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Peanut Butter Cup Layer Cake

Prep Time35 mins
Cook Time30 mins
Course: Dessert
Cuisine: Baking
Keyword: chocolate peanut butter, layer cake, peanut butter, peanut butter cup, Vegan, vegan cake


  • 1 1/3 cup caster sugar
  • 1/3 cup olive oil
  • 2 tbsp Pic's smooth peanut butter
  • 1 cup non dairy milk mixed with tsp cider vinegar
  • 1 1/2 cup self raising flour
  • 1/2 cup oat flour
  • Tsp baking powder
  • Pinch salt
  • Tsp cinnamon


  • 3/4 cup vegan stick butter
  • 2 cup icing sugar
  • 2 tbsp Pic's smooth peanut butter
  • 2 tbsp cacao powder


  • Preheat your oven to 180c and lightly grease your cake tins. I've used two 20cm loose bottom cake tins here.
  • In a mixing bowl, combine the olive oil, peanut butter and sugar, then beat together until well combined. Whisk in your milk mixture.
  • Fold your dry ingredients into the batter and divide this between your two cake tins. Pop into the oven for 30-35 minutes to bake.
  • Once your cakes are cooked through, allow to cool on a wire wrack whilst you prepare the frosting.
  • Using an electric whisk, beat the butter until light and fluffy, then gradually incoorporate your icing sugar and finally, the peanut butter.
  • Spread a generous layer of the frosting onto one of the cakes and carefully sandwich the other on top.
  • Divide the remaining buttercream in half and beat the cocoa powder into one half. Spread the icing over the entire cake (chocolate on the bottom), then smooth over using a palette knife to create an ombré effect.