This peppermint cookies and cream sheet cake will be a hit with everyone at your holiday parties!
You know Laura has some delicious recipes. So when I had to make a sheet cake for our church Christmas party, I remembered seeing this cookies and cream sheet cake recipe on her blog and I wanted to give it a try. I decided to add a fun Christmas twist to it and make it a peppermint cookies and cream sheet cake.
As soon as I dropped it off in the kitchen at the church, the ladies were ready to cut into it. They also thought it deserved the award for prettiest sheet cake! 🙂 Well it not only looked good, it tasted soooo good too! In fact, it was the only one that was completely eaten. Luckily I made 2 and kept one at home for my family.
Peppermint Cookies and Cream Sheet Cake
Christmas twist on a classic sheet cake
Ingredients
Cake
- 1 cup butter
- 1 cup water
- 2 cups flour
- 1 tsp. baking soda
- 1 tsp. salt
- 2 cups sugar
- 2 eggs beaten
- 1/2 cup buttermilk
- 1/2 tsp. peppermint extract
- 1 tsp. vanilla extract
- 8 roughly chopped Peppermint Oreo cookies
- 1/4 cup mini chocolate chips
Frosting
- 1/2 cup butter
- 1/4 cup buttermilk
- 4 1/2 cups powdered sugar
- 1/4 tsp. peppermint extract
- 1 tsp. vanilla extract
- 1/4 cup milk
- 8 roughly chopped Peppermint Oreo cookies
- 1/4 cup mini chocolate chips
- 1/4 cup Andes peppermint baking chips
Instructions
For Cake:
Bring 1 cup butter and 1 cup water to a boil in a large saucepan and remove from heat.
Mix together flour, baking soda, salt, and sugar in a bowl.
Mix together beaten eggs, buttermilk and extracts in another bowl.
Alternating flour mixture and buttermilk mixture, whisk into the saucepan with butter and water until all ingredients are combined.
Pour into a 11x16 greased and floured sheet cake pan.
Sprinkle chopped Oreo cookies and mini chocolate chips over cake.
Bake at 375 degrees for 20 - 22 minutes or until a toothpick inserted in the middle comes out clean.
Cool in the pan on a wire rack.
For Frosting:
Place butter and buttermilk in saucepan and heat over medium to low heat until butter is melted.
This will look curdled but that is ok.
When butter is melted, whisk until butter mixture no longer looks curdled.
Let this cool until it is room temperature. Do not place in refrigerator to cool.
When it's room temperature, add extracts then incorporate powdered sugar into butter mixture 1 cup at a time.
Add 1 TBL milk at a time as it becomes too thick until all the powdered sugar is incorporated and it is a spreading consistency.
Spread over cooled cake and sprinkle with chopped cookies, peppermint chips and chocolate chips.
If you have a potluck or party to go to, bring a dessert and make this peppermint sheet cake! Everyone will thank you for making it.
So thank you Laura for the inspiration for this delicious holiday cake!
Happy Baking!
Liz
