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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.

Ingredients

Scale

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

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