Peanut butter flavor made with no nuts at all?! No you’re not dreaming, that’s this Wow Butter Cake! This beautiful semi naked cake has layers of soft vanilla cake, surrounded by soft wow butter buttercream. It’s then topped with a chocolate ganache and buttercream balls rolled in mini chocolate chips. It’s heavenly and no one would ever know it’s gluten free, nut free, seed free, egg free and easily dairy free (vegan).
My son is allergic to many things including peanut butter, tree nuts and seeds.
Therefore, I am unable to use nut and seed butters in place of peanut butter.
That’s where wow butter comes in. It’s made with soy and it’s so easy to bake with!
I use it in place of peanut butter all the time!
It allows us to feel as though we’re still enjoying that peanut butter flavor without any of the risk.
In this cake, the wow butter combined with the soft vanilla cake and the touch of chocolate are flavors that will just blend beautifully in your mouth.
My favorite part of this cake is that soft wow butter buttercream; it’s so addicting!
If you prefer a chocolate cake instead of vanilla, make sure to check out my Chocolate Wow Butter Cake.
- Gluten Free Flour- If you also have nut allergies, make sure to use a brand that’s made in a nut free facility. I really love to use this one because it’s nut safe but it does contain dairy.
- Milk of Choice- If there are no dairy allergies or if you’re not vegan, you can use regular whole milk. For non dairy, use a non dairy milk of your choosing.
- Light brown sugar- It will be mixed with the wet ingredients.
- Vegetable Oil- This vanilla cake contains no butter or vegan baking stick, so vegetable oil is needed.
- Unsalted Butter or Vegan Baking Sticks- Use 1 cup softened, not melted, in the buttercream frosting. We will melt the remainder for the ganache drip.
- Wow Butter- Use 1 full cup of this at room temperature. It has a tendency to seize up when cold.
- Water- Room temperature is best for the buttercream.
- Mini Chocolate Chips- Make sure they’re gf/nf and vegan if making the cake vegan. I use these.
Expert Baking Tips
For The Cake
- Mix the dry ingredients- In a large bowl, whisk together all the dry ingredients.
- Combine the wet ingredients- In a separate large bowl, whisk together all wet ingredients, including the light brown sugar.
- Pour wet into dry- Slowly pour wet ingredients into dry and whisk together. Once it gets too thick, use a spatula to combine.
- Divide batter evenly in two 8 inch cake pans- Scoop the batter evenly into two greased parchment lined cake pans and bake.
- Let cakes cool completely before cutting them in half- This recipe makes 2 layers of cake in 8 inch pans.
- Once the cakes have completely cooled, slice the cakes in half horizontally- Now you have 4 thin layers of cake.
For the Wow Butter Buttercream
- Beat your butter or vegan baking stick- Before adding the other frosting ingredients, it’s best to beat the butter or vegan baking stick until it’s smooth and creamy. About 2 min.
- Add in the wow butter- Beat in the wow butter into the butter. Be careful not to over mix the wow butter. It has a tendency to seize up when over mixed.
- Add in the other frosting ingredients- After the butter or vegan baking stick sticks are smooth and combined with the wow butter, beat in everything else until combined and smooth.
- Split your frosting into 5 equal sections- This way you will use the exact same amount in each layer and still have enough left over to decorate.
For The Ganache
- Place the chocolate chips and butter or vegan baking stick in a heat safe bowl- We are going to heat them together.
- Heat them in the microwave in 10 second increments- Make sure you are stirring after each time until the chocolate chips and butter/vegan baking stick are fully melted and incorporated. This will take a little while.
For the Buttercream Balls
- Shape into balls- Using a teaspoon, start making balls with ⅕ of the buttercream. I made 12. If the frosting is too sticky, add more confectioners’ sugar to only this ⅕ of the buttercream, a little at a time, until you’re able to shape the buttercream into balls.
- Roll in chips- Pour ¾ cup semi sweet mini chocolate chips on a plate. Roll each buttercream ball into the chips covering them completely.
- Freeze- Line a small baking sheet with parchment paper, place balls on the sheet and freeze until ready to use.
- Frost one layer- Place one layer of cake on the bottom of a cake plate/stand. Scoop ⅕ of the buttercream on top and use an icing spatula to spread it around.
- Repeat the process- Place another layer of cake on top and repeat this same process. Do this with 3 layers of cake.
- Keep the top and sides thin- Once you get to the top layer, place it down bottom (or flat) side up so the top is nice and flat. Use an icing spatula to frost the top and a thin layer on the sides. You should only use ⅕ of your frosting on both the top and sides. This is a semi naked cake.
- Use a cake scraper- Or use a large icing spatula to scrape the icing off the sides so it’s a super thin layer. Pop the entire cake in the fridge uncovered for 15 min so it’s more stable to work with.
- Make the ganache- When the cake only has 5 min left to chill in the fridge, that is the time to make the ganache.
- Do the ganache drip- Spoon almost all of the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly because the cold cake will quickly stop the ganache from dripping too much.
Decorate The Cake
Take your buttercream balls out of the freezer and press them into the wet ganache around the edge of the cake.
I used all 12 of the balls I made.
You can use less or not make any at all.
For those of you that don’t know, Wow Butter is a nut free butter spread that is made in a gluten free, tree nut free, peanut free, egg free and dairy free facility.
In addition, it also contains no seeds and is made of soy.
Wow Butter is perfect for my household since my kids have issues with all those items aside from dairy (finally) and soy.
I am lucky enough to have this product in my local grocery store, but you can also buy it on amazon.
Yes! If you don’t have any nut allergies, you can use creamy peanut butter in place of the wow butter.
Simply replace the wow butter in the recipe for equal amounts of creamy peanut butter and there you have it!
Follow these simple steps to make sure this cake is vegan:
Use a gluten free flour that’s free from dairy.
Make sure to use vegan baking sticks instead of butter.
Read the label on your chocolate chips to ensure they’re gluten free, nut free and vegan.
Wow Butter is gluten free and vegan but if using another product, make sure to read the label.
This recipe makes about 18 cupcakes.
They will bake at the same temperature for 24 minutes until golden brown on top and spring back at you when carefully touched.
Most gluten free baked goods are best made the same day, but you can make this cake the night before and then do the ganache and place the buttercream ball decorations on in the morning.
Keep the buttercream balls in the freezer overnight.
If making it the night before, keep the cake in the fridge under a dome or wrapped in foil until ready to decorate.
Storing and Freezing
Since gluten free baked goods are best the first day, we want to try to keep this as fresh as possible.
Once the cake is cut into, if there is extra, it’s best to cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge.
This is if you will be eating all the slices the next day.
When ready to eat, let the slices sit on the counter, in the foil, for about an hour.
If not eating all the extra slices the next day, take the slices wrapped in foil and in the zip top bag and freeze them.
You can keep the slices frozen for up to 30 days.
When ready to eat, put the slices in the fridge the night before or leave them out on the counter for 2 hours prior to eating.
Other Cakes to Try
If you love to make cakes, make sure to check out all my cake recipes here!
Here are a few suggestions:
Please leave me a star review below!
Don’t forget to tag me on Instagram @laneandgreyfare if you make my recipes and follow along on Pinterest! Enjoy!!!
Wow Butter Cake
For the cake:
- 2 ¼ cups gluten free flour
- 1 cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ½ cups milk of choice
- ½ cup packed light brown sugar
- ½ cup vegetable oil
- 2 teaspoons pure vanilla extract
For the frosting:
- 2 sticks 1 cup softened unsalted butter or vegan baking stick
- 1 cup room temperature wow butter
- 1 teaspoon pure vanilla extract
- 5 cups confectioners’ sugar
- ¼ cup plus 2 tablespoons water
For the buttercream balls:
- ¾ cup allergy friendly semi sweet mini chocolate chips
For the ganache drip:
- 1.5 cups allergy friendly semi sweet chocolate chips
- ¾ cup 12 tablespoons or 1.5 sticks unsalted butter or vegan baking sticks
- Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.
- In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.
- In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla.
- Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick.
- With a spatula, scoop half the batter into one pan and the other half into the other pan. Smooth the tops with a butter knife.
- Bake both cakes in the center rack for 35 minutes.
- Let them cool in the pan and then transfer to a cooling rack.
- Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thinner layers of cake.
- Make the buttercream: In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter for about 2 min.
- Add in the wow butter and beat with the butter until just combined. Be careful not to over beat because wow butter has a tendency to seize up.
- Add in all the other frosting ingredients and beat until combined and smooth.
- Divide the frosting into 5 equal servings.
- Make the buttercream balls: Using a teaspoon, start making balls with ⅕ of the buttercream. I made 12. If the frosting is too sticky, add more confectioners’ sugar to only this ⅕ of the buttercream, a little at a time, until you’re able to shape the buttercream balls.
- Pour ¾ cup semi sweet mini chocolate chips on a plate. Roll each buttercream ball into the chips covering them completely.
- Line a small baking sheet with parchment paper, place the balls on the sheet and freeze until ready to use.
- Assemble the cake: Place one cake layer on the cake stand. Take ⅕ of the frosting and frost the top. Place another layer of cake on top of the frosting. Repeat the frosting layer. Repeat this process 3 times.
- Take the last layer of cake and put it bottom side up (or flat side up) so the top is nice and flat. Use an icing spatula to frost the top and a thin layer on the sides. You should only use ⅕ of your frosting on the top and sides. This is a semi naked cake.
- Use a cake scraper or large icing spatula to scrape the icing off the sides of the cake so it’s a super thin layer. Pop the entire cake uncovered in the fridge for 15 min so it’s more stable to work with.
- When the cake has only 5 min left in the fridge, make the ganache.
- Place chocolate chips and butter or vegan baking sticks together in a heat safe bowl. Microwave them together in 10 second increments, stirring after each time, until the chocolate chips and butter are fully melted and incorporated. This will take a few min.
- Immediately take the cake out of the fridge. Spoon almost all the liquid ganache on top of the cake. Take an icing spatula and push the ganache around to the edges of the cake so it drips down the sides. Work quickly because the cold cake will quickly stop the ganache from dripping too much.
- Take the buttercream balls out of the freezer and press them into the wet ganache around the edge of the cake. I used all 12. The balls will soften quickly. Do not try to bite into a frozen one.