Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake is a decadent dessert combining rich chocolate, creamy peanut butter, and crunchy Oreo cookies. Perfect for celebrations or whenever you want a show-stopping treat, it’s layered with luscious fillings and a smooth peanut butter buttercream. Baking this cake will impress your guests and satisfy your sweet tooth.

Ingredients

• 2 cups All-purpose flour
• 1/4 cup Cornstarch
• 1 cup Unsweetened cocoa powder (Dutch process recommended)
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 cup Oil (canola or vegetable)
• 1 3/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 1 cup Buttermilk (room temperature)
• 1 cup Hot water
• 4 oz Cream cheese (room temperature)
• 1/3 cup Peanut butter (creamy Jif or Skippy)
• 1 TBSP Heavy cream
• 1 cup Heavy cream
• 1/3 cup Powdered sugar
• 1 tsp Pure vanilla extract
• 8 Oreos (for filling)
• 2 cups Unsalted butter (room temperature)
• 1 cup Peanut butter (creamy Jif or Skippy)
• 3 cups Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• 5 Oreos (for frosting)
• Extra Oreos for decoration

Instructions

1. Step 1: Preheat your oven to 350℉. Prepare three 8-inch cake pans by spraying them with nonstick spray, lining the bottoms with parchment paper circles, and spraying again to ensure easy cake release.
2. Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
3. Step 3: Heat water on the stove until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water to create a smooth batter.
4. Step 4: Add the sifted dry ingredients to the wet mixture and whisk until the batter is smooth. Divide the batter evenly among the three prepared pans.
5. Step 5: Bake for 24-29 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Let the cakes rest in the pans for 10 minutes before transferring to a wire rack to cool completely.
6. Step 6: For the Oreo peanut butter pie filling, beat the cream cheese, 1/3 cup peanut butter, and 1 tablespoon heavy cream in a small bowl with a hand mixer on high speed until smooth.
7. Step 7: In a separate large bowl, whip 1 cup heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Fold in the peanut butter cream cheese mixture, then add chopped Oreos and gently mix.
8. Step 8: Make the Oreo peanut butter buttercream by first sifting the powdered sugar and setting it aside. Process 5 Oreos in a food processor until fine crumbs form.
9. Step 9: Beat unsalted butter on high speed for 2 minutes until fluffy. Add 1 cup peanut butter and mix until smooth. Gradually add powdered sugar in two additions, mixing on low, then scrape the bowl and add vanilla extract.
10. Step 10: Beat on high speed for 1 minute until creamy. Fold in the Oreo crumbs thoroughly to complete the frosting.
11. Step 11: Level the cakes by trimming off the domed tops with a serrated knife to ensure even layers.
12. Step 12: Place the first cake layer on your serving plate. Spread 1 cup of the Oreo peanut butter filling evenly over the top. Repeat with the second layer and filling.
13. Step 13: Place the last cake layer upside down (bottom side facing up) on top. Apply a thin crumb coat of frosting over the entire cake and chill in the freezer for 15 minutes to set.
14. Step 14: Frost the cake smoothly with the remaining peanut butter buttercream. Use any leftover frosting to pipe decorations if desired. Garnish with extra Oreos for a festive finish.

Tips & Variations

• For best results, make sure all dairy ingredients are at room temperature before mixing for a smooth batter and frosting.
• If you prefer a less sweet frosting, reduce the powdered sugar slightly or substitute half with cornstarch to maintain texture.
• Swap out Oreos with your favorite chocolate sandwich cookies if you want to experiment with flavors.
• Add a pinch of espresso powder to the cake batter to deepen the chocolate flavor without making it taste like coffee.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for 30 minutes to soften the frosting. Leftovers can be frozen for up to 2 months; wrap tightly in plastic wrap and foil. Thaw in the refrigerator overnight before enjoying.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can bake the cake layers and prepare the fillings and frosting a day ahead. Assemble and frost the cake the next day for the best freshness and texture.

Can I substitute regular milk for buttermilk?

Yes, to make a buttermilk substitute, combine 1 cup milk with 1 tablespoon lemon juice or white vinegar. Let it sit for 5 minutes before using in the recipe.

Oreo Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.8 from 86 reviews

This decadent Oreo Peanut Butter Cake blends rich chocolate cake layers with a luscious Oreo peanut butter filling and a creamy Oreo peanut butter buttercream frosting, topped with extra Oreos for a festive finish. Perfect for chocolate and peanut butter lovers, this moist cake is an impressive dessert for any celebration.

• Author: Stella
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Chocolate Cake

• 2 cups All-purpose flour
• 1/4 cup Cornstarch
• 1 cup Unsweetened cocoa powder (dutch process)
• 2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp Salt
• 1 cup Oil (canola or vegetable)
• 1 3/4 cup White granulated sugar
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)
• 1 cup Buttermilk (room temperature)
• 1 cup Hot water

Oreo Peanut Butter Pie Filling

• 4 oz Cream cheese (room temperature)
• 1/3 cup Peanut butter (creamy Jif or Skippy)
• 1 TBSP Heavy cream
• 1 cup Heavy cream
• 1/3 cup Powdered sugar
• 1 tsp Pure vanilla extract
• 8 Oreos

Oreo Peanut Butter Buttercream

• 2 cups Unsalted butter (room temperature)
• 1 cup Peanut butter (creamy Jif or Skippy)
• 3 cups Powdered sugar (sifted)
• 1 tsp Pure vanilla extract
• 5 Oreos
• Extra Oreos for decoration

Instructions

1. Preheat and Prepare Pans: Preheat the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again to ensure easy cake release.
2. Sift Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
3. Mix Wet Ingredients: Start heating hot water on the stove. In a large bowl, whisk together the oil, sugar, vanilla, eggs, and buttermilk until well combined. Slowly whisk in the hot water to the mixture.
4. Combine Batter: Add the dry ingredients to the wet ingredients and whisk until you achieve a smooth batter. Divide the batter evenly between the three prepared cake pans.
5. Bake Cake Layers: Bake the cakes for 24-29 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes sit in the pans for 10 minutes before transferring to a cooling rack. Cool completely.
6. Prepare Oreo Peanut Butter Pie Filling: In a small bowl, beat the cream cheese, peanut butter, and 1 tablespoon heavy cream with a hand mixer on high speed until smooth. In a separate large bowl with a mixer and whisk attachment, beat the 1 cup heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Add the peanut butter and cream cheese mixture and beat until stiff peaks form.
7. Add Oreos to Filling: Using a food processor, pulse the 8 Oreos into small and medium pieces. Fold the crushed Oreos into the peanut butter filling. Set aside.
8. Prepare Oreo Peanut Butter Buttercream: Sift the powdered sugar in a bowl. Process the 5 Oreos into fine crumbs in a food processor. Using a mixer, beat the butter on high for 2 minutes until creamy. Add peanut butter and beat another minute until smooth.
9. Incorporate Sugar and Flavor: Add half of the powdered sugar to the butter mixture and mix on low until just combined. Add the remaining powdered sugar and mix. Scrape the bowl, add vanilla extract and beat on high speed for 1 minute until creamy. Fold in the Oreo crumbs.
10. Assemble the Cake: Slice off the domes from the cake layers with a serrated knife. Place the first layer on a serving plate and spread 1 cup of filling evenly over the top. Repeat with the second layer and filling, then place the third cake layer upside down (bottom side up) on top.
11. Frost and Decorate: Apply a thin crumb coat of the frosting over the assembled cake and place it in the freezer for 15 minutes to set. Finish frosting the cake with the remaining buttercream. Decorate the top with extra Oreos as desired.

Notes

• Room temperature eggs, cream cheese, and buttermilk help create a smooth batter and filling.
• Make sure to evenly distribute batter between pans to ensure uniform cake layers.
• Using dutch-processed cocoa contributes to a richer chocolate flavor.
• The cake can be stored covered in the refrigerator up to 3 days or frozen for longer storage.
• Allow frosting to reach room temperature before spreading if refrigerated.
• For cleaner cake layers, refrigerate the frosted cake briefly to set the frosting before piping decorations.

Keywords: Oreo cake, peanut butter cake, chocolate layer cake, Oreo peanut butter filling, chocolate peanut butter dessert, layered cake, party cake