soft, and moist and the frosting has a creamy whipped texture that's slightly heavier than regular whipped cream, but much lighter than vanilla buttercream. The Oreo cookie crumbs in the block aren't crunchy at all– instead, they have on a soft and cakey texture. The cake concoction doesn't require anything complicated, but make sure that you use egg whites (no yolks) and cake flour instead of all-purpose flour. Both of these ingredients assistance guarantee a softer, lighter cake crumb. Since we're not using egg yolks, which often weigh down a block, let's add fat back into the batter via sour cream. Sour foam keeps the cake light, but adds unbeatable moisture.
• Ease: Sheet cakes are notoriously easier than layer cakes– no leveling off block layers, no fancy decor, no crazy associates required. Slicing and serving is a breeze and y'all'll capeesh that this dessert tin can feed a crowd, but is still completely manageable to make. The whipped cream frosting comes together quickly and nearly of the work is done by your mixer. Honestly the hardest part virtually this unabridged recipe is resisting the urge to eat all those chopped Oreo cookies. (Ok, become alee and sneak some!)

If you lot love Oreos, try this super easy cookies & cream pie next.

---

Video Tutorial

---

Cookies & Cream Cake: What Works & What Doesn't

This vanilla cake batter and this reverse-creamed vanilla cake batter proved to be too heavy and thick for the Oreo cookie pieces– both cakes tasted pretty dumbo. My versatile white block is my chameleon cake, proving successful when flavored, altered, or doctored upward. It'south the starting point for burnt sugar cake, espresso cake, coconut cake, fresh berry cream cake, pineapple coconut cake, pistachio cake, and strawberry cake.

Information technology is, without a doubt, my favorite base of operations cake recipe.

For this cookies and cream cake, I reduced the sugar since we're adding Oreo cookies. The sugariness was perfect, but the cake tasted greasy and moisture as a result of the slightly melted foam filling in the cookies. I removed 1 egg white and reduced the milk, then added a little sour foam since I removed milk. Removing some liquid made the batter thicker, which held onto and soaked in the cookie pieces a bit better.

How to Make Oreo Whipped Cream Frosting

This frosting recipe yields 4-five cups and there'southward but three/iv cup of confectioners' sugar in all of information technology. (Plus the Oreo cookie pieces!)

When it comes to cake or cupcake decor, I usually stick with buttercream or cream cheese frosting– and both are notoriously sweet. I wanted something different today, so I turned to my creamy, fluffy, thick whipped foam frosting. It's fabricated with foam cheese, only you absolutely cannot gustation it. And when you fold in the chopped Oreo cookie pieces, the frosting itself tastes like the cookie's cream filling!

Making whipped cream frosting is very easy. Let me review it with you:

1. Beat softened cream cheese, confectioners' sugar, and vanilla extract together until completely smooth. (Below left.)
2. As the mixer is running, slowly pour in cold heavy foam.
3. Turn the mixer up to high speed and beat until thick and airy. (Beneath right.)

It holds a sturdy peak!

Add together Oreo Cookies

If yous want to use this whipped cream frosting for other flavor cakes, the procedure stops there. But for a cookies and foam cake, let's fold in chopped Oreo cookies. I wanted piping effectually the edges of the cake, and so I left some frosting plain since the Oreo cookies get stuck in a piping tip. I find a small start spatula is best for frosting nine×13 inch sheet cakes.

And as you lot tin see, the plain frosting pipes beautifully! I used a Wilton 1M piping tip to piping a zigzag edge design.

Tin I Make This as a Layer Block?

If possible, I ever choose making a canvas cake instead of a layer cake because sheet cakes are quicker and easier to decorate and slice. Plus there's no assembly required and you tin serve it right out of the baking pan. (Iii of my favorite quarter sheet cakes are this vanilla canvas block, this assistant cake, and this yellow sheet cake and we always enjoy this chocolate sheet cake that's made in a half sheet pan.) That being said, you tin absolutely plough this into a cookies & cream layer cake if needed. Split the batter between 2 9-inch round pans or 3 eight-inch round pans. See recipe notation for details. The frosting yields enough for filling and frosting a two or three layer block.

Print

---

Clarification

This is soft and buttery white cake filled with cream-filled sandwich (Oreo!) cookies. Top with light and fluffy whipped cream frosting. Each ingredient serves a purpose so for best results, I don't recommend making substitutions.

---

• 2 and 1/ii cups (285g) block flour (spoon & leveled)
• 2 teaspoons baking powder
• 1/ii teaspoon blistering soda
• 1 teaspoon salt
• 3/4 cup (i.5 sticks; 170g) unsalted butter, softened to room temperature
• ane and one/2 cups (300g) granulated saccharide
• four large egg whites, at room temperature
• three/4 loving cup (180g) sour cream, at room temperature
• 1 Tablespoon pure vanilla extract
• iii/four loving cup (180ml) whole milk, at room temperature*
• ane and 1/4 cups chopped Oreos (regular, about 12)*

Whipped Cream Frosting

• 6 ounces (170g) cake full-fatty cream cheese, softened to room temperature
• three/4 cup (90g) confectioners' sugar
• 1 teaspoon pure vanilla extract
• i and 1/two cups (360ml) cold heavy foam or heavy whipping cream
• one loving cup chopped Oreos (regular or Double Stuf, about viii-ten)*
• optional: mini or regular Oreos for garnish

---

1. Make the block: Preheat the oven to 350°F (177°C). Generously grease a nine×xiii inch cake pan.
2. Whisk the cake flour, blistering pulverization, baking soda, and salt together. Set aside.
3. Using a handheld or stand mixer fitted with a whisk attachment, shell the butter on loftier speed until smooth and flossy, nigh 1 infinitesimal. Add the sugar and beat on high speed for 2 minutes until creamed together. Scrape down the sides and up the bottom of the basin with a rubber spatula as needed. Add the egg whites. Beat on loftier speed until combined, near 2 minutes. And then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the basin as needed. Mixture will appear curdled and that's ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined. Do non overmix. Whisk information technology all by paw to make sure at that place are no lumps at the lesser of the bowl, then fold in the chopped Oreo pieces. Avoid over-mixing.
4. Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it is washed. Allow cake to cool completely in the pan set on a wire rack. The block must be completely absurd before frosting.
5. In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the foam cheese on medium-high speed until creamy, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again every bit needed until creamy. Add the confectioners' saccharide and vanilla excerpt, and so vanquish on medium speed until combined and completely smoothen, about 2 full minutes. Scrape down the sides and up the bottom of the bowl. Switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. Afterward all of the cream has been added, turn the mixer upwards to high speed and beat until thick and stiff peaks form, nearly 1-2 minutes.
6. Frost the block: If you lot'd like to pipe any frosting on the block like I did in the photograph in a higher place, set bated virtually i cup of frosting. Fold chopped Oreos into remaining frosting (or all of the frosting if you are not piping whatsoever of it). Spread onto cooled block– it will be a thick layer of frosting. I find a small-scale offset spatula is best for frosting 9×13 inch canvass cakes. For the pictured piping, I used a Wilton 1M pipage tip and piped a zigzag design around the edge.
7. Serve immediately or cover and set aside for a few hours earlier serving. Or comprehend and air-condition for up to i day, then bring to room temperature before serving. You tin can definitely serve the block cold, just many preferred it closer to room temperature. Frosting is sturdy enough at room temperature or in warmer weather for a few hours.
8. Comprehend leftover cake tightly and shop in the refrigerator for upward to five days.

---

Notes

1. Make Ahead & Freezing Instructions: The cake tin can exist baked, cooled, and covered tightly at room temperature overnight. The frosting tin can be prepared so covered and refrigerated overnight. Assemble and frost the cake the adjacent solar day when you are ready to serve. Frosted block can be frozen up to 2 months. Thaw overnight in the refrigerator and bring to room temperature before serving. Hither'due south my how to freeze cakes page.
2. Whole Milk & Sour Foam/Room Temperature Ingredients: Whole milk and sour cream are strongly recommended for the all-time sense of taste and texture. A total fat plain yogurt would work instead of the sour cream, but the cake may not taste every bit calorie-free. Same goes with a lower fat milk. All refrigerated items should exist at room temperature so the batter mixes together easily and evenly. Read here for more information.
3. Oreos/Cookies: Use the entire sandwich cookie including the cream filling. You lot need nearly 12 for the cake and 8-ten for the frosting. Chop them up with a knife or break apart into small 1/2 inch pieces. Information technology'due south all-time to apply regular, not Double Stuf. I found the more cream filling, the sweeter and greasier the cake tasted, and so stick with regular. Double Stuf would be fine for the frosting.
4. Cream Cheese: Utilize iii/4 of an 8 ounce block of full-fat cream cheese. (6 ounces or about 170g.) Do non use cream cheese spread or whipped cream cheese.
5. Layer Cake: Divide the concoction betwixt two ix-inch circular pans or 3 8-inch circular pans. Bake at 350°F (177°C) for effectually 24-26 minutes or until the cakes are baked through. To exam for doneness, insert a toothpick into the center of the block. If it comes out clean, the cakes are done. The frosting yields enough for filling and frosting a 2 or 3 layer cake.
6. Cupcakes: My vanilla cupcakes recipe is essentially this same recipe, only halved so I recommend using that. Fold in virtually 3/4 cup of chopped Oreo pieces before spooning/pouring batter into liners. Halve the frosting recipe above. For close to 3 dozen cupcakes, follow the the cookies & cream cake batter recipe in a higher place and the blistering instructions for cupcakes. Use the frosting recipe as written above.
7. Amount of Cake Concoction & Frosting: If it's helpful for using dissimilar size block pan sizes and conversions, this recipe yields nearly 7 cups of cake batter and 4-five cups of frosting.

Keywords: cookies & cream block, oreo block

Subscribe

Baking Made Piece of cake

Are you lot new to this website? This electronic mail series is a corking identify to start. I'll walk you through a few of my virtually popular recipes and evidence yous exactly why they piece of work.

maestasphered1978.blogspot.com

Source: https://sallysbakingaddiction.com/cookies-cream-sheet-cake/

Share this post