I can describe my relationship with this cake in two words “Pure nostalgia”, For me it’s not just a dessert, it’s a gate to some of my fondest memories. My first time tasting this rich, creamy cake was on a cozy afternoon at my grandmother’s country house. The smell of warm peanut butter filled the air as she pulled the cake out of the oven while the sun’s rays were all over the kitchen, and that first bite was like a warm hug on a cold day. and here I am Every time I bake it, I’m transported back to that cozy afternoon in that sunny kitchen surrounded by pure love and laughter.
Here are some tips for The Perfect Peanut Butter Fudge Cake
To get the perfect Peanut Butter Fudge Cake you need a few secrets that I’m more than happy to share.
Ingredients quality Matter: use the best peanut butter you can get, something creamy & smooth with a rich flavor. Trust me! it makes all the difference in the world.
Mastering the Fudge: My key to a perfect fudge layer is to melt the chocolate and butter slowly. take your time in this step, it makes the cake soft and melt in your mouth.
Avoid Overmixing: we want that cake to be light & tender, so you need to combine those dry & wet ingredients just until mixed so you won’t have a dense and tough cake.
Share your stories :
I would love to be warmed by your experiences with this peanut Butter Fudge Cake. Have you tried the recipe? Did you add anything that made it even more delicious? or you are already a professional cake maker? Share your photos, and feedback in the comments below.
It’s not just about Baking but it’s about connection, love, and sharing the joy with your loved ones.
INGREDIENTS:
- 2 cups all purpose flour
- 2 cups granulated sugar
- 1 teaspoon baking soda
- 1 cup butter
- ½ cup unsweetened cocoa powder
- 1 cup buttermilk
- 2 beaten eggs
- 1 teaspoon vanilla extract
- 1 ½ cups creamy peanut butter
- ½ cup butter
- ¼ cup unsweetened cocoa powder
- ⅓ cup buttermilk
- 4 cups powdered sugar
- 1 teaspoon vanilla extract
INSTRUCTIONS:
- in a large bowl, mix together the flour, granulated sugat, add baking soda. set aside.
- In a heavy saucepan, melt 1 cup of butter. Stir in ½ cup of cocoa powder, then add the buttermilk and beaten eggs. Cook over medium heat, stirring constantly until the mixture comes to a boil. Remove from heat and mix into the flour mixture until smooth. Stir in 1 teaspoon of vanilla extract. Pour the batter into a greased and floured 13 x 9 inch baking pan.
- Bake at 350°F (175°C) for 20 to 25 minutes, or until a toothpick inserted in the center comes out clean. Allow the cake to cool for 10 minutes on a wire rack. Once slightly cooled, spread 1 ½ cups of creamy peanut butter over the cake. Let it cool completely.
- For the frosting, melt ½ cup of butter in a small saucepan. Stir in ¼ cup of cocoa powder and ⅓ cup of buttermilk. Bring to a boil over medium heat, stirring constantly. Remove from heat and mix in 4 cups of powdered sugar until smooth. Stir in 1 teaspoon of vanilla extract. Spread the chocolate frosting over the peanut butter layer on the cake. Cut into squares and serve.
Nutrition Information (per serving)
Calories: 684
Fat: 35g
Carbohydrates: 87g
Protein: 12g
Thank you for sharing this baking journey with me. May your kitchen be filled with love, joy, and delicious creations!
