Peanut Butter Oreo Drip Cake Recipe

Nothing quite delights the senses like a Peanut Butter Oreo Drip Cake, a showstopper dessert that perfectly blends rich chocolate, creamy peanut butter, and crunchy Oreo cookies into one irresistible cake. This confection is not only a feast for the eyes with its luscious drip ganache and Oreo-studded frosting, but it’s also a soul-satisfying treat that brings joy to every celebration. Whether you’re a peanut butter lover or a devoted Oreo fan, this cake delivers layers of irresistible flavor and texture that will keep everyone coming back for more.

Ingredients You’ll Need

The magic of the Peanut Butter Oreo Drip Cake lies in its simple ingredients that work together brilliantly to create deep chocolate richness, smooth peanut butter creaminess, and the iconic Oreo crunch. Each component adds its own special touch—from the all-purpose flour providing structure to the hot coffee enhancing the chocolate intensity.

• 240g all-purpose flour: This is your cake’s foundation, lending moisture and lightness.
• 400g granulated sugar: Sweetens the batter to perfect balance without overpowering.
• 85g unsweetened cocoa powder: Adds deep chocolate flavor and color.
• 2 teaspoons baking powder: Helps the cake rise beautifully and stay fluffy.
• 1½ teaspoons baking soda: Reacts with acidic ingredients for tender texture.
• 1 teaspoon salt: Enhances all the flavors and balances sweetness.
• 2 large eggs: Bind the ingredients and add richness.
• 240ml buttermilk: Gives the cake a subtle tang and tender crumb.
• 120ml vegetable oil: Keeps the cake moist and soft.
• 2 teaspoons vanilla extract: Adds warm, inviting aroma and flavor.
• 240ml hot coffee or hot water: Intensifies the chocolate notes and makes the batter silky.
• 20 Oreo cookies, crushed (plus extras for topping): Provide the signature Oreo crunch and flavor bursts.
• 170g unsalted butter, softened: Essential for the creamy, luscious peanut butter frosting.
• 250g creamy peanut butter: The star ingredient in the frosting, full of rich, nutty goodness.
• 400g powdered sugar: Sweetens and thickens the frosting to perfect spreading consistency.
• 4 tablespoons heavy cream (plus 120ml for ganache): Adds silkiness to frosting and makes the ganache smooth and shiny.
• 200g semi-sweet chocolate chips: The base for the decadent drip ganache topping.

How to Make Peanut Butter Oreo Drip Cake

Step 1: Prepare Your Pans and Oven

Start by preheating your oven to 350°F (175°C). This ensures immediate, even baking. Grease and line three 8-inch cake pans with parchment paper to keep your layers perfectly intact and easy to remove.

Step 2: Mix the Dry Ingredients

In a large bowl, sift together the flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt. Sifting not only blends the flavors evenly but also aerates the mixture for a lighter cake crumb.

Step 3: Whisk Wet Ingredients

In a separate bowl, whisk the eggs until combined, then add the buttermilk, vegetable oil, and vanilla extract. Whisking well here ensures a smooth, well-emulsified base that will integrate beautifully with the dry mix.

Step 4: Combine and Add Hot Liquid

Slowly add the wet ingredients to the dry ingredients, mixing until just combined. Then pour in the hot coffee or water. This step enhances the chocolate flavor and helps dissolve the cocoa powder, producing a lusciously smooth batter.

Step 5: Bake the Cake Layers

Divide the batter evenly among your prepared pans and place them in the oven to bake for 30–35 minutes. Use a toothpick to test for doneness—it should come out clean or with just a few crumbs. Let the cakes cool completely on wire racks before assembling.

Step 6: Prepare the Peanut Butter Frosting

Beat together the softened butter and creamy peanut butter until smooth and fluffy. Gradually add powdered sugar, beating on low to avoid a sugar cloud, then increase speed until the frosting is light and airy. Add heavy cream and vanilla extract for extra creaminess.

Step 7: Fold in Crushed Oreos

For added texture and that unmistakable Oreo flavor throughout, gently fold in the crushed Oreos into the peanut butter frosting. This step is optional but highly recommended for true Oreo aficionados.

Step 8: Assemble and Chill

Level the cooled cake layers if needed. Spread a generous layer of frosting between each layer, then crumb coat the entire cake. This thin first coat traps crumbs and provides a smooth base for the final frosting layer. Chill the cake for 20 minutes to set the crumb coat perfectly.

Step 9: Apply the Final Frosting Coat

After chilling, apply a second, thicker coat of peanut butter frosting. Smooth it expertly for a flawless finish that will showcase your beautiful drip.

Step 10: Make the Ganache

Heat 120ml of heavy cream until it just begins to simmer. Pour over the semi-sweet chocolate chips and let sit for a minute before stirring until silky and smooth. Allow the ganache to cool slightly before using.

Step 11: Drip the Ganache

Carefully drip the ganache around the edges of the cake so that it cascades down the sides in elegant drips. This crucial step turns the cake into a stunning centerpiece sure to wow any gathering.

Step 12: Final Decoration

Top the cake with swirls of leftover peanut butter frosting and garnish liberally with whole or crushed Oreos. Chill the cake until serving to set the ganache and keep everything fresh.

How to Serve Peanut Butter Oreo Drip Cake

Garnishes

The Peanut Butter Oreo Drip Cake looks irresistible topped with extra Oreos, whether whole or crushed. For an extra touch of indulgence, sprinkle a few mini chocolate chips or a drizzle of melted peanut butter on top. These simple garnishes add both visual appeal and extra bursts of texture and flavor.

Side Dishes

This cake pairs wonderfully with light, fresh accompaniments like a scoop of vanilla bean ice cream or fresh berries to cut through the richness. For an adult crowd, a glass of cold milk or a cup of strong coffee complements every bite perfectly.

Creative Ways to Present

Elevate your Peanut Butter Oreo Drip Cake by placing it atop a rustic wooden cake stand or on a mirrored tray to reflect the glossy ganache. Consider serving individual slices with a small dollop of whipped cream and an Oreo cookie on the side for effortless elegance and added charm.

Make Ahead and Storage

Storing Leftovers

Once frosted and decorated, cover the Peanut Butter Oreo Drip Cake tightly with plastic wrap and store it in the refrigerator. It will stay fresh for 3 to 4 days while maintaining its moist texture and creamy frosting, perfect for any extended celebration.

Freezing

You can freeze individual layers or the entire assembled cake. Wrap each piece tightly in plastic wrap and then foil before freezing. The cake is best consumed within 2 months, and freezing actually helps meld the peanut butter and Oreo flavors even more intensely.

Reheating

For best results, thaw frozen slices overnight in the refrigerator before serving. Reheat briefly at room temperature to bring the frosting back to a soft, spreadable consistency, but avoid microwaving to preserve the cake’s delicate texture and ganache shine.

FAQs

Can I use crunchy peanut butter instead of creamy?

Absolutely! Using crunchy peanut butter will add extra texture to the frosting, giving it delightful peanut chunks that pair fabulously with Oreo pieces.

Do I have to use hot coffee in the batter?

Hot coffee intensifies the chocolate flavor without making the cake taste like coffee. If you prefer, hot water can be used, but coffee is highly recommended for that rich depth.

How do I prevent the ganache from dripping too much?

Make sure the ganache has cooled and thickened slightly before dripping. It should be pourable but not too runny to control the drip length perfectly.

Can I make this cake dairy-free?

With a few swaps like vegan butter, non-dairy milk, and dairy-free chocolate, you can create a delicious dairy-free version. However, the texture may be slightly different.

Is it necessary to chill between frosting layers?

Yes! Chilling helps set the crumb coat, making the final frosting layer easier to apply and giving the cake cleaner lines.

Final Thoughts

There’s something truly special about crafting a Peanut Butter Oreo Drip Cake from scratch. It’s a dessert that brings smiles, applause, and happy bellies with every slice. Whether it’s a birthday, a casual get-together, or just a weekend treat, this cake promises to deliver blissful layers of peanut butter, Oreo, and chocolate magic. I can’t wait for you to try it and share in the joy this cake brings—it’s a guaranteed crowd-pleaser that’s as fun to make as it is to eat!

Peanut Butter Oreo Drip Cake Recipe

---

★★★★★

4.7 from 10 reviews

• Author: Ella
• Total Time: 1 hour
• Yield: 12 servings 1x
• Diet: Vegetarian

Pin Recipe

Print Recipe

Description

Indulge in this decadent Peanut Butter Oreo Drip Cake, a rich chocolate cake layered with creamy peanut butter frosting infused with Oreo cookie bits, finished with a glossy chocolate ganache drip and topped with extra Oreos for the perfect finish. This showstopping dessert combines classic flavors into a moist, flavorful cake that’s perfect for celebrations or any special occasion.

---

Ingredients

Scale 1x2x3x

Cake

• 240g all-purpose flour
• 400g granulated sugar
• 85g unsweetened cocoa powder
• 2 teaspoons baking powder
• 1½ teaspoons baking soda
• 1 teaspoon salt
• 2 large eggs
• 240ml buttermilk
• 120ml vegetable oil
• 2 teaspoons vanilla extract
• 240ml hot coffee or hot water
• 20 Oreo cookies, crushed (plus extras for topping)

Peanut Butter Frosting

• 170g unsalted butter, softened
• 250g creamy peanut butter
• 400g powdered sugar
• 4 tablespoons heavy cream
• 1 teaspoon vanilla extract
• Crushed Oreos (optional, from above)

Chocolate Ganache

• 120ml heavy cream
• 200g semi-sweet chocolate chips

---

Instructions

1. Preheat and Prepare Pans: Preheat your oven to 350°F (175°C). Grease and line three 8-inch cake pans with parchment paper to ensure easy cake removal.
2. Mix Dry Ingredients: In a large bowl, sift together the all-purpose flour, granulated sugar, unsweetened cocoa powder, baking powder, baking soda, and salt to combine evenly and remove lumps.
3. Mix Wet Ingredients: In a separate bowl, whisk the eggs thoroughly with buttermilk, vegetable oil, and vanilla extract until fully blended.
4. Combine and Add Coffee: Gradually add the wet ingredients to the dry ingredients and mix gently. Then stir in the hot coffee or hot water, mixing until the batter is smooth and uniform.
5. Bake the Cake Layers: Divide the batter evenly among the three prepared pans. Bake in the preheated oven for 30–35 minutes, or until a toothpick inserted comes out clean. Allow the cakes to cool completely in the pans before removing.
6. Prepare Frosting: Beat the softened unsalted butter and creamy peanut butter together until smooth and combined. Gradually add powdered sugar while continuing to beat.
7. Add Cream and Vanilla: Mix in the heavy cream and vanilla extract, beating until the frosting is light and fluffy. Fold in the crushed Oreo cookies for added texture and flavor if desired.
8. Assemble and Crumb Coat: Level the cooled cake layers by slicing off any domed tops. Spread a layer of frosting between each cake layer, then apply a thin crumb coat around the entire cake to seal in crumbs. Chill the cake in the refrigerator for 20 minutes to set the crumb coat.
9. Final Frosting Coat: Apply the final smooth layer of peanut butter frosting over the chilled cake, smoothing out all surfaces for a clean look.
10. Make Ganache: Heat the 120ml heavy cream until just simmering. Pour it over the semi-sweet chocolate chips in a heatproof bowl. Let sit for a minute, then stir gently until the ganache is smooth and glossy.
11. Apply Ganache Drip: Allow the ganache to cool slightly to thicken, then carefully drizzle it over the edges of the cake, letting it drip down the sides naturally.
12. Decorate and Chill: Finish by decorating the top with swirls of peanut butter frosting and extra whole or crushed Oreos. Chill the completed cake until ready to serve, allowing the flavors to meld beautifully.

Notes

• For best results, use room temperature ingredients for smooth batter and frosting.
• Hot coffee enhances the chocolate flavor but can be substituted with hot water for a milder taste.
• Crushed Oreos in the frosting add texture and bursts of flavor but can be omitted for a smoother finish.
• Keep the cake refrigerated if not serving immediately to maintain freshness.
• Let the cake come to room temperature before serving for the best taste and texture.

• Prep Time: 25 minutes
• Cook Time: 35 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (approx. 1/12 of cake)
• Calories: 520 kcal
• Sugar: 45 g
• Sodium: 320 mg
• Fat: 30 g
• Saturated Fat: 12 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.5 g
• Carbohydrates: 55 g
• Fiber: 3 g
• Protein: 7 g
• Cholesterol: 55 mg

Keywords: Peanut Butter Oreo Drip Cake, Chocolate Cake, Peanut Butter Frosting, Oreo Dessert, Chocolate Ganache, Celebration Cake, Moist Chocolate Cake