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Oreo Texas Sheet Cake

This Oreo Texas Sheet Cake is a fun twist on the classic Southern dessert! Made with black cocoa powder, real Oreo cookies blended into the batter, and topped with a creamy vanilla Oreo frosting, this soft, fudgy sheet cake is packed with cookies and cream flavor in every bite. It's an easy, crowd-pleasing dessert perfect for birthdays, potlucks, holidays, and every Oreo lover.
Prep Time10 minutes
Cook Time25 minutes
Course: Dessert
Servings: 15 slices
Author: Emily - My Messy Kitchen

Ingredients

For the cake:

  • 1 cup salted butter
  • ¼ cup black cocoa powder natural cocoa powder works as well!
  • 1 cup water
  • 2 tsp instant espresso can omit if you prefer!
  • 8 Oreos
  • 2 cups granulated sugar
  • 2 cups all-purpose flour
  • ½ cup nonfat buttermilk or ½ cup milk + 1 teaspoon white vinegar
  • 2 eggs room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • 1 tbsp white vinegar

For the icing:

  • ½ cup salted butter
  • ⅓ cup milk
  • 3 ½ - 4 cups powdered sugar sifted
  • 1 tsp vanilla extract
  • 6 Oreos roughly chopped

Instructions

For the cake:

  • Preheat the oven to 375°F. Spray a 9x13 metal baking pan and set aside. In a large mixing bowl, whisk together the flour, sugar, and salt. Set aside.
  • Place 8 Oreo cookies in a food processor and pulse until they become fine crumbs. In a medium saucepan, combine the butter, black cocoa powder, water and instant espresso. Bring the mixture just to a boil over medium heat, whisking until smooth.
  • Remove the saucepan from the heat and immediately whisk in the Oreo crumbs until the crumbs have melted into the mixture and everything is evenly combined. Pour the hot chocolate mixture over the dry ingredients and stir just until combined.
  • In a separate bowl, whisk together the buttermilk, eggs, vanilla extract, baking soda and vinegar. Pour the wet ingredients into the batter and gently stir until no streaks remain. Be careful not to overmix.Spread the batter evenly into the prepared pan. Bake for 22-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

For the icing:

  • While the cake is baking, melt the butter and milk together in a medium saucepan over medium heat until hot. Remove from the heat and whisk in the powdered sugar, vanilla, and salt until smooth.
  • Allow the cake to cool for 15 minutes and then pour the warm frosting evenly over the cake, spreading it to the edges with an offset spatula if needed.
  • Immediately sprinkle the chopped Oreos over the top before the frosting begins to set. Allow the cake to cool completely before slicing and serving.