Decadent Oreo Peanut Butter Cake: The Ultimate Chocolate & Peanut Butter Dessert

Prepare yourself for an extraordinary dessert experience with this **Oreo Peanut Butter Cake**. It’s the ultimate fusion of rich, indulgent chocolate and the creamy, irresistible flavor of peanut butter. Each bite delivers a delightful interplay of textures and tastes, making it an instant classic for any occasion.

We often find ourselves in that sweet spot of the year, a delightful “limbo” between major holidays, where it feels like the perfect time to explore new dessert horizons. Valentine’s Day has passed, and we’re not quite ready for St. Patrick’s Day’s green treats. This Oreo Peanut Butter Cake fits that mood perfectly – it’s comforting, exciting, and absolutely delicious. This creation is a magnificent evolution from my beloved Peanut Butter Oreo Bars, offering the same incredible flavor profile but in a grand, impressive cake form.

If you’re looking for more delightful baking adventures, here are some other recipes you might love:

The Best Blueberry Buckle Cake

Best Gooey Butter Cake Without Cake Mix

The Best Ever Chocolate Salted Caramel Cake

[feast_advanced_jump_to]

Why This Oreo Peanut Butter Cake Recipe is a Must-Try

This isn’t just another cake; it’s a meticulously crafted symphony of flavors and textures designed for the ultimate indulgence. Every element plays a crucial role in creating an unforgettable dessert experience. Here’s why this Oreo Peanut Butter Cake stands out:

• Dark Chocolate Cake: Did you know that Oreo cookies get their distinct color and intense flavor from dark cocoa powder? I’ve mirrored this secret for our cake layers. The dark chocolate provides a deep, rich foundation that perfectly complements the sweetness of the other components, creating a sophisticated base with a tender, moist crumb.
• Cream Cheese Filling: What’s better than a velvety cream cheese filling? This light and tangy layer cuts through the richness of the chocolate and peanut butter, adding a refreshing contrast that makes each bite incredibly balanced. Whipped cream and cream cheese are truly a match made in dessert heaven, creating a filling that is both airy and wonderfully flavorful.
• Oreo Cookie Crust: Just like a classic Oreo, this cake features a delightful cookie crunch where you least expect it – at the base of each layer! This adds an incredible textural dimension that elevates the entire cake, offering that satisfying snap beneath the soft cake and creamy filling.
• Peanut Butter Oreo Frosting: I try not to play favorites, but this frosting might just steal the show. It’s a luscious, creamy peanut butter buttercream infused with crushed Oreos, giving you that perfect blend of smooth, nutty flavor with delightful cookie bits. Who could resist such a combination? It’s the crowning glory that ties all the decadent elements together.

Essential Grocery List for Your Oreo Peanut Butter Cake

To help you prepare for this baking adventure, I’ve highlighted a few key ingredients you might need to pick up, especially if they’re not regular staples in your pantry. For the complete list of ingredients and precise measurements, please refer to the detailed recipe card at the bottom of this page.

• Oreos: This is a no-brainer! We’ll need a generous amount for both the crunchy crust and to mix into the frosting. I recommend buying the largest “party pack” size to ensure you have plenty for snacking and baking.
• Unsalted Butter: You’ll need this baking essential for both the rich Oreo crust and to create the smooth, delectable buttercream. Using unsalted butter allows you to control the salt content in your recipe.
• Eggs: Large eggs are specified, but extra-large will also work just fine. Crucially, make sure your eggs are at room temperature, as this helps them emulsify better with other ingredients, leading to a smoother, more uniform cake batter.
• Cream Cheese: A block of full-fat cream cheese is essential for that irresistible tangy and creamy filling. Ensure it’s fully softened before mixing to achieve a lump-free, silky texture. You’ll need about ¾ of a standard block.
• Buttermilk: Full-fat buttermilk is my preference for its contribution to an incredibly moist and tender cake. If you don’t have buttermilk on hand, you can easily make a substitute: add 1 tablespoon of lemon juice or white vinegar to a measuring cup, then fill the rest with regular milk (dairy or non-dairy) to make 1 cup. Let it sit for 5-10 minutes until it slightly curdles.
• Oil: A neutral-flavored oil like vegetable oil or canola oil is perfect for this recipe. Oil helps keep the chocolate cake layers incredibly moist and tender, far longer than butter alone.
• Dark Cocoa Powder: This is key to mimicking the classic Oreo flavor in our cake. I use a high-quality dark cocoa powder, similar to what you’d find in actual Oreos. You can find the specific one I use here, but any good quality dark cocoa will work.
• Fresh Leavening Agents: Baking soda and baking powder are crucial for the cake’s rise and texture. Always ensure yours are fresh! A good rule of thumb is to replace them every six months, or if you’re unsure, test a small amount in hot water (baking soda) or vinegar (baking powder) – if it fizzes, it’s still active.
• Heavy Whipping Cream: This ingredient contributes to the light and airy texture of our cream cheese filling and the rich consistency of the buttercream. Opt for a full-fat heavy whipping cream for the best results and stability.

Step-by-Step Guide to Perfect Dark Chocolate Cake Layers

Creating these dark chocolate cake layers is simpler than you might think, especially with the right tools. You’ll need an electric mixer – either a hand mixer (which I used) or a stand mixer with a paddle attachment will work beautifully. For mixing, I recommend sturdy mixing bowls like the ones here.

Step 1: Whisk the Dry Ingredients. In the bowl of your electric mixer, fitted with the paddle attachment if using a stand mixer, combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on the lowest speed for about 30 seconds to ensure all ingredients are thoroughly combined and there are no lumps.

Step 2: Prepare the Wet Ingredients. In a separate, smaller bowl, whisk together the room-temperature eggs, buttermilk, hot water, pure vanilla extract, and vegetable oil. Whisk until the mixture is uniform and well combined. The hot water helps bloom the cocoa powder, intensifying the chocolate flavor, and also contributes to the cake’s moistness.

Step 3: Combine Wet and Dry Mixtures. With your mixer still on the lowest speed, slowly pour the liquid ingredients into the dry ingredients. Mix just until combined, being careful not to overmix. Overmixing can develop the gluten in the flour, leading to a tough cake. Stop mixing as soon as you no longer see any flour streaks. Use a rubber spatula to scrape down the sides and bottom of the bowl to ensure everything is incorporated.

Step 4: Bake the Cake Layers. Evenly divide the prepared batter between your cake pans (which should already have their baked Oreo crusts). For 8-inch pans, aim for approximately 15 ounces of batter in each. Bake for 30-33 minutes, or until a wooden skewer inserted into the center comes out with moist crumbs, not wet batter. Once baked, let the cakes cool in their pans for about 15 minutes before carefully inverting them onto a wire cooling rack to cool completely. This prevents them from sticking and helps set their structure.

Step 5: Level and Prepare for Frosting. After the cake layers have cooled to room temperature, use a serrated knife or a cake leveler to gently level the tops of the cakes if needed, ensuring perfectly flat layers for assembly. This makes your final cake look professional and stable. Once leveled, wrap each layer tightly in plastic wrap and freeze them for at least 30 minutes, or even overnight. Freezing the layers makes them much easier to handle and frost, significantly reducing crumbs.

Crafting the Silky Cream Cheese Filling

This creamy, slightly tangy filling is the perfect counterpoint to the rich chocolate cake and sweet peanut butter frosting. It’s light, airy, and incredibly delicious.

Step 1: Cream the Softened Cream Cheese. In a medium-sized bowl, using a hand mixer, beat the completely softened cream cheese until it’s smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl, then add the powdered sugar, vanilla extract, and a pinch of salt. Start mixing on the lowest speed to avoid a cloud of powdered sugar, then gradually increase the speed to medium-high. Beat until the mixture is light, fluffy, and perfectly smooth, scraping down the bowl as needed to ensure everything is well combined.

Step 2: Whip the Heavy Cream. In the clean bowl of a stand mixer fitted with the whisk attachment (or using your hand mixer), whip the cold heavy whipping cream on high speed. Continue to whisk for about 3 to 5 minutes, or until the cream forms stiff peaks. This means when you lift the whisk, the peaks hold their shape firmly and don’t droop.

Step 3: Gently Fold Them Together. With a rubber spatula, carefully add about half of the whipped cream to the cream cheese mixture. Gently fold it in using an upward motion, turning the bowl as you go, until no streaks of whipping cream remain. Repeat with the remaining whipped cream, folding until the entire mixture is light, airy, and uniform. Be careful not to overmix, as this can deflate the whipped cream.

Step 4: Chill Until Ready. Once your cream cheese filling is complete, cover the bowl tightly with plastic wrap and place it in the refrigerator. Chilling helps the filling firm up slightly, making it easier to work with during assembly. It can be stored in the fridge, covered, for up to 4 hours before you’re ready to assemble your show-stopping cake.

Creating the Irresistible Peanut Butter Oreo Buttercream

This frosting is pure magic – a creamy, dreamy peanut butter buttercream studded with crushed Oreo pieces. It’s the perfect sweet and salty topping for our decadent cake.

Step 1: Cream Butter and Peanut Butter. In the bowl of an electric mixer fitted with the paddle attachment, combine the softened unsalted butter and creamy peanut butter. Beat on medium-high speed for about 2 minutes, or until the mixture is light, fluffy, and perfectly smooth. Make sure there are no lumps of butter.

Step 2: Gradually Add Dry Ingredients. With the mixer on the lowest speed, slowly add the sifted powdered sugar, pure vanilla extract, salt, and heavy whipping cream to the bowl. Once these ingredients are just combined and the powdered sugar is incorporated, increase the mixer speed to high. Beat for a full 3 minutes. The frosting should transform into a light, airy, and fluffy consistency. Stop the mixer, scrape down the sides and bottom of the bowl, and beat for another 1 minute to ensure evenness and maximum fluffiness.

Step 3: Eliminate Air Pockets for a Smooth Finish. To achieve that professional, smooth finish on your cake, take a wooden spoon or a sturdy rubber spatula and stir the frosting by hand for a minute or two. This action helps to push out any tiny air bubbles that may have been incorporated during the high-speed mixing, resulting in a wonderfully smooth and easy-to-spread buttercream.

Frequently Asked Questions About This Oreo Peanut Butter Cake

Here are answers to some common questions you might have about adapting or making this recipe:

Can I turn this into a sheet cake?

Absolutely! This recipe adapts beautifully to a sheet cake. For a simplified version, you can omit the cream cheese filling. Instead, prepare the dark chocolate cake batter and bake it in a single 9×13-inch pan (adjusting baking time as needed, usually around 30-40 minutes). Once cooled, frost generously with the Peanut Butter Oreo Buttercream and sprinkle with extra pulverized Oreo crumbs for a lovely finish. No need for the crust if baking as a sheet cake, unless you specifically desire that bottom crunch.

Can I turn these into cupcakes?

Yes, you can! To make delicious cupcakes, line your muffin tins with cupcake liners. You can still make the Oreo crust by pressing a small amount into the bottom of each liner and baking for just 5 minutes. Then, fill with cake batter and bake until a toothpick comes out clean (typically 18-22 minutes). Once cooled, you can core the center of each cupcake and pipe in some of the cream cheese filling before frosting with the peanut butter buttercream and a sprinkle of Oreo crumbs.

Can I use peanut butter Oreos instead of regular Oreos?

For an even more intense peanut butter flavor, absolutely! Using peanut butter Oreos will amplify the nutty goodness in both the crust and the frosting, making it an extra special treat for peanut butter lovers.

What if I don’t have buttermilk?

No problem! You can easily make a substitute for buttermilk. Add 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup, then fill the rest of the cup with whole milk (or a dairy-free alternative) up to the 1-cup line. Stir gently and let it sit for 5-10 minutes until it slightly curdles. This “sour milk” will work just like store-bought buttermilk.

How can I ensure my cake layers are perfectly level?

Baking the layers with the help of baking strips can help them bake more evenly and prevent doming. If your cakes still have a dome, once they are completely cool, use a serrated knife or a specialized cake leveler to carefully trim the tops flat. You can also freeze your cake layers for about 30 minutes before leveling; this makes them much firmer and easier to cut without tearing.

Expert Tips for Assembling Your Oreo Peanut Butter Cake

Assembling a layered cake can feel daunting, but with the right tools and a few pointers, you’ll create a stunning masterpiece. For seamless assembly, I highly recommend using a turn table, an offset spatula, a sturdy cake board, and if you desire a perfectly smooth finish, a cake comb.

• First Layer Placement & Filling: Begin by placing your first cake layer, top side up, squarely on your cake board. Using a piping bag (with or without a tip), pipe a sturdy rim of the Peanut Butter Oreo Buttercream around the very edge of the cake. This “dam” will hold in our luscious cream cheese filling. Carefully fill the center of the cake within this buttercream rim with the chilled cream cheese filling, making sure not to overfill – approximately a little under 1 cup is usually ideal for an 8-inch layer.
• Second Layer & Repeat: Gently place the second cake layer on top, crust side down. The flat crust side helps create a stable, even surface for your next layer. Repeat the process: pipe another buttercream rim, then fill the center with the cream cheese filling.
• Final Layer Placement: Position the final cake layer on top, again crust side down. This ensures the top of your cake is perfectly flat and ready for frosting.
• The Crumb Coat: This is a crucial step for a professional finish! Apply a very thin, even layer of the Peanut Butter Oreo Buttercream all over the entire cake – sides and top. This is known as the crumb coat. Its purpose is to trap any loose crumbs, preventing them from mixing into your final layer of frosting. Once applied, transfer the cake to the freezer for about 10 to 15 minutes. This quick chill will set the crumb coat firmly.
• Final Frosting Application: Once the crumb coat is firm to the touch, retrieve your cake from the freezer. Now, apply the remaining Peanut Butter Oreo Buttercream generously and smoothly over the entire cake. Take your time, using your offset spatula and turn table to achieve a beautifully smooth or textured finish as desired. Don’t forget to sprinkle extra crushed Oreos on top or around the base for a final decorative touch!

Storing Your Delicious Oreo Peanut Butter Cake

Proper storage is key to enjoying your Oreo Peanut Butter Cake for as long as possible. Here’s how to keep it fresh and delicious:

If you’re making the cake over multiple days, a fantastic tip is to bake your cake layers ahead of time. Once they’ve cooled completely, wrap each layer tightly in plastic wrap and store them in the fridge for 3-5 days, or in the freezer for up to 2 months. Baking ahead not only reduces stress on assembly day but also helps to reduce crumbs when frosting and ensures the layers stay firm and don’t slide around during decoration, making your job much easier!

Once the cake is fully assembled and frosted, it should be stored in an airtight container in the refrigerator due to the cream cheese filling. It will stay fresh and delicious for 3-4 days.

Freezing the Assembled Cake or Slices

If you have leftovers or wish to prepare the cake far in advance, this cake freezes beautifully. For individual slices, wrap each piece tightly in plastic wrap, then place them in an airtight freezer-safe container or bag. They can be frozen for up to 1 month. Thaw individual slices in the refrigerator overnight or at room temperature for a few hours before serving.

Here are some other cake recipes you are going to love:

How to serve: Once your magnificent Oreo Peanut Butter Cake is stacked and filled, you can cut it into 8-12 generous pieces. I personally love to serve this cake at room temperature, as it allows the flavors and textures of the frosting and filling to soften and become truly luscious. My husband, however, has a unique (and surprisingly delicious!) preference: he enjoys it in a bowl with a splash of milk poured over it, transforming it into an almost dessert-soup experience. Don’t knock it till you try it!

Remember to **LEAVE A STAR AND A COMMENT REVIEW** if you love the recipe or have any questions. Your feedback is truly appreciated! Follow me on Instagram, Pinterest, and TikTok for more fun baking ideas and behind-the-scenes content!

Recipe Card: Oreo Peanut Butter Cake

Peanut Butter Oreo Cake

Molly Murphy

This show-stopping cake features a crunchy Oreo cookie crust, moist dark chocolate cake layers, a creamy cream cheese filling, and a luscious peanut butter Oreo buttercream frosting. It’s the ultimate dessert for chocolate and peanut butter lovers!

5 from 6 votes

Print Recipe
Pin Recipe

Course Dessert

Cuisine Cake

Ingredients

FOR THE CRUST

• 2½ cups finely ground Oreo Cookies (about 30 cookies)
• 2 Tablespoons granulated sugar
• ½ cup unsalted butter, melted

FOR THE CAKE

• 3 large eggs, room temperature
• 1 cup buttermilk, room temperature
• 1 cup hot water
• ½ cup vegetable oil (or canola oil)
• 2 cups all-purpose flour, spooned and leveled
• 1 ¾ cups granulated sugar
• ¾ cup dark cocoa powder
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1 teaspoon salt
• 1 Tablespoon pure vanilla extract

FOR THE CREAM CHEESE FILLING

• 6 ounces cream cheese, completely softened (full-fat recommended)
• 1 cup heavy whipping cream
• ¾ cups powdered sugar
• 1 teaspoon pure vanilla extract
• Pinch of salt

FOR THE PEANUT BUTTER BUTTERCREAM

• 5 ½ cups powdered sugar, sifted
• 1 ½ cups unsalted butter, room temperature
• 1 ¼ cup creamy peanut butter
• 1 Tablespoon pure vanilla extract
• ½ cup heavy whipping cream
• ¼ teaspoon of salt

Instructions

For the Oreo Crust

• Preheat your oven to 325°F (160°C). Prepare three 8-inch or four 6-inch round cake pans by spraying them generously with cooking spray, lining the bottoms with parchment paper, and then spraying again. This ensures easy release. Set aside.
• Place the whole Oreo cookies (cream filling included) into a food processor or a high-speed blender. Pulse until the Oreos are very finely ground, resembling fine crumbs.
• In a medium-sized bowl, combine the finely ground Oreo crumbs, granulated sugar, and melted unsalted butter. Stir thoroughly with a fork or spatula until all the Oreo crumbs are evenly moistened by the butter. The mixture should hold together when pressed.
• Divide the mixture evenly among the prepared cake pans. Using your hand or the back of a flat measuring cup, press the crumbs down firmly and evenly into the bottom of each pan to form a compact crust.
• Bake the Oreo crusts for 7 minutes. This short bake time helps to set the crust and make it extra crunchy. Once baked, remove from the oven and let them cool completely in the pans while you prepare the cake layers.

For the Dark Chocolate Cake

• Keep your oven temperature set to 325°F (160°C).
• In the bowl of a stand mixer fitted with the paddle attachment (or a large bowl with a hand mixer), combine the all-purpose flour, granulated sugar, dark cocoa powder, baking soda, baking powder, and salt. Mix on low speed for about 30 seconds until all the dry ingredients are uniformly combined.
• In a separate small bowl, whisk together the room-temperature eggs, buttermilk, hot water, pure vanilla extract, and vegetable oil. Whisk until the mixture is completely smooth and homogeneous.
• With the mixer on the lowest speed, gradually pour the liquid ingredients into the dry ingredients. Mix just until combined, being careful not to overmix. Stop as soon as no flour streaks remain. Use a rubber spatula to scrape the bottom and sides of the bowl to ensure all ingredients are thoroughly incorporated.
• Evenly divide the cake batter between the prepared cake pans with the Oreo crusts (approximately 15 ounces of batter for each 8-inch pan). Bake for 30-33 minutes, or until a wooden skewer inserted into the center of a cake layer comes out with only a few moist crumbs. After baking, let the cakes cool in their pans for 15 minutes before carefully transferring them to a wire cooling rack to cool completely.
• Once the cakes have reached room temperature, gently level the tops of the cakes with a serrated knife if necessary to create flat layers. Then, wrap each cake layer tightly in plastic wrap and place them in the freezer for at least 30 minutes (or longer) to prepare them for frosting. This step makes them much easier to handle and prevents crumbling.

FOR THE CREAM CHEESE FILLING

• In a medium-sized bowl, use a hand mixer to beat the completely softened cream cheese until it is smooth and creamy, about 1-2 minutes. Scrape down the sides of the bowl. Add the powdered sugar, vanilla extract, and pinch of salt. Start mixing on the lowest speed to incorporate the powdered sugar, then increase to medium-high speed and beat until the mixture is light, fluffy, and smooth. Ensure there are no lumps by scraping the bowl periodically.
• In the clean bowl of a stand mixer fitted with the whisk attachment, or using a hand mixer, whisk the cold heavy whipping cream on high speed for about 3 to 5 minutes. Continue whisking until the cream forms stiff peaks, meaning the peaks hold their shape when the whisk is lifted.
• Using a rubber spatula, gently fold half of the whipped cream into the cream cheese mixture. Be careful not to deflate the mixture. Continue folding until no streaks of whipped cream remain. Repeat with the remaining whipped cream until the entire filling is light, airy, and evenly combined.
• Once the filling is prepared, cover the bowl tightly with plastic wrap and place it in the refrigerator. Chilling the filling will help it firm up and be easier to work with when you’re ready to assemble your cake. It can stay in the fridge, covered, for up to 4 hours.

FOR THE PEANUT BUTTER BUTTERCREAM

• In the bowl of an electric mixer fitted with the paddle attachment, combine the softened unsalted butter and creamy peanut butter. Beat on medium-high speed for about 2 minutes, or until the mixture is completely smooth and fluffy.
• With the mixer on the lowest speed, gradually add the sifted powdered sugar, pure vanilla extract, salt, and heavy whipping cream to the bowl. Once the dry ingredients are just incorporated, increase the mixer speed to high. Beat for 3 minutes, then scrape down the sides and bottom of the bowl and beat for 1 more minute. The buttercream should look light, incredibly fluffy, and smooth.
• For an extra smooth finish, use a wooden spoon or sturdy rubber spatula to mix the frosting by hand one last time. This helps to eliminate any lingering air bubbles, resulting in a perfectly smooth buttercream that’s easy to spread.

ASSEMBLY

• Place the first cake layer, top side up, on your chosen cake board or serving platter. Using a piping bag (with a round tip or simply a snipped end), pipe a rim of the Peanut Butter Oreo Buttercream around the outer edge of the cake layer. Fill the center of this buttercream “dam” with the chilled cream cheese filling, being careful not to overfill (a little under 1 cup for an 8-inch cake).
• Carefully place the second cake layer on top of the buttercream rim and filling, with the crust side facing down for stability. Repeat the piping of the buttercream rim and filling the center with cream cheese filling.
• Place the final cake layer on top, crust side down, to create a perfectly flat surface for frosting.
• Apply a thin, even layer of the Oreo buttercream over the entire cake (sides and top). This is called a “crumb coat” and is essential for trapping any loose crumbs. Freeze the cake for about 10 to 15 minutes to allow this crumb coat to set firmly.
• Once the crumb coat is firm, retrieve the cake from the freezer. Now, proceed to frost the cake generously and smoothly with the remaining Peanut Butter Oreo Buttercream. Use an offset spatula and, if desired, a cake comb to achieve your desired finish. Garnish with extra crushed Oreos or mini peanut butter cups for a decorative touch!

Keywords peanut butter, chocolate, Oreo, layered cake, dessert, baking, homemade, Reeses, decadent

Tried this recipe?Let us know how it was!