Fluffernutter Cake

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…

Fluffer Nutter Cake | iwanttobake.com

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?

Fluffer Nutter Cake | iwanttobake.com

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!

Fluffer Nutter Cake | iwanttobake.com

 

Fluffernutter Cake

Ingredients

    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
  • Marshmallow Frosting
  • 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)

Instructions

    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.
  • To Assemble
  • 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.
  • Enjoy!
http://iwanttobake.com/2014/10/31/fluffernutter-cake/

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