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
Scale
- 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