Get the Recipe:
Oreo Sheet Cake
This Oreo sheet cake combines a soft, moist chocolate cake with chopped Oreo cookies and a fluffy cookies and cream buttercream for an easy dessert that's perfect for birthdays, potlucks, and everyday celebrations.
Ingredients
For the cake:
- 1 ¾ cups (210 g) all-purpose flour, plus 1 tablespoon for the cookies
- ¾ cup (63 g) unsweetened natural cocoa powder
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon salt
- 1 cup (200 g) granulated sugar
- ½ cup (100 g) firmly packed light brown sugar
- ½ cup (120 ml) vegetable oil (or other neutral oil)
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- ½ cup (120 ml) buttermilk, at room temperature
- ½ cup (120 ml) hot coffee or hot water (160-180°F)
- 14 Oreo cookies, roughly chopped
For the frosting:
- 1 cup (226 g) unsalted butter, softened
- 3 to 3 ½ cups (330 to 385 g) confectioners’ sugar
- 3 to 4 tablespoons (45 to 60 ml) heavy cream
- 2 teaspoons vanilla extract
- ¼ teaspoon salt
- 12 to 14 Oreo cookies, crushed (plus more for optional garnish)
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Instructions
To make the cake:
- Preheat the oven to 350°F (175°C). Grease a 9x13-inch pan and line with parchment paper if you want easy removal after baking.
- Whisk together the flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
- In a large bowl, whisk together the sugar, brown sugar, oil, eggs, and vanilla until smooth. Whisk in the buttermilk.
- Add the dry ingredients mixture, and mix just until combined.
- Slowly add the hot coffee (or water) while stirring. The batter will be thin.
- Toss the chopped Oreos with 1 tablespoon of flour, then fold them into the batter.
- Pour the batter into the pan and spread evenly.
- Bake 28 to 32 minutes, or until a tester comes out with a few moist crumbs attached.
- Place the pan on a wire rack and allow the cake to cool completely before frosting.
Mix just until the flour disappears to keep the cake soft and tender.
Even a slightly warm cake will soften the buttercream.
To make the frosting:
- Using an electric mixer on medium speed, beat the butter until smooth and creamy.
- Gradually add 3 cups (330g) of confectioners’ sugar, mixing until combined and smooth.
- Add 3 tablespoons (45ml) cream, the vanilla, and salt. Beat until fluffy.
- If needed, add more sugar or cream to adjust the consistency. The frosting should be soft and spreadable, not stiff.
- Fold in the crushed Oreos.
- Spread the frosting over the cooled cake. Sprinkle more cookie pieces over the top if you like.
Use a mixture of textures. Finely crushed cookies flavor the frosting, while larger pieces add extra cookies-and-cream texture.
Notes
- Regular Oreo cookies work best in both the cake and the frosting. Double Stuf Oreos contain more filling and can affect the texture.
- Hot coffee deepens the chocolate flavor without making the cake taste like coffee. Hot water works well if you prefer not to use coffee.
- For the frosting, use a combination of finely crushed and slightly larger Oreo pieces for the best flavor and texture.
- The batter will be fairly thin after adding the hot coffee. That's normal and helps create a soft, moist cake.
- Makes 15 generous servings or can be cut smaller to suit your needs.
- For the freshest Oreo texture, enjoy the cake within the first day or two. The cookie pieces in the frosting will soften over time but will still add plenty of cookies-and-cream flavor.
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