Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake is a rich and indulgent dessert perfect for any celebration. Layers of moist chocolate cake are filled with creamy peanut butter and Oreo filling, then covered in a luscious Oreo peanut butter buttercream. It’s a crowd-pleaser that combines two classic flavors in one irresistible treat.

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℉. Spray three 8-inch cake pans with nonstick baking spray. Line the bottoms with parchment paper circles and spray again to ensure easy removal.
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: Start heating the water so it becomes hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk until combined. Slowly whisk in the hot water.
4. Step 4: Add the dry ingredients to the wet ingredients and whisk until the batter is smooth. Divide the batter evenly among the three prepared cake pans.
5. Step 5: Bake for 24-29 minutes, or until a toothpick inserted in the center comes out clean. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Step 6: To make the Oreo peanut butter filling, beat the cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed in a small bowl until smooth.
7. Step 7: In a separate bowl with a whisk attachment, beat 1 cup heavy cream, powdered sugar, and 1 teaspoon vanilla extract on high speed until soft peaks form. Fold in the peanut butter cream cheese mixture and beat until stiff peaks form.
8. Step 8: Using a food processor, pulse 8 Oreos into small and medium pieces. Gently fold the Oreo pieces into the filling and set aside.
9. Step 9: For the Oreo peanut butter buttercream, sift the powdered sugar into a medium bowl. Process 5 Oreos in a food processor until fine crumbs form.
10. Step 10: Beat the butter on high speed for 2 minutes until creamy. Add the peanut butter and beat for 1 minute until smooth.
11. Step 11: Add half of the powdered sugar and mix on low speed until just combined. Add the remaining powdered sugar and mix again. Scrape the bowl and add 1 teaspoon vanilla extract.
12. Step 12: Beat on high speed for 1 minute until frosting is creamy. Fold in the Oreo crumbs until evenly incorporated.
13. Step 13: Use a serrated knife to level the cake layers by trimming off the domes.
14. Step 14: Place the first cake layer on a serving plate. Spread 1 cup of the Oreo peanut butter filling evenly over the layer.
15. Step 15: Repeat with the second layer and filling. Place the third cake layer on top with the bottom facing up.
16. Step 16: Apply a thin crumb coat of frosting over the entire cake. Chill in the freezer for 15 minutes to set.
17. Step 17: Frost the cake with the remaining buttercream. Use extra frosting to pipe decorations if desired and top with additional Oreos for garnish.

Tips & Variations

• For best results, ensure all dairy ingredients are at room temperature to create a smooth batter and filling.
• Use Dutch-processed cocoa powder for a richer chocolate flavor in the cake.
• If you prefer a less sweet filling, reduce the powdered sugar slightly in the buttercream.
• Substitute crunchy peanut butter for a nutty texture variation.
• For an extra chocolate hit, add mini chocolate chips to the filling or buttercream.

Storage

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

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-process?

Yes, you can use regular cocoa powder, though the flavor will be slightly different. Dutch-process cocoa offers a smoother, less acidic taste that enhances the cake’s richness.

Can this cake be made ahead of time?

Absolutely. You can bake the cakes a day or two in advance and wrap them well. Prepare the filling and buttercream ahead as well, then assemble the day you plan to serve for the freshest result.

Oreo Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.8 from 122 reviews

This Oreo Peanut Butter Cake is a decadent layered dessert featuring a moist chocolate cake infused with cocoa and complemented by a creamy peanut butter Oreo filling and luscious peanut butter Oreo buttercream frosting. Perfect for special occasions, this cake combines classic flavors of chocolate, peanut butter, and Oreos with a smooth, rich texture that melts in your mouth.

• Author: Sophie
• Prep Time: 25 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 Frosting

• 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 oven and prepare pans: Preheat the oven to 350℉ (177℃). Spray three 8-inch cake pans with nonstick baking spray, line the bottoms with parchment paper circles, and spray again to ensure easy cake removal.
2. Sift dry ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, salt, and unsweetened cocoa powder. Set aside.
3. Mix wet ingredients: Heat water on the stove until hot. In a large bowl, whisk together oil, sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water to the mixture.
4. Combine batter: Gradually add the sifted dry ingredients to the wet ingredients, whisking until the batter is smooth and uniform.
5. Bake the cake layers: Divide the batter evenly between the prepared cake pans. Bake for 24 to 29 minutes, or until a toothpick inserted into the center comes out clean.
6. Cool the cakes: Allow the cakes to sit in their pans for 10 minutes after baking, then transfer them to a cooling rack. Let them cool completely before decorating.
7. Prepare Oreo peanut butter pie filling: In a small bowl, using a hand mixer, beat together cream cheese, peanut butter, and 1 tablespoon heavy cream on high speed until smooth.
8. Whip cream for filling: In a separate bowl with a whisk attachment, beat 1 cup of heavy cream, powdered sugar, and vanilla extract on high until soft peaks form. Fold the peanut butter cream cheese mixture into the whipped cream, then beat on high speed until stiff peaks form.
9. Add Oreo pieces to filling: Using a food processor, chop 8 Oreos into small and medium pieces. Gently fold these into the peanut butter cream filling. Set aside.
10. Prepare Oreo peanut butter buttercream frosting: Sift powdered sugar and set aside. Blend 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 creamy. Add the peanut butter and beat for an additional minute until smooth.
12. Add powdered sugar and vanilla: Add half of the powdered sugar and mix on low speed until just combined. Then add the remaining powdered sugar and mix again. Scrape the bowl and add vanilla extract.
13. Finish frosting consistency: Beat the frosting on high speed for 1 minute for a creamy texture. Fold in the Oreo crumbs evenly through the frosting.
14. Assemble the cake layers: Using a serrated knife, level the domed tops of each cake layer for flat stacking.
15. Layer the filling: Place the first cake layer on a serving plate and spread 1 cup of the Oreo peanut butter filling evenly over the surface. Repeat with the second layer and filling.
16. Top and chill: Place the final cake layer with the bottom side facing up on top. Apply a thin crumb coat layer of buttercream frosting over the entire cake, then place it in the freezer for 15 minutes to set the crumb coat.
17. Final frosting and decoration: Once chilled, frost the cake fully with the remaining buttercream frosting. Use additional frosting to pipe decorative details on top if desired. Garnish with extra Oreos for a beautiful finish.

Notes

• Room temperature ingredients (eggs, cream cheese, buttermilk) help the batter mix evenly and yield a better texture.
• Be sure to sift dry ingredients to avoid lumps and ensure even distribution of raising agents.
• Use Dutch process cocoa powder for a richer chocolate flavor, but natural cocoa works as well.
• Chilling the crumb-coated cake before final frosting prevents crumbs from mixing into the frosting, giving a cleaner finish.
• Extra Oreos can be crushed and sprinkled on the sides for added texture and visual appeal.
• Store leftover cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving.

Keywords: Oreo cake, peanut butter cake, chocolate cake, layered cake, dessert recipe, homemade cake, peanut butter frosting, Oreo filling