What do you do when you have too many Oreo cookies leftover from a super bowl party? You make the best peanut butter Oreo cake on this planet! Truly the most divine combination ever!
A rich, moist and decadent chocolate cake layered with peanut butter Oreo buttercream frosting and topped with Oreo cookies.
The inspiration for this cake came from me simply wanting something with Oreos and peanut butter in it. Putting the two ingredients together just simply works and helped me not waste Oreos.
Nonetheless, I created a beautiful cake I get to share with you all and it was better than me sitting down and just dipping left over Oreos in a peanut butter jar! Do yourself a solid and make this cake, you won't regret it!
Also, be sure to check out some of my other Oreo desserts! Chocolate mint Oreo truffles, Oreo dirt cake, and cookies and cream cookies.
- All-purpose flour
- Milk chocolate: baking bar or chips.
- Cocoa powder: unsweetened
- Peanut butter
Time needed: 1 hour.
Instructions for cake and frosting
- Preheat oven and prepare cake pans
Preheat oven to 350 degrees. Spray three 6 inch round cake pans with Baker's joy. Set aside.
- Melt chocolate in hot water
Pour chocolate chips in a glass bowl. Add in hot water and let it sit for 5 minutes. Check out other ways to melt chocolate here.
- Whisk dry and wet ingredients
Whisk dry ingredients in a large bowl. Add in eggs, vanilla, vegetable oil, and buttermilk. Stir until combined.
- Add melted chocolate
Stir chocolate and hot water until smooth. Add to cake batter and mix well.
- Divide batter into prepared pans
Transfer cake batter and divide among three cake pans.
- Bake cake
Bake each cake for 26-28 minutes or until cake tester comes out clean. Cool in pan for 5 minutes. Invert onto baking sheet to completely cooling.
- Make frosting
Pulse 10-12 Oreos in a food processor until a fine cookie mixture. Set aside.
In a bowl of a stand mixer fitted with paddle attachment, mix ingredients for frosting until desired consistency is reached. Fold in Oreo crumb mixture.
- Assemble cake
Place a dab of buttercream on a cake plate. Add first layer of cake and pipe layer of frosting on top. Spread out evenly and add second layer. Repeat the process with all layers. Chill for 15 minutes and then put final frosting on.
- Cake flour
- Semi-sweet chocolate and dark chocolate will compliment the peanut butter and Oreo cookies just as well
- Chunky peanut butter may work, but will change the texture of the frosting
- Canola oil or sunflower oil
- Dutch processed cocoa powder
Variations for this cake are endless. Mix in peanuts or even chopped pecans to enhance the nutty flavor in the cake. Other candies that go well with the Oreos would be Reese's peanut butter cups or pieces, M&M's, and Snickers.
Add in different flavor of ganache such as milk or dark chocolate or even a white chocolate. See this tutorial from Wilton on how to use their baking melts for a drip cake.
Different sizes for this cake can be used as well such as 8 inch or 9 inch round pans.
- 6 inch round cake pan
- Food processor
- Stand mixer
- Silicon and offset spatula
- Wilton piping bag
- Wilton piping tip
You want to make sure your cake is level. Use a long serrated knife to just trim off the tops of each cake. Check out this link here on a great description on how to use your knife to level a cake.
That is ok. Check out this link to see how to crush Oreos without a food processor.
Peanut butter oreo cake
- 1 Electric mixer
- 1 Stand mixer fitted with paddle attachment
- 3 8 inch round cake pans
- Non-stick spray
- 1 Silicon Spatula
- 1 large piping bag with round and star tips
- Mixing bowls
- Measuring cups and spoons
- 2 cups all-purpose flour sifted
- 1 cup milk chocolate chips or milk chocolate bar
- 1 cup water hot
- 1 cup granulated sugar
- 1 cup light brown sugar
- 1 cup unsweetened cocoa powder
- 2 large eggs
- 1 teaspoon salt
- 2 teaspoon baking soda
- 2 teaspoon vanilla extract
- ⅔ cup vegetable oil
- 1 cup buttermilk
Peanut butter oreo buttercream frosting
- 16 oz unsalted butter room temperature
- 1 cup peanut butter creamy
- 7 cups confectioner's sugar sifted
- ¼ cup heavy cream
- 25 Oreos divided
- pinch of salt
- Preheat oven to 350°. Spray three 8 inch round cake pans with non-stick spray. Set aside.
- Place the milk chocolate in a medium glass bowl and add hot water. Let it sit for while you are preparing the rest of the batter.
- In a large mixing bowl, whisk together the flour, both sugars, cocoa powder, salt, and baking soda. Add in the vegetable oil, eggs, vanilla, and buttermilk and whisk until completely combined.
- Stir the bowl of chocolate and hot water until smooth. Add this to the cake batter and whisk until fully incorporated.
- Transfer and divide batter between three prepared cake pans. Bake for 26-28 minutes or until toothpick comes out clean.
- Allow to cool for 5 minutes in the pan and then run a knife along edge or pan and invert cake onto baking sheet. Let them cool until ready for frosting.
Peanut butter Oreo buttercream frosting
- With a food processor, crush about 10-12 Oreos into a fine cookie mixture. Set aside.
- In a bowl of a stand mixer fitted with a paddle attachment, cream butter on medium for about 3 minutes or until light and fluffy.
- Slowly add in the confectioner's sugar (one cup at a time) until combined. Add in the vanilla extract, pinch of salt, creamy peanut butter, and heavy cream. Mix until desired consistency has been reached.
- Fold in crushed Oreos into frosting. Transfer to piping bag fitted with a large round tip.
Assembly of cake
- Place one small dab of buttercream into a cake plate and then place first cake layer on plate. Pipe buttercream in a circle to create layer on top.
- Add second layer of cake and repeat the same process until all cake layers have been added. Add frosting around and on top of entire cake to create crumb coat. Place cake in fridge for 15 minutes.
- Remove cake and frost cake with a thick coat of buttercream. Smooth out with bench scraper to create a smooth finish. Top with cake buttercream dollops and Oreo cookies. Slice, serve, and enjoy!
- Stored in an airtight container for 1-2 days at room temperature or for 3-4 days in the refrigerator.
Awesome cake recipes!
- Amazing Texas sheet cake
- The best twinkie cake
- Mini cranberry bundt cakes with orange glaze
- Chocolate cuddle cake
The ingredients in this cake are safe to be eaten baked. It is never recommended to consume any kind of uncooked cake batter due to the raw eggs, which can cause E.Coli and Salmonella poisoning.
It is also important to check all ingredients and make sure they are not expired before preparing the cake and frosting.
Fun fact of the day!
There are more plastic flamingoes in the United States than real ones.
The most amazing combination of peanut butter and Oreo together! Creamy and delicious!
Please how many eggs is required?
Nothing about eggs in recipe but this was then mentioned in the instruction.
two eggs, sorry