Oreo Texas Sheet Cake

Large and in charge Texas Sheet Cake, with an Oreo flair! Made with black cocoa and topped with chopped Oreos, Oreo Texas Sheet cake is fluffy + moist and oh so irresistible.

Oreo Sheet Cake Recipe

My husband is not a dessert guy (I KNOW) but he ate TWO SLICES of this cake. Like, that has to be a record. And let me just say, I get it. This Oreo Texas Sheet Cake really, truly is THAT good. The cake has the best moist and fluffy texture, with the ideal tender crumb. Infused with black cocoa, it has the same coloring and richness as an Oreo. Then, the icing is poured on while hot so it spreads to every nook and cranny. To top it all off, we add a healthy dose of chopped Oreos to complete the deliciousness. 

This (Texas) style of cake is super simple to make and bakes so quickly! And because it is made on a literal sheet pan (I use a half sheet), it is large and ready to serve a crowd in a jiffy. If you’re not into Oreos, here’s my regular Texas Sheet Cake recipe and my Vanilla Sheet Cake recipe.

Ingredients

*You can find instructions and exact quantities in the recipe card at the bottom of this post. 

Cake 

• Granulated sugar
• All-purpose flour – Yep, AP flour works perfectly here! No need for cake flour. 
• Baking soda
• Salt
• Eggs
• Buttermilk – The lactic acid in the buttermilk reacts with the baking soda to create carbon dioxide, meaning you get a fluffy cake with a higher rise. Thanks, science! 
• Vanilla extract – The vanilla provides a flavor foundation for the whole cake. 
• Water
• Butter – I use salted butter, but you can sub in unsalted butter if you’d prefer. If you make the swap, I recommend adding an extra pinch of salt to the dough. 
• Black cocoa powder – This is key to getting the Oreo color. You can sub in regular cocoa powder, if desired. 
• Oreos, chopped – You will leave the filling in the Oreo! 

Frosting

• Milk – Use any type of milk you’d like. 
• Butter – Again, I use salted butter. 
• Vanilla extract
• Powdered sugar
• White food coloring, if desired – This will make the frosting nice and white, but is definitely just for optics.

How to make Oreo Texas Sheet Cake

1. Preheat the oven to 350°F (180°C). Grease a sheet pan with nonstick spray and set aside.
2. In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.
3. In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Set aside.
4. In a saucepan over medium heat, combine the water, butter, and cocoa powder. Bring to a boil, stirring occasionally.
5. Pour the hot mixture over the dry ingredients and mix until combined.
6. Whisk in the egg mixture until the batter is smooth.
7. Pour batter into the prepared pan and bake for 20 minutes, or until set.
8. While the cake is baking, add the milk, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.
9. Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking. Whisk in white food coloring, if using.
10. Pour the warm frosting evenly over the hot cake and spread to cover.
11. Top with the chopped Oreos.
12. Let the cake cool completely before slicing and serving.

How should I store leftover cake? 

Once your cake has cooled, cover it tightly and store at room temperature. The cake is best enjoyed within 3 days!

Karli’s Kitchen Faves 

Here are a few of my favorite kitchen tools that I used to make this recipe! 

• Cookie Sheet – These half cookie sheets have put in WORK in my kitchen. If you’re looking for a brand that will stand the test of time (and cookies), this is my recommendation. 
• Offset spatula – I like to use an offset spatula when icing the cake. 
• Bowl Set  – I used this set of bowls to mix the different components of the cake and combine the final batter.

Favorite Cakes

• Texas Sheet Cake 
• Vanilla Texas Sheet Cake 
• Coffee Cake 

SaveSaved Pin Print

5 from 5 votes

Oreo Texas Sheet Cake

By: Karli Bitner

Large and in charge Texas Sheet Cake, with an Oreo flair! Made with black cocoa and topped with chopped Oreos, Oreo Texas Sheet cake is fluffy + moist and oh so irresistible.

Prep Time: 30 minutes minutes

Cook Time: 20 minutes minutes

Servings: 24 slices

Ingredients

Cake

• ▢ 2½ cups granulated sugar
• ▢ 2½ cups all-purpose flour
• ▢ 1¼ tsp baking soda
• ▢ ¼ tsp salt
• ▢ 3 eggs
• ▢ ⅔ cup buttermilk
• ▢ 2 tsp vanilla extract
• ▢ 1¼ cups water
• ▢ 1⅓ cups salted butter
• ▢ 4 Tbsp black cocoa powder
• ▢ 10 oreos, chopped

Frosting

• ▢ 1/3 cup milk
• ▢ 15 Tbsp butter
• ▢ 1 Tbsp vanilla extract
• ▢ 5 1/4 cups powdered sugar
• ▢ White food coloring, if desired

Instructions 

• Preheat the oven to 350°F (180°C). Grease a sheet pan with nonstick spray and set aside.
• In a large bowl, whisk together the granulated sugar, flour, baking soda, and salt. Set aside.
  2½ cups granulated sugar, 2½ cups all-purpose flour, 1¼ tsp baking soda, ¼ tsp salt
• In a separate bowl, whisk together the eggs, buttermilk, and vanilla. Set aside.
  3 eggs, ⅔ cup buttermilk, 2 tsp vanilla extract
• In a saucepan over medium heat, combine the water, butter, and cocoa powder. Bring to a boil, stirring occasionally.
  1¼ cups water, 1⅓ cups salted butter, 4 Tbsp black cocoa powder
• Pour the hot mixture over the dry ingredients and mix until combined.
• Whisk in the egg mixture until the batter is smooth.
• Pour batter into the prepared pan and bake for 20 minutes, or until set.
• While the cake is baking, add the milk, butter, and vanilla to a saucepan. Bring to a gentle boil, stirring frequently.
  1/3 cup milk, 15 Tbsp butter, 1 Tbsp vanilla extract
• Remove from heat and whisk in the powdered sugar until smooth. Whisk in more milk, a small amount at a time, to thin the frosting to your liking. Whisk in white food coloring, if using.
  5 1/4 cups powdered sugar, White food coloring, if desired
• Pour the warm frosting evenly over the hot cake and spread to cover.
• Top with the chopped Oreos.
  10 oreos, chopped
• Let the cake cool completely before slicing and serving.

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