Chocolate Peanut Butter Buttercream Cake
This cake taste like a Reese's Peanut Butter Cup. Did I do it on purpose? No. Do I love that it just happens to taste that way? Absolutely, and I think you will too..hehe Here You will find a half portion of this cake and the full 4 tier version.
Ingredients -Dry Ingredients (full version) 3 cup all purpose flour 2/3 cup unsweetened cocoa powder 2 cup sugar, granulated 1 tsp salt 2 tsp baking soda
Wet Ingredients 2/3 cup vegetable oil 2 cup cold water 2 tbsp apple cider vinegar 2 tsp vanilla extract
Peanut Butter Buttercream 3 cup powdered sugar 1 cup vegan butter, softened 1 heaping cup peanut butter, creamy 1/4 cup almond milk, as needed/if needed
(Ingredients for half recipe/ smaller cake) -Dry Ingredients (half version) 1 1/2 cup all purpose flour 1/3 cup unsweetened cocoa powder 1 cup sugar, granulated 1/2 tsp salt 1 tsp baking soda
Wet Ingredients 1/3 cup vegetable oil 1 cup cold water 1 tbsp apple cider vinegar 1 tsp vanilla extract
Peanut Butter Buttercream 1 1/2 cup powdered sugar 1 cup vegan butter, softened 1/2 heaping cup peanut butter, creamy 3 tbsp almond milk, as needed/if needed
Instructions Pre Heat oven 350F.
In a large mixing bowl, mix all dry ingredients.
In a separate bowl, mix wet ingredients.
Combine both wet and dry.
Place cake mix into a greased cake pan and bake for 30 minutes or until a toothpick comes out clean from the center. (If making big batch cake separate cake batter in half, into two pans.)
While your cake bakes, make the buttercream.
In a stand mixer or using a hand mixer, mix all buttercream ingredients until creamy and very well combined. If buttercream is to hard and not spreadable enough for icing add a tiny bit of almond milk at a time, until creamy.
Allow cake to cool completely, flip from pan carefully. Cut in half to layer if you like and frost layer by layer to your liking.
Slice and ENJOY!