I love butterscotch. I love cake. And that is the inspiration for this sweet treat.
I really just had a craving and this was the result. I am not sure if it sounds good to anyone else. And that’s OK, as long as you don’t make fun of me while I am stuffing my face with it.
I made a peanut butter cake. Then I made a butterscotch sauce infused with peanut butter. Then I busted out a can of marshamallow fluff.
Ready for the details?
Ingredients
- 2 1/2 cups all purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 sticks unsalted butter, room temperature
- 1 cup chunky peanut butter
- 3 cups brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup buttermilk
Instructions
- Cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. In separate bowl, sift together flour, baking powder, baking soda, and salt.
- Add the flour mixture to the sugar mixture, alternating with with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of flour mixture, remaining buttermilk, then remaining flour.
- Bake in two 9in round cake pans at 350 for 25-35 minutes.
Bake cakes and let them cool. Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff. Place other layer on top. Marshmallow will ooze out the sides.
This is good. Very good.
Make butterscotch sauce.
Ingredients
- 1-1/2 c chunky peanut butter
- 1-1/2 sticks butter
- 1-1/2 bags (11 oz) butterscotch chips
Instructions
- Melt butter and peanut butter in medium saucepan over medium low heat. Once they are fully melted and combined, add in butterscotch chips. Stir continually until mostly melted. There will be chunks in the bottom of the pan, this is ok.
Put a thin layer of the sauce on top of the cake. (This is to help the mini marshmallows to stay in place) Then disperse mini marshmallows all over top of cake. (I used about half a bag)
Pour sauce over cake. Now, at this point in the picture I had poured about half the mixture. This is plenty for the cake. The remaining mixture you can put in a 8×8 pan and make butterscotch bars! (Just make sure you mix in the remaining marshmallows first)
I highly recommend you do that instead. Or you could just half the recipe. I mean, whatever works for you.
But I did not do that.
I kept pouring. And scooping out the chunky bits. And pouring. And I made a HUGE mess.
I just couldnt stop.
Don’t be like me.
But do grab some of those butterscotch-y peanut butter chunk-y bits from the bottom of the pan and spoon them over the top of your cake.
Then, out of seemingly no where, I had visions of butterscotch hot chocolate with mini marshmallows, but did not want to do that if it was 75 degrees outside. Maybe on the next nice cool day I could. And then the temperatures went from 75 to 30 in one day and I actually made myself a hot cocoa. And then I felt bad and figured I caused the cold temperatures so I didnt tell anyone. Except now I am telling you. Dont be mad. It will get warm again. I think. I mean, I cant say for sure. I live in Minnesota. We are known for weird weather. So yeah.
Moving on.
Or save some of that awesome sauce and drizzle it over a slice. I wish I could say that I had thought of that before pouring rich thick butterscotch sauce all over my white linens and table.
Did I mention I made a big mess?
It was sorta worth it. This cake is delicious.
WOW, this looks incredible! So yummy!
Thank you!
Um, that sounds the like the most delicious thing I’ve every heard of! Holy wow!
lol You are so cute!
OMG. That looks awesome. I may play with it (replace butterscotch with peanut butter chips) and call it a fluffernutter cake. Pinning to Pinterest now!
Thank you Susannah! But I gotta ask, what is a fluffernutter?
Oops replied in the main thread: A Fluffernutter is made by spreading peanut butter on a slice of white bread, then spreading an equal amount of marshmallow creme on another slice and finally combining them to form a sandwich.[1] Variations of the recipe include wheat bread instead of white,[2] Nutella hazelnut spread instead of peanut butter,[3] and the addition of sweet ingredients like bananas[4] or savory and salty ingredients like bacon.[5] Though often seen as a food for children,[6] the Fluffernutter recipe has been adapted to appeal to adult tastes. For example a New York caterer serves a Fluffernutter hors d’oeuvre in a toasted ice cream cone with a spoon of peanut butter and torched marshmallow creme on top.[7]
The term fluffernutter has also been used to describe other foods that feature peanut butter and marshmallow creme, including Fluffernutter cookies, bars and cupcakes.[8][9] Durkee-Mower, the company behind Marshmallow Fluff, produces a cookbook that features recipes for Fluffernutter bars, frosting, pie and shakes.[10] In 2006, Brigham’s Ice Cream and Durkee-Mower introduced a Fluffernutter flavor, which featured peanut butter and Marshmallow Fluff in vanilla ice cream.[11] Fluffernutter was also the name of a candy briefly produced by the Boyer Brothers candy company beginning in 1969.[12]
How have I not heard of that before?!?! Must go make myself a fluffernutter sandwich!
Thank you!
A fluffernutter is my favorite go to snack in the evening! A cake would be even better!
You live in MN? So do I. Where do you live? I love your creations. So yummy!
I live about an hour NE of the twin cities. Thanks for the kind words!
WOW. That’s all I can say. WOW!!!!
http://en.wikipedia.org/wiki/Fluffernutter From wikipedia: A Fluffernutter is made by spreading peanut butter on a slice of white bread, then spreading an equal amount of marshmallow creme on another slice and finally combining them to form a sandwich.[1] Variations of the recipe include wheat bread instead of white,[2] Nutella hazelnut spread instead of peanut butter,[3] and the addition of sweet ingredients like bananas[4] or savory and salty ingredients like bacon.[5] Though often seen as a food for children,[6] the Fluffernutter recipe has been adapted to appeal to adult tastes. For example a New York caterer serves a Fluffernutter hors d’oeuvre in a toasted ice cream cone with a spoon of peanut butter and torched marshmallow creme on top.[7]
The term fluffernutter has also been used to describe other foods that feature peanut butter and marshmallow creme, including Fluffernutter cookies, bars and cupcakes.[8][9] Durkee-Mower, the company behind Marshmallow Fluff, produces a cookbook that features recipes for Fluffernutter bars, frosting, pie and shakes.[10] In 2006, Brigham’s Ice Cream and Durkee-Mower introduced a Fluffernutter flavor, which featured peanut butter and Marshmallow Fluff in vanilla ice cream.[11] Fluffernutter was also the name of a candy briefly produced by the Boyer Brothers candy company beginning in 1969.[12]
Holy ding dang. I’d say the mess is sooooo worth it. This looks and sounds to-die-for!
My grandparents used to make Rice Krispie treats that combined butterscotch chips and peanut butter. And then there was a nice thick layer of chocolate in the middle for good measure. So I can already taste that sauce. And it is gooooood.
Beautiful as always. Love the textures. And you know what? Sometimes the messy cakes are the best ones
I’m a big fan of the mess… especially when cake is involved!
wow – if this is any indication of what your book is going to bring – then bring it on! cannot wait. x
Holy moly, that looks good! Beautiful!
my dad was a HUGE butterscotch and peanut butter lover………..he would have LOVE this cake Amanda!
I am a huge fan of butterscotch. This cake is speaking my language!
oh amanda… im gonna die right now, just so i can eat that cake in heaven!
I love the idea of this cake sans marshmallows – glad you had so much fun with it!
Amanda, this cake looks DELICIOUSLY DANGEROUS!
LOVE the new print buttons! And of course the cake too
Holy moly yum! Your photos are gorgeous too! I want to dive right in!
GOD that looks good. loooove butterscotch
Oh my goodness…this is decadence at its best. Great photos too, Amanda!
my mouth is watering. wow, I would totally make a mess for this cake.
I may have missed this in your post, but do you pour the sauce on the cake while it is still hot or do you cool it completely?
If you pour it warm, might be good to put half the bag of marshmallows (instead of fluff) in between layers, pour some of the sauce, top with next layer, sauce, marshmallows, more sauce.
I had let the sauce cool a little, but it was still warm to the touch. Thats a great suggestion Georgia!
Oh. My. God. This is my IDEAL cake
I LOVE butterscotch!! I think it must be one of the most underrated flavors ever! This cake looks divine to me, and I would be happy to stuff my face with it!
are you kidding me!!!! that looks like the most amazing cake ever! making me drool!
You made this because of a craving?!?! Ahh!! So yummy!
I want this in my face, too!
OH my word!
That looks AMAZING!!!!!!!!!!!!!!!!!!!!!!!!
Oh. My. Gah….
Ohhhhhhh, you’re killin’ me. This looks amazing!!
This cake looks amazing!
Now this is the kind of cake that dreams are made off!
You are seriously crazy talented. And, those photos are just beautiful. Truly.
wow! that cake is just amazing, such a yummy combination too!
Sounds good to me!! I am a great fan of peanut butter and butterscotch is just too good. Thanks for another delicious cake. Yum!
I never would have thought to combine beanut butter and butterscotch, but I like them seperately, and combining them sounds so good! I might have to try this recipe soon, maybe a cupcake version.
This cake looks so yummy. I like that you made a mess. It’s more fun that way, sometimes. Messes can be cleaned up. I like the idea of drizzling the butterscotch sauce on the slice of cake. I love it, love it.
Oh, my, that looks like such a delicious mess of a cake!
Oh, my, that looks like such a gorgeous, delicious mess of a cake!
Oh Amanda, this craving very much works for me too!
Pure decadence and I love it!
Hi! I REALLY want to make this cake very soon — like in 5 minutes! My question: how much butter goes into the cake itself? Is it 1 1/2 sticks?
Thanks!
I tried to post this question earlier, but I don’t think I was successful. I apologize if I end up double-posting. I’d like to make this cake right now — tonight! For the cake, is it 1 1/2 STICKS of butter?
Yes!! I know. I apologize in advance.
In the cake part of the recipe you say 1 1/2 unsalted butter. Is that cups? Sticks? Thanks!
I literally gasped when I opened up this page. I want to be fed this on my death bed. Morbid but true.
I have a plate ready and I’m waiting for the cake to magically appear.
lol I wish I could bring you a piece!
Let me just say WOW! Must make now =)
Um, yes, yes, and yes! Holy wow, Amanda, great cake! Pinned.
This look so sweet and delicious, jst looking at it is making my teeth hurt (in a good way, of course! Lots of yummy sweets!) I’ll eat it allll please!
I just made this cake and had some issues:
At first I put 1 and 1/2 cups of butter in the bowl because it didn’t specify cups/sticks in the cake recipe… luckily I read thru the comments before I actually mixed it, so I pulled out the xtra butter, but it was still a pain in the neck. (you may want to correct the recipe becuz not everybody reads the comments)
Then we put the cake in the oven, everything looked great, but when we pulled it out the cake had fallen in the center. So disappointing. When we removed it from the cake pans, we realized that between the pnut butter and the butter it was too heavy for the center to rise. It’s super yummy and we don’t care how pretty it is so we put it together anyway with the marshmallow creme, butterscotch sauce, etc. It’s literally falling apart but we’re going to tear into it tomorrow anyway. I’d love to make this again but am not sure what to adjust. Less pnut butter, less butter? Or, maybe I’ll just cut it into chunks and layer it in a glass dish with the marshmallow and sauce and top it with whipped cream next time.
Hum. I didnt have those problems, but I am just bummed you did! I would be happy to go back and make some adjustments upon your recommendations.
Thank you for the honest and constructive feedback!
I also had the same problem! The cake fell in the center.
You definitely know how to satisfy a craving! Oh my word!
This is amazing!! As a kid I always ordered the butterscotch ripple ice cream!!
I am making this cake for my Hubby’s early birthday celebration this weekend!! Cannot wait
One question can you use smooth peanut butter (it’s all I have in the house) oh and how many cups is 1.5 sticks of butter?
Thanks Sooo very much!!!
You get a big, gigantic WOW for this one. Any cake that has butterscotch drizzling down the sides is pretty much big time WOW for me
Some Reasons Why Cakes Sink or Fall In The Middle:
Cakes will sink or fall because:
1). Overbeating – too much air is incorporated into batter.
2). Underbaking – Oven temperature too low and/or too short a baking time.
3). Over or under measurement of liquid or under measurement of flour.
4). Using too small or large of a baking pan.
5). Moving or jarring cake before sufficiently baked or opening the oven door before cake sets.
Note: Only open oven door if absolutely needed, one-half to three-quarter’s way through baking.
6). The most common error has to do with the oven temperature. Make sure you have an oven thermometer to test your oven for accuracy.
7). Depending on the recipe if you fold in egg whites, if not beaten fully or folded in too harshly, the cake could fall.
8). Even creaming the butter and sugar too much or too little can cause problems.
The recipe didn’t say sticks or cups of butter, but since everything else was in cups, I went with cups. Yeah, big mistake. The cakes didn’t cook in the middle and after ten extra minutes in the oven, they baked, but the edges got too brown and the middles sank.
Oh dear! I am so sorry Brenda. I corrected the recipe to say “sticks”. 1 1/2 sticks of butter is actually 1 1/2 cups, so you were safe either way. Not sure why the cakes didnt cook as they should have. What size pans did you use? Was your baking soda fresh? Is your oven calibrated? Those are all problems I have encountered in the past, that is the only reason I ask. Again, so sorry there was any issue. I do hope they at least tasted good. Please let me know if there is anything I can help with from this point on. Blessings~
My God!!! I just tried this and I am going crazy right now!!! I love this cake and I am going to eat the whole thing probably before my boyfriend gets home…
THANK YOU FOR THIS BLESSING
*drizzles fingers in butterscotch-peanut butter sauce*