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Cookies and Cream Cannabis Sheet Cake

Delicious vanilla inspired sheet cake with a light but sturdy frosting and made with cannabutter and tons of Oreo cookies.
Prep Time30 mins
Cook Time35 mins
Course: Dessert
Keyword: (Cannabutter), Cake, oreocake
Author: Steph Van De Ven
Cost: 20 +/-

Equipment

  • 9 x 13 inch cake pan
  • Hanheld or standing mixer
  • Mixing Bowl
  • Measuring spoons & cups
  • Spatula

Ingredients

  • 2 1/2 cups cake flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 3/4 cups cannabutter unsalted and room temp
  • 1 1/2 cups granulated sugar
  • 4 large egg whites
  • 3/4 cups sour cream room temp
  • 3/4 cup whole milk
  • 1 1/4 cup Oreo cookies chopped

WHIPPED CREAM FROSTING!

  • 1 whole brick of cream cheese softened to room temp
  • 3/4 cup confectioners sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups cold heavy cream

GARNISH

  • 1 cup whole Oreo cookies either chopped in half, left whole, or a combo of both!

Instructions

  •  Preheat the oven to 350°F (177°C). Generously grease a 9×13 inch cake pan.
  • Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  • Using a handheld or stand mixer fitted with a whisk attachment, beat the cannabutter on high speed until smooth and creamy, about 1 minute. Add the sugar and beat on high speed for 2 minutes until creamed together.
    Next, add the egg whites. Beat on high speed until combined, about 2 minutes. Then beat in the sour cream and vanilla extract. Scrape down the sides and up the bottom of the bowl as needed. Mixture will appear curdled and that’s ok. With the mixer on low speed, add the dry ingredients just until incorporated. With the mixer still running on low, slowly pour in the milk until combined.
  • Pour batter into prepared cake pan. Bake for around 32-35 minutes or until the cake is baked through. To test for doneness, insert a toothpick into the center of the cake

Frosting Time!

  • In a large bowl using a hand-held mixer or stand mixer fitted with a whisk attachment, beat the cream cheese on medium-high speed until creamy, about 1 minute.
    Add the confectioners’ sugar and vanilla extract, and then beat on medium speed until combined and completely smooth, about 2 full minutes.
    Next, switch the mixer to low speed and with the mixer running, carefully pour in the cream in a slow and steady stream. After all of the cream has been added, turn the mixer up to high speed and beat until thick and stiff peaks form, about 1-2 minutes.
  • Once your cake has completely cooled, frost your cake! You can use a piping tip if you have those skills, or you can just layer it on top, and garnish with more Oreo cookies on top.