Peanut Butter Cake With Marshmallow Frosting (Or Cupcakes)

Recipe by swissms
READY IN: 20mins
SERVES: 18-24
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Cake:
  • 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.
  • Frosting:
  • 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.
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