Peanut Butter Cup Cake
Prep time
Bake time
Total time
I bake my cake layers into 3-7" pans because I love that size and I prefer a 3 layer cake over a 2 layer cake; but if you only have 8" pans you can do 2 thick layers or even cut those 2 thick layers into a 4 layer cake!
The recipe for chocolate cake bakes fine in any size pan, just fill half way with batter and bakeUNTIL THEY ARE DONE
Serves: serves 10
  • 1 Recipe Chocolate Cake
  • 1 Recipe Peanut Butter Buttercream
  • 1 Recipe Vegan Ganache Icing
  • 1 Recipe Homemade Peanut Butter Cups
  • For the Copy Cat Peanut Butter Cup Cake Filling: *You can simply DOUBLE the recipe listed above for hte peanut butter cups, but if you are NOT making them, you will need to mix this recipe for the cake filling
  • 2 cups creamy peanut butter
  • 1 cup confectioners sugar
  • ½ cup crushed graham cracker crumbs
  • ½ teaspoon salt
  1. I recommend to prepare all of your base recipe ahead of time, then assemble the cake on the day you want to serve it.
  2. All recipes can be prepared up to 4 days in advance and then assembled into the whole cake in less than 1 hour.
  3. Check out each recipe on their respective blog posts for the ingredients and full video tutorials
  4. The watch the video above for how to assemble the finished cake!
Peanut Butter Cup Cake can be left at room temperature as it will not go bad or spoil since all the recipes are room temperature stable, however this is a heat sensitive cake meaning that if the room gets too warm it could have a tendency to droop and fall over.

I recommend to refrigerate the cake at all times and it will have a storage life of over 1 week.
Recipe by Gretchen's Vegan Bakery at