Introduction

This Oreo Peanut Butter Cake is a rich and indulgent dessert combining the deep flavor of chocolate cake with creamy peanut butter and crunchy Oreo cookies. Perfect for celebrations or anytime you want a show-stopping treat that’s sure to impress.

A three-layer chocolate cake with thick, creamy light beige frosting containing small dark specks between each dark rich chocolate sponge layer. The outside is evenly covered with the same speckled frosting, topped with a ring of swirled frosting dollops around the edge, each decorated with a half of a dark chocolate sandwich cookie. The cake sits on a wooden board with some crumbs around, and the background shows a green leaf and a soft blurred area with a white marbled texture foreground. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups All-purpose flour
1/4 cup Cornstarch
1 cup Unsweetened cocoa powder (Dutch process preferred)
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 frosting
Extra Oreos for decoration

Instructions

Step 1: Preheat your oven to 350℉. Spray three 8-inch cake pans with nonstick spray, line the bottoms with parchment paper circles, and spray the parchment paper as well.
Step 2: In a medium bowl, sift together the flour, cornstarch, cocoa powder, baking powder, baking soda, and salt. Set aside.
Step 3: Heat the water until hot and steamy. In a large bowl, whisk the oil, sugar, vanilla, eggs, and buttermilk until combined. Slowly whisk in the hot water.
Step 4: Add the dry ingredients to the wet mixture and whisk until smooth. Divide the batter evenly among the three prepared pans.
Step 5: Bake for 24-29 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes sit in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Step 6: For the Oreo Peanut Butter Pie Filling, beat cream cheese, peanut butter, and 1 tbsp heavy cream on high speed in a small bowl until smooth.
Step 7: In a separate bowl using a whisk attachment, beat 1 cup heavy cream, powdered sugar, and vanilla on high speed until soft peaks form. Fold in the peanut butter cream cheese mixture and continue beating until stiff peaks form.
Step 8: Process the 8 Oreos into small and medium pieces with a food processor, then gently fold them into the filling. Set aside.
Step 9: For the Oreo Peanut Butter Buttercream, sift the powdered sugar and set aside. Process 5 Oreos into fine crumbs.
Step 10: Beat butter in a medium bowl on high for 2 minutes. Add peanut butter and beat until smooth, about 1 minute.
Step 11: Add half the powdered sugar and mix on low until combined, then add the remaining sugar and mix. Scrape the bowl and add vanilla extract.
Step 12: Beat on high speed for 1 minute until creamy. Fold in the Oreo crumbs thoroughly.
Step 13: Use a serrated knife to trim the domed tops off the cakes for even layers.
Step 14: Place the first cake layer on a serving plate and spread 1 cup of the Oreo peanut butter filling over it.
Step 15: Repeat with the second layer. Place the final cake layer on top with the bottom side facing up.
Step 16: Frost the entire cake with a light crumb coat and chill in the freezer for 15 minutes to set.
Step 17: Finish frosting the cake with the remaining buttercream. Decorate with extra Oreos as desired.

Tips & Variations

Use room temperature ingredients for a smoother batter and frosting.
To add a salty-sweet twist, sprinkle some chopped salted peanuts between the layers.
Swap Dutch-process cocoa for natural cocoa powder if that’s what you have, but adjust baking soda accordingly.
For a dairy-free option, substitute butter with vegan butter and use coconut cream in place of heavy cream.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, bring slices to room temperature or warm slightly for a few seconds in the microwave. This cake also freezes well; wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

How to Serve

The image shows a close-up of a three-layer chocolate cake with light brown cream frosting between each layer and covering the outside. The cake layers are dark brown and moist, with frosting that has tiny dark cookie crumbs mixed in, giving it a speckled look. On top, large pieces of chocolate sandwich cookies are evenly spaced, slightly embedded in swirls of the same light brown frosting. The cake sits on a wooden board with some crumbs around it, and the background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cake layers ahead of time?

Yes, the cake layers can be baked and stored wrapped tightly at room temperature for 1-2 days or frozen for longer storage. Make sure to cool completely before wrapping.

What can I use instead of Oreos?

You can substitute Oreos with any similar chocolate sandwich cookies or your favorite chocolate cookie; just chop them into pieces before folding into the filling and frosting.