Topped with a rich, buttery frosting, this Cookies And Cream Snack Cake recipe is easy to make—and eat.
When I first made this cookies and cream snack cake, the kids were in the kitchen drooling with anticipation. They waited patiently and even helped me take the photos, holding reflectors without a single huff or puff—they knew the wait was worth it. And when my son William finally took a bite, he asked when I’d be making this cake again. Normally, I’d tell him to enjoy the moment, but it’s the type of dessert you just don’t want to stop eating. The moment the last slice is consumed, there’s almost a sense of loss. Yes, it’s that delicious.
The cake is so rich, moist, and chocolatey that you almost don’t even need the frosting—almost. Because once you stick your finger into a batch of the cookies and cream frosting, there’s no way you could serve this cake without a generous layer of the stuff. Mixed with crushed Oreos, marshmallow cream, and butter, this frosting is as decadent as it gets. Even better, it is a one-bowl recipe.
This might not be the prettiest cake that I have ever made, but with flavors like this, who cares? Sheet cakes are for family get-togethers, weekend hangs with friends, and any time you want a sweet treat without too much effort.
Why a thin batter matters
When you mix the ingredients for this cake, you get a thin batter. To the newcomers in the room, let me assure you that a thin batter is what you want.
A thinner batter bakes more evenly in a sheet pan and helps keep your cake from drying out. Mix the cake until just combined, pour it into the pan, bake, and let your oven do its thing. Your cake will end up moist, soft, and fork-tender.
How do I store leftovers?
Cover the pan tightly, either with a lid or plastic wrap. You may also transfer the slices to an airtight container. Store at room temperature, away from direct heat, for 1 day, or refrigerate for up to 4 days.
Serving suggestions
Personally, I think this cake is rich enough on its own, but if your kids are like mine, they also like a scoop of Vanilla Ice Cream on the side. Or keep it simple and enjoy a slice with a tall glass of milk or your favorite coffee. An espresso or even a Homemade Iced Americano is great, too. But if you like your drink to be as sweet as your dessert, this Copycat Starbucks Vanilla Spice Latte does the trick.
Cookies And Cream Snack Cake
Ingredients
Chocolate Sheet Cake:
- Cooking spray
- 3 cups all-purpose flour
- 2 cups granulated sugar
- 6 tablespoons unsweetened cocoa powder
- 2 teaspoons baking soda
- 1 teaspoon salt
- 2/3 cup unsalted butter melted
- 2 tablespoons white vinegar
- 2 cups cold water
Cookies And Cream Frosting:
- 1 cup unsalted butter melted
- 7 ounces marshmallow cream
- 3 to 4 cups powdered sugar
- 1/4 teaspoon salt
- 1 tablespoon vanilla extract
- 3 tablespoons heavy cream
- 16 Oreo cookies crushed
Instructions
- Preheat oven to 325°F. Spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, and salt.
- Add the melted butter, vinegar, and water.
- Mix until just combined. The batter will be thin.
- Pour the batter into the prepared dish.
- Bake for 35 to 45 minutes. Insert a toothpick in the center. If the toothpick comes out with a few moist crumbs, your cake is done. Allow the cake to cool completely, about 1 hour.
- In the bowl of a stand mixer, use the paddle attachment to beat the butter and marshmallow cream. Do this for 2 minutes. Reduce the mixer speed to low, adding the powdered sugar 1 cup at a time until well blended. Then, add the salt, vanilla extract, and heavy cream. Mix until combined and fluffy.
- Crush the Oreos with a rolling pin.
- Fold crushed Oreos into the frosting.
- Spread frosting over the cooled cake.
Leave a Comment