This is not an ordinary vegan peanut butter cup cake!
Sure everyone’s got a Vegan Peanut Butter Cup Cake that claims to be “the best”.
You know the ones that are just chocolate cake with boring old peanut butter buttercream
And a bunch of store bought peanut butter cups thrown on top for garnish?
Well not this Vegan Peanut Butter Cup Cake!
This is anything but boring with authentic copy cat Reese’s Peanut Butter Cup filling stuffed into each layer!
And let’s not forget the homemade peanut butter cups that will put Reese’s and their non-vegan butts to shame!
Notes for Success:
By adding crushed graham cracker crumbs into the standard peanut butter filling recipe you have just achieved authentic copy cat status!
Recommended to watch the you tube video tutorial to see the consistency of the peanut butter filling!
The recipe below for Peanut Butter Buttercream will be enough to ice and fill a 3 layer 7″ cake
Or if you only have 8″ cake pans use then instead for a 2 layer cake!
Either way all the recipes will stay the same
Additionally I use Butter extract in my buttercream recipes
But this is an optional ingredient and can be left out with no other changes
Last, if your vegan butter is particularly salty you should omit the salt in the buttercream recipe
WATCH HOW TO MAKE EVERYTHING ABOUT THIS CAKE!
Peanut Butter Cup Cake
Ingredients
For the Peanut Butter Cup Filling:
- 3 cups creamy peanut butter
- 2 cups confectioners sugar
- ¾ cup crushed graham cracker crumbs
For the Garnish:
Instructions
- TIME SAVING TIP! All recipes can be prepared up to 4 days in advance and then assembled into the whole cake in less than 1 hour.
- First prepare the chocolate cake recipe according to that recipe post & bake the batter divided evenly amongst 3-7" cake pans
- Meanwhile prepare the ganache recipe according to the instructions on that recipe post
- Next make the peanut butter cup filling by grinding the graham crackers in a food processor to fine crumbs
- Add the graham cracker crumbs to the peanut butter in a large mixing bowl along with the sifted confectioners sugar
- The mixture will resemble a soft dough that you can actually handle & if you watch the video you will see that I pat it out into 2-7" round discs perfect to "plop" right into the cake when I am ready to assemble
- Wrap the dough discs loosely & refrigerate them while you prepare the buttercream icing according to the instructions on that post
- Assemble the cake as shown in the video tutorial