Peanut Butter Fudge Brittle Cake

Peanut Butter Fudge Brittle Cake

If Peanut Butter is the thing you seek most, welcome; you have just found the holy grail!

My newest creation of Peanut Butter Fudge Brittle Cake is excellence on the scale of epic proportions!

Super moist peanut butter cake layered with a new recipe for peanut butter fudge filling combined with my classic fudge filling and of course no Gretchen’s Bakery cake is complete without buttercream!

Peanut Butter Fudge Brittle Cake

Here I have decided to go with my awesome Vegan Swiss Buttercream recipe made with aquafaba meringue for a not-too-sweet icing that I then turn into peanut butter buttercream!

Garnished with another new recipe for Peanut Butter Brittle and of course the trending drip cakes fit in perfectly with drips of peanut butter fudge and chocolate ganache!

I know it’s a pretty grand project but the results are even more grandiose and well worth the effort!

Building on Recipes is easy when you organize yourself; so just plan ahead and make a couple of those recipes days in advance for an easy building job the day you assemble it all together.

I can’t say enough about this cake recipe.

As I mentioned in the video when I shared it the first time in cupcake form for my Double Peanut Butter Cupcakes recipe some people still wanted to kno0w the egg equivalent for the flax, but I urge you to try it this way, not because I am forcing vegan, but because I am forcing awesome recipes!

The moistness that comes through when using flax meal in certain recipes is just unmatched!

I DID MAKE ONE MISTAKE IN THE VIDEO WHERE I SAID HARD CRACK STAGE FOR PEANUT BRITTLE IS 270°F – THE CORRECT TEMPERATURE TO COOK IT IS 300°F

Peanut Butter Fudge Brittle Cake

Peanut Butter Fudge Brittle Cake
 
As with any building on recipes project it is best to make a couple recipes in advance.
The classic fudge filling and aquafaba buttercream is a great way to save time by making it a day or two ahead
I am using Earth Balance vegan butter which is quite salty in my opinion, so I omit the salt in the cake recipe. You may add ½ teaspoon if you are using a less salty vegan butter
I DID MAKE ONE MISTAKE IN THE VIDEO WHERE I SAID HARD CRACK STAGE FOR PEANUT BRITTLE IS 270°F - THE CORRECT TEMPERATURE TO COOK IT IS 300°F
Serves: 1-7" cake
Ingredients
  • 1 Recipe Aquafaba Swiss Buttercream
  • 1 cup Peanut Butter
  • ½ Recipe Fudge Icing
  • [b]For the Cake:
  • Vegan Butter 1 cup + 2 tablespoons (255g)
  • Granulated Sugar 2¼ cup (450g)
  • Creamy Peanut Butter 1 cup (240g)
  • Flax Meal 5 Tablespoon (40g)
  • Warm Water ¾ cup (180ml)
  • Vanilla Extract 3 teaspoon (15ml)
  • Soy Milk ¾ cup (180ml)
  • Vinegar 1 Tablespoon (15ml)
  • All Purpose Flour 2½ cups (312g)
  • Baking Powder 1¼ teaspoons
  • For the Peanut Butter Fudge:
  • Peanut Butter 1 cup (240g)
  • Corn Syrup or Agave 1½ cup
  • Coconut Oil or Vegan Butter ¼ cup (56g)
  • Vanilla Extract 2 teaspoon (10ml)
  • For the Peanut Brittle:
  • Sugar 1 cup (200g)
  • Corn Syrup ½ cup (120ml)
  • Water ¼ cup (60ml)
  • Vegan Butter 2 Tablespoons (28g)
  • Baking Soda 1 teaspoon
  • Unsalted Raw Peanuts 1 cup (150g)
  • For the Ganache Drizzle:[/b]
  • Semi Sweet Chocolate 4 ounces
  • Soy or Almond Peanut 2 Tablespoons
Instructions
  1. Prepare the buttercream as listed on the blog post for that recipe and add the peanut butter at the last stage of mixing.
  2. Prepare the fudge icing as well and reserve until needed
  3. For the Cake:
  4. Preheat the oven to 350°F and grease and parchment paper 4-7" cake pans or 2-8" cake pans
  5. Sift the flour with the baking powder
  6. Combine the flax meal with the warm water and set aside to thicken about 5 minutes.
  7. Add the vinegar to the soy milk
  8. Cream the vegan butter with the sugar on medium to high speed until fluffy about 3 minutes.
  9. Add the peanut butter and mix well
  10. Add the vanilla extract
  11. Add the flax paste and cream well to combine
  12. Next add about ⅓ of the flour mixture and mix just until it is incorporated
  13. Then add about half of the soy milk mixture, mix to combine
  14. add another ⅓ of the flour and then the rest of the milk mixture
  15. Ending with the last addition of flour.
  16. Divide evenly between the prepared pans and bake for approximately 30 minutes or until they are done\
  17. For the Peanut Brittle:
  18. Combine the peanut butter and agave or corn syrup in a heavy bottom sauce pot and bring to a boil stirring constantly.
  19. Boil for about 1 minute then add the coconut oil and vanilla extract and transfer to a bowl to cool
  20. For the Peanut Brittle:
  21. Combine the sugar and water in a heavy sauce pot and bring to a boil.
  22. Insert a candy thermometer and boil without stirring until it is 300°F then add the vegan butter, baking soda, vanilla extract and peanuts.
  23. Spread mixture on a lightly oiled sheet pan and let cool
  24. Assemble cake as shown in the video
Notes
This cake can be stored at room temperature for up to 3 days in a cool spot or for longer storage refrigerate in an airtight container for up to 1 week.

Best served room temperature

 

 

 

 

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5 Comments

  1. This has to go down as one of your most amazing creations. Looks delicious – and dangerous. How can you eat just one slice? That’s why I’ll make the cupcakes.

  2. I just bought flax seeds to try your recipes. Is it still okay to put the flax seed in the coffee grinder to make my own flax meal?

    1. yes that is the best way to do it if you are not using them quickly, since they have a high Omega 3 fat count, they can go rancid quick, so store them in the freezer and grind them as you need.

  3. Hi Gretchen. I have been following you since the beginning. I love your recipes. I am not vegan. I would like to know if I make these recipes and I use butter eggs buttermilk etc as substitutes will the products come out ok. Thanks for everything.

    1. thanks! Yes you can use cow dairy for everything I use plant based, and the eggs.. Hmm I say do 2 (Just be aware that as I stated in the video this recipe really does benefit from the flax, and that is why I recommend to use it instead of eggs – of course aside from the vegan aspect, it just really is better with flax)

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