Peanut Butter Oreo Cake

Bettyskitchen's picture

Mar. 10, 2017

Betty demonstrates how to make a Peanut Butter Oreo Cake. This is a refrigerated cake, consisting of Oreo Thins, layered with peanut butter flavored whipped cream.


Whipping cream 3 Cup (48 tbs)
Confectioners sugar 1/4 Cup (4 tbs)
Vanilla extract 1 Teaspoon
Peanut butter 1/2 Cup (8 tbs)
Oreo biscuits 20 1/5 Ounce ((thins))



1. In a large bowl, beat whipping cream, confectioners sugar, and vanilla using medium speed of an electric mixer until the mixture thickens.

2. Add peanut butter and continue to beat until stiff peaks form.

3. Place a small, circular amount of the mixture on a nice cake plate to keep Oreo cake in place.

4. Arrange about 12 of the Oreos in a circular pattern on top of the spread layer of whipped cream mixture.

5. Carefully spread the whipped cream mixture over the top of the Oreo layer, covering the tops.

6. Continue to alternate layers of Oreos and whipped cream mixture, ending with the whipped cream mixture.

7. Sprinkle a few crushed Oreos over the top of the cake.

8. Cover cake with plastic wrap and refrigerate overnight.


9. Cut into wedges and serve on dessert plates. YUM!

Recipe Summary

Difficulty Level: Easy
Servings: 6

Nutrition Facts

Serving size

Calories 1036Calories from Fat 662

 % Daily Value*

Total Fat 75 g115.4%

Saturated Fat 36 g180%

Trans Fat 0 g


Sodium 443 mg18.46%

Total Carbohydrates 81 g27%

Dietary Fiber 3 g12%

Sugars 55 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet