Cookies And Cream Sheet Cake Recipe

All-purpose flour: The base for the cake, providing structure and texture.

Granulated sugar: Adds sweetness and helps with the cake's texture.

Unsalted butter: Adds richness and moisture to the cake.

Milk: Helps to create a smooth batter and adds moisture.

Sour cream: Adds tanginess and keeps the cake moist.

Eggs: Provide structure and help the cake rise.

Vanilla extract: Adds a warm, sweet flavor to the cake.

Baking powder: Helps the cake rise and become fluffy.

Baking soda: Works with the baking powder to help the cake rise.

Salt: Enhances the flavors of the other ingredients.

Chocolate sandwich cookies: Adds crunch and flavor to the cake and topping.

Heavy cream: Whipped to create a light and fluffy topping.

Powdered sugar: Sweetens the whipped cream topping.

When folding in the crushed cookies into the batter, be gentle to avoid overmixing. Overmixing can cause the cake to become dense rather than light and fluffy. Use a spatula and fold in the cookies with a slow, deliberate motion to maintain the batter's airy texture.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the cake denser.

• granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.

• unsalted butter - Substitute with coconut oil: Coconut oil provides a dairy-free option and adds a subtle coconut flavor.

• milk - Substitute with almond milk: Almond milk is a dairy-free alternative that works well in baking.

• sour cream - Substitute with Greek yogurt: Greek yogurt adds a similar tangy flavor and creamy texture while being higher in protein.

• eggs - Substitute with flax eggs: Flax eggs are a vegan alternative made by mixing ground flaxseed with water, providing a similar binding effect.

• vanilla extract - Substitute with almond extract: Almond extract gives a different but pleasant flavor profile to the cake.

• baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder needed.

• baking soda - Substitute with baking powder: Use three times the amount of baking powder as a substitute for baking soda, though it may slightly alter the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and adds a slightly different mineral flavor.

• crushed chocolate sandwich cookies - Substitute with crushed chocolate graham crackers: Chocolate graham crackers provide a similar texture and chocolate flavor without the cream filling.

• heavy cream - Substitute with coconut cream: Coconut cream is a dairy-free alternative that provides a rich and creamy texture.

• powdered sugar - Substitute with coconut powdered sugar: Coconut powdered sugar is a less refined option with a slight coconut flavor.

• crushed chocolate sandwich cookies - Substitute with crushed chocolate graham crackers: Chocolate graham crackers provide a similar texture and chocolate flavor without the cream filling.

• Allow the cake to cool completely before storing. This ensures that the whipped cream topping doesn't melt and become runny.

• For short-term storage, cover the cake tightly with plastic wrap or aluminum foil. You can also use an airtight container to keep it fresh. Store it in the refrigerator for up to 3-4 days.

• If you plan to freeze the cake, first cut it into individual slices. This makes it easier to thaw only the amount you need later.

• Wrap each slice in plastic wrap, ensuring it's tightly sealed to prevent freezer burn. Then, place the wrapped slices in a freezer-safe bag or container.

• Label the container with the date so you can keep track of how long it's been stored. The cake can be frozen for up to 2 months.

• When you're ready to enjoy a slice, remove it from the freezer and let it thaw in the refrigerator overnight. For a quicker option, you can let it sit at room temperature for about 1-2 hours.

• If the whipped cream topping loses some of its texture after thawing, you can whip up a fresh batch and spread it over the cake before serving.

• To maintain the cake's moisture and flavor, avoid storing it near strong-smelling foods in the refrigerator or freezer. This prevents the cake from absorbing unwanted odors.

• For an extra touch, you can sprinkle additional crushed cookies on top just before serving to enhance the dessert's visual appeal and texture.

• Preheat your oven to 300°F (150°C). This low temperature ensures that the cake reheats evenly without drying out.
• Slice the cake into individual servings. This helps each piece warm up more quickly and evenly.
• Place the slices on a baking sheet lined with parchment paper. This prevents sticking and makes cleanup easier.
• Cover the cake slices loosely with aluminum foil. This traps moisture and prevents the cake from drying out.
• Heat in the oven for about 10-15 minutes. Check the cake after 10 minutes to ensure it’s warmed through but not overcooked.
• If you prefer using a microwave, place a slice of cake on a microwave-safe plate. Cover it with a damp paper towel to retain moisture.
• Microwave on medium power for 20-30 seconds. Check the cake and continue to heat in 10-second intervals until it reaches the desired temperature.
• For a quick reheat, use a toaster oven. Set it to a low temperature, around 300°F (150°C), and heat for 5-10 minutes. Keep an eye on the cake to avoid overcooking.
• If you want to refresh the whipped cream topping, whip a small amount of heavy cream with a bit of powdered sugar until stiff peaks form. Add a dollop on top of each slice before serving.
• To add a touch of freshness, sprinkle some additional crushed cookies on top of the reheated cake slices just before serving.

• Oven: Used to bake the cake at the specified temperature of 350°F (175°C).

• 9x13 inch baking pan: The pan where the cake batter will be spread and baked.

• Large bowl: Used for creaming together the butter and sugar, and for mixing the batter.

• Electric mixer: Helpful for creaming the butter and sugar, and for beating the eggs into the mixture.

• Measuring cups: Essential for accurately measuring the flour, sugar, milk, sour cream, and heavy cream.

• Measuring spoons: Used to measure smaller quantities like vanilla extract, baking powder, baking soda, and salt.

• Spatula: Useful for folding in the crushed cookies and spreading the batter evenly in the pan.

• Toothpick: Used to check if the cake is done by inserting it into the center of the cake.

• Medium bowl: Used for whipping the heavy cream with the powdered sugar.

• Whisk: Can be used to whip the heavy cream if an electric mixer is not available.

• Cooling rack: Allows the cake to cool completely before adding the whipped cream topping.

• Knife: Useful for crushing the chocolate sandwich cookies.

• Cutting board: Provides a surface for crushing the cookies.

• Sifter: Optional, but can be used to sift the powdered sugar to avoid lumps in the whipped cream.

Pre-measure ingredients: Measure and prepare all ingredients before starting. This will streamline the baking process.

Use a stand mixer: A stand mixer can quickly and efficiently cream the butter and sugar, saving you time and effort.

Crush cookies ahead: Crush the chocolate sandwich cookies in advance and store them in an airtight container until needed.

Cool cake faster: Place the baked cake in the refrigerator to speed up the cooling process before adding the whipped cream topping.

Ready-made whipped cream: Use store-bought whipped cream to save time on whipping it yourself.