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Oreo Peanut Butter Cake Recipe

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★★★★★

4.7 from 78 reviews

This Oreo Peanut Butter Cake is a decadent and moist chocolate cake layered with a creamy Oreo peanut butter filling and topped with rich Oreo peanut butter buttercream frosting. The combination of chocolate, peanut butter, and Oreo cookies creates an indulgent dessert perfect for special occasions or any time you want to treat yourself to a deliciously rich cake.

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 your oven to 350℉. Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, then spray again to ensure easy cake release.
  2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and cocoa powder. Set aside.
  3. Combine Wet Ingredients: Heat water on the stove until steaming hot. In a large bowl, whisk together oil, granulated sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water until the batter is smooth.
  4. Mix Batter: Gradually add the dry ingredients to the wet mixture, whisking until the batter is smooth and even.
  5. Bake the Cake: Divide the batter evenly among the prepared cake pans. Bake for 24-29 minutes or until a toothpick inserted into the center comes out clean.
  6. Cool Cake Layers: Let the cakes rest in the pans for 10 minutes. Then remove from pans and transfer to a wire rack to cool completely.
  7. Make Oreo Peanut Butter Pie Filling – Cream Base: In a small bowl, use a hand mixer to beat the cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth.
  8. Make Oreo Peanut Butter Pie Filling – Whipped Cream: In a chilled metal bowl with a whisk attachment, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Gently fold in the peanut butter cream cheese mixture and beat on high until stiff peaks form.
  9. Incorporate Oreos into Filling: Use a food processor to chop 8 Oreos into small and medium-sized pieces. Fold these pieces into the pie filling mixture. Set aside.
  10. Prepare Oreo Crumbs for Frosting: Sift powdered sugar into a medium bowl and set aside. Use a food processor to grind 5 Oreos into fine crumbs.
  11. Make Buttercream – Cream Butter and Peanut Butter: Beat unsalted butter on high speed for 2 minutes until creamy. Add peanut butter and beat for another minute until smooth.
  12. Add Powdered Sugar to Buttercream: Add half the powdered sugar to the butter mixture and mix on low until just combined. Add the remaining powdered sugar and mix until combined. Scrape sides as needed. Add vanilla extract and mix.
  13. Finish Buttercream: Beat the frosting on high for 1 minute until creamy and fluffy. Fold in the Oreo crumbs evenly.
  14. Trim Cake Layers: Use a serrated knife to cut off the domed tops of the cakes to create even layers.
  15. Assemble Cake – First Layers: Place the first layer on your serving plate and spread about 1 cup of the Oreo peanut butter pie filling evenly on top.
  16. Assemble Cake – Second Layers: Add the second cake layer and spread another cup of the filling over it.
  17. Top and Chill Cake: Place the final cake layer on top with the bottom side facing upward for a flat surface. Apply a thin crumb coat of the buttercream over the entire cake and place it in the freezer for 15 minutes to set.
  18. Final Frosting: Remove the cake from the freezer and frost it fully with the remaining Oreo peanut butter buttercream. Use any extra frosting to pipe decorative edges or designs on top.
  19. Decorate: Garnish the cake with extra Oreo cookies as desired for an attractive finish.

Notes

  • Make sure all your ingredients (eggs, cream cheese, buttermilk) are at room temperature for the best mixing and texture.
  • To prevent cracking, remove domes from cake layers before stacking.
  • Chilling the cake after the crumb coat helps to create a smoother final frosting layer.
  • You can substitute light or dark Dutch process cocoa powder based on your preference for chocolate intensity.
  • Use fresh Oreos for best texture in the filling and frosting; stale cookies may alter taste and texture.

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

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