Butterscotch Peanut Butter Cake

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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?

Butterscotch Peanut Butter Cake


  • 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


  1. 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.
  2. 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.
  3. 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.

Butterscotch Peanut Butter Cake


  • 1-1/2 c chunky peanut butter
  • 1-1/2 sticks butter
  • 1-1/2 bags (11 oz) butterscotch chips


  1. 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.







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  1. Jenna says

    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.

    • says

      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!

  2. Melissa Heath says

    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!!!

  3. amy says

    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.

  4. Brenda says

    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.

    • says

      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~

      • Theresa says

        I realize this comment is older, and the recipe has been corrected to say “sticks”, but in case someone goes by this, 1 1/2 sticks is not the same as 1 1/2 cups. 1 1/2 sticks is actually 6oz, or 3/4 cup. So for those using 1 1/2 cups, that most likely explains the issues they had.

          • Lorna says

            1 1/2 sticks is 3/4 cup. Like you said “1 stick equals 1/2 cup here. 1 stick of butter is 8 tablespoons, or 1/2 cup” which is correct. Adding a 1/2 stick more is half of 1/2 of a cup which is 1/4 cup. Adding the two is 3/4 cup.

            With all that said, this recipe sounds amazing! Can’t wait to try it!

      • Sharifah says

        1 1/2 stick is of butter does NOT equal to 1 1/2 cup of butter
        1/2 stick = 1/4 cube / cup of Butter
        2 sticks = 1 complete cup / cube (the one dat u get at supermarkets 225grams blocks)
        THAT is what I have been adhering to all this while

  5. Zoe says

    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…
    *drizzles fingers in butterscotch-peanut butter sauce*

  6. Harry says

    I have no idea what went wrong. I made the recipe exactly as stated but when baking in my oven, the batter bubbled over the cake pans and made a huge mess in the oven. After I cleaned it out I still tried to bake the cake but it never reached a cake-like consistency, more of a chewy pie or custard. :(

  7. Dana says

    Amanda you burrescotch peanut butter cake looks GREAT! Ive been reading the posts here regarding the buter used int he recipe. As you mentioned, 1 1/2 stick of butter. So if 1 stick is 1/2 cup, then the 1/2 stick is 1/4 cup of butter. Which means the 1 1/2 stick of butter int he recipe makes 3/4 cups of butter only and not 1 1/2 cups of butter.

    I’d like to try this one………..looks really YUMMY!

  8. Jennifer says

    I just found your site from Pioneer Woman and THIS…. there are no words for… So excited to make this, but even more excited to eat it!

  9. Tania says

    Took out my pans as soon as got the post…..yum. Question though .here in Greece we only have butterscotch sweets or I found caramel droplets ..would I get the same effect with the caramel …or nestle Caramel treat dairy dessert filling and topping ( from s. Africa ) ? Thanks

  10. Janae Rios says

    I made this cake for the first time for Thanksgiving and it was a big success! I never knew that peanut butter and butterscotch could taste so good together!