We usually order birthday cakes from Marie Catrib’s, they will make any cake/filling/frosting combination you can come up with and we’ve never been disappointed with the taste. You have to call three days ahead, though, and I forgot! But I knew exactly what flavor I wanted, and decided I could make it myself just as well. And I did.
I made a Peanut Butter Cake with Peanut Butter Filling, Chocolate Frosting, and Caramel Sauce. I use a depression-era cake recipe for nearly all my cakes, it just happens to be vegan, and it can easily be modified – for that reason, because you can throw in practically any ingredients you want, you’ll often see it referred to as Crazy Cake.
Cover it all with your favorite chocolate frosting, drizzle with caramel sauce, and get creative with your decorating. I am definitely not a pro at cake decorating, I’m more like an expert cake wrecker, but I do have fun!
Best Peanut Butter Cake
3 C flour
2 C sugar
2 tsp baking soda
1 tsp salt
3 Tbsp vinegar
2 Tbsp vanilla
3/4 C natural peanut butter
2 C plain unsweetened almond milk or water*
Preheat oven to 350.
In a large bowl, combine flour, sugar, baking soda, and salt. Make a well in the center and add remaining ingredients. Beat until just combined.
Grease & flour two 9″ round cake pans and divide batter between them. Bake on the middle shelf of the oven at 350 for 25 – 35 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
Once the cakes are cool enough to handle, remove from pans (they may stick if you leave them in, especially in humid weather).
*I had my brand new jar of natural peanut butter in the fridge, so the oil that separated and rose to the top solidified. I scooped it out and used it to replace an equal amount of the almond milk, just to add a little extra peanut butter kick. It is optional.
Peanut Butter Cake Filling
1/2 C natural peanut butter
1/4 C softened margarine
1 C confectioners’ sugar, or as needed
plain unsweetened almond milk, as needed
In a medium bowl, mix together peanut butter and softened margarine. Slowly add in confectioners’ sugar until desired consistency is reached – it should be nice and thick. If you accidentally make it too thick, add almond milk – 1 tsp at a time – until desired consistency is reached.
To Assemble Cake
Place first layer on cake on serving platter (I usually put a dab of frosting on the platter first to help keep the cake in place). Carefully spread the peanut butter filling over the top of the cake, about 1/8 – 1/4″ thick. You should not have to worry about leaving much space around the edge of the cake, the filling is so thick it will not “ooze” out. Just leave enough so that you can spread the frosting on without smearing it with the peanut butter.
Place the second cake layer on top. Frost with your favorite homemade or canned chocolate frosting. If desired, drizzle with Vegan Caramel Sauce. Decorate as you wish.
Because this is such a wonderfully dense cake, I recommend serving it with a non-dairy ice cream such as SO Delicious Chocolate Peanut Butter Swirl, Turtle Trails, or a berry flavor. Or just have a tall, cool glass of almond milk nearby.
What’s your favorite flavor combination for cakes?