Fluffernutter Cake
Rich thinks that Peanut Butter is one of my “Overused” Ingredients in the kitchen. I personally think he is crazy though – peanut butter is magic (I REALLY hope that we don’t have kids with a peanut allergy one day)!! Peanut Butter is a magic food… it can be eaten with a spoon for a quick burst of protein, spread onto fruit for a healthy & filling snack, mixed with savory ingredients with proteins, and the list just goes on and on. I just don’t see that there is any way that this ingredient can be overused, regardless of what my Other Half says!
SO – when you spread Peanut Butter and Marshmallow Fluff onto bread, you just can’t help but smile. It doesn’t matter if it a sandwich you are packing up for a school (or work) lunch OR a quick sandwich on a busy day OR even just a delicious snack – a fluffernutter sandwich just seems to make almost everyone smile!
Since I know that Rich doesn’t smile as much as he should when it comes to Fluffernutter Sandwiches, it was necessary to find another audience for this amazing looking cake I found over at Sally’s Baking Addiction. Luckily my Flower Girl & her family (my adopted family) have a healthy Flufferenutter Addiction and I just had to make this for them!
So simple to throw together, this cake is delicious without hours of work. I found the cake itself a little bit dry – so I think it was overbaked just a little bit (I did go over the suggested time because the toothpick still had a bit of crumbs on it, next time I will err on the side of underbaked in stead of over). Once your cake is cooled you just throw clouds of Marshmallow Frosting on top and decorate! The Frosting listed here is a Cream Cheese base and I found it not sweet/marshmallow-y enough. If you don’t want something so sweet, feel free to use it as listed – but next time I would use my Marshmallow Frosting from my S’mores Cupcakes… a delicious frosting which would pair perfectly with the Peanut Butter Cake!
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- 1/2 cup (1 stick/115 grams) unsalted butter, softened to room temperature
- 3/4 cup (150 grams) dark brown sugar
- 2 large eggs
- 2/3 cup (170 grams) creamy peanut butter
- 1 teaspoon vanilla extract
- 1 and 1/4 cup (160 grams) all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 3 Tablespoons milk
- Preheat oven to 350F degrees. Spray a 9×2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
- Make the cake: Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the milk and mix until just combined, do not overmix.
- Spoon the batter into the prepared cake pan. Bake for 20 minutes, then remove from the oven and loosely cover with aluminum foil and return to the oven and bake for an additional 12-15 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
- 7.5 oz (1 cup; 213 grams) container marshmallow creme (Fluff)
- 8 oz (225 grams) cream cheese, softened to room temperature
- 1/2 cup (60 grams) confectioners’ sugar
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- 8 Reese’s Peanut Butter Cups, chopped (optional)
- Make the frosting: In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you’d like the frosting to be thicker. Add more salt to cut that extra sweetness.
- Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese’s Cups.
- OPTIONAL – use a butter-based Marshmallow ButterCream
Created from Sally’s Baking Addicition
Two Years Ago – Chilled Cucumber Soup, a chilled soup to use some summer produce!
And I leave you with this, Today’s Question of the Day… What is your favorite way to eat Peanut Butter?