FLUFFERNUTTER CAKE
Rich and moist peanut butter cake topped with marshmallow frosting and peanut butter cups. It's like biting into a fluffernutter sandwich, but better!
Provided by Sally
Categories Cake
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F (177°C). Spray a 9×2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside.
- Using a handheld or stand mixer, beat the butter and brown sugar together on medium speed in a large bowl until creamed. About 2-3 minutes. Add eggs, one at a time, and beat until combined. Scrape down the sides of the bowl as needed. Add the peanut butter and vanilla extract, beating for about 2 full minutes. Set aside.
- In a medium sized bowl, toss together the flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients in 3 additions, stirring by hand after each addition. Batter will be thick. Add the buttermilk and mix until just combined, do not overmix.
- Spoon the batter into the prepared cake pan. Bake for 20 minutes. Remove from the oven and loosely cover with aluminum foil. Bake for an additional 12-13 minutes or until a toothpick inserted in the center comes out clean. Allow cake to cool completely in the pan on a wire rack.
- * In a medium sized bowl, beat the cream cheese on medium-high speed until smooth and creamy. Turn off the mixer, add the marshmallow creme and beat on low speed for 1 minute. Slowly add the powdered sugar and vanilla extract and beat for 1 minute. Add the salt and continue to beat. Add more powdered sugar if you'd like the frosting to be thicker. Add more salt to cut that extra sweetness.
- Remove the cake from the pan by inverting it onto a large plate or cake stand. Frost the cake as desired. There will be leftover frosting depending how much frosting you use. Decorate with chopped Reese's Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days. Frost immediately before serving.
FLUFFERNUTTER CAKE
Tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling and peanut butter buttercream.
Provided by Courtney Rich
Categories Dessert
Number Of Ingredients 24
Steps:
- Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
- In a medium bowl or measuring cup, combine and stir egg whites and the vanilla. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Beat until light and fluffy, about 3 minutes on medium-high speed.
- Turn the mixer to medium speed and add the egg mixture in three additions, scraping down the sides and bottom of the bowl between each addition.
- After the egg white mixture is added, scrape down the sides and bottom of the bowl again and then beat on medium-high speed for about 3 minutes. The mixture will become lighter in color and fluffier in texture.
- In a separate bowl, whisk together the flour, the baking powder, and the salt.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour.
- Gently fold in the sour cream until no streaks of white remain.
- Using a kitchen scale, divide batter evenly among your pans (about 22 to 24 ounces in each) and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.
- Let the cake layers cool on racks for 15 minutes before inverting onto greased wire racks to cool completely.
- Once the cakes are cooled completely, divide the layers in half with a cake leveler or serrated knife.
- In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk in a bowl until well blended. Cover and refrigerate until set, about 15 minutes.
- While the pudding sets, beat the whipping cream with the whisk attachment in the bowl of a stand mixer. Beat until stiff peaks form.
- Fold the whipped cream into the pudding mixture.
- In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for about 3 to 5 minutes, until light in color and smooth in texture.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the vanilla, salt and cream. Stir to combine.
- Turn the mixer to medium-high speed and beat for an additional 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a "fluffy" texture.
- Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
- Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them! They will cook fast. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar and beat on low until blended.
- Add the vanilla and mix on medium-high speed for about 3 minutes.
- Turn the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
- Place the first of the 6 cake layers, top side up, in the center of a cake board or cake plate.
- Using an offset icing spatula, evenly spread about 1/2 to 3/4 cup of the banana cream filling over the cake layer. If serving same day, you can add sliced bananas on top of the filling.
- Pipe about 1/2 to 3/4 cup of the toasted marshmallow filling on top.
- Place the second cake layer on top and cover with 1 cup of peanut butter buttercream.
- Repeat these steps with remaining layers. You'll then place the final cake layer, top side down, on top.
- Cover the entire cake with a thin layer of peanut butter buttercream. Freeze the cake for 15 minutes to set the crumb coat.
- Once the crum coat is set, continue to frost the cake with the remaining buttercream.
FLUFFERNUTTER CUPCAKES
Peanut butter and banana cupcakes with a creamy marshmallow fluff frosting!
Provided by Natalie Perry
Categories Desserts Fruit Dessert Recipes Banana Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line 12 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Beat brown sugar, peanut butter, and 2 tablespoons butter together in a bowl using an electric mixer on medium speed until creamy, about 1 minute. Beat banana, eggs, and 1 1/2 teaspoons vanilla extract into creamed peanut butter mixture until incorporated, about 1 minute.
- Beat flour mixture, alternating with 1/2 cup milk, into creamed peanut butter mixture until batter is well combined; pour into muffin cups.
- Bake in the preheated oven until a toothpick inserted in the center of a cake comes out with moist crumbs, 20 to 23 minutes. Cool cupcakes in the tin for 15 minutes before transferring to a wire rack to cool completely.
- Beat marshmallow fluff, 2 tablespoons butter, shortening, and 1 teaspoon vanilla extract together in a bowl using an electric mixer until smooth. Gradually beat confectioners' sugar, alternating with 2 tablespoons milk, into marshmallow mixture until desired thickness is reached; chill in refrigerator until thickened, about 15 minutes.
- Spread frosting over cupcakes or pipe through a pastry bag.
Nutrition Facts : Calories 322.3 calories, Carbohydrate 52.9 g, Cholesterol 42.2 mg, Fat 10.6 g, Fiber 1.3 g, Protein 5.1 g, SaturatedFat 3.9 g, Sodium 233.7 mg, Sugar 34.7 g
FLUFFERNUTTER BARS
These delectably gooey bar cookies are a snap to make with Betty Crocker™ Super Moist™ yellow cake mix as the base.
Provided by Bree Hester
Categories Dessert
Time 2h
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Grease bottom only of 9-inch square pan with shortening or cooking spray.
- In large bowl, beat cake mix, oil, peanut butter and eggs with electric mixer on low speed until smooth. Spread in pan.
- Bake 40 to 45 minutes or until toothpick inserted halfway between edge of pan and center comes out with just a few moist crumbs attached. Cool completely on cooling rack, about 1 hour.
- In medium bowl, beat butter and marshmallow creme with electric mixer on medium speed. Add vanilla. Gradually beat in powdered sugar. Thin with milk if necessary. Spread frosting on cooled bars. Cut into 4 rows by 4 rows.
Nutrition Facts : ServingSize 1 Serving
FLUFFERNUTTER CAKE
How can you not love the combo of peanut butter and marshmallow cream, yum. I saw this site linked from my fav blog Slashfood http://einphilly.blogspot.com/2007/08/fluffernutter-cake.html See note on filling
Provided by Priceless1
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 14
Steps:
- Note: For the filling, I simply used a few heaping tablespoons of marshmallow fluff and sprinkled it with 1/3 cup of peanut butter chips. If I were to make this cake again, I would add powdered sugar to the marshmallow to increase it's viscosity. Without the addition of sugar, the marshmallow will leak out from between the cake layers and from the peanut butter frosting.
- Cake:In a large bowl, beat butter and sugar for about 5 minutes, until light and fluffy. Stir together flour, baking powder and salt. Set aside. Combine egg whites, milk and vanilla extract. Add 1/3 of the flour mixture to the butter mixture then add half the milk mixture. Continue to alternate, beginning and ending with flour mixture.
- Pour the batter into two greased and floured 9 inch round cake pans and smooth top with spatula. Bake cakes about 25 to 30 minutes, or until a toothpick inserted in the center emerges clean.
- Cool in pan on rack for 5 minutes, then turn out onto a rack and let cool completely.
- Frosting: In an electric mixer cream together the butter and peanut butter until smooth and fully incorporated. Add the powdered sugar a cup at a time and use milk to adjust the consistency to your liking.
- Put cream in the center.
- Frost the cake liberally and sprinkle the top with additional peanut butter chips.
Nutrition Facts : Calories 8547.8, Fat 463.3, SaturatedFat 236, Cholesterol 884, Sodium 5223, Carbohydrate 1033.1, Fiber 22.2, Sugar 795.8, Protein 122.5
CHOCOLATE FLUFFER NUTTER CAKE
Made real easy starting with a devil's food cake mix and topped off with a marshmallow fluff peanut butter frosting. Decadent! Recipe from Woman's World magazine.
Provided by Marie
Categories Dessert
Time 50m
Yield 1 9" layer cake
Number Of Ingredients 10
Steps:
- Preheat oven to 350° and coat 2 9" round cake pans with cooking spray.
- At medium speed of mixer, beat cake mix, water, eggs and oil until blended for 1 minute.
- Increase speed to medium-high and beat until light and fluffy for 2 minutes.
- Fold in 1 cup marshmallow fluff until almost completely incorporated.
- Some streaks of fluff will remain.
- Stir in chocolate chips and divide batter evenly between pans.
- Bake for 30 to 35 minutes or until cakes test done.
- Cool on rack for 10 minutes, then remove from pans and cool completely on rack.
- For frosting, with mixer at medium-high speed, beat butter and peanut butter until smooth and creamy, about 2 minutes.
- Add remaining marshmallow fluff and beat until blended.
- Frost between layers and top and sides of cooled cakes and swirl with back of spoon.
- Garnish with chocolate curls and peanuts, if desired.
Nutrition Facts : Calories 11056.3, Fat 637.9, SaturatedFat 224.2, Cholesterol 1046, Sodium 8641.6, Carbohydrate 1283.8, Fiber 46.8, Sugar 754.5, Protein 163
EASY NO BAKE FLUFFERNUTTER COOKIES RECIPE
Enjoy the creamy peanut butter and marshmallow flavors of this easy no bake fluffernutter cookies recipe. You might also know them as avalanche cookies!
Provided by Camille Beckstrand
Categories Dessert
Time 15m
Number Of Ingredients 5
Steps:
- Line a baking sheet with wax paper and set aside.
- In a large microwaveable-safe bowl, melt white chocolate chips (cook for 45 seconds, stir, then microwave again for 30 seconds and stir again. Repeat until melted chips are smooth).
- Then add in the peanut butter to the white melted chocolate and stir until creamy.
- Fold in marshmallows, Rice Krispies cereal, and peanuts and mix until they are all coated with peanut butter.
- Drop heaping tablespoonfuls onto prepared baking sheet. Let cool for 20 minutes or until set up.
Nutrition Facts : Calories 139 kcal, Carbohydrate 13 g, Protein 3 g, Fat 9 g, SaturatedFat 3 g, Cholesterol 3 mg, Sodium 58 mg, Fiber 1 g, Sugar 10 g, UnsaturatedFat 5 g, ServingSize 1 serving
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