Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake combines rich chocolate layers with a creamy peanut butter and Oreo filling, topped with a luscious Oreo peanut butter buttercream. It’s the perfect decadent dessert for any celebration or when you just want an indulgent treat at home.

Ingredients

• 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
• 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
• 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. 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 the water until hot and steamy. In a large bowl, whisk together oil, sugar, vanilla, eggs, and buttermilk. 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 between the prepared pans.
5. Step 5: Bake for 24-29 minutes or until a toothpick inserted comes out clean. Let cakes sit in pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Step 6: For the Oreo peanut butter pie filling, beat cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth.
7. Step 7: In a separate bowl, whip 1 cup heavy cream with powdered sugar and vanilla until soft peaks form. Fold in the peanut butter and cream cheese mixture and continue to beat until stiff peaks form.
8. Step 8: Pulse 8 Oreos in a food processor to small and medium pieces, then gently fold into the filling. Set aside.
9. Step 9: For the buttercream, sift powdered sugar. Pulse 5 Oreos in the food processor to fine crumbs.
10. Step 10: Beat butter on high speed for 2 minutes until creamy. Add peanut butter and beat for 1 minute more until smooth.
11. Step 11: Add half the powdered sugar and mix on low until combined. Add the remaining sugar and vanilla, then beat on high for 1 minute until fluffy. Fold in Oreo crumbs.
12. Step 12: Use a serrated knife to level the domes off the cakes. Place the first layer on your serving plate and spread 1 cup of the pie filling on top.
13. Step 13: Repeat with the second layer and filling. Place the final cake layer upside down on top.
14. Step 14: Apply a thin crumb coat of frosting all over the cake and freeze for 15 minutes to set.
15. Step 15: Frost the cake with the remaining buttercream. Use extra Oreos to decorate as desired before serving.

Tips & Variations

• Use Dutch-processed cocoa powder for a richer chocolate flavor in the cake.
• Let eggs and buttermilk come to room temperature before mixing to ensure a smooth batter.
• For extra crunch, add finely chopped peanuts to the filling or frosting.
• You can substitute the heavy cream in the filling with half-and-half for a lighter texture, but the filling may be less stable.

Storage

Store the cake covered in the refrigerator for up to 3 days. Bring to room temperature before serving for the best flavor and texture. Leftover slices can be wrapped tightly and frozen for up to 1 month; thaw overnight in the fridge before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular peanut butter instead of creamy?

Yes, you can use any creamy peanut butter you prefer. Avoid chunky peanut butter as it might affect the smooth texture of the filling and frosting.

Can I make this cake in advance?

Absolutely. You can bake the layers and prepare the filling and frosting a day ahead. Keep everything refrigerated and assemble the cake just before serving to maintain freshness.

Oreo Peanut Butter Cake Recipe

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★★★★★

5 from 147 reviews

This Oreo Peanut Butter Cake combines rich, moist chocolate cake layers with a creamy peanut butter and Oreo filling and a luscious Oreo peanut butter buttercream frosting. Perfect for chocolate and peanut butter lovers, this cake features layers of fluffy cake, rich peanut butter cream studded with Oreo pieces, and a smooth, Oreo-infused buttercream frosting. It’s an indulgent dessert ideal for celebrations or any special occasion.

• Author: Daniel
• Prep Time: 30 minutes
• Cook Time: 29 minutes
• Total Time: 1 hour 30 minutes
• Yield: 12 servings 1x
• Category: Dessert Cake
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Ingredients

• 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

Filling Ingredients

• 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

Frosting Ingredients

• 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. Prepare Cake Pans: 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 to ensure easy 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. Mix Wet Ingredients: Begin heating water on the stove until hot. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water to incorporate.
4. Combine Batter: Gradually add the sifted dry ingredients into the wet mixture and whisk until the batter is smooth and uniform.
5. Bake Cake Layers: Divide the batter evenly among the prepared cake pans. Bake for 24-29 minutes or until a toothpick inserted in the center comes out clean.
6. Cool Cake Layers: Allow the cakes to sit in their pans for 10 minutes before transferring them to a wire rack to cool completely.
7. Make Oreo Peanut Butter Pie Filling: In a small bowl, beat cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth. In a separate bowl with a mixer and whisk attachment, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Fold in the peanut butter cream cheese mixture until stiff peaks develop.
8. Add Oreos to Filling: Process 8 Oreos in a food processor until broken into small and medium pieces. Gently fold the Oreo pieces into the filling mixture. Set aside.
9. Prepare Oreo Peanut Butter Buttercream: Sift powdered sugar into a bowl and set aside. Blend 5 Oreos into a fine crumb using a food processor. Beat the softened unsalted butter on high speed for 2 minutes. Scrape down the bowl and add peanut butter; beat on high 1 minute until smooth. Add half the powdered sugar and mix on low until combined, then add the rest and mix again. Add vanilla extract and beat on high for 1 minute until creamy. Fold in the Oreo crumbs.
10. Trim Cake Layers: Using a serrated knife, carefully cut off the domed tops of each cake layer to create flat surfaces for stacking.
11. Assemble Cake: Place the first cake layer on your serving platter. Spread 1 cup of the Oreo peanut butter pie filling evenly over the top. Repeat with the second layer. Place the third cake layer upside-down (bottom side up) on top.
12. Frost Cake: Apply a thin crumb coat of the Oreo peanut butter buttercream over the entire cake. Freeze the cake for 15 minutes to set the crumb coat.
13. Final Frosting and Decoration: Apply the remaining buttercream evenly over the cake. Use piping bags if desired to decorate. Top the cake with extra Oreos for garnish.

Notes

• Room temperature ingredients (eggs, cream cheese, buttermilk) help create a smooth batter and filling.
• Use Dutch-process cocoa powder for a richer chocolate flavor.
• Freezing the cake after the crumb coat prevents crumbs from mixing into the final frosting layer.
• Serrated knife recommended for cleanly trimming cake domes.
• Store the cake refrigerated and bring to room temperature before serving for best texture and flavor.
• Extra Oreos can be crushed for additional garnish or on the sides of the cake for extra crunch and decoration.

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