Halloween is by far one of my favorite holidays for baking. You can create so many fun and imaginative desserts. While I usually love making spooky and scary creations, this time I kept it both scary and cute.
My daughters and their friends enjoyed this cake during their Halloween craft night, and they absolutely loved it. I’m confident that if you make this cake, it will be a hit at your next Halloween gathering.
Whether you’re a beginner or a seasoned baker, this sheet cake recipe is perfect for everyone. It’s also the perfect cake to have your kids help bake and decorate. You can make everything all in one day or spread it out over two days. I really hope you all enjoy the detailed step-by-step tutorial on how to make this sheet cake.
WHAT YOU NEED TO MAKE COOKIES & CREAM SHEET CAKE
- All Purpose Flour: Will give the cake the structure you need. For a softer and fluffier cake texture you can use cake flour. If you can’t find cake flour a good substitute is for every cup of all purpose flour add 2 tablespoons of cornstarch.
- Sugar: Adds sweetness.
- Salt: Adds flavor. I like using sea salt or pink Himalayan salt.
- Baking Powder & Baking Soda: Helps the cake rise. Aways double-check that your baking powder and soda are fresh and not expired.
- Butter: I recommend using unsalted butter because you are able to control the amount of salt you want especially when making the frosting. Be sure to bring the butter to room temperature. I always take mine out a couple hours before I want to bake. It must be soft enough so your finger leaves a dent when pressing it. If you forgot to take your butter out to come out to room temperature you can also zap it in the microwave for about 20 seconds. Do not melt the butter completely.
- Pure Vanilla Extract: Gives flavor! I get my favorite pure vanilla extract from Costco.
- Buttermilk: Make sure you bring the milk to room temperature. Avoid lower fat or nonfat milks. Milk with fat will give you the best flavor and add moisture to the cake. If you don’t have buttermilk, you can make a DIY sour milk substitute. Add 2 teaspoons of white vinegar or lemon juice to a liquid measuring cup. Then add enough whole milk to the same measuring cup until it reaches 1 cup. (In a pinch, lower fat or nondairy milks work for this soured milk, but the cake won’t taste as moist or rich.) Stir it around and let sit for 5 minutes. The homemade “buttermilk” will be somewhat curdled and ready to use in the recipe.
- Sour Cream: Makes cakes moist! Make sure sour cream is at room temperature. I would suggest removing from the fridge an hour or so ahead of time.
- Eggs: Make sure you bring the eggs to room temperature so they can effortlessly mix into the batter without over mixing.
- Oreo Cookies: Two full sleeves (about 24 to 30 Oreo cookies) half chopped for the cake batter and half crushed for the decoration.
- Extras: Gummy Worms, tombstones, zombie hands, Halloween sprinkles, Halloween bones, edible glitter, ect.
WHAT INGREDIENTS YOU NEED TO MAKE COOKIES & CREAM BUTTERCREAM
- Butter: Unsalted.
- Cream Cheese: Not the spread.
- Salt
- Pure Vanilla Extract
- Heavy Cream: You can also use whole milk if you do not have heavy cream on hand.
- Powdered Sugar: Also called confectioners sugar. PS- you do not need to sift it!
- Oreo Cookies: One full sleeve (about 12 to 15 Oreo cookies) crushed using a food processor.
WHAT INGREDIENTS YOU NEED TO MAKE CHOCOLATE GANACHE
- Heavy Cream
- Chocolate Chips: I love using Guittard milk chocolate chips.
WHAT SUPPLIES YOU NEED
- Food Processor
- Offset Icing Spatula: You can find one on Amazon.
- 9×13 Inch Pan: Metal, glass or disposable pan is fine. Either will do. I love using Fat Daddio pans.
HOW TO MAKE A HALLOWEEN DIRT SHEET CAKE
Preheat the oven to 350°F. Generously grease a 9×13 inch cake pan.
In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in egg whites and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.
Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Fold in the chopped Oreo pieces. Pour batter into prepared cake pan.
Bake for 32 to 35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.
HOW TO MAKE COOKIES & CREAM FROSTING
Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, heavy cream, and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Fold in the crushed Oreos.
Tip: If you over mix the Oreo frosting you will get a gray looking frosting. There is nothing wrong with that, but if you want more of a white frosting with bits of the Oreo cookies just mix it less.
HOW TO MAKE CHOCOLATE GANACHE
Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds.
Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
HOW TO DECORATE THE CAKE
Evenly spread the vanilla buttercream over the top of the cake using an icing spatula. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate over the frosting it will set quicker.
Next, evenly spread the chocolate ganache over the frosting using an icing spatula. Place the cake in the freezer again for another 5 minutes.
In a food processor, blend up the Oreo cookies until a fine powder forms. Evenly sprinkle the Oreo cookie crumbs on top of the chocolate ganache.
Decorate the rest of the cake however you please. You can just decorate with gummy worms or if you can find Halloween sprinkles and/or edible decorations that great too! I found the Halloween Tombstones & Bones and Halloween Zombie Hands at my local Walmart. I also used edible gold glitter from Fancy Sprinkles.
Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
TIPS FOR MAKING THIS RECIPE
- Do not over-mix the batter as you risk over-developing the gluten leading to a tough, dry, and dense cake.
- All refrigerated items should be at room temperature so the batter mixes together easily and evenly.
- Make sure to allow the cake layers to cool before you add the buttercream.
- Make sure the butter is room temperature before you cream it, as cold butter will lead to lumpy buttercream.
- The longer you chill the cake, the better the buttercream will stick to the cake layers.
FREQUENTLY ASKED QUESTIONS
Can I make this cake in advance?
Yes! You can make the cake, chocolate ganache, and buttercream frosting a few days ahead of time and keep them tightly wrapped in the fridge, then assemble them when you’re ready. You will need to pull out your buttercream from the refrigerator a few hours before you’d like to decorate to bring it back to a spreadable consistency. I would suggest once the buttercream has softened whip it up in your mixer before adding it to your pipping bags to decorate. You will also need to zap the chocolate ganache in the microwave for about 15 to 30 seconds. You can also make the entire cake in advance, wrap and place it in the fridge for up to 5 days.
Can I turn this recipe into a 2 layer cake?
Yes! Grease two 8 or 9 inch round cake pans (which ever size you have on hand), line with parchment paper rounds, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans. Divide the batter evenly between the pans. Bake time will be a few minutes shorter—keep a close eye and check for doneness with a toothpick.
Can I turn this recipe into a bundt cake?
Yes! Grease your bundt pan with. Bake time will be a few minutes longer—keep a close eye and check for doneness with a toothpick.
Can I turn this recipe into cupcakes?
Yes! Using a cupcake pan fill cupcake liners 2/3 full. I love using this baking scoop for my regular sized cupcakes and this baking scoop and mini cupcake liners for my mini cupcakes. Bake at 350°F for 19-21 minutes. Yields about 2 dozen regular sized cupcakes. I would decorate by filling the cupcakes with chocolate ganache and topping the cupcakes with the Cookies & Cream buttercream, the crushed Oreos, and adding the Halloween decorations.
Can I make this with store bought cake mix?
Yes! You can use any vanilla store bought cake mix. Follow the directions on the cake box to mix all the ingredients and then proceed to Step 4 on directions on how to add the chopped Oreo cookies to the cake batter. Bake according to the directions on the box.
Can I make this with store bought frosting?
Yes! You can use any vanilla store bought frosting. I would suggest using 1 container of the store bought frosting. Proceed to Step 6 on directions on how to add the crushed Oreos and decorate the cake.
How do I store leftover frosting?
Buttercream frosting can be stored in the refrigerator for at least seven days. Just be sure that the container is tightly sealed and that you keep the frosting far from pungent foods like seafood since the smells can transfer. You can also freeze buttercream frosting for up to 3 months in an airtight container or freezer bag. The day before you’re ready to use it, let it thaw in the refrigerator overnight, then bring it to room temperature before re-whipping again. This is helpful if you’re making buttercream months in advance, or you have leftover frosting you’d like to use later on.
How do I store cake leftovers?
Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days. You can also freeze frosted cake or unfrosted cake can be frozen up to 2-3 months. Make sure to throughly wrap with plastic wrap and aluminum foil. Thaw overnight in the refrigerator and bring to room temperature before decorating/serving.
Do I have to decorate it they way you did?
Of course not! If you think the way I designed this cake is too hard or not to your liking then be my guest to recreate your own Halloween Dirt Sheet Cake! You do you boo!
Make sure you post your photos on Instagram and tag me in them so I can see your creations from my blog #eazypeazylemonsqueezee
Halloween Dirt Sheet Cake
- June 24, 2023
- 12
- 4 hr
- Count the memories not the calories! Cals/Serving
- Print this
Ingredients
- Cookies & Cream Cake:
- 2 and 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 3/4 cup (12 Tbsp) unsalted butter, softened to room temperature
- 1 and 1/2 cups granulated sugar
- 4 large egg whites, at room temperature
- 3/4 cup sour cream, at room temperature
- 1 Tablespoon pure vanilla extract
- 3/4 cup buttermilk, at room temperature
- 12 to 15 Oreos (one sleeve), chopped
- Cookies & Cream Buttercream:
- 1 cups (2 sticks) unsalted butter, at room temperature
- 4 ounce package cream cheese, at room temperature
- 6 cups powdered sugar
- 4 tablespoons heavy cream
- 2 teaspoons pure vanilla extract
- 1/4 teaspoon salt
- 12 to 15 crushed Oreos (one sleeve)
- Chocolate Ganache:
- 1 cup chocolate chips
- 1/2 cup heavy cream
- Decorations:
- 12 to 15 crushed Oreos (one sleeve)
- Gummy worms
- Halloween sprinkles and/or decorations (optional)
- Edible gold glitter (optional)
- Supplies:
- 9x13 inch sheet pan
- Offset Icing Spatula
- Food Processor
Directions
- Step 1
- PREP CAKE: Preheat oven to 350°F. Generously grease a 9×13 inch cake pan.
- Step 2
- DRY INGREDIENTS: In a large bowl, whisk the flour, baking powder, baking soda, and salt together. Set aside.
- Step 3
- CREAM: In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, cream the softened butter & sugar on medium speed and beat until light and fluffy in color. Beat in egg whites and vanilla until smooth. You’ll need to stop the mixer and scrape down the sides and up the bottom of the bowl to get it all mixed a couple times. Beat in the sour cream on medium high speed until combined.
- Step 4
- COMBINE: Pour half of this flour mixture into the creamed butter mixture. Beat on low speed for 5 seconds. Pour in half of the milk. Beat on low speed for 5 seconds. Repeat with the rest of the flour and beat in the remainder of the milk until combined and smooth. Do not overmix. Fold in the chopped Oreo pieces. Pour batter into prepared cake pan.
- Step 5
- BAKE: Bake for 32 to 35 minutes or until the top is lightly browned and a toothpick inserted in the center comes out clean. Remove from the oven and allow the cake to cool in the pan. Cool completely before decorating. As the cake is cooling, make the frosting.
- Step 6
- FOR THE FROSTING: Using a hand-held mixer or stand mixer fitted with a paddle or whisk attachment, beat the butter on medium speed until light and fluffy, about 2 minutes. Add vanilla extract, heavy cream, and salt with the mixer running on low. Slowly add the powdered sugar. Increase to high speed and beat for 3 full minutes. You can add more powdered sugar if frosting is too thin, more cream if the frosting is too thick, or a little more of salt if the frosting is too sweet. Fold in the crushed Oreos.
- Step 7
- FOR THE CHOCOLATE GANACHE: Place chocolate chips and heavy cream in a microwave-safe bowl and microwave for 30 seconds. Stir well, and then return to microwave and heat in 15-second increments, stirring well in between, until chocolate is completely melted and smooth. Set aside.
- Step 8
- DECORATE THE CAKE: Evenly spread the vanilla buttercream over the top of the cake using an icing spatula. Place the cake in the freezer for 5 minutes. I like doing this so that when you pour the warm chocolate over the frosting it will set quicker. Next, evenly spread the chocolate ganache over the frosting using an icing spatula and sprinkle the salted chopped peanuts on top. Place the cake in the freezer again for another 5 minutes. In a food processor, blend up the Oreo cookies until a fine powder forms. Evenly sprinkle the Oreo cookie crumbs on top of the chocolate ganache. Decorate the rest of the cake however you please. You can just decorate with gummy worms or if you can find Halloween sprinkles and/or edible decorations that great too!
- Step 9
- Slice and serve. Cover and store leftover cake at room temperature for up to 3 days or refrigerate for up to 5 days.
