Copycat Trader Joe’s Cookies and Cream Mini Sheet Cake Recipe

If you’ve ever tried Trader Joes cakes, you know why it has such a cult following. This Copycat Trader Joe’s Cookies and Cream Mini Sheet Cake Recipe is an easy homemade version that recreates the moist vanilla cake filled with chocolate cookie pieces and topped with thick cookies-and-cream frosting. If you love Trader Joe’s cookies and desserts, this copycat Trader Joe’s cake recipe tastes incredibly close to the original.

Try my Trader Joes’ Copycat Pumpkin sheet cake and Copycat Strawberry Sheet Cake.

What Is Trader Joe’s Cookies and Cream Mini Sheet Cake?

This Cookies and Cream Mini Sheet Cake is a popular bakery dessert sold in the refrigerated section of Trader Joe’s stores. The cake features a moist vanilla base filled with chocolate cookie pieces and topped with thick cookies-and-cream frosting.

Because the cakes are often seasonal and can sell out quickly, many home bakers recreate the Trader Joe’s mini sheet cake recipe at home using simple ingredients.

The cake itself is moist and slightly dense—almost like a bakery-style snack cake—while the frosting is rich, creamy, and packed with crushed chocolate sandwich cookies.

The best part? You can easily recreate this bakery favorite at home with pantry ingredients and a simple 8×8 pan, making it perfect for small gatherings, weeknight desserts, or whenever a cookies-and-cream craving hits.

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Why This Cookies and Cream Cake Works

This homemade version stays true to what makes the Trader Joe’s cake so good.

• The cake is moist and tender, not overly fluffy
• Visible cookie pieces create the classic cookies-and-cream look
• The frosting is thick, creamy, and slightly tangy from cream cheese
• The entire cake comes together in one bowl with simple ingredients

It’s the kind of dessert that feels bakery-worthy but is incredibly easy to make at home.

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Ingredients for Copycat Trader Joe’s Cookies and Cream Mini Sheet Cake Recipe

• ¾ cup granulated sugar
• ¼ cup light brown sugar
• ½ cup neutral oil (vegetable or avocado oil)
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ cup full-fat sour cream
• ¼ cup whole milk
• 1½ cups all-purpose flour – sub Bobs Redmill 1:1 for gluten free
• 1½ teaspoons baking powder
• ½ teaspoon kosher salt
• ¾ cup chopped chocolate sandwich cookies (about 6–8 cookies)

Tip: Chop the cookies into small pea-sized pieces, not crumbs. The cookie specks are part of what gives the cake its classic cookies-and-cream appearance.

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How to Make Cookies and Cream Mini Sheet Cake

1. Prepare the Pan

Preheat oven to 350°F.
Line an 8×8 metal baking pan with parchment paper for easy removal.

2. Mix the Wet Ingredients

In a large bowl, whisk together:

• granulated sugar
• brown sugar
• oil

Whisk until smooth and glossy.

Add the eggs and vanilla extract, whisking until fully incorporated.

3. Add the Dairy

Mix in:

• sour cream
• milk

Whisk until smooth and creamy.

4. Add the Dry Ingredients

Stir in:

• flour
• baking powder
• salt

Mix just until combined. Avoid overmixing to keep the cake tender.

5. Fold in the Cookies

Gently fold in the chopped sandwich cookies.

Spread the batter evenly into the prepared pan. If using gluten free flour, allow batter to rest for 15 minutes before baking

6. Bake

Bake for 24–28 minutes.

The center should be set but still moist when a toothpick is inserted.

Allow the cake to cool completely before frosting.

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Cream Cheese Cookies and Cream Frosting

This frosting is what really recreates the Trader Joe’s bakery flavor.

Ingredients in Copycat Trader Joe’s Cookies and Cream Mini Sheet Cake Recipe

• 4 oz full-fat cream cheese, softened
• 2 tablespoons unsalted butter, softened
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• pinch of salt
• ⅓ cup finely crushed sandwich cookies

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How to Make Cookies and Cream Frosting for Copycat Trader Joe’s Cookies and Cream Mini Sheet Cake Recipe

1. Beat cream cheese and butter together until completely smooth.
2. Gradually add powdered sugar while mixing.
3. Add vanilla and salt.
4. Beat for 2–3 minutes until thick and fluffy.
5. Fold in the crushed cookies.

Spread a generous layer of frosting over the cooled cake.

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How to Get the Classic Trader Joe’s Look

To mimic the iconic bakery-style finish:

1. Use an offset spatula to spread frosting evenly.
2. Drag a fork lightly across the surface to create horizontal ridges.
3. Crush 1–2 extra cookies into fine crumbs.
4. Sprinkle crumbs across the cake in light stripes.

Chill the cake for 30–45 minutes before slicing for clean squares.

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Recipe Tips for the Best Cookies and Cream Cake

Use full-fat sour cream
This gives the cake its moist texture and subtle richness.

Don’t pulverize the cookies
Visible cookie pieces create the cookies-and-cream look and texture.

Let the cake cool completely
Frosting a warm cake will melt the frosting.

Chill before slicing
This makes it much easier to get neat bakery-style slices.

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Variations

Double Cookies & Cream

Add extra crushed cookies on top for more cookie flavor.

Chocolate Cookies & Cream Cake

Replace ¼ cup flour with cocoa powder for a chocolate base.

Layer Cake Version

Bake the batter in two 6-inch cake pans for a small layered cake.

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Storage

Store the cake covered in the refrigerator for up to 4 days.

Let slices sit at room temperature for 10–15 minutes before serving for the best texture.

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Frequently Asked Questions

What cookies are best for cookies and cream cake?

Classic chocolate sandwich cookies like Oreos work best because they soften slightly in the cake while still maintaining their flavor.

Can I make this cake ahead of time?

Yes. The cake can be baked one day in advance and frosted the next day.

Why is Trader Joe’s mini sheet cake so popular?

The cake has a unique texture—moist, dense, and snack-cake like—with a thick layer of rich frosting. It’s simple but extremely satisfying.

Can I freeze cookies and cream cake?

Yes. Wrap unfrosted cake tightly and freeze for up to 2 months. Frost after thawing.