Cookies and Scream Halloween Sheet Cake
September 26, 2026
A soft buttermilk cake with Halloween sprinkles, cookies-and-cream frosting, and tons of candy on top.
This Cookies and Scream Halloween Sheet Cake has a little bit of everything right in time for spooky season. The cake is soft and buttery, there are Halloween sprinkles mixed right into the batter, and the frosting is packed with Oreo crumbs.
It’s topped with candy corn, sprinkles, and little jack-o’-lantern icing pieces which gives in the perfect Halloween feel.
Flavor Profile
The buttermilk gives the cake a soft, tender texture with a light tang that keeps all of the sweetness balanced. Vanilla and butter give it that classic birthday-cake flavor, while the Halloween sprinkles add little pops of sweetness throughout.
The frosting is creamy and full of crushed Oreos, so you get plenty of chocolate cookie flavor in every bite. Candy corn and the extra sprinkles on top add even more sweetness and a little extra texture.
Why You’ll Love This Recipe
- Soft buttermilk cake stays tender and moist.
- Halloween sprinkles are mixed directly into the batter for color in every slice.
- Cookies-and-cream frosting adds a ton of Oreo flavor.
- The 9×13-inch size makes this a great Halloween party dessert for a crowd.
- Candy corn, sprinkles, and jack-o’-lantern decorations make the finished cake look extra fun without complicated decorating.
The Twist
Instead of a basic vanilla sheet cake, this one starts with a buttermilk cake base. The buttermilk gives it a softer, more tender texture and a slight tang that balances all of the sweet Halloween sprinkles, Oreo frosting, and candy on top.
Ingredient Highlights
- Buttermilk: Helps keep the cake tender and adds a slight tang that balances the sweetness.
- Vegetable oil: Works with the butter to give the cake a softer, moister texture.
- Fancy Sprinkles Halloween Mix: Goes into the cake batter and is also used for decorating the top.
- Oreos: Crush them finely before folding them into the frosting. About 5–6 regular Oreos should give you roughly 1/2 cup of crumbs.
- Heavy cream: Add it gradually until the frosting reaches a soft, spreadable consistency.
- Candy corn: Adds classic Halloween color and an easy finishing touch.
- Jack-o’-lantern icing pieces: Use these around the border or scatter them across the top for extra Halloween detail.
Cookies and Scream Halloween Sheet Cake
Ingredients
For the cake
- 2 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3/4 cup salted butter, softened
- 1 3/4 cups granulated sugar
- 3 large eggs
- 2 teaspoons vanilla extract
- 1 cup buttermilk
- 1/4 cup vegetable oil
- 1 cup Fancy Sprinkles Halloween Mix
For the cookies-and-cream frosting
- 1 cup unsalted or salted butter, softened
- 3 1/2 cups powdered sugar
- 1 teaspoon vanilla extract
- 3–5 tablespoons heavy cream
- 1/2 cup finely crushed Oreo cookies, about 5–6 regular Oreos
For the topping
- Remaining Fancy Sprinkles Halloween Mix
- Candy corn
- Jack-o’-lantern icing piecesJack-o’-lantern icing pieces
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking pan with nonstick cooking spray.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the softened butter and sugar for 2–3 minutes, until light and creamy.
- Add the eggs one at a time, mixing well after each addition. Mix in the vanilla and vegetable oil.
- Add the flour mixture in three additions, alternating with the buttermilk. Begin and end with the flour mixture, mixing just until combined.
- Gently fold in the Fancy Sprinkles Halloween Mix.
- Spread the batter evenly into the prepared pan.
- Bake for 28–34 minutes, or until the center springs back lightly when touched and a toothpick inserted into the center comes out clean or with a few moist crumbs.
- Let the cake cool completely before frosting.
For the Frosting
- Beat the softened butter until smooth and creamy.
- Gradually add the powdered sugar, followed by the vanilla and 3 tablespoons of heavy cream. Beat until smooth and fluffy, adding additional heavy cream 1 tablespoon at a time as needed.
- Fold in the crushed Oreo cookies until evenly distributed throughout the frosting.
- Spread the frosting evenly over the cooled cake.
- Finish with more Halloween sprinkles, then decorate the edges with the larger pieces from the sprinkle mix, candy corn, and jack-o’-lantern icing pieces.
FAQ
Can I make this cake ahead of time?
Yes. Bake the cake a day ahead, let it cool completely, and keep it tightly covered. Frost and decorate it the next day.
Can I use regular milk instead of buttermilk?
Buttermilk gives the cake the best texture, but you can make a quick substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk and letting it sit for about 5 minutes.
Do I need to remove the Oreo filling before crushing the cookies?
No. Crush the whole Oreo, filling included. The cream blends right into the frosting.
Can I use different Halloween sprinkles?
Absolutely. Just avoid using only tiny nonpareils in the batter because they can bleed more easily. A sprinkle mix with jimmies and larger pieces works especially well.
How should I store the cake?
Keep the cake covered at room temperature for about 1–2 days or refrigerate it for longer storage. Let refrigerated slices sit at room temperature for a few minutes before serving so the cake and frosting soften slightly.
Sprinkle of Fun
Put on Hocus Pocus and turn dessert into a Halloween movie night. A giant slice of Cookies and Scream cake definitely belongs in your holiday movie lineup.
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