Oreo Peanut Butter Cake Recipe

Introduction

This Oreo Peanut Butter Cake combines rich chocolate layers with creamy peanut butter and Oreo-filled frosting for a truly indulgent dessert. Perfect for celebrations or whenever you’re craving a decadent treat, this cake is sure to impress.

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
• 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 to prevent sticking.
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 on the stove until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla, eggs, and buttermilk. Slowly whisk in the hot water to combine.
4. Step 4: Add the dry ingredients to the wet ingredients and whisk until 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 cooling rack and cool completely.
6. Step 6: For the Oreo peanut butter filling, beat the cream cheese, peanut butter, and 1 tablespoon heavy cream in a small bowl using a hand mixer until smooth.
7. Step 7: In a separate bowl, beat 1 cup heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Fold in the peanut butter and cream cheese mixture, then gently mix in 8 crushed Oreos (chopped into small to medium pieces). Set aside.
8. Step 8: For the Oreo peanut butter buttercream, sift the powdered sugar into a bowl. Using a food processor, blend 5 Oreos into fine crumbs.
9. Step 9: Beat the butter in a mixer on high speed for 2 minutes. Add the peanut butter and beat for 1 minute more until smooth.
10. Step 10: Add half of the powdered sugar and mix on low until combined. Add the rest of the sugar and vanilla, then beat on high for 1 minute until creamy. Stir in the Oreo crumbs.
11. Step 11: Trim the domed tops off the cakes with a serrated knife to create even layers.
12. Step 12: Place one cake layer on your serving plate and spread about 1 cup of the Oreo peanut butter filling over it. Repeat with the second layer.
13. Step 13: Place the last cake layer upside down (bottom side up) on top. Apply a thin crumb coat of frosting over the entire cake and freeze for 15 minutes to set.
14. Step 14: Frost the cake with the remaining buttercream, piping decorations if desired. Garnish with extra Oreos for a beautiful finish.

Tips & Variations

• Use room temperature ingredients for a smoother batter and creamier frosting.
• Swap traditional Oreos for double-stuffed for extra creaminess in the filling.
• For a nut-free version, omit the peanut butter and substitute with additional cream cheese or flavored frosting.
• Chill the cake layers before frosting to reduce crumbs and make spreading easier.

Storage

Store the cake covered in the refrigerator for up to 4 days. For best results, bring to room temperature before serving. You can freeze the cake for up to one month, wrapped tightly in plastic wrap and foil. 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 unsweetened cocoa powder, but the flavor and color may be slightly different. Dutch process cocoa provides a richer, smoother chocolate taste.

How do I prevent the cake from drying out?

Make sure not to overbake the layers and cool them completely before frosting. Keeping the cake refrigerated and tightly wrapped also helps maintain moisture.

Oreo Peanut Butter Cake Recipe

Print Recipe

★★★★★

4.6 from 68 reviews

This Oreo Peanut Butter Cake is a decadent layered dessert combining rich chocolate cake with creamy peanut butter and Oreo-infused filling and frosting. Moist chocolate cake layers are complemented by a smooth peanut butter cream cheese filling studded with crushed Oreos, and finished with a luscious Oreo peanut butter buttercream. Topped with extra Oreos, this cake is perfect for celebrations or any special occasion.

• Author: Lara
• Prep Time: 30 minutes
• Cook Time: 29 minutes
• Total Time: 1 hour
• 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 (whole)

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 (finely blended into crumbs)
• Extra Oreos for decoration

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350℉. Prepare three 8-inch cake pans by spraying them with baking nonstick spray, lining the bottoms with parchment paper circles, and spraying again to ensure the cakes won’t stick.
2. Sift Dry Ingredients: In a medium bowl, sift together the all-purpose flour, cornstarch, baking powder, baking soda, cocoa powder, and salt. Set aside for later use.
3. Mix Wet Ingredients: Start heating the water on the stove until hot. In a large bowl, whisk together the oil, white sugar, vanilla extract, eggs, and buttermilk until well combined. Slowly whisk in the hot water to create a smooth batter.
4. Combine and Pour Batter: Gradually add the sifted dry ingredients into the wet mixture, whisking until smooth with no lumps. Pour the evenly mixed batter into the prepared cake pans, distributing the batter evenly among the three pans.
5. Bake the Cake Layers: Bake the cakes in the preheated oven for 24 to 29 minutes or until a toothpick inserted into the center comes out clean. Once done, let the cakes rest in the pans for 10 minutes before transferring them to wire racks to cool completely.
6. Prepare Oreo Peanut Butter Pie Filling – Beat Cream Cheese Mixture: In a small bowl, use a hand mixer to beat cream cheese, peanut butter, and 1 tablespoon of heavy cream on high speed until smooth and creamy.
7. Make Whipped Cream for Filling: Using a mixer with a whisk attachment, beat the 1 cup heavy cream, powdered sugar, and vanilla extract on high speed until soft peaks form. Carefully fold in the peanut butter cream cheese mixture and continue beating on high speed until stiff peaks form to create a fluffy filling.
8. Add Crushed Oreos to Filling: Place the whole Oreos in a food processor and pulse until they are broken into small and medium-sized pieces. Gently fold the crushed Oreos into the prepared filling and set aside.
9. Prepare Oreo Peanut Butter Buttercream – Blend Oreos: Blend 5 Oreos in a food processor until they are fine crumbs and set aside. Sift the powdered sugar in a separate medium bowl for easier mixing.
10. Cream Butter and Peanut Butter: Beat the unsalted butter in a mixer on high speed for 2 minutes until light and fluffy. Scrape down the bowl and add the peanut butter, beating for another minute to achieve a smooth consistency.
11. Incorporate Powdered Sugar and Vanilla: Add half the powdered sugar to the butter mixture and mix on low speed until just combined. Then add the remaining powdered sugar and continue mixing. Scrape down the bowl and add the vanilla extract, mixing thoroughly.
12. Finish Buttercream: Beat on high speed for 1 minute until very creamy and smooth. Finally, fold in the Oreo crumbs until evenly distributed in the frosting.
13. Level Cake Layers: Use a serrated knife to carefully cut off the domed tops of each cake layer to create even, flat surfaces for stacking.
14. Assemble Cake – First Layer: Place the first cake layer on your serving plate or cake board. Spread about 1 cup of the Oreo peanut butter pie filling evenly over the top.
15. Assemble Cake – Second Layer: Place the second cake layer on top of the filling. Spread another layer of filling evenly over it.
16. Assemble Cake – Top Layer: Add the final cake layer, placing it upside down so the flat side is facing up for a neat finish.
17. Apply Crumb Coat and Chill: Frost the entire cake lightly with a thin layer of buttercream frosting to seal in crumbs. Place the cake in the freezer for 15 minutes to set this crumb coat.
18. Final Frosting and Decoration: Apply the remaining buttercream frosting generously over the cake, smoothing it out evenly. Use piping bag to create decorations if desired and top the cake with extra whole Oreos for a decorative finish.

Notes

• Make sure all room temperature ingredients like eggs, cream cheese, and buttermilk to achieve the best texture and mixing results.
• Use Dutch processed cocoa powder for a richer chocolate flavor in the cake.
• To avoid overmixing, combine dry and wet ingredients gently until smooth flour is incorporated.
• Chill the cake between crumb coat and final frosting for a cleaner finish and easier handling.
• The cake freezes well after assembly; wrap tightly and thaw before serving.

Keywords: Oreo cake, peanut butter cake, chocolate cake, layered cake, dessert, celebration cake, creamy peanut butter filling, Oreo frosting