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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.

Ingredients

Scale

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

Find it online: https://cheflenacooks.com/oreo-peanut-butter-cake-recipe/