Recipe by swissms
Moist peanut butter cake combined with marshmallow frosting. The flavor is reminiscent of the kid favorite, fluffernutter sandwiches. If you really love peanut butter, spread some melted peanut butter on the cake layers before frosting the layers with the marshmallow frosting.
Peanut Butter Cake
- 1 cup butter, room temperature
- 1 1⁄2 cups sugar
- 1 cup Skippy creamy peanut butter
- 1 teaspoon vanilla extract
- 3 eggs
- 2 1⁄2 cups all-purpose flour
- 3 teaspoons baking powder
- 1 cup sour cream
- 1 cup milk
- 1 1⁄2 cups unsalted butter, softened
- 4 cups marshmallow cream (13 ounce jar)
- 1 tablespoon vanilla extract
- 1 tablespoon milk
- 2 cups powdered sugar (or more if needed)
- 1 cup roasted peanuts, chopped
Directions See How It's Made
- Preheat oven to 350°F Butter and flour three 9-inch-diameter cake pans. Line the bottoms with parchment paper, then butter and flour the parchment paper. (Or, line cupcake pans with paper liners).
- In large bowl, cream together butter and sugar with electric mixer. Add peanut butter and vanilla and cream well. Add eggs one at a time, mixing well after each.
- In separate bowl, whisk together dry ingredients.
- Add dry ingredients to peanut butter mixture alternately with sour cream and milk. Mix on low speed just until blended.
- Pour cake batter into prepared pans (approximately 2 cups per pan), spreading evenly in pans. (Or, fill cupcake cups 2/3 full).
- Bake for 15-20 minutes or until tester inserted into center of cake comes out clean. Do not over bake. Remove from oven and cool cakes in pans on rack 10 minutes.
- Run small sharp knife around pan sides to loosen cakes. Turn cakes out onto racks and cool completely.
- In large mixing bowl, beat butter until creamy. Add marshmallow creme, milk and vanilla extract and mix well. Slowly add powdered sugar a little at a time, mixing well after each addition. Add additional powdered sugar, if needed, to reach desired consistency.
- Frost cake or cupcakes. Sprinkle with chopped peanuts.