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5 from 7 votes

FlufferNutter Cake

Cuisine American
Servings 10 servings
Author Diana


  • 2 1/2 cups all purpose flour
  • 2 tbsp baking powder
  • 4 eggs
  • 1 1/2 cups light brown sugar
  • 1 cup unsalted butter softened to room temperature
  • 1 cup creamy peanut butter
  • 2 tsp vanilla extract
  • 1/2 tsp salt
  • 1/2 cup milk
  • 1/2 cup chopped chocolate chunks
  • 1/2 cup peanuts
  • Frosting:
  • 2 containers Marshmallow Fluff
  • 400 grams cream cheese
  • 1 cup powdered sugar
  • Topping:
  • 2 chunky peanut butter cups


  • In a medium sized mixing bowl beat the sugar and the butter until creamy. Add the eggs, one at a time and beat using a mixer.
  • Mix in peanut butter and vanilla extract.
  • Add the baking powder and salt, and then add the the flour but in 3 additions and mix until just combined, but do not over mix.
  • Add the milk and whisk until just combined. Fold in the chopped chocolate chunks, and the peanuts.
  • Grease two 9 inch round spring form pans, divide the batter and spoon each half into one.
  • Bake for about 30 minutes, or until a toothpick comes out dry.
  • To make frosting: Combine all ingredients together and beat using a mixer. Add more powdered sugar if the frosting is too runny.
  • When cake is baked, let it chill and then remove from pan. Cut each piece into 2 halves horizontally. Make sure that it's cooled before you start frosting.
  • Frost each layer while assembling the cake. And finally decorate with crushed peanut butter cups.