Cookies and Cream 9×13 inch Cake

People have not stopped talking about this cookies and cream cake! This 9×13 inch cookies and cream cake is loaded with oreos in the cake and in the buttercream!

cookies and cream oreo cake in glass 9x13 inch pan
Ryan sent me a text around 9am saying how his co-workers were commenting how much they liked this cake.

I sent a text back saying.. cake at 9am?

And he responded with.. it’s already gone!

😂😂😂😂😂

There you have it, this cookies and cream cake is a crowd favorite!

a slice of cookies and cream oreo cake
This recipe is a take on our cookies and cream cupcakes – I doubled the recipe and made it in a 9×13 inch pan. You know I love a good layered cake, but layer cakes aren’t only a time commitment, there can be a bit of a learning curve in the frosting process.

Trust me.. I gave my family a cake frosting lesson, doing the easiest technique (rosettes) and they struggled!

LOL I think some people just have the innate ability to frost a cake and others need practice.

So I wanted to share this recipe as a 9×13 inch cake so anyone can make it! No special skills required.

cookies and cream oreo cake in glass 9x13 inch pan
For an extra fancy presentation, after I evenly spread the cookies & cream buttercream over the cake, I lightly sprinkled oreo crumbs on the top. Then I cut the cake into square and in the center of each piece I added a buttercream swirl and a mini oreo.

A few notes about the recipe:

-I don’t recommend using an electric mixer when mixing the dry ingredients into the batter. An electric mixer can over mix the batter. Mix in the dry ingredients by hand using a spatula.

-In the buttercream recipe it calls for 1 cup of finely blended oreos. I put oreos into my blender and blended them into “oreo flour”.

-To help create clean cut lines when cutting the cake, after you frost the cake put it in the fridge for 30 minutes. This will help the buttercream harden so it isn’t as messy when you get the cake. I also wipe my knife clean after each cut. That really helps with clean cut lines.

a slice of cookies and cream oreo cake

For a step-by-step of how to make this cookies and cream cake recipe, watch this short video:

Cookies and Cream 9x13 inch Cake

Yield: 9x13 inch pan

Total Time: 2 hours

People have not stopped talking about this cookies and cream cake! This 9x13 inch cookies and cream cake is loaded with oreos in the cake and in the buttercream!

Ingredients:

CAKE

  • 2 sticks unsalted butter, room temperature
  • 1 & 3/4 cup sugar
  • 4 egg whites
  • 1 & 1/2 cup sour cream
  • 1/2 cup milk (I used skim)
  • 1 tsp vanilla extract
  • 2 & 1/2 cup all purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed oreos

COOKIES AND CREAM BUTTERCREAM

  • 3 sticks unsalted butter, room temperature
  • 1 tsp vanilla extract
  • 3-4 cups powdered sugar
  • 1 cup finely blended oreos

To top the cake

  • Oreo crumbs and mini oreos

Directions:

CAKE

  1. Preheat the oven to 350º F. Spray a 9x13 inch pan with non-stick cooking spray.
  2. In a mixing bowl combine the butter and sugar, beat using an electric mixer, 1-2 minutes until fluffy. Add in the egg whites, mixing with a spatula. Add in the sour cream, milk, and vanilla extract. Beat lightly with the electric mixer. In a separate mixing bowl combine the flour, baking soda, and salt. Gradually add the flour mixture to the wet ingredients a few spoonfuls at a time. Add in the crushed oreos. Mix until just incorporated. Pour the batter into the pan and spread evenly.
  3. Bake for 40-44 minutes or until a few moist crumbs remain on a toothpick when inserted into the center. Allow the cake to cool completely before adding the frosting.

COOKIES AND CREAM BUTTERCREAM

  1. In a mixing bowl, beat the butter with an electric mixer until fluffy. Add in the vanilla extract. Begin to add the powdered sugar, about 1 cup at a time, mixing by hand. Continue adding powdered sugar until the frosting no longer looks wet and tastes good to you. Add in the finely blended oreos (I like to call it "oreo flour"). Then I use my electric mixer one last time to make sure the powdered sugar is really incorporated and ready to go. If the frosting becomes too thick, add a dash of milk or heavy cream.

TO ASSEMBLE

  1. Spread the buttercream on top of the cake. Be sure to reserve some buttercream for swirls to top the cake if you’d like.
  2. For an extra fancy presentation, after I evenly spread the cookies & cream buttercream over the cake, I lightly sprinkled oreo crumbs on the top. Then I cut the cake into squares and in the center of each piece, I added a buttercream swirl and a mini oreo.
People have not stopped talking about this cookies and cream cake! This 9x13 inch cookies and cream cake is loaded with oreos in the cake and in the buttercream!
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8 comments

  1. How did you know this is exactly what I’ve been craving? Once it’s cool enough in my kitchen to turn the oven on, I’m making this. Thank you for another great recipe! I’ll let you know how it turns out.

  2. The ingredients for the buttercream call for vanilla but the instructions don’t mention putting it in or when. Any advice?

    Also, is there a way to make the cake less dense even if mixing per your instructions (gently, not over mixing etc)?

    • Hi Stephanie! Thanks for pointing out the vanilla extract – I fixed it! As for not over mixing, mix just until the flour is incorporated. You just don’t want to beat, and beat the batter after everything is mixed in.

  3. Why when I go to print the picture is not on the recipe?

    • Hi Christi! We decided to not include a photo when printing the recipe as to not use up more printer ink!

  4. Wanting to make this into a multi layer round cake. Is there anything that I should change about the recipe to make that successful?

  5. What measurement is stick of butter? How many grams/ounces?

  6. I really like this recipe! thanks!

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