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    Home » Gluten Free Dessert Recipes

    Wow Butter Cake

    Published: Jan 5, 2022 · Modified: Jun 16, 2022 by Lee · This post may contain affiliate links · 4 Comments .

    Jump to Recipe Jump to Video

    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). 

    A cake with balls of chocolate chip coated buttercream on chocolate ganache.

    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 like in my Gluten Free No Bake Cookies!

    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. 

    If you want more recipes made with wow butter, try my Chocolate Wow Butter Spread, Chocolate Wow Butter Cookie Bark and No-Bake Chocolate Wow Butter Bars!

    Jump to:
    • Ingredient Notes
    • Substitutions and Variations
    • How to Make Wow Butter Cake
    • Expert Baking Tips 
    • Recipe FAQs
    • Storing and Freezing 
    • Other Cakes You'll Love
    • 📖 Recipe
    • Wow Butter Cake
    A fork ready to cut through the buttercream and golden cake.

    Ingredient Notes

    • 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.

    See my recipe card below for a complete list of the ingredients with measurements.

    A slice of Wow Butter Cake sits diagonally on a plate.

    Substitutions and Variations

    How to Make this 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.

    For Regular Peanut Butter

    • Replace the wow butter in the recipe for equal amounts of creamy peanut butter.

    This recipe has not been tested with these substitutions and/or variations due to celiac disease and food allergies. If you change any of the ingredients, please let us know how the recipe turned out in the comments below!

    How to Make Wow Butter Cake

    Here are the step by step instructions to make this cake!

    Step 1: Preheat the Oven

    Preheat the oven to 350 degrees Fahrenheit and grease and line two 8 inch cake pans with parchment paper. Set aside.

    Step 2: Whisk the Dry Ingredients

    In a large bowl, whisk together the gluten free flour, granulated sugar, baking powder, baking soda and salt. Set aside.

    Step 3: Mix the Wet Ingredients and Brown Sugar

    In a medium bowl, whisk together the milk of choice, the light brown sugar, the vegetable oil and the vanilla. 

    Step 4: Mix the Wet into the Dry Ingredients

    Slowly add the milk mixture into the flour mixture and use a spatula to combine as it gets thick. 

    Step 5: Bake

    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. 

    Step 6: Cut the Cakes

    Once the cakes have cooled completely, cut them in half horizontally. Now you will have 4 thinner layers of cake. 

    For the Buttercream

    Step 1: Cream the Butter

    In a large bowl of an electric mixer or using a hand held mixer, beat the softened butter for about 2 min.

    Step 2: Add in the Wow Butter

    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. 

    Step 3: Add in the rest of the Ingredients

    Add in all the other frosting ingredients and beat until combined and smooth. 

    Divide the frosting into 5 equal servings. 

    For the Buttercream Balls

    Step 1: Shape the 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. 

    Rolling balls of Wow Butter buttercream frosting in chocolate chips.

    Step 2: Roll the Balls in Chocolate Chips and Freeze

    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

    Step 1: Frost One Layer at a Time

    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.

    Step 2: Frost the Top and Sides

    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.

    Step 3: Scrape and Chill

    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.

    For the Ganache

    Step 1: Heat the Butter and Chocolate Chips

    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.

    Step 2: Spoon the Ganache on the Cake Quickly 

    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. 

    Step 3: Add the Wow Butter Buttercream Balls

    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. 

    Expert Baking Tips 

    • Do the Ganache Quickly- Work quickly because the cold cake will quickly stop the ganache from dripping too much.
    Wow Butter Cake with it’s alternating layers.

    Recipe FAQs

    What is Wow Butter?

    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.

    Can I make this cake into cupcakes?

    Yes! 

    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. 

    Can I Make this Cake Ahead of Time?

    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 

    Storing 

    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. 

    Freezing 

    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 You'll Love

    • A look inside the layers of the Cookies & Cream Cake.
      Cookies And Cream Cake
    • Triple Chocolate Layer Cake Oozing with chocolate ganache.
      Triple Chocolate Layer Cake
    • Looking inside the cake with fudge frosting and vanilla cake.
      Gluten Free Birthday Cake
    • Chocolate Wow Butter Cake sits dripping chocolate ganache and wow butter buttercream.
      Chocolate Wow Butter Cake

    Did you try this recipe? Please leave me a ⭐ review below!

    Don’t forget to tag me on Instagram @laneandgreyfare and follow along on Pinterest, Facebook and YouTube! Enjoy!!! 

    📖 Recipe

    Wow Butter Cake with it’s alternating layers.

    Wow Butter Cake

    Author: Lee
    This Wow Butter Cake has layers of vanilla cake and wow butter buttercream. Topped with ganache & buttercream balls, it's gf, nf and egg free!
    5 from 4 votes
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 35 minutes mins
    Total Time 50 minutes mins
    Course Dessert
    Cuisine American
    Servings 12 Slices
    Calories 916 kcal

    Ingredients
     
     

    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

    Instructions
     

    • 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. 

    Video

    Notes

    Storing- Cut the entire cake into slices, wrap each slice in foil and store in a zip top bag in the fridge. 
    When ready to eat, let the slices sit on the counter, in the foil, for about an hour. 
    Freezing- 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.  

    Nutrition

    Calories: 916kcalCarbohydrates: 118gProtein: 10gFat: 48gSaturated Fat: 20gPolyunsaturated Fat: 9gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 36mgSodium: 221mgPotassium: 397mgFiber: 6gSugar: 93gVitamin A: 426IUVitamin C: 1mgCalcium: 128mgIron: 4mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Lauren

      December 28, 2022 at 10:02 am

      5 stars
      I have a Christmas party with friends every year. 24 people have been coming for over 15 years. This year, I found out my best friend has Celiac disease. That's how I found Lane and Grey Fare! I made this cake thinking everyone else can "just deal" with gluten free. I used peanut butter because I had no other allergy concerns. This cake by far was the best I ever made for this party. I usually have over half the cake left over. I had ONE SLICE left over, which I enjoyed for breakfast the next day. 🤣 The cake has such a nice crumb, and ganache just makes everything better. Thank you SO much for posting this!!!

      Reply
      • Lee

        December 28, 2022 at 11:45 pm

        Thank you so so much!!!!! I am so so glad!!!!

        Reply
    2. John

      January 06, 2022 at 12:48 pm

      5 stars
      This Wow Butter Cake is amazing! So much flavor and I can’t believe it’s not peanut butter!

      Reply
      • Lee

        January 08, 2022 at 1:50 pm

        Thanks so much!

        Reply
    5 from 4 votes (2 ratings without comment)

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    Lee, the beautiful founder of Lane and Grey Fare.

    Hi guys, I'm Lee! As a mother of two children with celiac disease and multiple food allergies, I wanted to share all that I’ve learned with others in a way that’s entertaining and helpful. All my food is 100 percent gluten free, nut free, seed free, egg free and most of my baked goods can easily be made dairy free (vegan).

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