Oreo Sheet Cake

Our Oreo Sheet Cake is a fun and delightful treat that perfectly blends the rich flavors of chocolate with the crunch of Oreos, making it a must-try for any occasion.

We make a quick and easy chocolate batter from scratch, bake it, then make a classic Oreo pudding filling and finish it off with a cream topping and crushed Oreos.

Recipe Highlights

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BUTTER – Adds richness and moisture to the cake, ensuring a tender crumb and enhancing the flavor of the chocolate.

SUGAR – I used granulated sugar for the batter. This sweetens the cake and contributes to its moist texture. During baking, sugar also helps the cake to develop a tender crumb. And for the whipped cream topping, I used a bit of powdered sugar, which helps to make a non-grainy, smooth whipped cream topping. Remember if you don’t have powdered sugar, you can always toss regular sugar in a blender and pulse until finely ground.

EGGS – Essential for structure, they help bind the ingredients together and contribute to the cake’s rise and fluffiness.

MILK – The milk gets divided. We use one cup for the batter, it’s another key ingredient that helps to make a moist and tender cake. The remaining 4 cups are for the pudding mix. Simply mix the pudding mix and milk and follow the box instructions.

LEAVENING AGENTS = BAKING POWDER & BAKING SODA – These leavening agents help the cake rise, making it light and airy.

FLOUR – I use an all-purpose flower; it provides a good structure for the cake while maintaining a moist and tender texture.

COCOA POWDER – This ingredient adds a deep, rich chocolate flavor that complements the sweet Oreos. You can use any kind of cocoa powder for this recipe. I like to use Dutch-process cocoa powder, but unsweetened, sweetened, or dark chocolate will work as well.

OREO PUDDING – Adds a creamy, rich layer with a distinct Oreo flavor that enhances the overall dessert experience.

CREAM – This is just to add that extra layer of deliciousness. If you want, you can add a few drops of vanilla extra.

OREO COOKIES – Crushed and sprinkled on top, they add a crunchy texture and intensify the chocolate flavor of the cake. The number 10 is a little arbitrary. You can use 8, 12, or even 14; it depends on how much extra crunch you like.

1. Cream butter and sugar until fluffy. Beat in eggs and milk.
2. Mix in dry ingredients until just combined and bake.
3. Prepare Oreo pudding and spread it over the cooled cake.
4. Whip cream, add sugar, and spread over the pudding layer. Sprinkle with crushed Oreos.

Serving Suggestions

VANILLA ICE CREAM – A scoop of vanilla ice cream complements the rich chocolate flavor of the cake, adding a cool, creamy texture that balances the sweetness.

Planning and Leftovers

STORE – You can store your cake in the fridge for up to a week. Place the leftover slices in an airtight container and store them in the fridge for up to five days.

FREEZE – Wrap the individual slices first in cling film and then aluminum foil. You can freeze the Oreo Sheet Cake slices for up to three months. Before you add them to the freezer, make sure to label the slices.

REHEAT – When you are ready, remove the slices from the freezer, place them in the fridge to thaw overnight. This cake does NOT get reheated in the oven.

Recipe Success Tips

TIME SAVER – Instead of making the batter from scratch, you can also use a box of chocolate cake mix and follow the box instructions.

INGREDIENTS – Use room temperature butter and eggs for a smoother batter.

OVERMIX – Make sue to mix the dry ingredients until just combined to keep the cake tender.