Peanut Butter Fudge Cake

Easy homemade chocolate flavor peanut butter goodness…

Peanut butter and chocolate… hmmm…what’s not to like?? Absolutely perrrrfect combination. It’s like having a small piece of perfection after a long rough day. And the best part…. This can be made beforehand and with the simple ingredients which are readily available in your pantry.

So let’s get started!! Begin with making a gooey fudgy chocolaty cake. Next we need to apply the peanut butter…..yes you read it right…. Out of jar and directly onto the cake…. Then for the top layer make an icing…. A simple easy ready to go in 10 minutes icing… need I say more! If you love peanut butter and chocolate what better way than my favorite way….Eat it together!!

In a nutshell…

Errors to avoid:

• The key to this cake turning out perfect is to keep stirring the batter after adding the eggs. Otherwise the eggs would become scrambled and that is not good…
• Secondly, if the peanut butter is too thick I microwave it for like 10-15 seconds to make it more spreadable on the cake…. if by chance your peanut butter becomes too thin…. don’t worry.. keep it back in the fridge for a few minutes and……. voila!
• Don’t forget to let the cake completely cool after this step…..I learnt this the hard way…patience is not my strongest virtue…but it definitely prevents the icing from melting and helps in setting after you spread it over the peanut butter…. Or look out….you might have a melting mess on your hands… like I did the first couple of times!

Print Recipe

Peanut Butter Fudge Cake

(3 votes, average: 4.33 out of 5)

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Serves: 12 squares

Prep Time: 45 minutes – Cooking Time: 30 minutes

"Easy homemade chocolate flavor peanut butter goodness"

Ingredients

• For the cake:
• ½ cup butter(110 gms)
• ½ cup cocoa powder
• ¾ cup buttermilk
• 2 small eggs, well beaten
• 1 cup flour
• 1 cup sugar
• 1 tsp baking powder
• 1 tsp vanilla essence
• ½ cup creamy peanut butter or enough to coat the cake with a thin layer.
• Icing:
• 1 ½ tbsp cocoa powder
• 1/3/2 cup butter milk
• 2 cups icing sugar
• 1 tsp vanilla essence
• ½ cup butter
• Garnish:
• Roasted peanuts, chopped

Instructions

For the cake:

1

Preheat the oven to 170°C (330°F). In a separate bowl, combine the flour, sugar and baking soda.

2

In another saucepan, melt the butter on medium heat. Stir the cocoa powder, buttermilk and well beaten eggs into the butter.

3

Stir constantly and make sure no lumps are formed. When the mixture starts to boil, remove from heat and pour it into the flour. Stir until well combined and smooth. Add in vanilla essence.

4

Now pour the batter into a greased tin and bake for 30 minutes or till a toothpick inserted comes out clean.

5

Cool on a wire rack.

6

Carefully spread the peanut butter onto the warm cake.

7

Cool completely before you apply the frosting.

For the frosting:

8

Sift the icing sugar in a separate bowl.

9

Combine butter, cocoa powder and buttermilk in a small saucepan. Bring to a boil. Don’t forget to stir constantly. When the mixture comes to a boil remove from heat and Pour over the icing sugar. Stir.

10

Add vanilla essence and stir again until completely blended.

11

Apply the frosting onto the cake and wait for the sugar to set. Now cut into squares and enjoy!

Notes

This cake can be kept at room temperature for a day. Then refrigerate. If the peanut butter is not in spreadable texture you can microwave it for 10-15 seconds. This would make it easier to spread it on the cake. If you overheat the peanut butter keep it back in the fridge for a few minutes and then spread it on the cake.