Cookies and Cream Sheet Cake Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Cake:</li><li class="ingredients-single-item">225g unsalted butter, softened</li><li class="ingredients-single-item">400g granulated sugar</li><li class="ingredients-single-item">4 large eggs, room temperature</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">300g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1/2 tsp salt</li><li class="ingredients-single-item">240ml buttermilk, room temperature (or 240ml milk mixed with 1 tbsp lemon juice)</li><li class="ingredients-single-item">200g chocolate sandwich cookies (like Oreos), roughly chopped</li><li class="ingredients-single-item">For the Frosting:</li><li class="ingredients-single-item">225g cream cheese, softened</li><li class="ingredients-single-item">115g unsalted butter, softened</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">400g powdered sugar, sifted</li><li class="ingredients-single-item">2 tbsp heavy cream</li><li class="ingredients-single-item">150g chocolate sandwich cookies, crushed (some fine, some chunky)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">33x23cm (13x9-inch) baking pan</li><li class="equipment-single-item">Electric mixer (stand or handheld)</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Offset spatula</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 175°C (350°F). Line your 33x23cm baking pan with parchment paper, leaving some overhang on the sides for easy removal, then lightly grease the exposed sides with butter or cooking spray.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This pre-mixing ensures your dry ingredients are evenly distributed throughout the batter, preventing pockets of baking powder or salt in your finished cake.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In a large bowl or the bowl of your stand mixer, cream the butter and sugar together on medium-high speed for 4-5 minutes until light and fluffy. This extended creaming creates tiny air pockets that give your cake a tender, fluffy texture - don't rush this step!</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add eggs one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl as needed. Add the vanilla extract and mix until combined. The mixture might look slightly curdled at this point, but don't worry - that's normal!</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Reduce the mixer speed to low and add the dry ingredients in three portions, alternating with the buttermilk, beginning and ending with the dry ingredients (dry-wet-dry-wet-dry). Mix just until combined after each addition, being careful not to overmix. Overmixing activates too much gluten, resulting in a tough cake.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Gently fold in the chopped chocolate sandwich cookies by hand using a rubber spatula. The cookies will soften slightly during baking, creating those signature cookies and cream pockets throughout your cake.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Pour the batter into your prepared pan, spreading it evenly with an offset spatula. Tap the pan gently on the counter a few times to remove any large air bubbles.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Bake for 28-32 minutes, or until a toothpick inserted in the center comes out clean or with a few moist crumbs (but no wet batter). The cake will be golden on top and will have started to pull away slightly from the sides of the pan. Be careful not to overbake, as this can result in a dry cake.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Allow the cake to cool in the pan for 15 minutes, then use the parchment overhang to carefully lift it out and transfer to a wire rack to cool completely. A warm cake will melt your frosting, so patience is key here!</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>For the frosting, beat the cream cheese and butter together in a large bowl until smooth and creamy, about 2 minutes. The temperature of both ingredients is crucial - they should be softened but still cool to the touch for the perfect frosting texture.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Add the vanilla extract and mix well. Gradually add the sifted powdered sugar, mixing on low speed initially to avoid a sugar cloud, then increasing to medium speed until fully incorporated. Add the heavy cream and beat on medium-high speed for 2 minutes until the frosting is light and fluffy.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Gently fold in about two-thirds of the crushed cookies, saving the rest for topping. The uneven cookie pieces create beautiful visual interest and textural contrast throughout the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the cake is completely cool, spread the frosting evenly over the top using an offset spatula, creating swoops and swirls for visual appeal. Sprinkle the remaining crushed cookie pieces over the top of the frosting.</li><li class="MethodStepper"><h4 class="step-title">Step 14</h4>For the cleanest slices, refrigerate the cake for 30 minutes before serving to firm up the frosting slightly. The cake can be stored in an airtight container in the refrigerator for up to 5 days, though it's best enjoyed within the first 2-3 days when the cookies maintain their best texture. Allow slices to come to room temperature before serving for the most tender cake texture and richest flavor.</li></ol>