Here’s one for the cookies and cream lovers! This moist and fluffy Oreo tray bake cake with a creamy, crushed Oreo buttercream frosting is utterly delicious and super easy to make. With chunks of Oreo cookies in the cake, it makes the perfect sheet cake for birthdays and celebrations, all year round.
Hands up who loves a tray bake cake? Me, me me!
I love a good tray bake. It doesn’t matter whether it’s sheet cake, brownies, blondies, or even a no-bake option with rocky road; I’m all for simplicity!
And when it comes to sheet cakes, there’s nothing better than a thick slice of cake topped with a creamy buttercream frosting. Utter heaven with a good cup of coffee!
Not only that, but it’s also ideal for gatherings and celebrations – definitely a firm crowd-pleaser!
I’m trying to add more tray bakes and sheet cakes to my collection, because they are just that easy. Mixed, baked, cooled and frosted in under 2 hours!
You’ll love this Oreo cake because…
- The light, fluffy and moist vanilla cake
- It’s packed full of Oreo chunks in every bite
- Three-ingredient Oreo frosting you’ll want to eat with a spoon
- No leveling required – the batter pours straight into the pan
- No chilling or crumb coating before frosting
- Just bake, cool and frost – so simple, no special skills required!
What you’ll need to make this
View my Amazon shopping list with equipment and ingredients.
Just like my chocolate tray bake cake, you might be surprised that everything needed to make this Oreo sheet cake is hiding out in your kitchen cupboards.
If you’re like me, you will need to pick up some Oreos, because you’ve eaten them all. But everything else is basic pantry ingredients!
For the cake, you will need plain or all-purpose flour, baking powder and caster or superfine sugar. You’ll also need, vegetable oil, Greek yoghurt, full-fat milk, vanilla extract and eggs.
And don’t forget the Oreos! The regular ones work best, so keep the double stuffed for munching on instead.
For the super easy Oreo frosting, you need just three ingredients – butter, icing or powdered sugar, and more Oreos.
Grab a large mixing bowl and handheld mixer, or a stand mixer with a paddle attachment. If you fancy making the cake by hand, use a good sturdy balloon whisk and lots of arm power.
You’ll also need a 13×9″ sheet pan – mine is about 1-inch deep. If you don’t have a sheet pan, you can bake in a glass dish instead or divide the mixture across two 8″/20cm sandwich tins.
TOP TIP: For cakes that slide easily out of the pan with no effort, try making my super cheap and simple homemade cake release. I love this stuff!
How to make this Oreo sheet cake
Full measurements and instructions can be found on the printable recipe card
Like I said before, you’re going to absolutely love this cake – it can’t get any simpler. Just bake, cool and frost! So here’s how to make it…
The Sheet Cake
Sieve the dry ingredients together into a large mixing bowl – plain flour, baking powder, and caster sugar.
Grab a large mixing bowl, or your stand mixer bowl if using, and add in the vegetable oil, eggs, Greek yoghurt, milk and vanilla extract. Whisk everything together until pale and fluffy, and the mixture has started to thicken up.
Go back to your dry ingredients and make a well in the centre. Pour in the egg mixture and fold everything together. Break the Oreos into chunks and fold them through. Give them a good stir to make sure they are well combined.
Coat your baking sheet with cake release, or line with baking parchment, then pour in your beautiful cake batter and bake for 25-30 minutes at 180C/350F.
The Crushed Oreo Buttercream
Once the cake has cooled, it’s time for the easiest Oreo buttercream frosting ever – all you need are 3 ingredients!
First up, crush the Oreos using either a mini chopper or food processor, until they form a sandy crumb. Then beat together the softened butter, icing sugar, and the Oreo crumbs until smooth and creamy. Super simple!
TOP TIP: If you don’t have a mini chopper or food processor, pop the Oreos into a Ziploc bag, seal and bash with a rolling pin. Be careful not to bash too hard and split the bag.
The last easy step of this Oreo tray bake cake is decorating. You can lift it out of the pan and frost if you prefer; or just leave it in and slather it with frosting and a sprinkle of more Oreo chunks and take it wherever you want.
It’s ideal for birthday, parties, picnics or BBQs; cut it up into squares and feed the crowd.
Frequently Asked Questions
A 13×9 inch sheet pan will make 24 slices.
The beauty of an oil-based cake is that it will stay moist for longer. The cake will keep for up to 3 days stored at room temperature, or up to 1 week in the fridge.
Once the cake is decorated, cut into pieces and keep in an air-tight container, at room temperature. The cake be stored in the fridge, so long as it is in a sealed container.
Yes, you can – either iced or uniced. Remember to wrap it well in clingfilm/ plastic wrap and you can store it for up to 2 months. Defrost thoroughly before decorating or eating.
If you’ve not piled your frosting high, any leftover can be kept in the fridge, in a sealed container for up to 2 weeks, or the freezer for 3 months.
Tips & tricks for making this recipe
This Oreo tray bake cake is super simple, but there’s a couple of tips and tricks that will make it even easier…
- Weigh your ingredient – Digital kitchen scales are your new Best Friend! Did you know that a 1 cup of flour could give you 150% of correct measurement so invest in a set of scales.
- Use room temperature eggs – Adding cold eggs to your cake batter mix can cause it to curdle, so get your eggs out of the fridge 10-15 minutes before you start baking.
- Vegetable oil helps keep the cake moist – If you don’t have vegetable oil, switch it for sunflower or coconut oil. Avoid using rapeseed oil or olive oil as these will overpower the vanilla and Oreo flavours.
- Crush the Oreos with a rolling pin – If you don’t have a mini chopper or food processor, add the cookies into a Ziploc bag, seal then crush them with a rolling pin. Go gentle so not to split the bag!
- Bake in a glass dish – I use a sheet pan but if you are taking the cake to a pot-luck or celebration, then a glass dish is perfect as everything can see these fabulous layers. Just remember you will need to bake it for slightly longer.
- Use a homemade cake release – You don’t want the cake sticking to the baking tray, especially if you want to serve in the pan; so give it a good coating of a simple 3-ingredient cake release before adding the batter.
- Let the cake cool down – I know the cake smells amazing and you want to get stuck in, but let the cake cool down for 10 minutes before removing from the pan, then let fully cool before icing. If you are serving in the pan, let the cake and pan completely cool first. No one wants melted frosting!
I love tray bake cakes! Not only are they one of the easiest, no-fuss cakes out there, that serves a crowd; they are easy to adapt and tweak for a lots of different flavour combinations. Why not try these..
- Chocolate Mocha – Try my favourite chocolate tray bake cake, and add a shot of cooled espresso or strong coffee to the buttercream for the perfect mocha combination.
- Mint Oreo – Chocolate and mint is a truly classic combination, so why not switch regular cookies for Mint Oreos and add a layer of my amazing mint frosting instead.
- Pure Vanilla – for the ultimate birthday sheet cake, leave out the Oreos and top with my smooth vanilla Swiss meringue buttercream. Scatter with Dolly Mixtures and sprinkles for a totally retro feel.
More tray bake recipes to try
If you liked this Oreo tray bake cake recipe here are some other recipes that I think you’d enjoy…
Oreo Tray Bake Cake
For the Sheet Cake
- 265 g Plain Flour or All Purpose Flour
- 2 tsp Baking Powder
- 2 Eggs Medium
- 285 g Caster Sugar or Superfine Sugar
- 90 ml Vegetable Oil
- 1 tsp Vanilla Extract or Vanilla Bean Paste
- 90 ml Greek Yogurt or Natural Yogurt
- 200 ml Whole Milk
- 10 Oreos Chunks
For the Buttercream
- 125 g Butter
- 250 g Icing Sugar or Powdered Sugar
- 5 Oreos Crushed
- To make the sheet cake: Preheat oven to 180C/350F and brush a 13×9 inch sheet pan with cake release and line with baking paper.
- In a large bowl, sieve together the flour and baking powder. Mix together until well combined.
- Add the sugar to the flour mixture and mix until well-combined.
- Using a stand mixer with the balloon whisk attachment, whisk the oil and eggs until pale in colour and frothy. Alternatively, you can whisk in a large mixing bowl, by hand or with an electric hand whisk.
- Add the Greek yoghurt, milk, and vanilla extract into the oil mixture and whisk well.
- Make a well in the centre of the dry ingredients, and pour in the oil mixture. Use a rubber spatula to fold the ingredients together. Mix well to ensure all the ingredients are well combined.
- Add the Oreo cookie chunks into the cake batter and fold through, until well dispersed.
- Pour the cake batter into the lined sheet pan, and level if required with an offset spatula.
- Bake for 25-30 minutes until springy to touch and skewer inserted comes out clean. Allow the cake to cool in the tin for 10 minutes, then turn out onto a wire rack to cool.
- To make the buttercream: Using a food processor crush the Oreo cookies to a fine crumb or add into a Ziploc bag and crushed with a rolling pin.
- In a large bowl or stand mixer, beat the butter until soft. Add the half the icing sugar, Oreo crumbs and milk, then beat together.
- Add the remaining icing sugar, Oreo crumbs and milk. Beat until smooth. If the frosting is too stiff, add a tbsp of whole milk and mix.
- To assemble the cake: If transporting the cake you can ice in the pan. Spoon the frosting over the top of the cake.
- Using a palette knife, spread the buttercream evenly across the cake, and add swirls for texture if you prefer. Sprinkle all over with any remaining Oreo crumbs and chunks of cookies.
The nutritional information provided is approximate and is calculated using online tools. Information can vary depending on various factors, but we have endeavoured to be as accurate as possible.
3 thoughts on “Oreo Tray Bake Cake”
I have question if your using a 7×7 foil tray which quantity would you recommend the 1x, 2x or 3x?
Hi Emilia – the recipe is for a 13×9 tray, so I would go for the x1 ingredient quantities – although this would depend on how deep your tray is. The tray I use in this recipe is about 1 to 1.5 inch deep. IF your tray is about the same, then I would be tempted to scale down the ingredients slightly to 3/4s. If you have any leftover batter, you can always fill cupcake liners and make some cupcakes. Hope this helps.
Made this for a last minute birthday cake. Really light and love the frosting. Thanks for the recipe.