Chocolate Peanut Butter Oreo Cake Recipes

CHOCOLATE PEANUT BUTTER OREO CAKE

Steps:

• 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.
• Enjoy!

CHOCOLATE OREO® CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a deep 10-inch round cake pan.
• Melt chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 3 minutes. Let cool.
• Combine sugar and butter in a medium bowl. Beat with an electric mixer until fluffy and well combined. Mix in cooled chocolate. Beat in eggs and egg yolks, one at a time. Mix in 1 cup plus 1 tablespoon vegetable oil, sour cream, and vanilla extract until smooth.
• Sift flour, cocoa powder, salt, and baking soda together in a different bowl. Add flour mixture to batter in 3 additions, mixing well after each addition. Beat in water. Pour batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 19 minutes. Immediately invert onto a cooling rack and let cool.
• Meanwhile, whip shortening with an electric mixer until creamy, about 5 minutes. Beat in cream until smooth, about 5 minutes. Add confectioners' sugar; beat on high speed until frosting is light and fluffy, 7 to 10 minutes.
• Spread frosting over the top and sides of the cooled cake. Cut 4 cookies into quarters using a sharp knife. Arrange quartered cookies around the top edge of the cake. Crush remaining 4 cookies; press crumbs against the sides of the cake.

PEANUT BUTTER CUP AND OREO™ CAKE

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray bottoms and sides of three 8-inch round cake pans with cooking spray.
• In large bowl, beat Cake ingredients with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Pour 1 2/3 cups batter in each pan.
• Bake 20 to 24 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
• In large bowl, beat vanilla frosting and 1/2 cup peanut butter with spoon until well blended. Stir in 1 cup crushed cookies until blended.
• Place one cake layer on serving plate. Spread 3/4 cup frosting on top; top with second cake layer. Spread 3/4 cup frosting on top; top with third cake layer. Spread remaining frosting on top, mounding frosting in center. Refrigerate 30 minutes.
• When ready to serve, top cake with Decorations, mounding in center. (See photo as guide.)
• In small microwavable bowl, microwave chocolate fudge sauce uncovered on High 10 to 30 seconds or until thin enough to drizzle. Drizzle warmed sauce over cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered on High in 10-second intervals until thin enough to drizzle. Drizzle warm peanut butter over cake. Store any remaining cake loosely covered in refrigerator.