So it’s halloween today. Not a celebration I’ve ever gotten into in a big way. Something I have gotten into a big way: cake. Lately I’ve also fallen victim to the peanut butter and chocolate thing. My summer breakfast staple is this peanut butter and chocolate smoothie. Sometimes I make it really thick so it’s like having chocolate peanut butter ice-cream for breakfast. But healthy. Bonus! I’m thinking I might whip up a little snack right now in fact…
This cake is one a saw on Sally’s Baking Addiction a little while ago and it just stuck in my mind. I HAD to make it! I discovered that a fluffernutter is in fact a sandwich with marshmallow fluff and peanut butter on it. I can’t say it appeals to me at all in that form, although I have yet to try it. Have you? Is it actually amazing?
I adapted the recipe slightly to make this cute two layer cake. 15cm of peanut butter goodness 🙂 If you’d like to keep it to a single layer, use a 23cm tin instead and put it all in in one go. I loved how cute it looked in the smaller size and loved that I could have two slices without feeling too guilty 🙂 Please excuse the slightly blurry photo’s, this cake was just too good not to share!
Peanut Butter Cake
- 113g Unsalted butter, room temperature
- 150g Brown sugar (muscavado)
- 2 Eggs
- 170g Creamy peanut butter
- 1 tsp Vanilla essence
- 160g Flour
- 1 tsp Baking powder
- 1/4 tsp Salt
- 1/4 cup Buttermilk
- 213g Marshmallow fluff (1 container)
- 225g Cream cheese, room temperature
- 60g Icing sugar
- 2 tsp Vanilla essence
- 1/2 tsp Salt
- 1 packet Mini peanut butter cups (optional)
For the Cake
- Preheat the oven to 180C and prepare two 15cm cake tins.
- Cream the butter and sugar in a large bowl until light and fluffy (3 minutes).
- Add eggs, one at a time, beating until combined.
- Add peanut butter and vanilla essence, beating until well combined.
- Combine dry ingredients (flour, baking powder and salt) in a medium bowl and whisk lightly.
- Add the dry ingredients to the wet ingredients in three additions, stirring by hand until just combined in between additions.
- Add the buttermilk and mix until just combined.
- Divide the batter between the cake tins; I had about 390g in each tin.
- Bake the cakes for 15 minutes, cover lightly with foil and bake for a further 12 minutes. A toothpick inserted in the cake should come out clean.
- Allow to cool in the tins for ten minutes. Turn the cakes out onto a cool rack and allow to cool completely.
For the Frosting
- Beat the cream cheese on medium speed until smooth.
- Add the marshmallow cream and beat for about 1 minute on low speed.
- Add icing sugar and vanilla essence and beat for a further minute.
- Add the salt and beat until incorporated.
- If you would like the icing to be thicker, add more icing sugar.
- Level the cakes but cutting their domed tops off.
- Chop the peanut butter cups into halves or quarters.
- Place one cake cut-side up on the serving dish and top with a layer of marshmallow frosting.
- Sprinkle a generous layer of peanut butter cups.
- Place the second cake cut-side down on top of this.
- Top with more frosting and peanut butter cups.