Fluffernutter Chocolate Cake

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Fluffernutter Chocolate Cake

Sometimes cakes don’t work out like you want them to.  But sometimes, they turn out better.

Fluffernutter Chocolate Cake

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.

Recipe for Fluffernutter Chocolate Cake

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


Fluffernutter Chocolate Cake
Serves 15

Ingredients:

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)

Directions:

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

Notes:
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

Ingredients:

1/2 cup (1 stick) unsalted butter, softened at room temperature
1 1/4 cup creamy peanut butter
1/2 cup powdered sugar

Directions:

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

Ingredients:

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

Directions:

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


Fluffernutter Chocolate Cake

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17 Responses to “Fluffernutter Chocolate Cake”

  1. Brian @ A Thought For Food February 4, 2013 at 8:03 am #

    How did you resist not eating that frosting… I’d be going to town on a bowl of that. The cake looks fantastic!

  2. steph@stephsbitebybite February 4, 2013 at 8:18 am #

    This is the best thing I’ve seen all morning!!

  3. Jenny @ BAKE February 4, 2013 at 8:41 am #

    I love tray cakes! this one looks incredible!

  4. Audra | The Baker Chick February 4, 2013 at 8:48 am #

    Oh this cake looks too good to be true. You know I”ve never made anything “fluffernutter” but the marshmallow peanut butter combo sounds out of this world good!!

  5. Erin @ The Spiffy Cookie February 4, 2013 at 9:58 am #

    Holy crap. Can I have that in my face right this second?

  6. Bianca @ Confessions of a Chocoholic February 4, 2013 at 10:37 am #

    I really wish I have a slice of this right now! Looks so delicious.

  7. Tracey February 4, 2013 at 12:51 pm #

    Haha, I have that collection of extra frosting in my freezer too. I love what you did with this cake – it looks out of this world good!

  8. Caroline @ chocolate & carrots February 4, 2013 at 2:45 pm #

    Woah. This cake looks fantastic! No flop here! :)

  9. Joanne February 5, 2013 at 6:54 am #

    I always TRY to freeze my buttercreams…but then I may or may not end up eating them straight from the freezer. No comment. That PB marshmallow buttercream sounds amazing! Definitely the perfect topping for this cake!

  10. Stephanie @ Girl Versus Dough February 5, 2013 at 9:04 am #

    THIS. This is my dream cake. YUM! :)

  11. Rachel @ My Naturally Frugal Family February 5, 2013 at 11:38 am #

    I don’t know why I haven’t thought of keeping spare buttercream…probably because there is never any left.

    What a delicious combination for this tasty cake.

  12. kelly @ kellybakes February 5, 2013 at 10:53 pm #

    When I first got into baking, I took a cake decorating class and always had extra cake and tubs of buttercream on hand. I kid you not when I say that one of the best creations I ever made came from the tops of a leveled dark chocolate cake and peanut butter frosting I made with what was left in the jar and a cup of extra buttercream. Peanut butter and chocolate is one of the most delicious combinations and sometimes the best things in life just come together :) …Now pass me a fork!

  13. alex February 5, 2013 at 11:36 pm #

    I’m glad you are back with some peanut butter and chocolate….you really out-did yourself!

  14. Madison @ Espresso and Cream February 7, 2013 at 6:56 pm #

    Love this cake, Lauren. Not really a surprise that I fall head over heels for anything peanut butter and chocolate. Perfect for Valentine’s Day!

  15. Dorothy @ Crazy for Crust February 7, 2013 at 9:48 pm #

    This cake is sinful! I’m drooling…

  16. JulieD February 16, 2013 at 5:06 pm #

    Oh my, this looks perfect, Lauren!!

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