I Am Baker

Butterscotch Peanut Butter Cake

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

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

  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.
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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

Ingredients

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

Instructions

  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.
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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.

 

 

 

Comments

  1. susannah says

    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!

      • susannah says

        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]

  2. susannah says

    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]

  3. Debbie says

    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.

  4. Georgia says

    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.

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