Peanut Butter Oreo Cake
This Peanut Butter Oreo Cake is a creamy dessert that combines rich chocolate cake with smooth, decadent peanut butter Oreo buttercream.Layers of moist chocolate cake are filled with a luscious peanut butter frosting that has crushed Oreos folded in for extra texture and flavor.The cake is finished with a silky chocolate ganache and decorated with whole Oreos, crushed cookies, and peanut butter cups.
Equipment
- Mixing bowls
- Electric mixer or stand mixer
- 2–3 9-inch cake pans
- Measuring cups and spoons
- Whisk and spatula
- Cooling rack
- Saucepan
Ingredients
For the Cake:
- 1 1/2 cups 177 g good quality dark cocoa powder
- 4 cups 480 g all-purpose flour
- 3 1/2 cups 700 g granulated sugar
- 2 cups 480 g buttermilk, room temperature
- 1 cup 218 g vegetable oil
- 6 large eggs room temperature
- 4 tsp 16 g baking soda
- 1 1/2 cups 354 g hot water
- 1 1/2 tsp 6 g baking powder
- 2 tsp 8.4 g vanilla extract
- 2 tsp 11 g salt
For Peanut Butter Oreo Buttercream:
- 1 cup creamy peanut butter
- 1 lb 454 g salted butter, softened
- 3 –4 tbsp heavy cream
- 7 cups powdered sugar
- 20 Oreos divided
- 1 tbsp vanilla extract
For Chocolate Ganache:
- 100 g dark chocolate
- 60 ml heavy cream
For Decoration:
- Whole Oreo cookies
- Crushed Oreos
- Peanut butter cups
Instructions
Step 1: Preheat and prep pans
- Set your oven to 350°F (175°C). Grease 2 or 3 nine-inch cake pans and line them with parchment paper so the cakes don’t stick.
Step 2: Mix dry ingredients
- In a large bowl, sift together cocoa powder, flour, baking soda, baking powder, and salt. Set this mixture aside for later.
Step 3: Combine wet ingredients
- In another bowl, whisk together eggs, sugar, oil, buttermilk, and vanilla extract until the mixture is smooth and creamy.
Step 4: Combine wet and dry ingredients
- Gradually add the dry ingredients to the wet ingredients. Mix gently until everything is just incorporated.
Step 5: Add hot water
- Slowly pour in hot water while stirring. The batter will be thin, but that’s what makes the cake moist.
Step 6: Bake the cake
- Pour the batter evenly into the prepared pans. Bake for 35–40 minutes. Check by inserting a toothpick into the center—if it comes out clean, the cake is done. Let the cakes cool in the pans for 10 minutes, then move them to a cooling rack to cool completely.
Step 7: Prepare the buttercream
- Beat butter and peanut butter together until smooth. Add powdered sugar gradually, about a cup at a time. Mix in heavy cream and vanilla extract until fluffy. Crush 15 Oreos and fold them gently into the buttercream.
Step 8: Make the ganache
- Heat heavy cream until it starts to simmer. Pour it over chopped dark chocolate and let it sit for 1–2 minutes. Stir until smooth and let it cool slightly before using.
Step 9: Assemble the cake
- If the cakes are uneven, level them with a knife. Spread a layer of buttercream between each cake layer. Frost the outside with the remaining buttercream. Pour ganache over the top and spread gently toward the edges.
Step 10: Decorate
- Top the cake with whole Oreos, crushed Oreos, and peanut butter cups as you like. Chill the cake for about 30 minutes to let everything set before serving.