Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake is a deliciously rich and decadent dessert that combines chocolate, creamy peanut butter, and crunchy Oreos. Perfect for celebrations or any special occasion, it’s a crowd-pleaser with layers of moist chocolate cake, peanut butter filling, and Oreo-studded frosting.

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 buttercream)
• Extra Oreos for decoration

Instructions

1. Step 1: Preheat the oven to 350℉. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again.
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 until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk. Gradually whisk in the hot water.
4. Step 4: Add the dry ingredients to the wet mixture and whisk until smooth. Divide the batter evenly among the three prepared pans.
5. Step 5: Bake for 24-29 minutes or until a toothpick inserted in the center comes out clean. Let the cakes rest in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
6. Step 6: For the Oreo peanut butter filling, beat the cream cheese, peanut butter, and 1 tablespoon heavy cream with a hand mixer until smooth.
7. Step 7: In a separate bowl, whip 1 cup heavy cream, powdered sugar, and vanilla extract with a mixer using a whisk attachment until soft peaks form. Fold in the peanut butter cream cheese mixture, then gently mix in the Oreo pieces blended into small and medium chunks.
8. Step 8: For the Oreo peanut butter buttercream, sift the powdered sugar. Using a food processor, blend 5 Oreos into fine crumbs.
9. Step 9: Beat the butter on high speed for 2 minutes until creamy. Add the peanut butter and beat for 1 minute until smooth.
10. Step 10: Add half the powdered sugar and mix on low speed until combined. Add the remaining sugar and vanilla extract, then beat on high for 1 minute. Fold in the Oreo crumbs.
11. Step 11: Use a serrated knife to level the domes off the cake layers. Place the first layer on a serving plate and spread 1 cup of the Oreo peanut butter filling evenly on top.
12. Step 12: Repeat with the second cake layer and filling. Place the final cake layer upside down so the flat side is up.
13. Step 13: Apply a thin crumb coat of frosting over the cake and freeze for 15 minutes to set.
14. Step 14: Frost the entire cake with the remaining buttercream. Decorate with extra Oreos as desired before serving.

Tips & Variations

• Use room temperature ingredients to ensure a smooth batter and well-emulsified frosting.
• For extra peanut butter flavor, substitute half of the heavy cream in the filling with peanut butter.
• If you prefer a less sweet cake, reduce powdered sugar in the buttercream by 1/2 cup.
• Chocolate sandwich cookies other than Oreos can be used for variety.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days. Let it come to room temperature for 30 minutes before serving for the best texture and flavor. Leftover slices can be wrapped tightly and frozen for up to 2 months. Thaw overnight in the refrigerator 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 cakes and prepare the filling and frosting a day ahead. Assemble and decorate the cake a few hours before serving or store it assembled in the fridge overnight.

What if I don’t have buttermilk?

You can make a buttermilk substitute by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using.

Oreo Peanut Butter Cake Recipe

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★★★★★

4.6 from 96 reviews

This Oreo Peanut Butter Cake is a rich and decadent dessert featuring moist chocolate cake layers filled with a creamy peanut butter and Oreo pie filling, coated with a smooth Oreo peanut butter buttercream frosting. Perfectly combining chocolate, peanut butter, and the crunch of Oreos, this cake is a showstopper for any occasion.

• Author: Lena
• Prep Time: 30 minutes
• Cook Time: 29 minutes
• Total Time: 1 hour 10 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 the cakes do not stick.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, cocoa powder, and salt. Set aside for later use.
3. Mix wet ingredients: Start heating water to make it hot and steamy. In a large bowl, whisk oil, granulated sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water to the mixture for a smooth batter.
4. Combine batter: Gradually add the sifted dry ingredients into the wet mixture and whisk until smooth with no lumps. Divide the batter evenly among the prepared cake pans.
5. Bake the cake: Place the pans in the preheated oven and bake for 24-29 minutes. The cake is ready when a toothpick inserted in the center comes out clean.
6. Cool the cakes: Let the cakes rest in their pans for 10 minutes. Then transfer them to a cooling rack and allow them to cool completely before decorating to prevent frosting from melting.
7. Prepare Oreo Peanut Butter Pie Filling – cream cheese mixture: In a small bowl, use a hand mixer to beat cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth and creamy.
8. Prepare whipped cream base: In a metal bowl with a whisk attachment, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Then fold the peanut butter cream cheese mixture into the whipped cream and beat until stiff peaks form.
9. Incorporate Oreos into filling: Using a food processor, pulse 8 Oreos into small to medium pieces. Gently fold these Oreo pieces into the prepared pie filling and set aside.
10. Prepare Oreo Peanut Butter Buttercream – powder and crumbs: Sift the powdered sugar into a bowl. In a food processor, blend 5 Oreos into fine crumbs and set aside.
11. Beat butter and peanut butter: Using a mixer, beat the unsalted butter on high speed for 2 minutes until creamy. Scrape the sides of the bowl, add the peanut butter, and beat for another minute until smooth.
12. Add sugar and vanilla: Add half the powdered sugar and mix on low until just combined. Add the remaining powdered sugar and mix again, scraping the bowl as necessary. Add vanilla extract and beat on high speed for 1 minute until creamy.
13. Fold in Oreo crumbs: Add the finely ground Oreo crumbs to the buttercream and gently mix until evenly incorporated.
14. Assemble the cake – level layers: Use a serrated knife to trim off the domed tops from each cake layer to create flat surfaces.
15. Spread filling: Place the first cake layer on your serving plate. Spread approximately 1 cup of the Oreo peanut butter pie filling evenly over the cake.
16. Layer cakes and filling: Repeat with the second layer of cake, spreading another cup of filling over it. Place the last cake layer on top with the bottom side facing up for a flat top.
17. Crumb coat and chill: Apply a thin, light layer of the Oreo peanut butter buttercream all over the cake to trap crumbs. Place the cake in the freezer for 15 minutes to set the crumb coat.
18. Final frosting: Once set, frost the cake evenly with the remaining buttercream. There will be enough frosting to pipe decorative designs on top.
19. Decorate: Garnish the cake with extra whole Oreos or Oreo pieces as desired.

Notes

• Ensure all dairy ingredients and eggs are at room temperature for best mixing results and texture.
• Use Dutch processed cocoa powder for a richer chocolate flavor.
• Cooling the cake layers completely before frosting is important to prevent the frosting from melting.
• The cake can be stored refrigerated for up to 4 days or frozen for up to 2 months.
• Allow refrigerated cake to come to room temperature before serving for optimal flavor and texture.
• You can substitute the Oreo cookies with gluten-free sandwich cookies to make this cake gluten-free, but flavor and texture may vary slightly.

Keywords: Oreo cake, peanut butter cake, chocolate cake, dessert recipe, layered cake, cream cheese filling, Oreo frosting