Chocolate Peanut Butter Oreo Cake: The classic combination of peanut butter and chocolate is taken to a whole new level with this chocolate cake topped with peanut butter frosting and crushed peanut butter cup Oreos!
It’s completely over-the-top, but it’s also completely necessary, since there is absolutely nothing–nothing–like the flavors of peanut butter and chocolate. There is also nothing like the flavors of peanut butter and Oreos.
Remember The Parent Trap? The remake with Lindsay Lohan before she had a psychotic meltdown? The one that’s coincidentally on TV now as I write this post? That movie not only introduced The La’s “There She Goes” to me, but also introduced me to the Babe Ruth of snacks: Peanut Butter Dipped Oreos.
That king of snacks is totally the inspiration behind this chocolate monstrosity, aka a chocolate obsession of a cake.
I’ve learned that I’m a sand snob. I’m that person at the beach who is constantly readjusting her towel so that she never has to lay down on uncomfortable shards of sand.
I’ve also learned that I’m a wet jeans snob. I absolutely loathe walking around with jeans that have been soaked at the ankle because you stepped into a giant puddle thanks to California not being built with proper water drainage in mind. On that note, I also don’t like wet shoes or socks.
I would pick coffee over tea any day, and would be devastated if Quaker ever discontinued Life (like Post did with Blueberry Morning–I’m still very bitter about that one). I’d pick a cinnamon roll over a donut, and firmly believe that Christmas triumphs all other holidays.
And lastly, among other things, I’ve learned that I love cake. I blame the cupcake craze on this one, which while we’re on the topic, why is there no cupcake emoji yet? There’s an eggplant but no cupcake.
Riddle me that one.
Much like this triple layer coconut cake, this triple layer chocolate cake is not too difficult to make. If layer cakes intimidate you, don’t worry! In the words of Tony Little, ” You can do iiiiiiiiit!”
But, really, you can do it. It’s easy as pie–or, um, cake?
The hardest part is trying to make the cake as symmetrical as possible, which can be a wee bit challenging. All you have to do is trim the cake layers to make sure each layer is relatively flat. Then, voila! With a layer of frosting between each, you have a giant, symmetrical cake.
It’s great. It’s a real showstopper. And it rivals the weight of a small child.
Yields 14-16 slices
20 minPrep Time
30 minCook Time
- 1 cup unsweetened cocoa powder or dark chocolate cocoa powder (I used dark, but regular works fine)
- 1 cup hot coffee (chocolate, espresso, or plain is best)
- 1/2 cup butter, softened
- 1/4 + 2 Tbsp vegetable or canola oil
- 2 cups white sugar
- 1/2 cup brown sugar
- 4 large eggs
- 2 1/2 cups all purpose flour
- 2 Tbsp corn starch
- 2 tsp baking soda
- 1/2 tsp baking powder
- 3/4 tsp salt
- 1/2 tsp espresso powder (optional)
- 2 1/2 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup milk
- 12 Tbsp butter, softened
- 1/2 cup peanut butter
- 4-5 cups powdered sugar
- 2-3 Tbsp heavy cream
- 1 tsp vanilla extract
- salt to taste
- 8-9 Peanut Butter Cup Oreos (or regular), crushed
- 3 Peanut Butter Cup Oreos, cut into fourths
- 1 Peanut Butter Cup Oreo, whole
- Preheat oven to 350 degrees and grease 3 round 9" cake pans well.
- Mix cocoa with hot coffee, stirring until cocoa is dissolved (the mix will be thick). Set aside to cool.
- With a mixer, beat butter and oil together until well combined, about 1-2 minutes. Add in both brown and white sugar 1/2 cup at a time, mixing after each addition.
- Once combined, add eggs one at a time, beating after each addition.
- Add in coffee/cocoa mixture and mix well.
- In a separate bowl, sift together flour, corn starch, baking soda, baking powder, salt, and espresso powder. Set aside.
- Stir milk, sour cream, and vanilla extract together.
- With the mixer on low, alternately add flour mixture and milk mixture to the chocolate batter, beginning and ending with flour mixture.
- Mix the batter until just combined, then disperse batter evenly between 3 cake pans.
- Bake for 25-30 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before removing from pans.
- Combine butter and peanut butter and beat until light and fluffy. Slowly add in powdered sugar, beginning with 4 cups. Add 2 Tbsp heavy cream, vanilla, and a pinch of salt (to cut through the sweetness). If the frosting seems too thick, add in the last Tbsp of heavy cream. If the batter seems too thin, add in the last cup of powdered sugar, 1/4 cup at a time.
- Once the cakes have cooled, remove them from their pans. If needed, trim the cakes until they all are relatively flat and even in size.
- Place the bottom layer onto your cake plate and top with 1/2 cup of frosting. Sprinkle on 1/4 cup of crushed Oreos. Top with middle layer of cake, and repeat. Place on the top layer of cake, and frost the cake with remaining frosting*.
- Press remaining Oreo crumbs onto the outside of the cake (this will get messy). Place each quarter of Oreo around the outside of the cake evenly and place the final Oreo in the center of the cake.
- Refrigerate until ready to eat.
*To get a smooth frosting consistency, dip knife or offset spatula into warm water as needed when frosting. The water will smooth out the frosting without ruining it.
Check out my other cake recipes: