If you have a sweet tooth that loves the iconic combo of chocolate and peanut butter, you are absolutely going to fall in love with this Peanut Butter Cup and OREO® Cookies Cake Recipe. This luscious dessert layers moist chocolate fudge cake with creamy peanut butter frosting studded with crunchy OREO® cookies, then crowns it with a delightful drizzle of chocolate fudge and peanut butter. Every bite offers a spectacular mix of textures and flavors that capture the best of two beloved treats. Whether it’s a special occasion or just a day that calls for indulgence, this cake will quickly become your go-to impossibly delicious delight.
Ingredients You’ll Need
Gathering your ingredients is the first step toward creating this show-stopping cake. The ingredients are straightforward but play crucial roles in crafting the perfect texture, rich flavor, and irresistible look that make this cake truly memorable.
- Chocolate fudge cake mix: A box of Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix provides the rich, moist base for this dessert.
- Water, vegetable oil, and eggs: These classic cake mix essentials ensure a tender crumb and beautiful rise.
- Jell-O® chocolate-flavor instant pudding mix: Adds extra chocolatey depth and moistens the cake perfectly.
- Vanilla frosting: Betty Crocker™ Rich & Creamy Vanilla Frosting works as the sweet, creamy glue holding everything together.
- Creamy peanut butter: Infuses luscious richness and that classic peanut butter flavor.
- OREO® Cookies, coarsely chopped: Adds crunch and bursts of chocolate cookie flavor throughout the frosting.
- Mini and regular-sized OREO® Cookies: Provide adorable and tasty cake decorations.
- REESE’S PEANUT BUTTER CUPS and minis: These iconic candies take the peanut butter experience to the next level atop the cake.
- Chocolate fudge sauce: Warmed and drizzled over the top, it brings a glossy, decadent finish.
- Additional creamy peanut butter: Thinned and drizzled for extra peanut buttery goodness and visual appeal.
How to Make Peanut Butter Cup and OREO® Cookies Cake Recipe
Step 1: Prepare the Cake Pans and Batter
Start by preheating your oven to 350°F, or 325°F if using dark or nonstick pans, and give your cake pans a good spray with cooking spray so the cakes release easily later. Then, in a large bowl, mix the cake mix ingredients with an electric mixer on medium speed for a smooth, even batter. Dividing the batter evenly into three 8-inch round pans sets you up for perfectly sized cake layers.
Step 2: Bake and Cool the Cake Layers
Bake the cakes for 20 to 24 minutes until a toothpick inserted in the center comes out clean, a classic test for doneness. Once baked, let the layers rest in their pans for about 10 minutes before transferring to cooling racks. Patience is key here to allow the cakes to cool completely—about one hour—so they are ready for their delicious frosting layers.
Step 3: Make the Peanut Butter Vanilla Frosting
Combine the vanilla frosting and half a cup of creamy peanut butter with a spoon until everything is smoothly blended. Then stir in a full cup of the coarsely crushed OREO® cookies. This frosting isn’t just a topping—it’s a rich, textured filling bursting with peanut butter flavor and delightful cookie crunch.
Step 4: Assemble the Cake Layers
Place one cooled cake layer on your serving plate, spreading about three-quarters of a cup of the peanut butter OREO® frosting on top. Repeat this layering two more times, finishing with a generous mound of frosting on the top layer. For the best flavor and stability, refrigerate the assembled cake for 30 minutes before decorating.
Step 5: Decorate and Drizzle
When your cake is chilled and ready, pile on the mini and regular-sized OREO® Cookies and REESE’S PEANUT BUTTER CUPS to create a visually stunning and mouthwatering display. Warm up the chocolate fudge sauce until it’s just thin enough to drizzle, then drizzle over the cake. Do the same with the extra peanut butter, warming it gently until pourable and drizzling over the top to complete this decadent masterpiece.
How to Serve Peanut Butter Cup and OREO® Cookies Cake Recipe
Garnishes
Beyond the classic OREO® cookies and peanut butter cups, consider adding a sprinkle of crushed peanuts or a few chocolate shavings for an extra touch of elegance and crunch. These little flourishes elevate the cake’s appearance and add layers of texture that surprise and delight.
Side Dishes
This cake pairs incredibly well with a simple scoop of vanilla ice cream or a dollop of freshly whipped cream to balance its richness. A cup of freshly brewed coffee or a cold glass of milk also complements the flavors beautifully, helping to cleanse the palate between bites.
Creative Ways to Present
For a party or special occasion, serve individual slices on vintage dessert plates with a drizzle of warmed fudge sauce on the side. You can even assemble mini versions of this cake in clear cups layered with frosting and crushed cookies for a fun, no-fuss presentation that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
Once frosted and decorated, this cake keeps best stored loosely covered in the refrigerator. The cool environment helps retain the freshness and texture of the frosting, peanut butter, and cake layers for up to 3-4 days.
Freezing
If you want to save this Peanut Butter Cup and OREO® Cookies Cake Recipe for longer, carefully wrap the entire cake or individual slices in plastic wrap and aluminum foil before freezing. When properly wrapped, it can stay fresh for up to 2 months. Thaw in the refrigerator overnight before serving for best results.
Reheating
This cake is best served chilled or at room temperature, so it doesn’t require reheating. If you’d like the peanut butter and fudge drizzles a little melty, just let the cake sit for 15-20 minutes out of the refrigerator before slicing and serving.
FAQs
Can I make this cake without the cake mix?
Absolutely! You can use your favorite homemade chocolate cake recipe in place of the box mix, just be sure it’s moist and sturdy enough to hold up to the rich layers of frosting and fillings.
Is it possible to use crunchy peanut butter instead of creamy?
Yes, using crunchy peanut butter will add a bit of extra texture and peanut flavor to the frosting, which some might really enjoy. Just make sure it blends well to avoid overly chunky frosting.
Can I substitute a different type of cookie for the OREO® cookies?
You can experiment with other chocolate sandwich cookies, but the classic OREO® taste and texture really complement the peanut butter and chocolate beautifully in this cake.
How long does this cake stay fresh at room temperature?
Because of the peanut butter and frosting, it’s safest to keep this cake refrigerated when not serving. Left out at room temperature, it should be consumed within a couple of hours.
Can I double the recipe for a larger cake?
Definitely! Just double all ingredients and bake in larger or multiple pans. Keep an eye on baking times as they may vary with pan size and thickness.
Final Thoughts
There is something truly magical about the Peanut Butter Cup and OREO® Cookies Cake Recipe that turns any gathering into a celebration. The way chocolate, peanut butter, and cookies come together in each moist layer is nothing short of spectacular. I can’t wait for you to try it and experience that joyful, indulgent feeling in every bite. Trust me, this cake is destined to become a fast favorite in your dessert rotation!
Print
Peanut Butter Cup and OREO® Cookies Cake Recipe
- Prep Time: 0h 45m
- Cook Time: 0h 24m
- Total Time: 1h 9m
- Yield: 12 servings
- Category: Baking
- Method: Baking
- Cuisine: American
Description
A decadent Peanut Butter Cup and OREO® Cookies Cake combining moist chocolate fudge cake layers with creamy peanut butter frosting mixed with crushed OREO® cookies, topped with mini OREO® cookies, REESE’S Peanut Butter Cups, and rich chocolate fudge and peanut butter drizzle. Perfect for chocolate and peanut butter lovers seeking a show-stopping dessert.
Ingredients
Cake
- 1 box Betty Crocker™ Super Moist™ Chocolate Fudge Cake Mix
- Water, vegetable oil, and eggs called for on cake mix box
- 1 box (3.4 oz) Jell-O® chocolate-flavor instant pudding & pie filling mix
Frosting
- 2 cups from 2 tubs (16 oz) Betty Crocker™ Rich & Creamy Vanilla Frosting
- 1/2 cup creamy peanut butter
- 8 OREO® Cookies, coarsely chopped (1 cup)
Decorations & Drizzles
- Mini OREO® Cookies
- REESE’S PEANUT BUTTER CUPS, unwrapped
- REESE’S MINIS PEANUT BUTTER CUPS, unwrapped
- 1/3 cup chocolate fudge sauce
- 2 tablespoons creamy peanut butter
Instructions
- Preheat and Prepare Pans: 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 to prevent sticking.
- Make Cake Batter: In a large bowl, beat cake mix ingredients (water, vegetable oil, eggs, plus pudding mix) with an electric mixer on medium speed for 2 minutes, scraping the bowl occasionally to ensure uniform mixing.
- Bake Cake Layers: Pour about 1 2/3 cups of batter into each prepared pan. Bake for 20 to 24 minutes or until a toothpick inserted in the center comes out clean. Let cake cool for 10 minutes in pans, then remove to cooling racks. Cool completely, about 1 hour.
- Prepare Frosting with Cookies: In a large bowl, blend the vanilla frosting with 1/2 cup creamy peanut butter using a spoon until well combined. Gently stir in the coarsely chopped OREO® cookies until evenly mixed.
- Assemble Cake Layers: Place one cooled cake layer on a serving plate. Spread 3/4 cup of the peanut butter OREO® frosting evenly over the top. Repeat with the second cake layer and more frosting. Top with the third cake layer and spread the remaining frosting on top, mounding it in the center for a luscious finish. Refrigerate the assembled cake for 30 minutes to set.
- Add Toppings: When ready to serve, decorate the cake by mounding mini OREO® cookies and unwrapped REESE’S Peanut Butter Cups and REESE’S Minis on top, creating an attractive, indulgent presentation.
- Drizzle Sauces: In a small microwavable bowl, microwave chocolate fudge sauce uncovered on High for 10 to 30 seconds until thin enough to drizzle. Drizzle the warmed chocolate fudge sauce over the decorated cake. In another small microwavable bowl, microwave 2 tablespoons peanut butter uncovered in 10-second intervals until thin enough to drizzle. Drizzle the warm peanut butter over the cake.
- Storage: Store any remaining cake loosely covered in the refrigerator to keep frosting fresh and toppings intact.
Notes
- For best results, use fresh cake mix ingredients and measure carefully.
- Cooling the cake completely before frosting prevents the frosting from melting.
- The refrigeration step helps the frosting to set, making it easier to decorate.
- You can substitute mini peanut butter cups with regular size cut into smaller pieces if unavailable.
- Drizzling the sauces while warm ensures smooth, even coverage over the cake toppings.
- Store the cake refrigerated and consume within 3-4 days for optimal freshness.
