Decadent Peanut Butter Oreo Chocolate Delight Cake — a show-stopping treat for busy home bakers

Decadent Peanut Butter Oreo Chocolate Delight Cake — if that name doesn’t make you sit up in your apron, I don’t know what will. This is the kind of dessert that cures a week of takeout regrets, wows parents and in-laws, and doubles as both a celebration centerpiece and an honest-to-goodness comfort bite after bedtime stories. I’m Anna, and together with my sister Patricia we bake things that taste like hugs. This cake is one of those hugs — equal parts rich chocolate, creamy peanut butter, and Oreo crunch.

If you love a peanut butter cake with big Oreo energy but don’t want a million complicated steps, you’re in the right place. For a slightly different peanut-butter-meets-chocolate spin, try our playful Galaxy Cake variation for chocolate-peanut-butter fans: Chocolate Peanut Butter Cup Galaxy Cake.

Why this recipe works: it’s indulgent without being fussy, and it’s forgiving for busy cooks. Read on for ingredients, step-by-step instructions, tips, and a few of my kitchen confessions.

Why You’ll Love This Decadent Peanut Butter Oreo Chocolate Delight Cake

It combines three crowd-pleasers: peanut butter, Oreo cookies, and chocolate ganache.
It’s adaptable — make it for a birthday, a potluck, or a “treat-yourself Tuesday.”
The recipe balances richer elements (ganache) with crunchy textures (Oreo crust), so every bite feels intentional and celebratory.

If you’re short on time but big on drama, this cake gives a lot of wow with manageable effort. For another gooey, peanut-butter-forward dessert that’s great for dessert tables, check out our ooey-gooey butter cake twist: Chocolate Peanut Butter Ooey-Gooey Butter Cake.

Ingredients

Makes one 9-inch layered cake (about 10–12 servings)

For the Oreo peanut-butter crust

2 cups finely crushed Oreo cookies (filling included), about 22–24 cookies
1/3 cup salted butter, melted
2 tbsp creamy peanut butter

For the chocolate cake layer

1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
2 cups granulated sugar
2 large eggs, room temperature
1 cup whole milk (or milk of choice)
1/2 cup vegetable oil
2 tsp vanilla extract
1 cup boiling water

For the peanut butter filling

1 1/2 cups creamy peanut butter (natural or classic)
1 cup powdered sugar, sifted
1/2 cup unsalted butter, softened
3–4 tbsp heavy cream or milk (to adjust consistency)

For the chocolate ganache

10 oz dark chocolate (60–70% cacao), chopped
1 cup heavy cream
2 tbsp unsalted butter (optional, for shine)

To finish

6–8 mini peanut butter cups, halved
1/2 cup chopped Oreos
Sea salt flakes (optional)

Note: If you prefer a lighter peanut butter flavor, reduce the peanut butter in the filling by 1/4 cup. If you want it extra peanut-buttery, add a few chopped cups into the filling for texture.

Step-by-step Directions

Prep and preheat
- Preheat oven to 350°F (175°C). Grease two 9-inch round pans and line bottoms with parchment. This cake involves a crust and a cake layer — give yourself the small luxury of lined pans for easy release.
Make the Oreo peanut-butter crust
- Pulse Oreo cookies in a food processor until very fine. Combine crumbs with melted butter and 2 tbsp peanut butter. Press evenly into the bottom of one lined 9-inch pan. Bake 8–10 minutes just to set; cool while you make the cake. This little crust holds the whole thing together and gives delightfully crunchy contrast.
Bake the chocolate cake
- Whisk flour, cocoa, baking powder, baking soda, salt, and sugar in a large bowl. In another bowl, combine eggs, milk, oil, and vanilla. Add wet to dry and mix until combined. Stir in boiling water until batter is smooth (it will be thin — that’s okay). Divide batter between the remaining two pans (or pour over the crust in the pan with the set crust if using one pan for layered effect). Bake 25–30 minutes, or until a toothpick comes out with a few moist crumbs. Cool in pans 10 minutes, then transfer to wire racks.
Make the peanut butter filling
- Beat softened butter and peanut butter until smooth. Gradually add powdered sugar, and then add cream 1 tablespoon at a time until you reach spreadable consistency. Taste and adjust salt or sweetness. The filling should be thick enough to hold between layers but soft enough to spread.
Make the chocolate ganache
- Place chopped chocolate in a heat-proof bowl. Heat cream until just simmering, pour over chocolate, and let sit 2 minutes. Stir until glossy and smooth. Stir in butter for extra shine. Let ganache cool until slightly thickened but still pourable.
Assemble the cake
- If you baked two cake layers separately, level tops if necessary. Place one chocolate cake layer on a cake plate. Spread half the peanut butter filling evenly. If you set an Oreo crust in the bottom of a pan earlier, use the crust as your bottom layer instead. Add the second cake layer, then spread the remaining filling. Pour ganache over the top, letting it drip down the sides. Sprinkle chopped Oreos and halved peanut butter cups. Finish with a light dusting of sea salt if you like salty-sweet.
Chill and serve
- Chill the cake 30–60 minutes so the ganache sets, then slice with a hot, clean knife. Keep refrigerated up to 4 days; bring slices to room temperature before serving for best texture.

Cooking Tips and Tricks

Room temperature ingredients mix more smoothly — let eggs and milk sit out 15–20 minutes.
If your ganache separates, whisk gently over a bain-marie until smooth again. It happens to the best of us.
For a faster version, use a boxed chocolate cake mix and follow the ganache and filling steps the same way. I won’t tell if you don’t.
To get clean slices, dip your knife in hot water, wipe dry, and slice; repeat between cuts.
Want a no-bake shortcut? Press the Oreo peanut-butter crust into a springform, spread filling, and top with chilled ganache for a semi-frozen cake.

A Quick Personal Note

Patricia and I tested variations of this cake three weekends in a row (for science and, reluctantly, for our neighbors). The first version was more peanut-butter forward, the second leaned chocolate-heavy, and the final hit the sweet spot — a true family favorite. My kids were suspicious at first (kids are wary of anything taller than a muffin), and by the second slice they were high-fiving their plates. This is the recipe I bring when I need dessert diplomacy: it calms picky eaters and impresses dessert snobs.

Frequently Asked Questions

Q: Can I substitute crunchy peanut butter or almond butter?
A: Yes — crunchy adds texture, and almond butter gives a nutty twist. Reduce any added salt if your nut butter is salted.

Q: How can I store leftovers?
A: Store covered in the fridge for up to 4 days. For longer storage, freeze slices in an airtight container for up to 2 months; thaw overnight in the fridge.

Q: Can I make this gluten-free?
A: Swap the all-purpose flour for a 1:1 gluten-free flour blend and ensure your Oreos or cookie alternative are gluten-free. The texture will be slightly different but still delicious.

Q: Is this recipe suitable for a large party?
A: Yes — double the recipe for a two-tier cake or bake in a 9×13 pan for easier slicing.

Serving Ideas

Serve with a cold glass of milk or a bold espresso.
Add fresh berries or a scoop of vanilla ice cream for an extra special plate.
For a party, decorate with extra mini peanut butter cups and an Oreo border for instant drama.

Nutrition & Portioning (rough estimate)

This is an indulgent dessert; expect rich slices. For lighter portions, cut into smaller wedges and serve with fruit. Nutritional values vary depending on ingredient brands and exact portions.

Conclusion

Ready to make your kitchen smell like chocolate and peanut-butter heaven? This Decadent Peanut Butter Oreo Chocolate Delight Cake is the kind of dessert that turns ordinary evenings into celebrations. If you want another riff on the chocolate-peanut-butter-Oreo theme to compare textures and techniques, take a look at this beloved recipe for inspiration: Chocolate Peanut Butter Oreo Delight – The Baking ChocolaTess. For a slightly different take with a rich crust and ganache focus, this recipe is a helpful reference: Decadent Peanut Butter Oreo Crust Chocolate Ganache Cake …

Happy baking — and if you make this for a crowd, don’t be surprised when people ask for the recipe twice (that’s my favorite compliment).

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Decadent Peanut Butter Oreo Chocolate Delight Cake: quick, show-stopping dessert for busy moms—rich peanut butter, Oreo crunch, and silky chocolate ganache.