Peanut Butter Oreo Cake
Peanut Butter Oreo Cake is a rich, indulgent dessert combining layers of moist chocolate cake, creamy peanut butter frosting, and crushed Oreo cookies. The cake offers a perfect balance of sweet and salty flavors, with a crunchy texture from the cookies. Ideal for celebrations, it’s a decadent treat for peanut butter and chocolate lovers alike.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- Measuring cups and spoons
- 9-inch round cake pans (2)
- Whisk
- Spatula
- Saucepan (for ganache)
- Cooling racks
Ingredients
For the Cake:
- ½ cup dark cocoa powder
- 1 cup buttermilk
- 1 ¾ cups all-purpose flour
- 2 large eggs room temperature
- 1 cup granulated sugar
- ½ cup vegetable oil
- 1 tsp baking powder
- 1 tsp baking soda
- ½ tsp salt
- 2 tsp vanilla extract
- 1 cup hot water
For the Peanut Butter Oreo Buttercream:
- 1 cup creamy peanut butter
- 3 –4 tbsp heavy cream
- 1 lb 4 sticks salted butter, softened
- 20 Oreo cookies divided (crushed and whole for garnish)
- 7 cups powdered sugar
- 1 tbsp vanilla extract
For the Ganache
- 1 cup dark or semisweet chocolate chopped or chips
- ¾ cup heavy cream
Instructions
Step 1: Prepare Cake Batter
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans. In a large bowl, sift together the cocoa powder, flour, baking powder, baking soda, and salt.
Step 2: Combine Wet Ingredients
- In another bowl, whisk together eggs, granulated sugar, vegetable oil, buttermilk, and vanilla extract until well combined.
Step 3: Mix Dry and Wet Ingredients
- Gradually add the dry ingredients to the wet mixture, alternating with the hot water. Mix until smooth but do not over mix.
Step 4: Bake the Cake
- Divide the batter evenly between the prepared pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool in pans for 10 minutes, then transfer to wire racks to cool completely.
Step 5: Prepare Peanut Butter Oreo Buttercream
- In a large bowl, beat the softened butter until creamy. Add the peanut butter and vanilla extract; beat until combined. Gradually add powdered sugar, one cup at a time, beating well after each addition. Add heavy cream to reach desired consistency.
Step 6: Add Oreos to Buttercream
- Crush 15 Oreos roughly and fold them gently into the peanut butter buttercream.
Step 7: Make Ganache
- Heat heavy cream in a saucepan over medium heat until just simmering. Pour over chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Allow to cool to room temperature.
Step 8: Assemble the Cake
- Place one cake layer on a serving plate. Spread a thick layer of peanut butter Oreo buttercream on top. Place the second cake layer over it. Cover the entire cake with the remaining buttercream.
Step 9: Decorate and Finish
- Pour the ganache over the top of the cake, letting it drip down the sides. Decorate with the remaining whole Oreos. Chill the cake for at least 30 minutes before serving.
Notes
For an extra peanut butter punch, you can fold chopped peanut butter cups into the frosting or batter. If you don’t have buttermilk, make a quick substitute by adding 1 tbsp lemon juice or vinegar to 1 cup of milk and let it sit for 5 minutes.
Always ensure the cake layers are completely cool before frosting to avoid melting your frosting. Feel free to use crunchy peanut butter if you want added texture in the frosting.
Nutrition Facts Peanut Butter Oreo Cake
| Nutrition | Amounts |
|---|---|
| Calories | 420 |
| Fat | 25g |
| Saturated Fat | 8g |
| Carbohydrates | 45g |
| Sugars | 32g |
| Protein | 7g |
| Fiber | 2g |