Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake is a rich and indulgent dessert that combines chocolate, peanut butter, and Oreo cookies in every bite. Perfect for celebrations or a special treat, it features moist layers, creamy filling, and a luscious buttercream frosting with a delightful crunch.

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 the 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 the 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, baking powder, baking soda, and salt. Set aside.
3. Step 3: Heat the water until hot and steamy. In a large bowl, whisk the oil, sugar, vanilla, eggs, and buttermilk until combined. Slowly 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 into the center comes out clean. Let the cakes sit in the pans for 10 minutes, then transfer to a cooling rack to cool completely.
6. Step 6: For the Oreo peanut butter pie filling, beat cream cheese, peanut butter, and 1 tablespoon heavy cream in a small bowl on high speed until smooth.
7. Step 7: In a separate bowl, whip 1 cup heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Fold in the peanut butter cream cheese mixture, then add finely chopped Oreos and gently combine. Set aside.
8. Step 8: For the Oreo peanut butter buttercream, sift powdered sugar into a bowl and set aside. Process 5 Oreos until fine crumbs form.
9. Step 9: Beat butter on high speed for 2 minutes until creamy. Add peanut butter and beat another minute until smooth.
10. Step 10: Add half the powdered sugar and mix on low until combined. Add the rest and mix again. Scrape the bowl, add vanilla extract, and beat on high for 1 minute until creamy. Fold in the Oreo crumbs.
11. Step 11: Use a serrated knife to level the domes off the cake layers. Place one layer on your serving plate and spread 1 cup of the filling on top.
12. Step 12: Repeat with the second layer. Place the last cake layer upside down on top.
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 cake fully with the remaining buttercream. Use the leftover frosting to pipe decorations and top with extra Oreos as desired.

Tips & Variations

• Use Dutch-process cocoa powder for a richer, smoother chocolate flavor.
• Let your eggs and buttermilk come to room temperature for better batter consistency.
• For extra crunch, stir some chopped peanuts into the filling or frosting.
• Substitute crunchy peanut butter if you prefer texture in the creamy layers.

Storage

Store the Oreo Peanut Butter Cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best flavor and texture. The cake layers can also be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator before frosting and assembling.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

While buttermilk adds tenderness and tang, you can substitute regular milk mixed with 1 tablespoon lemon juice or vinegar per cup. Let it sit for 5 minutes before use to mimic buttermilk.

How do I prevent my cake from drying out?

Make sure not to overbake the layers; check for doneness with a toothpick a few minutes before the recommended time. Also, applying a frosting crumb coat and storing the cake covered helps retain moisture.

Oreo Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

This Oreo Peanut Butter Cake combines rich chocolate layers with a creamy peanut butter and Oreo pie filling, all enveloped in a smooth, decadent Oreo peanut butter buttercream frosting. Perfect for any celebration, this cake offers a luscious balance of chocolate and nutty flavors with the delightful crunch of Oreos throughout.

• Author: Lila
• Prep Time: 20 minutes
• Cook Time: 29 minutes
• Total Time: 1 hour 20 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 your oven to 350℉. Spray three 8-inch cake pans with nonstick baking spray, then line the bottoms with parchment paper circles and spray again to ensure cakes release easily.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.
3. Mix Wet Ingredients: Heat water until hot and steamy on the stove. In a large bowl, whisk together oil, sugar, vanilla extract, eggs, and buttermilk until combined. Gradually whisk in the hot water to the mixture to thin the batter.
4. Combine Batter: Add the sifted dry ingredients to the wet ingredients and whisk until the batter is smooth and well blended. Pour the batter evenly into the prepared cake pans.
5. Bake the Cakes: Bake in the preheated oven for 24 to 29 minutes, or until a toothpick inserted into the center of the cakes comes out clean.
6. Cool Cakes: Allow the cakes to cool in their pans for 10 minutes before transferring them to wire racks to cool completely before decorating.
7. Make Oreo Peanut Butter Pie Filling – Beat Cream Cheese Mixture: In a small bowl, use a hand mixer to beat together the cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth and creamy.
8. Whip Heavy Cream: In a separate mixing bowl fitted with a whisk attachment, beat the 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Then fold in the cream cheese-peanut butter mixture and beat again on high speed until stiff peaks form.
9. Add Oreos to Filling: Use a food processor to chop the 8 Oreos into small to medium pieces, then fold them into the prepared filling. Set aside.
10. Make Oreo Peanut Butter Buttercream – Prepare Ingredients: Sift powdered sugar in a medium bowl and blend the 5 Oreos into fine crumbs with a food processor. Set both aside.
11. Beat Butter and Peanut Butter: In a mixing bowl, beat the unsalted butter on high speed for 2 minutes until fluffy. Add the peanut butter and beat for another 1 minute until smooth.
12. Add Powdered Sugar and Vanilla: Gradually add half the powdered sugar and mix on low until just incorporated. Add the remaining powdered sugar, mix, then add vanilla extract and scrape the bowl.
13. Incorporate Oreo Crumbs: Beat frosting on high speed for 1 more minute until creamy, then fold in the Oreo crumbs.
14. Trim Cake Layers: Using a serrated knife, carefully level off the domed tops of the cakes to create flat layers for stacking.
15. Assemble Cake – Layer with Filling: Place the first cake layer on your cake stand or plate. Spread about 1 cup of the Oreo peanut butter pie filling evenly over the top. Repeat with the second layer.
16. Top and Chill: Place the final cake layer on top, upside down so the bottom side faces up for a flat surface. Lightly frost the entire cake with a thin crumb coat layer of buttercream and place it in the freezer for 15 minutes to set.
17. Final Frosting and Decoration: Apply the remaining buttercream frosting generously over the cake. Use extra Oreos to decorate the top as desired. Chill briefly if needed before serving.

Notes

• Room temperature ingredients ensure better mixing and texture.
• Using dutch-processed cocoa powder yields a richer chocolate flavor.
• Make sure to cool cakes completely before frosting to prevent melting.
• The whipped pie filling can be made ahead and stored refrigerated for up to 24 hours.
• Freeze the cake briefly after crumb coating to make the final frosting smoother and easier to apply.
• For cleaner cuts, chill the cake before slicing.

Keywords: Oreo cake, peanut butter cake, chocolate cake, layered cake, Oreo dessert, peanut butter frosting, chocolate peanut butter cake