As a wedding gift, I received two round 8″ cake pans. I have been dying to use them. With my family, we never ventured much off of the 9×13″ casserole dish cakes with a coat of store bought icing. So here I am, taking on a two layered cake for my first time with making everything from scratch! It sounded ambitious to me, but it ended up being nothing more than fun! I hardly make cakes any other way now.
This cake was inspired by a Saturday night craving for butterscotch. Naturally, I googled this and came across iambaker.net and got the below recipe for a peanut butter butterscotch cake. What an awesome blog with fantastic recipes! Peanut butter often is a great combination with butterscotch, and then I ended up using some marshmallow fluff as glue for my layered cakes. My husband rightfully named this cake, “The Fluffernutter”– because that is what he calls his peanut butter and marshmallow sandwiches. I argued that this deemed name was not classy enough, but it somehow stuck anyways (eye roll……..).
Overall, the cake was thankfully not too difficult to make. Any level of baker could take this on, they just have to put the time into it for the multiple steps. As for taste, the cake was deliciously rich. One piece was all we could eat per day. If the peanut butter and butterscotch flavors are making your mouth melt now, I highly recommend wowing your family (or some guests) with this cake! Enjoy! 🙂
PEANUT BUTTER CAKE INGREDIENTS NEEDED:
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup chunky peanut butter
- 1 teaspoon vanilla extract
- 4 large eggs
- 3 cups brown sugar
- 2 1/2 cups flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk
BUTTERSCOTCH PEANUT BUTTER TOPPING INGREDIENTS NEEDED:
- 1 1/2 cups chunky peanut butter
- 1 1/2 sticks butter
- 1 1/2 (bags 11 oz) butterscotch chips
PEANUT BUTTER CAKE INSTRUCTIONS
- In the bowl of a stand mixer with paddle attachment, cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
- Bake in two 9in round cake pans at 350 for 25-35 minutes.
- Bake cakes and let them cool. Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff. Place other layer on top. Marshmallow will ooze out the sides.
BUTTERSCOTCH PEANUT BUTTER TOPPING
- Melt butter and peanut butter in medium saucepan over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Stir continually until mostly melted. There will be chunks in the bottom of the pan, and this is ok.
- Put a thin layer of the sauce on top of the cake. (This is to help the mini marshmallows to stay in place) Then disperse mini marshmallows all over top of cake. (I used about half a bag)
- Pour sauce over cake. I used about half of the mixture on mine, and it was plenty.
This cake was BIG. I had to take half of it to work because my husband and I wouldn’t have been able to finish it all!
Napoleon (below) obviously loved helping me with any dropped marshmallows. 🙂
See full recipe blog post at: https://iambaker.net/butterscotch-peanut-butter-cake/