Good morning and Happy Spring! There’s something about spring that makes me so happy. Even if the weather hasn’t quite turned yet, there is still that feeling of newness that brings me so much joy and hope. It’s also a season of birthdays in my family which I find so fun to plan. As soon as Kristen and I think of a theme, we immediately call each other and start brainstorming. Wait until you see what she has planned for her youngest daughter’s birthday this year. So fun!
I know a lot of people love the idea of baking a homemade cake for their kid’s birthday, but they get intimidated at the thought of stacking and filling all those layers. Not to mention getting a smooth edge on the outside of the cake. Then there’s the issue of cutting and serving the cake. I can’t tell you how many birthday parties I’ve been to where the parents ask if I’ll cut the cake. It does take some time to master all of these things, but with a little help and practice it can totally be done. However, if you don’t have time to practice, I have a much easier solution for you. A sheet cake!
Just bake your favorite cake into a 9×13 pan and I will show you so many different ways to decorate it that you won’t believe how easy and fun it is! Your family will be so impressed, and cutting/serving is a breeze. Plus, there’s no need to buy a cake board or a box or lots of fancy utensils.
This Oreo Sheet Cake starts with my delicious Vanilla Cake and we add some crushed Oreos to it to bump up the flavor and make it more fun. This recipe makes the perfect amount for a 9×13 pan. My favorite pan is this pan that has straight edges and is made of aluminum. If you use a glass pan, lower the heat by 25 degrees and keep an eye on it the last 5 minutes. Glass continues to cook longer after removing from the oven, so aluminum is ideal.
Once the cake is completely cooled, whip up my easy Vanilla Buttercream and spread it evenly over the cake. You want a nice thin layer of buttercream. I like to use a cake comb to create a little bit of texture but it’s not necessary. You can totally go with a smooth surface by spreading your buttercream with an offset spatula that can be found at any ktichen supply store. I use a mini offset spatula almost every day.
Next, I put about 2 cups of buttercream into a piping bag with a 1M tip and pipe simple rosettes around the edges of the cake. I also add some dollops with the same tip by holding the bag at a 90 degree angle and squeezing to form a star and then releasing.
Once the edges are decorated, sprinkle crushed Oreos over the whole cake. Cut 5 Oreos in half and place the halves into the rosettes around the edges.
Lastly, I drizzle melted chocolate over the cake. Voila! You just decorated a homemade cake! Revel in all of the oohs and aahs. You totally deserve it.
Please let me know if you make this recipe. I’d love to know how it turned out!
Oreo Sheet CakeCourse: Baking
Cake Flour 270g
(1 3/4 cups)
Baking Powder 1 1/2 tsp
Baking Soda 1/2 tsp
Salt 1/2 tsp
Sour Cream 75g
(about 1/3 cup)
Vegetable Oil 90g
Vanilla 2 Tbsp
Oreos 15, separated (10 crushed and 5 whole)
Melted chocolate, optional
- Preheat oven to 350 degrees. Spray or butter a 9×13 pan.
- Measure first 5 ingredients into medium sized mixing bowl or into your stand mixer and mix on low speed until combined.
- Cut butter into cubes and add to dry ingredients. Mix on low until butter breaks down to pea sized chunks, about 2 minutes.
- Measure wet ingredients into a small bowl and whisk until well combined. Add to dry ingredients and mix until just combined. Finish mixing by hand with a spatula.
- Crush 5 Oreos and add to cake batter. Mix by hand with a spatula. Make sure not to overmix.
- Pour into prepared pan and bake until a toothpick inserted in the middle comes out clean, about 25 minutes.