I recently came up with this combination of recipes from other sources and created what I think is the ultimate Peanut Butter Cake. Look upon this deliciousness! It is comprised of one layer of delicious, vegan Peanut Butter Cheesecake, sandwiched between two layers of moist, golden cake, frosted with light, fluffy Peanut Butter Mousse and trimmed out in delicious, fudgy, chocolate frosting. To complete the cake, I topped it with chopped peanuts and mini chocolate chips. I’m quite proud of this concoction!
In response to those that have asked for a recipe, I’m sorry to say that I am too lazy to actually type out what I did. So, instead, I will direct you to the pages from which I drew inspiration.
First of all, the cake: My absolute go-to cake for just about anything is the Crazy Cake. It’s delicious and moist and for me is a never-fail. There are several varieties including chocolate, coconut and spice, but for this cake, I went with the Vanilla Crazy Cake. There are a lot of sites with variations of the recipe, but I like this one from Sweet Little Bluebird!
As for the cheesecake, I found the perfect flavor combination on the first try by making the cheesecake only part of this recipe from A House in the Hills. I LOVE her photography!
For frostings, after a failed attempt at PB Frosting (which magically turned into delicious filling for Peanut Butter cups), I hit upon this delightful Peanut Butter Mousse from Minimalist Baker! I have to say, though, that I really did not stick with the proportions in the recipe, and honestly, I’m not too sure how much of anything I added. I did use the fat from one can of full-fat coconut milk, but from there, I went a little crazy with the PB until I found the taste I liked. I probably used between 1/4 to 1/2 cup… maybe? I also used powdered sugar for sweetener, and again, just kept adding until it tasted just right. My end result was really not overpoweringly sweet or peanut-buttery, but I thought it was just right!
For the chocolate piping, I used my favorite chocolate frosting (what’s not to love about a two-ingredient recipe?) It’s genius, from Beaming Baker. I can easily find Enjoy Life vegan chocolate chips at Walmart or Publix, so those are my choice for anything chocolate-chip-wise.
Now that you have all the beautiful components, you just have to assemble. I started with a layer of cake, added the cheesecake layer (no crust or frosting), then the top layer of cake. Unfortunately, my spring form pan is just slightly larger than my cake pans, so there is a tiny little bulge in the midsection of the cake. (Not to mention the bulge in my midsection if I make too many more of these!) Spreading the PB Mousse frosting was fun, and if I had more experience, I probably could have made it really beautiful. The same goes with my piping. I’m still working on developing those skills, but shoot, it tasted good enough to make up for whatever it lacked in aesthetics!
I really need to thank all the ladies that posted these original recipes to start with! All together, they have made a novice cake maker like me look like I know what I’m doing!!
If you try any of these recipes, or my Frankenstein’s Monster of a cake, please leave a comment! I would also be glad to answer any questions that I can.