Chocolate Peanut Butter Oreo Cake
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
 
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! 
Course: Cake
Servings: 14 -16 slices
Author: A Latte Food
Ingredients
Cake
  • 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
Frosting
  • 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
Oreos
  • 8-9 Peanut Butter Cup Oreos or regular, crushed
  • 3 Peanut Butter Cup Oreos cut into fourths
  • 1 Peanut Butter Cup Oreo whole
Instructions
Cake
  1. Preheat oven to 350 degrees and grease 3 round 9" cake pans well.
  2. Mix cocoa with hot coffee, stirring until cocoa is dissolved (the mix will be thick). Set aside to cool.
  3. 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.
  4. Once combined, add eggs one at a time, beating after each addition.
  5. Add in coffee/cocoa mixture and mix well.
  6. In a separate bowl, sift together flour, corn starch, baking soda, baking powder, salt, and espresso powder. Set aside.
  7. Stir milk, sour cream, and vanilla extract together.
  8. With the mixer on low, alternately add flour mixture and milk mixture to the chocolate batter, beginning and ending with flour mixture.
  9. Mix the batter until just combined, then disperse batter evenly between 3 cake pans.
  10. Bake for 25-30 minutes, or until a cake tester comes out clean. Allow cakes to cool completely before removing from pans.
Frosting
  1. 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.
  2. 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.
  3. 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*.
  4. 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.
  5. Refrigerate until ready to eat.
  6. Enjoy!
Recipe Notes

*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.