Sometimes cakes don’t work out like you want them to. But sometimes, they turn out better.
This cake actually started out as a recipe for “salted caramel fudge cake” but frankly all I got was chocolate cake. Certainly not enough to stand on its own! As a result, I did what any normal person would do, went into my freezer for my collection of “extra buttercream” and went to town.
What, not everyone stores “extra buttercream” just because? I highly recommend it. Good things happen when you do! See also: Brownies with White Chocolate Buttercream and Mocha Ganache. Chocolate Dipped Peanut Butter Cookie Sandwiches and Macarons
Anyway, I decided it had been way too long since I made a dessert revolving around chocolate and peanut butter (has it seriously been since July?!). That is a travesty that needed to be immediately fixed. And fixed it was.
The result: I convinced myself that I was slicing the cake for photos and taking a bite for photos… but that bite turned into way more cake than I should be eating these days. Oh, but in the moment it was so worth it.
Fluffernutter Chocolate Cake
1 chocolate cake baked in a 9×13 pan, cooled (can use box mix or something easy like this 1-bowl chocolate cake recipe
1 batch Fluffy Peanut Butter Frosting (recipe below)
1 cup (1/2 of batch) Easy Marshmallow Buttercream (recipe below)
Spread peanut butter frosting over entire cake
Drop spoonfuls of marshmallow buttercream over peanut butter frosting layer
Use the back of a knife to carefully swirl the marshmallow buttercream into the peanut butter frosting (any kind of marble effect will work!)
Cut and serve
The frostings really speak for themselves here, so I won’t tell if you use your favorite chocolate cake mix
If you want it to be even more peanut buttery, use the Reese’s Pieces Cake Bars recipe with the Easy Marshmallow Buttercream shown here
Fluffy Peanut Butter Frosting
1/2 cup (1 stick) unsalted butter, softened at room temperature
1 1/4 cup creamy peanut butter
1/2 cup powdered sugar
Pre-heat oven to 350 degrees; line a 9×13 cake pan with parchment paper and set aside
In a large mixing bowl, prepare cake batter as directed on box (minus 1 egg); do not overmix
Fold in salted caramel
Pour batter into prepared pan and bake for 27-32 minutes or until a knife comes out clean from center
Easy Marshmallow Buttercream
3/4 cup (1 1/2 sticks) unsalted butter, softened
~7 ounces marshmallow fluff (amount in a small jar)
1 1/2 cups powdered sugar
1 teaspoon vanilla extract
Cream butter on high speed until light and fluffy
Add fluff and combine on high speed until smooth
Add sugar and mix on low speed until combined; increase speed to high
until light and fluffy
Mix in vanilla on high speed until combined