Description
This Oreo Peanut Butter Cake is a decadent layered chocolate cake featuring a rich and moist chocolate base combined with creamy peanut butter and Oreo filling, topped with a luscious Oreo peanut butter buttercream frosting and decorated with extra Oreos. Perfect for chocolate and peanut butter lovers looking for an indulgent dessert.
Ingredients
Scale
Chocolate Cake
- 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
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
- 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 and Prepare Pans: Preheat your oven to 350℉. Spray three 8-inch cake pans with nonstick spray, line the bottoms with parchment paper circles, and spray again to ensure cakes won’t stick.
- Sift Dry Ingredients: In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Set this mixture aside.
- Mix Wet Ingredients: Heat water until hot and steamy. In a large bowl, whisk together the oil, sugar, vanilla extract, eggs, and buttermilk.
- Combine Wet and Hot Water: Slowly whisk the hot water into the wet mixture to combine thoroughly.
- Add Dry Ingredients: Gradually whisk in the sifted dry ingredients until the batter is smooth and well combined.
- Pour and Bake: Evenly distribute the batter among the three prepared cake pans. Bake for 24-29 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Let the cakes rest in their pans for 10 minutes before transferring them to a cooling rack to cool completely.
- Make Oreo Peanut Butter Pie Filling: Beat together cream cheese, peanut butter, and 1 tbsp heavy cream on high speed until smooth using a hand mixer. Separately, whip the 1 cup heavy cream, powdered sugar, and vanilla extract with a whisk attachment until soft peaks form. Fold the peanut butter mixture into the whipped cream and beat until stiff peaks form.
- Prepare Oreo Pieces: Use a food processor to chop 8 Oreos into small and medium-sized pieces. Gently fold these Oreo pieces into the pie filling. Set aside.
- Make Oreo Peanut Butter Buttercream: Sift the powdered sugar and set aside. Process 5 Oreos into fine crumbs in a food processor. Beat the unsalted butter on high speed for 2 minutes until fluffy. Add the peanut butter and beat until smooth. Gradually mix in powdered sugar in two portions, starting on low speed. Add vanilla extract and beat on high speed for 1 minute until creamy. Fold Oreo crumbs into the buttercream.
- Trim Cake Domes: Use a serrated knife to level the domed tops off each cake layer for even stacking.
- Assemble Cake: Place the first cake layer on your serving plate and spread about 1 cup of the Oreo peanut butter pie filling evenly over the top. Repeat layering with the second cake layer and filling.
- Add Final Layer: Place the last cake layer upside down (bottom side up) on top to create a flat surface for frosting.
- Crumb Coat: Apply a thin layer of the buttercream frosting over the entire cake to seal in crumbs. Place the cake in the freezer for 15 minutes to set the crumb coat.
- Final Frosting: Frost the cake with the remaining buttercream, smoothing the sides and top. Use the leftover frosting to pipe decorative accents if desired.
- Decorate: Garnish the cake with extra Oreos as decoration on the top for a classic finishing touch.
Notes
- Ensure all dairy ingredients like eggs, cream cheese, and buttermilk are at room temperature for best mixing and texture.
- Use Dutch process cocoa powder for a richer chocolate flavor and deeper color.
- Allow the cakes to cool completely before decorating to prevent frosting from melting.
- Freezing the cake briefly after crumb coating helps achieve a smooth final frosting layer.
- This cake can be made a day ahead and stored in the refrigerator; bring to room temperature before serving for best flavor and texture.
- Prep Time: 25 minutes
- Cook Time: 29 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Oreo cake, peanut butter cake, chocolate peanut butter cake, layered cake, dessert recipe
