Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake combines rich chocolate layers with creamy peanut butter and cookie filling for an irresistible treat. Perfect for celebrations or whenever you’re craving a decadent dessert, this cake blends classic flavors in a moist, flavorful way.

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 (whole)
• 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 frosting)
• Extra Oreos for decoration

Instructions

1. Step 1: 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.
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 water until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla, eggs, and buttermilk. Slowly whisk in the hot water.
4. Step 4: Add the dry ingredients to the wet ingredients and whisk until smooth. Divide the batter evenly among the three cake pans.
5. Step 5: Bake for 24-29 minutes, or until a toothpick inserted in the center comes out clean.
6. Step 6: Let cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
7. Step 7: For the Oreo Peanut Butter Pie Filling, beat cream cheese, peanut butter, and 1 tbsp heavy cream together until smooth using a hand mixer.
8. Step 8: In a separate bowl, whisk heavy cream, powdered sugar, and vanilla with a mixer until soft peaks form. Add the peanut butter cream cheese mixture and beat until stiff peaks form.
9. Step 9: Pulse the 8 Oreos in a food processor until broken into small and medium pieces, then fold them into the filling. Set aside.
10. Step 10: For the buttercream frosting, sift powdered sugar and set aside. Process 5 Oreos into fine crumbs.
11. Step 11: Beat butter on high speed for 2 minutes until creamy. Add peanut butter and beat for 1 minute until smooth.
12. Step 12: Gradually add powdered sugar in two parts, mixing on low until combined. Add vanilla and beat on high for 1 minute until creamy.
13. Step 13: Fold Oreo crumbs into the buttercream frosting.
14. Step 14: Trim the domes off the cake layers with a serrated knife for even stacking.
15. Step 15: Place the first cake layer on your serving plate and spread 1 cup of the Oreo peanut butter filling over it.
16. Step 16: Repeat with the second layer and filling. Place the final layer on top with the bottom side facing up.
17. Step 17: Apply a thin crumb coat of frosting around the cake and chill in the freezer for 15 minutes to set.
18. Step 18: Frost the cake fully with the remaining buttercream. Pipe decorations if desired and top with extra Oreos.

Tips & Variations

• Use room temperature ingredients for a smoother batter and frosting texture.
• Swap Dutch process cocoa powder for natural cocoa if preferred, but expect a slightly more acidic flavor.
• Add a pinch of espresso powder to the cake batter to intensify the chocolate flavor.
• For a crunchier texture, increase the amount of crushed Oreos in the filling slightly.
• Try using crunchy peanut butter if you want added texture in the filling and frosting.

Storage

Store the cake covered in the refrigerator for up to 4 days to keep the frosting firm and fresh. Bring to room temperature before serving for the best flavor and texture. You can also freeze the cake for up to 2 months wrapped tightly in plastic wrap and foil; thaw overnight in the fridge before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of buttermilk?

Yes, you can substitute regular milk mixed with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes to curdle before using as a buttermilk replacement.

How do I prevent the cake layers from doming too much?

Trimming the domes off after baking ensures even stacking and a smooth finish. Also, make sure to level your pans and avoid overfilling them with batter to minimize doming.

Oreo Peanut Butter Cake Recipe

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★★★★★

4.7 from 57 reviews

This Oreo Peanut Butter Cake is a rich, decadent dessert featuring moist chocolate cake layers filled and frosted with a creamy peanut butter and Oreo filling and buttercream. The combination of smooth peanut butter, tangy cream cheese, and crunchy Oreo pieces creates a perfect balance of flavors and textures, making it an irresistible treat for any chocolate and peanut butter lover.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 28 minutes
• Total Time: 1 hour 15 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 the oven to 350℉. Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment circles, and 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, and salt. Set aside for later use.
3. Mix Wet Ingredients: Heat the water on the stove until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk until combined. Slowly add in the hot water while whisking to create a smooth batter.
4. Combine Batter: Add the sifted dry ingredients to the wet mixture, whisking until the batter is smooth and free of lumps. Evenly divide the batter among the prepared cake pans.
5. Bake the Cake: Bake in the preheated oven for 24-29 minutes or until a toothpick inserted into the center comes out clean. Avoid opening the oven door during baking to maintain even heat.
6. Cool Cakes: Allow the cakes to sit in their pans for 10 minutes after baking, then transfer them to a cooling rack to cool completely before decorating.
7. Make Oreo Peanut Butter Pie Filling: 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 and creamy.
8. Whip Cream and Combine: In a metal mixing bowl, beat 1 cup heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Gently fold in the peanut butter cream cheese mixture and beat on high speed until stiff peaks develop.
9. Add Oreos to Filling: Using a food processor, pulse 8 Oreos into small and medium-sized pieces. Gently fold the chopped Oreos into the prepared filling. Set aside.
10. Prepare Oreo Peanut Butter Buttercream: Sift powdered sugar into a medium bowl. Process 5 Oreos into fine crumbs using a food processor.
11. Beat Butter and Peanut Butter: Using a mixer, beat the unsalted butter on high speed for 2 minutes until light and fluffy. Scrape down the sides, then add peanut butter and beat for another minute until smooth.
12. Add Powdered Sugar and Vanilla: Add half the powdered sugar and mix on low speed until combined. Add the remaining powdered sugar and mix again. Scrape down the bowl and add vanilla extract, then beat on high speed for 1 minute until creamy.
13. Add Oreo Crumbs to Buttercream: Fold in the Oreo crumbs to the buttercream, mixing until evenly incorporated.
14. Trim Cake Layers: Use a serrated knife to carefully cut off the domed tops of each cake layer, making them flat and even for stacking.
15. Assemble Cake – Layer and Fill: Place the first cake layer on a serving plate and spread 1 cup of the Oreo peanut butter filling evenly over it. Repeat with the second cake layer and remaining filling.
16. Top Layer Orientation: Place the final cake layer on top with the bottom side facing upwards for a level top.
17. Crumb Coat: Apply a light layer of the buttercream frosting around the entire cake to lock in crumbs, then refrigerate the cake in the freezer for 15 minutes to set the crumb coat.
18. Final Frosting: Finish frosting the cake with the remaining buttercream, smoothing it out for an even finish.
19. Decorate: Pipe additional decorations if desired using the remaining buttercream. Top the cake with extra Oreo cookies for a decorative finish.

Notes

• Room temperature eggs, cream cheese, and buttermilk help the batter mix smoothly and create a tender crumb.
• Using Dutch process cocoa powder gives a deeper chocolate flavor but natural cocoa can be used as a substitute.
• Ensure all ingredients are measured accurately and sifted for best cake texture.
• If you don’t have a food processor, crush Oreos in a sealed bag with a rolling pin for the filling and decoration.
• The cake layers can be made a day ahead and wrapped tightly; frost the next day for freshness.
• Store the cake in the refrigerator covered; bring to room temperature before serving for best flavor.

Keywords: Oreo cake, peanut butter cake, chocolate cake, Oreo peanut butter dessert, layered cake, homemade cake, cream cheese filling, buttercream frosting