Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake combines rich chocolate layers with creamy peanut butter and Oreo filling for an irresistibly decadent dessert. Perfect for special occasions or whenever you crave a show-stopping treat, this cake balances flavors and textures beautifully.

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 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 buttercream)
• Extra Oreos for decoration

Instructions

1. Step 1: Preheat the oven to 350℉. Prepare three 8-inch cake pans by spraying with nonstick spray, lining bottoms with parchment paper circles, and spraying 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 oil, sugar, vanilla, eggs, and buttermilk together. Slowly whisk in the hot water until combined.
4. Step 4: Gradually add the dry ingredients to the wet mixture and whisk until smooth. Divide batter evenly among the three pans.
5. Step 5: Bake for 24 to 29 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to rest 10 minutes in pans, then transfer to a cooling rack. Cool completely.
6. Step 6: For the Oreo peanut butter filling, beat cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth.
7. Step 7: In a separate bowl, whisk 1 cup heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Fold in the peanut butter mixture and beat until stiff peaks form.
8. Step 8: Pulse 8 Oreos in a food processor into small and medium pieces, then fold into the filling mixture. Set aside.
9. Step 9: For the buttercream, sift powdered sugar and blend 5 Oreos into fine crumbs with a food processor.
10. Step 10: Beat butter on high speed for 2 minutes until fluffy. Add peanut butter and beat another minute until smooth.
11. Step 11: Add half the powdered sugar on low speed until just combined, then add the rest. Scrape the bowl, add vanilla, and beat on high for 1 minute. Fold in Oreo crumbs.
12. Step 12: Trim the cake layers with a serrated knife to remove domes. Place the first layer on a serving plate and spread 1 cup of the filling evenly on top.
13. Step 13: Repeat with the second layer and filling. Place the third layer upside down on top.
14. Step 14: Apply a thin crumb coat of frosting over the entire cake. Freeze for 15 minutes to set.
15. Step 15: Frost the cake with the remaining buttercream. Use leftover frosting to pipe decorations and top with extra Oreos for garnish.

Tips & Variations

• Use Dutch-process cocoa powder for a richer chocolate flavor and darker color.
• Room temperature eggs and buttermilk help create a smooth, even batter.
• For extra crunch, add chopped peanut brittle or peanuts to the filling.
• Substitute plain cream cheese with peanut butter cream cheese for an intensified peanut flavor.
• Keep Oreos roughly chopped in the filling to maintain delightful Oreo chunks throughout the cake.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture and flavor. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, you can bake the cake layers up to 2 days ahead and store them wrapped tightly at room temperature or refrigerated. Make sure to bring them to room temperature before assembling for easier frosting.

What if I don’t have buttermilk?

You can substitute buttermilk by adding 1 tablespoon of lemon juice or white vinegar to 1 cup of milk. Let it sit for 5 minutes before using to simulate the acidity and texture of buttermilk.

Oreo Peanut Butter Cake Recipe

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★★★★★

4.5 from 118 reviews

This Oreo Peanut Butter Cake is a rich, decadent dessert combining moist chocolate layers with creamy peanut butter and Oreo fillings. The cake features three layers of chocolate cake infused with buttermilk and cocoa, sandwiched with a luscious Oreo peanut butter cream cheese filling, and finished with a smooth Oreo peanut butter buttercream frosting. Perfect for special occasions or any time you crave an indulgent treat.

• Author: Sophie
• Prep Time: 30 minutes
• Cook Time: 29 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 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

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℉ (177℃). Spray three 8-inch cake pans with baking nonstick spray, line the bottoms with parchment paper circles, and spray again to ensure easy removal later.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, and salt; set aside.
3. Make Wet Mixture: Start heating the hot water on the stove. In a large bowl, whisk together oil, sugar, vanilla extract, eggs, and buttermilk until combined. Slowly whisk in the hot water, which helps bloom the cocoa powder for rich flavor and moist texture.
4. Combine Batter: Add the dry ingredients to the wet ingredients and whisk until the batter is smooth and well combined. Divide the batter evenly between the prepared cake pans.
5. Bake Cakes: Bake the cakes in the preheated oven for 24-29 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let cakes sit in pans for 10 minutes.
6. Cool Cakes: Transfer the cakes to a cooling rack and allow them to cool completely before decorating.
7. Prepare Oreo Peanut Butter Pie Filling: In a small bowl, beat cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed with a hand mixer until smooth. In a separate metal bowl, whip 1 cup heavy cream with powdered sugar and vanilla extract on high speed until soft peaks form. Fold the peanut butter cream cheese mixture into the whipped cream and beat again until stiff peaks form.
8. Add Crushed Oreos: Using a food processor, pulse 8 Oreos into small and medium pieces and fold them gently into the filling mixture. Set aside to use later between cake layers.
9. Prepare Oreo Peanut Butter Buttercream: Sift the powdered sugar in a medium bowl. In a food processor, blend 5 Oreos into fine crumbs for the frosting. Using a mixer, beat unsalted butter on high speed for 2 minutes until fluffy. Add peanut butter and beat for another minute until smooth.
10. Mix Buttercream: Add half of the powdered sugar and mix on low until just combined, then add the remaining powdered sugar. Scrape down the bowl and stir in vanilla extract. Beat on high speed for 1 minute for a creamy consistency. Fold in the Oreo crumbs gently.
11. Trim Cake Layers: Use a serrated knife to cut off the domes on the cake layers, creating even surfaces for stacking.
12. Assemble Cake: Place the first cake layer on a serving plate and spread about 1 cup of the Oreo peanut butter filling over it evenly. Repeat with the second layer. Place the final cake layer upside down (bottom side up).
13. Crumb Coat: Apply a thin, light layer of Oreo peanut butter buttercream frosting over the entire cake. Place the cake in the freezer for 15 minutes to set the crumb coat.
14. Final Frosting and Decoration: Remove from the freezer and apply the remaining frosting smoothly over the cake, using leftover frosting to pipe decorations as desired. Top with extra whole Oreos for garnish.

Notes

• Make sure eggs and buttermilk are at room temperature for best cake texture.
• Use Dutch-process cocoa powder for a smoother, richer chocolate flavor.
• Allow cakes to cool fully before frosting to prevent melting.
• The filling can be made ahead and refrigerated; bring to room temperature and re-whip slightly before using.
• Extra Oreos can be crushed for garnish or used whole for a decorative element on top.
• This cake is best served within 2-3 days if refrigerated and brought to room temperature before serving.

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