Butterscotch Peanut Butter Cake

filed under: Cakes on March 28, 2012

I love butterscotch.  I love cake.  And that is the inspiration for this Butterscotch Peanut Butter Cake! If you want more Cake Recipes, I’ve got you covered.

Peanut Butter Cake

I made a peanut butter cake.  It’s a GOOD peanut butter cake! Soft and moist and full of peanut butter. The ingredients are simple:

  • butter
  • chunky peanut butter
  • vanilla extract
  • eggs brown sugar
  • flour
  • baking powder
  • baking soda
  • salt
  • buttermilk

All of that sugar and buttermilk and eggs guarantee that you will have a moist and flavor-packed Peanut Butter Cake! These are BIG layers of cake. You could also make this is 3-layer cake using the same 9-inch cale pans. Just make sure to evenly disperse the batter between the pans. You will also want to check baking time to make sure they are not over-baked.

How to Make a Butterscotch Peanut Butter Cake

Bake cakes and let them cool.  Place one cake on cake stand and spread an entire 7ounce jar of marshmallow fluff.  Place the other layer on top.  Marshmallow will ooze out the sides.

This is good.  Very good.

Next, make the butterscotch sauce. (recipe below)

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 the top of the cake.  (I used about half a bag)

Pour more 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 an 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 couldn’t stop.

Don’t be like me.

But do grab some of those butterscotchy peanut butter chunky bits from the bottom of the pan and spoon them over the top of your cake.

Then, out of seemingly nowhere,  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 hot cocoa.  And then I felt bad and figured I caused the cold temperatures so I didn’t tell anyone.  Except now I am telling you.  Don’t be mad.  It will get warm again.  I think.  I mean, I can’t say for sure.  I live in Minnesota.  We are known for weird weather.  So yeah.

Moving on.

5 from 4 votes
butterscotch cake
Peanut Butter Cake with Butterscotch Topping
Prep Time
20 mins
Cook Time
35 mins
Total Time
55 mins
 

I love butterscotch. I love cake. And that is the inspiration for this Butterscotch Peanut Butter Cake!

Course: Dessert
Cuisine: American
Keyword: peanut butter cake
Servings: 8 people
Author: Amanda Rettke
Ingredients
Peanut Butter Cake
  • 3/4 cup (12 tablespoons) unsalted butter, room temperature
  • 1 cup chunky peanut butter
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 3 cups brown sugar
  • 2 1/2 cups all purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1/2 tsp. salt
  • 1 cup buttermilk
Butterscotch Topping
  • 1/2 c chunky peanut butter
  • 1 1/2 sticks butter
  • 1 1/2 bags 11 oz butterscotch chips
Instructions
Peanut Butter Cake
  1. In the bowl of a stand mixer with paddle attachment, cream together room temperature butter, peanut butter, vanilla, eggs (one at a time) and brown sugar in mixer. 
  2. In a separate bowl, sift together flour, baking powder, baking soda, and salt.
  3. Add the flour mixture to the sugar mixture, alternating with buttermilk. As in, add 1/3 flour mixture then 1/2 cup of buttermilk, another 1/3 of the flour mixture, remaining buttermilk, then remaining flour.
  4. Bake in two prepared 9-inch round cake pans at 350°F for 25-35 minutes.

Butterscotch Topping
  1. Melt butter and peanut butter in medium saucepan over medium-low heat. 

  2. 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.

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.

You may also like these amazing cakes:

Best Chocolate Cake

Mint Chocolate Cake

Cream Cheese Pound Cake

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Comments

  • sara says:

    WOW, this looks incredible! So yummy! 🙂

    • Amanda says:

      Thank you!

  • Annie @ Annie's Cooking Lab says:

    Um, that sounds the like the most delicious thing I’ve every heard of! Holy wow!

    • Amanda says:

      lol You are so cute! 🙂

  • 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!

    • Amanda says:

      Thank you Susannah! But I gotta ask, what is a fluffernutter?

      • 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]

        • Amanda says:

          How have I not heard of that before?!?! Must go make myself a fluffernutter sandwich! 🙂 Thank you!

          • Janet says:

            A fluffernutter is my favorite go to snack in the evening! A cake would be even better!

  • Becky Z. says:

    You live in MN? So do I. Where do you live? I love your creations. So yummy!

    • Amanda says:

      I live about an hour NE of the twin cities. Thanks for the kind words! 🙂

  • Rose @ Rose Bakes says:

    WOW. That’s all I can say. WOW!!!!

  • 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]

  • Julia says:

    Holy ding dang. I’d say the mess is sooooo worth it. This looks and sounds to-die-for!

  • 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.

  • Jennifer @ Next Up says:

    Beautiful as always. Love the textures. And you know what? Sometimes the messy cakes are the best ones 🙂

  • Kristen says:

    I’m a big fan of the mess… especially when cake is involved!

  • susan says:

    wow – if this is any indication of what your book is going to bring – then bring it on! cannot wait. x

  • Deliciously Organic says:

    Holy moly, that looks good! Beautiful!

  • TidyMom says:

    my dad was a HUGE butterscotch and peanut butter lover………..he would have LOVE this cake Amanda!

  • Cassie says:

    I am a huge fan of butterscotch. This cake is speaking my language!

  • Anna Grace says:

    oh amanda… im gonna die right now, just so i can eat that cake in heaven!

  • Lucy Lean says:

    I love the idea of this cake sans marshmallows – glad you had so much fun with it!

  • SamCyn says:

    Amanda, this cake looks DELICIOUSLY DANGEROUS! 😉

  • Kara says:

    LOVE the new print buttons! And of course the cake too 😉

  • Maria says:

    Holy moly yum! Your photos are gorgeous too! I want to dive right in!

  • Sarah says:

    GOD that looks good. loooove butterscotch

  • Cookin' Canuck says:

    Oh my goodness…this is decadence at its best. Great photos too, Amanda!

  • Lisa [With Style and Grace] says:

    my mouth is watering. wow, I would totally make a mess for this cake.

  • 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.

    • Amanda says:

      I had let the sauce cool a little, but it was still warm to the touch. Thats a great suggestion Georgia!

  • Nic@diningwithastud says:

    Oh. My. God. This is my IDEAL cake

  • HeatherChristo says:

    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!