I already told you all about the Baked Sweet & Salty cake, and now the time has come to sing the praises of ye olde Fluffernutter Cake.
I will start by saying that I am surprised that there even was a fluffernutter cake, given the amount of cake batter I ate.
Peanut butter + cake batter is a dangerous combination.
I found this cake over on Faygie’s website (Life Tastes Good) and was immediately smitten. Anyone who has been on this site for more than millisecond probably knows that peanut butter is my one true love. Some of my earliest memories are when my uncle would come over with a small jar of Jif peanut butter and I would sit on the windowsill (with the curtain closed to conceal myself) and spoon it into my mouth over and over until the jar was gone.
Yeah, peanut butter and me, we go way back.
For those of you who DON’T know, a “Fluffernutter” is a sandwich composed of peanut butter and marshmallow fluff. Part of everyone’s dietary requirements. It’s great because it can be lunch or dessert, or both at the same time! I know it sounds weird but I promise it’s delicious. Seriously delicious.
If you haven’t had the opportunity to enjoy a fluffernutter sandwich in your lifetime, now is the time. You’re (most likely) a grown up so go to the store with this list:
1. White bread. Like, Wonderbread white bread. This is a fluffernutter sandwich, let’s not try to get all high and mighty on your whole wheat train.
2. Marshmallow fluff. You’ve seen this stuff, it comes in a jar. Real marshmallows will NOT do, you need this super processed sugary spread. (Also great for dipping pretzels in, FYI)
3. Your favorite peanut butter.
Now assemble the ingredients like you’re making a PBJ but with fluff in place of the jelly. Congratulations, now you’re 5 years old again. You’re welcome.
So while I was (literally) laying in bed thinking about what kind of cake I wanted to have for my birthday… the thought occurred to try conjuring a peanut butter cake… I don’t know that I’ve ever actually consumed a peanut butter cake. Frosting, of course, but cake? I don’t think so.
Then, as fate would have it, the very next day our dearest Faygie posted this very same cake on her blog.
Fate, people. FATE.
And who am I to ignore fate?
Generally speaking when you have a peanut butter cake (or brownie/blondie/cookie) a lot of the time it can end up just tasting like cooked peanut butter. It’s hard to describe, but almost like just slightly burned eau de peanut butter without having a real authentic peanut butter flavor.
I was thrilled to find that this cake (well, the cupcake version, which I ate fresh out of the oven) tasted like straight up cake filled with peanut butter flavor. As an added bonus, since my dream of double ovens has yet to come to fruition and I don’t believe in moving cakes once they are in the oven (sorry, I know I’m supposed to “rotate cakes halfway through baking” but that just sounds like someone trying to trick me into dropping a cake or shaking the bejeezus out of it until it falls – no thank you) I had to bake my cupcakes on the top third of the oven, which I assume is why they didn’t dome properly and instead had flat peanut-butter-cookie-like tops.
It was seriously like someone baked a delicious soft and chewy peanut butter cookie and attached it to an amazingly tender peanut butter cake. I want to make it again just to see if I can make it happen on purpose…
I made my cake (as I do with most of my cakes) a week in advance and thawed and frosted it the day before serving, and stored it covered in the fridge. Whether it was just that the cake doesn’t hold up well to freezing, or perhaps just because the sides were left unfrosted (or likely the latter since the cupcakes seem to do fine), the served cake was definitely more dry than the fresh cake. The flavor was still great, but the texture definitely suffered. So, my tip to you, is to make this cake no more than 24 hours prior to serving (or to frost the sides, which may prove challenging with sticky marshmallow frosting).
Additionally, for the first time in probably ever, I ran out of vanilla extract when it was time to make this frosting. Even though the frosting recipe doesn’t call for extract, my intuition told me that it would definitely benefit from a little extra kick of flavor – and I was right. The marshmallow fluff, though delicious. would have definitely benefited from the extra boost of flavor that a bit of vanilla would have offered. Oh, and I toasted some of the frosting. Because toasting and marshmallows go together like peas and carrots … or … you know… something and something else that go together really well.
Below is the side-by-side I did to taste-test the cakes before serving them for my birthday. Just like the sweet & salty cake, though this recipe made layers, I only had two cake pans of the right size so I got 4 layers and a dozen cupcakes. Which works out well for me because now I have a variety of cupcakes stashed in my freezer (win!).
Without further adieu, Fluffernutter Cake (with my notes).
- 6 large eggs, room temperature
- 1 1/2 cups whole milk, room temperature
- 1/2 cup vegetable oil
- 1 Tablespoon pure vanilla extract
- 4 1/2 cups all-purpose flour
- 4 1/2 teaspoons baking powder
- 1 teaspoon kosher salt
- 1 1/2 cups granulated sugar
- 1 1/2 cups packed brown sugar
- 3/4 cup unsalted butter, softened
- 1 cup smooth peanut butter(*)
- 2 cups granulated sugar
- 6 large egg whites
- 1 teaspoon vanilla extract
- Pinch of kosher salt
- Preheat oven to 350°F. Prepare three 8-inch round cake pans(*1) by lining with parchment and greasing. (I use Pam for Baking)
- In a medium bowl, whisk together the eggs, milk, oil, and vanilla until well combined.
- In the bowl of a stand mixer fitted with the paddle attachment, mix together the flour, baking powder, salt, and both sugars on low speed until combined. Add the softened butter and peanut butter, and mix on medium speed until the mixture is combined, it will be dry and crumbly.
- Add 1/3 of the milk mixture, and beat on medium speed for a couple of minutes. Scrape down the sides and bottom of the bowl, and add another 1/3 of the milk mixture, mixing well. Scrape the bowl down again, and the remaining milk mixture, and mix well, until smooth and creamy. Divide the mixture evenly between the prepared pans (Faygie recommends a kitchen scale and I second her recommendation! I think each of mine were about 750g each, although my last "layer" was cupcakes so 3 layers may be different.)
- Bake until a toothpick inserted into the centers of the cakes comes out clean, and the top of the cakes springs back when lightly poked, about 50-55 minutes. Cool in the pans for 10 minutes, then turn the layers out onto a rack to cool completely.
- Combine the sugar, egg whites, and salt in a heat-resistant bowl. Place the bowl over a pot of simmering water, making sure that the bottom of the bowl doesn’t touch the water (think "double boiler" method here). Whisk constantly until the mixture is frothy and hot to the touch, about 5 to 7 minutes(*2). No, your arm won't fall off (though it will feel like it wants to).
- Transfer mixture to the bowl of a stand mixer and beat on high speed, using the whisk attachment. Continue beating until it gets fluffy, then add vanilla. Continue to beat on high until it’s thick, shiny, and bright white, and the bowl is cool to the touch. This took me about 7 minutes but that was using my Kitchen Aid Pro mixer, other mixers may take longer.
- Use a serrated knife to even out the tops of your cakes and cut each cake in half horizontally, as evenly as possible.
- Spread a 1/6 of the frosting onto the bottom layer of cake. Top with additional layer and repeat with the rest of the cake layers and frosting(*3), ending with the frosting.
* Generally speaking you don't want to use a "natural" peanut butter for baking. I always use Jif)
* I recommend baking this cake no more than one day before serving. If you intend to freeze the cake before serving, I recommend frosting the sides of the cake to help to keep it from drying out.
*1. I used two cake pans and poured the rest of the batter into cupcake tins and baked them separately. They took about 25 minutes to bake as cupcakes and served as a good deterrent to keep Future Husband from trying to attack the actual cake layers.
*2. If you want to be sure your mixture has reached the right temperature - you're looking to get to about 160 - 165F (this will kill any bacteria in the eggs) - if you don't have a thermometer it should be the temperature at which your sugar is completely dissolved. If you rub the egg white mixture between your thumb and forefinger it should feel smooth and not grainy.
*3. I used my hand-torch to "toast" my inner marshmallow layers for fun. It wasn't super noticeable flavor-wise. My ambition was to toast "Happy Birthday" into the top layer of frosting, but then I remembered that I suck at that - lacking both the handwriting skills and the torch skills to do so. If you have more skills (or are more brave) than I, it could be a fun embellishment.