Go Back

Decadent Peanut Butter Oreo Chocolate Delight Cake

A quick, show-stopper dessert blending peanut butter, Oreo crust, and rich chocolate ganache into a delightful cake perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 12 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Oreo crust
  • 24 pieces Oreo cookies (about 2 cups crushed; filling included)
  • 6 tablespoons unsalted butter, melted
For the cake layers
  • 1 3/4 cups all-purpose flour
  • 3/4 cup cocoa powder (unsweetened)
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups granulated sugar
  • 2 large eggs, room temperature
  • 1 cup whole milk
  • 1/2 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot coffee or hot water coffee deepens chocolate flavor
For the peanut butter frosting
  • 1 1/2 cups creamy peanut butter (room temp)
  • 1/2 cup unsalted butter, softened
  • 3-4 cups powdered sugar, sifted
  • 2-4 tablespoons heavy cream or milk to reach spreadable consistency
  • 1 teaspoon vanilla extract
  • a pinch of salt
For the chocolate ganache
  • 8 ounces semi-sweet chocolate, chopped
  • 3/4 cup heavy cream
  • 2 tablespoons unsalted butter (optional, for shine)
To decorate
  • Crushed Oreos
  • Mini peanut butter cups (optional)
  • A few whole Oreos for garnish

Method
 

Preheat and prep
  1. Preheat your oven to 350°F (175°C). Grease two 9-inch round cake pans and line the bottoms with parchment paper.
Make the Oreo crust
  1. Pulse the Oreos in a food processor until they’re fine crumbs. Mix in the melted butter until everything holds together like wet sand. Press the mixture into the bottoms of both prepared pans in a thin, even layer.
Mix the dry cake ingredients
  1. Whisk together flour, cocoa powder, baking powder, baking soda, and salt in a bowl. Set aside.
Combine wet ingredients
  1. In a large bowl, whisk the sugar, eggs, milk, oil, and vanilla until smooth. Slowly add the dry ingredients and mix until combined.
  2. Stir in the hot coffee or water gently but thoroughly. The batter will be thin; that’s expected for a tender cake.
Bake the layers
  1. Divide batter evenly between the two pans over the Oreo crust. Bake for 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Let the cakes cool in pans for 10 minutes, then invert onto wire racks to cool completely.
Make the peanut butter frosting
  1. Using a stand mixer or hand mixer, beat peanut butter and softened butter until smooth. Gradually add powdered sugar, mixing on low to avoid a sugar cloud.
  2. Add cream a tablespoon at a time until you reach a spreadable, slightly stiff frosting. Add vanilla and a pinch of salt.
  3. Taste—if it needs more punch, add a small pinch more salt to balance the sweetness.
Assemble the layers
  1. Level the cakes if needed. Place one cake layer (crust side up) on your cake board or plate. Spread a generous layer of peanut butter frosting over it.
  2. Top with the second layer (crust side up) and apply a thin crumb coat of frosting to seal crumbs. Chill the cake for 15–20 minutes to set that first layer.
Final frosting and ganache
  1. Finish frosting the cake smoothly with the remaining peanut butter frosting. Chill briefly while you make the ganache.
  2. Heat the cream until it’s just simmering, then pour over the chopped chocolate in a heatproof bowl. Let sit for 2 minutes, then stir until smooth. Stir in butter for a glossy finish.
  3. Allow ganache to cool slightly until it’s pourable but not hot.
Pour and decorate
  1. Pour the ganache over the chilled frosted cake, letting it drip over the edges. Sprinkle crushed Oreos around the top and add mini peanut butter cups for flair.
  2. Chill the cake until the ganache sets, about 15–30 minutes.
Serve
  1. Bring the cake to room temperature before slicing for the best texture and flavor. Use a sharp knife dipped in hot water and wiped dry between slices for clean cuts.

Notes

If you don’t have a food processor, put the Oreos in a heavy zip-top bag and mash them with a rolling pin. You can also make mini versions in cupcake liners for easier serving.