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Double Oreo™ Sheet Cake

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  • Prep 25 min
  • Total 1 hr 50 min
  • Servings 24
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Crushed Oreo™ cookies cake batter on the bottom, creamy whipped vanilla frosting and even more crushed Oreo™ cookies on top; if there’s a more efficient Oreo™ delivery vehicle, we don’t know what it is.
Updated Jun 30, 2017
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  • 1 box Betty Crocker™ Super Moist™ White Cake Mix
  • Water, vegetable oil and eggs called for on cake mix box
  • 12 Oreo chocolate sandwich cookies, finely crushed


  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
  • 1 1/2 cups Cool Whip frozen whipped topping, thawed


  • 16 Oreo chocolate sandwich cookies, chopped


  • 1
    Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray.
  • 2
    In large bowl, make cake mix as directed on box. Stir in the 12 finely crushed cookies; pour into pan. Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool completely, about 1 hour.
  • 3
    In medium bowl, stir frosting and whipped topping until incorporated. Frost cooled cake; top with the 16 chopped cookies. To serve, cut into 6 rows by 4 rows. Store covered in refrigerator.

Expert Tips

  • tip 1
    Make it easy! To finely crush Oreo™ cookies, place in large resealable food-storage plastic bag, and use rolling pin to crush. Scrape insides of bag with spatula to get all of the filling and cookies.
  • tip 2
    Switch it up! Oreo™ cookies come in many varieties and flavors. Use your favorite in this cake for your own unique Oreo™ cookie combination.
  • tip 3
    For best success with this recipe, be sure to use a 15x10-inch pan with at least a 1-inch rim so there is less risk of cake batter spilling over while baking.

Nutrition Information

No nutrition information available for this recipe
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