Last week we had Cookie Dough Cake and this week I bring you Fluffernutter Cake. We had company over last weekend and I wanted a WOW dessert. This Fluffernutter Cake hit the spot. It’s a peanut butter cake with a marshmallow cream cheese frosting topped with bits of Reese’s.
Delicious, easy and not too fancy, this is a great last minute cake. The Reese’s on top REALLY make the cake special and pump up the flavor. I am even debating adding some Reese’s inside the cake next time I attempt this guy. Enjoy!
- 1 1/4 cup flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, at room temperature
- 3/4 cup dark brown sugar
- 2 large eggs
- 2/3 cup creamy peanut butter
- 1 teaspoon vanilla extract
- 3 tablespoons milk
- 1 1/2 cups marshmallow creme
- 8 ounces cream cheese, at room temperature
- 1/2 cup confectioners’ sugar, sifted
- 2 teaspoons vanilla extract
- 1/2 teaspoon salt
- Handful of Reese’s Peanut Butter Cups
- Preheat oven to 350 degrees F. Spray a 9-inch springform pan or regular 9-inch pan with nonstick spray and set aside.
- In a large mixing bowl, whisk together the flour, baking powder and salt. Set aside.
- In the bowl of a stand mixer using the paddle attachment, beat the butter and brown sugar together on medium-fast speed until well combined, about 5 minutes. Add the eggs one at time, beating well after each addition. Add the peanut butter and vanilla extract and beat until combined, about 2 minutes.
- Add the wet ingredients to the dry ingredients in 3 additions until just combined. Add the milk and using a rubber spatula, stir the batter until just combined.
- Spoon the batter into the prepared cake pan. Bake for 28-30 minutes, covering the cake with aluminum foil halfway through. (The test for if the cake is done is if a toothpick comes out clean). Allow the cake to cool completely in the pan on a wire rack before removing and frosting.
- In the bowl of a stand mixer fitted with the paddle attachment, beat the cream cheese on medium-high speed until smooth and creamy, about 1 minute. Add the marshmallow creme and beat on low for 1-2 minutes until combined. Add the powdered sugar, vanilla extract, and salt and beat for 1-2 minutes. Adding more powdered sugar for a thicker frosting and more salt to reduce the sweetness.
- Frost the cake as desired. (I just used a knife and roughly spread it). Decorate with chopped Reese’s Cups.
Slightly adapted from Sally’s Baking Addiction