Chocolate Fluffer-nutter Cake

March 5, 2016

 This has quickly become the official birthday cake of our family.

I'm just crazy enough that I need one.

You see, I recall very fondly the birthday cakes my mother made that were yellow cake with chocolate icing. So I had to find a cake that could be mine!

This cake is everything heavenly that I love in a cake, chocolate, peanut butter, amazing frosting. The chocolate cake is super moist, and unlike other cakes I've made it didn't go stale quick. 

I discovered this frosting recipe last year when it was Jeremy's birthday and immediately decided it was my go to frosting. Seriously the easiest ever and insanely delicious. 

Notice that I don't have a photo of the whole cake, we cut into it too fast for that. 

Chocolate Fluffer-nutter Cake

For the Chocolate cake:
adapted from Add a Pinch
2 cups of flour
2 cups of sugar
3/4 cup cocoa powder
2 tsp baking powder
1 1/2 tsp baking soda
1 tsp salt
1 tsp instant coffee powder
1 cup milk
1/2 cup vegetable oil
2 eggs
2 tsp Mexican vanilla
1 cup boiling water

Preheat the oven to 350. Grease 2 9 inch cake pans and dust with flour. 

In a large bowl, add flour, sugar, cocoa, baking powder, baking soda, salt, and instant coffee. Stir to combine. 

Add milk, oil, eggs, and vanilla to flour mixture and mix together on medium speed until combined. Reduce speed and carefully add boiling water to the batter. Beat on high for 1 minute to add air to the batter. 

Divide the cake batter evenly between the two pans and bake for 30-35 minutes until a toothpick comes out clean. Remove from the oven and allow to cool for 10 minutes before removing from the pan. Cool completely before assembling. 

For the Peanut Butter Filling:
adapted from Picky Palate
1/4 cup unsalted butter, room temp
1/2 cup creamy peanut butter
1/2 cup white sugar
1/4 cup brown sugar, packed
1 cup flour
1 tsp Mexican vanilla
1/4 cup of milk

Combine all ingredients in a bowl and set aside while preparing the rest of the cake. 

For the Marshmallow Buttercream:
adapted from Baked Bree
1 cup unsalted butter, room temperature
2 cups icing sugar
1 7 ounce jar marshmallow cream

Cream butter until it is light and fluffy. Add the Marshmallow cream. Beat for 2 minutes. Add the icing sugar and beat for another 2 minutes. 

Put a dollop of icing in the center of your cake plate. Place bottom cake layer on the frosting, top with all of the peanut butter filling. Be sure to smooth it out evenly so the next layer sits flat. Place second layer on top. Frost the cake with the Marshmallow Buttercream. 

In case you're wondering this is considered my bonus cake for The Southern Cake series. 

Happy cake eating friends!