Oreo Peanut Butter Cake has always been a favorite in my household, especially when it combines the rich flavors of chocolate and peanut butter. I remember the first time I tried an Oreo peanut butter cake at a friend’s birthday party, and it was love at first bite. The moist chocolate layers, filled with creamy peanut butter frosting and crunchy Oreo cookie pieces, created a symphony of flavors that I couldn’t get enough of. Now, I’ve created my own version that will surely impress your friends and family. Let’s get cooking!
Why You’ll Love This Oreo Peanut Butter Cake
- Rich chocolate flavor paired with creamy peanut butter.
- Perfect for birthdays, special occasions, or just because!
- Family-friendly recipe that everyone will enjoy.
- Great for parties, and you can impress your guests.
- Easy to follow with clear instructions.
- Incorporates Oreo dessert recipes that are always a hit.
Ingredients for Oreo Peanut Butter Cake
Here’s everything you need for this delightful cake:
- 2 cups All-purpose flour – gives the cake structure.
- 1/4 cup Cornstarch – ensures a tender crumb.
- 1 cup Unsweetened cocoa powder (Dutch process) – adds rich chocolate flavor.
- 2 tsp Baking powder – helps the cake rise.
- 1/2 tsp Baking soda – for leavening.
- 1 tsp Salt – enhances flavor.
- 1 cup Oil (canola or vegetable) – keeps the cake moist.
- 1 3/4 cup White granulated sugar – sweetness and moisture.
- 1 tsp Pure vanilla extract – for flavor.
- 4 Large eggs (room temperature) – binds ingredients together.
- 1 cup Buttermilk (room temperature) – adds moisture and flavor.
- 1 cup Hot water – helps the cocoa bloom for better flavor.
- 4 oz Cream cheese (room temperature) – for the filling.
- 1/3 cup Peanut butter (creamy Jif or Skippy) – rich flavor in the filling.
- 1 TBSP Heavy cream – for smoothness.
- 1 cup Heavy cream – for frosting.
- 1/3 cup Powdered sugar – for sweetness in frosting.
- 8 Oreos – adds texture and flavor to the filling.
- 2 cups Unsalted butter (room temperature) – for the frosting.
- 1 cup Peanut butter (creamy Jif or Skippy) – for rich frosting.
- 3 cups Powdered sugar (sifted) – for the frosting consistency.
- 1 tsp Pure vanilla extract – for flavor in frosting.
- 5 Oreos – for decoration.
- Extra Oreos for decoration.
How to Make Oreo Peanut Butter Cake
- Step 1: Preheat your oven to 350℉ (175℃). Spray three 8-inch cake pans with baking nonstick spray. Line the bottoms with parchment paper circles and spray again.
- Step 2: In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Step 3: Start the hot water on the stove, so it gets hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla, eggs, and buttermilk. Slowly whisk in the hot water.
- Step 4: Add in the dry ingredients and whisk until smooth. Pour the cake batter evenly between the three cake pans.
- Step 5: Bake for 24-29 minutes. Bake until a toothpick inserted comes out clean.
- Step 6: Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
- Step 7: In a small bowl using a hand mixer, beat the cream cheese, peanut butter, and heavy cream on high speed until smooth.
- Step 8: Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Add in the peanut butter cream cheese and beat on high speed until stiff peaks.
- Step 9: Using a food processor, blend the whole Oreos into small and medium pieces. Add the Oreos to the filling. Set aside while you make the frosting.
- Step 10: In a medium bowl, sift the powdered sugar and set aside. Using a food processor to blend the Oreo into a fine crumb.
- Step 11: Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the peanut butter. Beat on high for 1 minute. Make sure it is completely smooth.
- Step 12: Add in half of the powdered sugar and mix on low until just combined. Add in the rest of the powdered sugar and mix. Scrape the bowl and add in the vanilla.
- Step 13: Beat on high speed for 1 minute; it will be very creamy. Add in the Oreo crumbs.
- Step 14: Use a serrated knife to cut off the domes of the cake.
- Step 15: Place the first cake layer down. Spread 1 cup of the filling over the top of the cake.
- Step 16: Repeat with the second layer. Place the last layer of the cake with the bottom of the cake facing up.
- Step 17: Frost the cake in a light layer of frosting and place in the freezer for 15 minutes to set.
- Step 18: Frost the rest of the cake. There is enough frosting to pipe decorations on top. I topped it with extra Oreos.
Pro Tips for the Best Oreo Peanut Butter Cake
These tricks guarantee success every time:
- Ensure all ingredients are at room temperature for better mixing.
- Use high-quality cocoa powder for a richer flavor.
- Adjust baking time if using different size pans to prevent overbaking.
What’s the secret to perfect Oreo Peanut Butter Cake?
The secret is in the way you mix the batter. Don’t overmix; it creates a dense cake. Also, using high-quality ingredients makes a big difference.
Can I make Oreo Peanut Butter Cake ahead of time?
Yes! You can prepare the cake layers a day in advance and frost them just before serving for the freshest flavor.
How do I avoid common mistakes with Oreo Peanut Butter Cake?
One common mistake is overbaking; always check with a toothpick. Another is not allowing the cake to cool completely before frosting.
Best Ways to Serve Oreo Peanut Butter Cake
This cake is delightful on its own, but you can elevate it by serving it with a scoop of vanilla ice cream or a drizzle of chocolate sauce. Pair it with an Oreo milkshake recipe for a complete dessert experience!
Nutrition Facts for Oreo Peanut Butter Cake
Per serving (recipe makes 12 servings):
- Calories: 752 kcal
- Protein: 10 g
- Fat: 59 g
- Saturated Fat: 22 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Sugar: 51 g
- Sodium: 380 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Oreo Peanut Butter Cake
After cooling, store the cake in an airtight container in the fridge for up to 3-4 days. You can also freeze it for up to 3 months. To reheat, place a slice in the microwave for about 10-15 seconds or enjoy it cold!
Frequently Asked Questions About Oreo Peanut Butter Cake
Can I freeze Oreo Peanut Butter Cake?
Absolutely! Wrap individual slices in plastic wrap, then foil. Freeze for up to 3 months. Thaw overnight in the fridge before serving.
What can I use instead of peanut butter?
You can substitute with almond butter or sunflower seed butter for a nut-free version. Use the same amount for best results.
Can I use different flavors of Oreos?
Definitely! Experiment with Oreo cookie variations like mint or birthday cake flavors for a fun twist on the classic.
Print
?utm Source=rss&utm Medium=rss&utm Campaign=oreo Peanut Butter Cake Recipe
- Total Time: 145 min
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Oreo peanut butter cake is inspired by Oreo peanut butter cakesters. It is a layered chocolate cake with peanut butter Oreo filling, and a peanut butter Oreo buttercream.
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
- 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
- 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.
- In a medium bowl, sift the flour, cornstarch, baking powder, baking soda, and salt. Set aside.
- Start the hot water on the stove, so it gets hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla, eggs, and buttermilk. Slowly whisk in the hot water.
- Add in the dry ingredients and whisk until smooth. Pour the cake batter evenly between the three cake pans.
- Bake for 24-29 minutes. Bake until a toothpick inserted comes out clean.
- Let the cakes sit in the hot pans for 10 minutes before transferring to a cooling rack. Cool completely before decorating.
- In a small bowl using a hand mixer, beat the cream cheese, peanut butter, and heavy cream on high speed until smooth.
- Using a mixer with a metal bowl and whisk attachment, beat the heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Add in the peanut butter cream cheese and beat on high speed until stiff peaks.
- Using a food processor, blend the whole Oreos into small and medium pieces. Add the Oreos to the filling. Set aside while you make the frosting.
- In a medium bowl, sift the powdered sugar and set aside. Using a food processor to blend the Oreo into a fine crumb.
- Using a mixer, beat the butter on high speed for 2 minutes. Scrape the bowl and add in the peanut butter. Beat on high for 1 minute. Make sure it is completely smooth.
- Add in half of the powdered sugar and mix on low until just combined. Add in the rest of the powdered sugar and mix. Scrape the bowl and add in the vanilla.
- Beat on high speed for 1 minute, it will be very creamy. Add in the Oreo crumbs.
- Use a serrated knife to cut off the domes of the cake.
- Place the first cake layer down. Spread 1 cup of the filling over the top of the cake.
- Repeat with the second layer. Place the last layer of the cake with the bottom of the cake facing up.
- Frost the cake in a light layer of frosting and place in the freezer for 15 minutes to set.
- Frost the rest of the cake. There is enough frosting to pipe decorations on top. I topped it with extra Oreos.
Notes
- Ensure all ingredients are at room temperature before starting.
- Use high-quality cocoa powder for better flavor.
- Adjust the baking time if using different size pans.
- Prep Time: 60 min
- Cook Time: 85 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 752 kcal
- Sugar: 51 g
- Sodium: 380 mg
- Fat: 59 g
- Saturated Fat: 22 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 78 g
- Fiber: 2 g
- Protein: 10 g
- Cholesterol: 130 mg
