Marshmallow Peanut Butter Cake (Fluffernutter)
- ★★
- ★★
- ★★
- ★★
- ★★
Recipe Intro From bakedwithlovebyivy
This marshmallow peanut butter cake encapsulates all of the elements of a fluffernutter sandwich. White bread is replaced with vanilla cake, peanut butter is replaced with peanut butter cake and crunchy crushed peanuts throughout, and the marshmallow fluff is replaced by a fluffy swiss meringue. This cake is nostalgic in all of the best ways. You need to give this recipe a try!
- FAQs
- Ingredient Notes
- Recipe Card
FAQs
How do you melt peanut butter for a cake?
I put my peanut butter in a heat proof bowl and place it in the microwave in 15 second increments until it reaches a smoother, thinner consistency that is easier to work with.
What is Swiss Meringue?
Swiss meringue is a mixture of egg whites and sugar heated over a double boiler until the sugar dissolves. It is then whipped and resembles an ever so silky marshmallow meringue.
Ingredient Notes
Unsalted Butter
I like unsalted butter in my cake batter so that I can control the amount of salt I add in the recipe.
Sour Cream or Plain Greek Yogurt
Sour cream and yogurt can be used interchagebly in this recipe. The purpose of either of these ingredients is to add moisture and tang to the cake.
Crushed Peanuts
If you aren't a fan of nuts in your cake, feel free to omit them altogether. They add a nice crunch and extra peanut flavor, but can be left out if you prefer a smoother cake.
Recipe Card
Cake
ingredients
- 1 stick (8 tablespoons) unsalted butter, softened
- 1 cup white granulated sugar
- 2 eggs
- 1/4 cup sour cream or plain greek yogurt
- 1 3/4 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 1 plus 6 tablespoons all purpose flour
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- 2 tbsp creamy peanut butter, melted
- 1/2 cup crushed peanuts, divided in half
Swiss Meringue
ingredients
- 2 egg whites, room temperature
- 1/2 cup white sugar
Cake
Method
Step 1
Preheat the oven to 350 degrees Fahrenheit. Grease a standard loaf pan and line it with parchment paper.
Step 2
In the bowl of a stand mixer or a large bowl with a hand mixer, cream the butter and sugar.
Step 3
Add eggs, one at a time, mixing after each addition.
Step 4
Mix in sour cream.
Step 5
In a medium bowl, whisk together baking powder, salt, and flour.
Step 6
In a liquid measuring jug or small bowl, whisk together the milk and vanilla extract.
Step 7
Add 1/3 of the dry mixture to the butter mixture and mix to combine. Add 1/2 the milk mixture and mix to combine. Repeat until both the dry and milk mixtures are all incorporated (making sure to finish on the dry mixture).
Step 8
Add 1/3 of the vanilla batter to a medium bowl.
Step 9
Fold in melted peanut butter and half of the crushed peanuts.
Step 10
Add half of the vanilla cake batter to the bottom of the loaf pan. Top with the peanut butter batter and spread into an even layer with an offset spatula. Cover with the rest of the vanilla batter.
Step 11
Sprinkle the remaining crushed peanuts on top.
Step 12
Bake the loaf cake for 35-40 minutes or until a toothpick inserted comes out with a few moist crumbs.
Meringue and Assembly
Step 1
Add the egg whites and sugar to the bowl of a stand mixer.
Step 2
Place the bowl over a double boiler. Mix the egg whites and sugar over the heat until the sugar dissolves. To test if the mixture is ready to come off the heat, rub a little mixture between two fingers. If it is grainy, then the mixture needs more time over the double boiler.
Step 3
Whip the dissolved mixture on high until stiff peaks form.
Step 4
Release the cooled cake from the pan by releasing the sides with an offset spatula.
Step 5
Top the cake with meringue. Use an offset spatula to spread the meringue, and then toast with a kitchen torch.
Step 6
Slice and enjoy!