Fluffernutter Cake

• Vegetarian

• Refrigerated

  • 2 Eggs, large

• Condiments

  • 1 7.5 oz (1 cup; 213g container Marshmallow creme
  • 2/3 cup Peanut butter, creamy
  • 8 Reese's peanut butter cups

• Baking & Spices

  • 1 1/4 cups All-purpose flour
  • 1 tsp Baking powder
  • 3/4 cup Brown sugar, packed dark
  • 1/2 cup Confectioners' sugar
  • 3/4 tsp Salt
  • 3 tsp Vanilla

• Dairy

  • 1/2 cup Butter, unsalted
  • 1/4 cup Buttermilk
  • 8 oz Cream cheese

Found on sallysbakingaddiction.com

Description

Ingredients

• 1/2 cup (1 stick or 115g) unsalted butter, softened to room temperature
• 3/4 cup (150g) packed dark brown sugar
• 2 large eggs
• 2/3 cup (170g) creamy peanut butter
• 1 teaspoon vanilla extract
• 1 and 1/4 cups (160g) all-purpose flour (careful not to overmeasure)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup buttermilk*
• 7.5 oz (1 cup; 213g) container marshmallow creme (Fluff)
• 8 oz (225g) cream cheese, softened to room temperature*
• 1/2 cup (60g) confectioners sugar
• 2 teaspoons vanilla extract
• 1/2 teaspoon salt
• 8 Reeses Peanut Butter Cups, chopped (optional)

Directions

• Preheat oven to 350F degrees. Spray a 9x2 inch cake pan (or 9-inch springform pan) with nonstick spray. Set aside. Make the cake: 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. Make the frosting*: 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 youd 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 Reeses Cups. Cake stays fresh (covered) at room temperature or in the refrigerator for 4 days.  Frost immediately before serving.