Chocolate Fluffer Nutter Cake
Indulge your sweet tooth with the irresistible Chocolate Fluffer Nutter Cake—a decadent masterpiece perfect for any celebration or special occasion. This stunning dessert features rich, moist chocolate cake layers made with cocoa powder and a touch of boiling water for an ultra-tender crumb. Sandwiched between the layers is a dreamy combination of marshmallow fluff and creamy peanut butter frosting, creating the ultimate flavor harmony of sweet and nutty. Topped with optional garnishes like mini marshmallows and chocolate shavings, this cake is as beautiful as it is delicious. With just 30 minutes of prep time, Chocolate Fluffer Nutter Cake is an easy yet show-stopping dessert guaranteed to delight family and friends.
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Recipe Information
Ingredients
- 2 cups all-purpose flour
- 2 cups granulated sugar
- 0.75 cup unsweetened cocoa powder
- 2 teaspoons baking powder
- 1.5 teaspoons baking soda
- 1 teaspoon salt
- 2 large eggs
- 1 cup whole milk
- 0.5 cup vegetable oil
- 2 teaspoons vanilla extract
- 1 cup boiling water
- 1 cup unsalted butter
- 1 cup creamy peanut butter
- 3 cups powdered sugar
- 2 tablespoons heavy cream
- 1 jar (7 oz) marshmallow fluff
- 1 cup mini marshmallows (optional for garnish)
- 0.25 cup chocolate shavings (optional for garnish)
Instructions
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans, or line them with parchment paper.
In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
Add the eggs, milk, vegetable oil, and vanilla extract to the dry ingredients. Beat on medium speed until the batter is smooth and well-combined.
Slowly mix in the boiling water. The batter will be thin; this is normal.
Divide the batter evenly between the prepared pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Let the cakes cool in the pans for 10 minutes before transferring them to a wire rack to cool completely.
To make the peanut butter frosting, use a hand or stand mixer to beat the butter and peanut butter together until creamy.
Gradually add powdered sugar, 1 cup at a time, mixing on low speed. Add the heavy cream and beat on high speed until the frosting is light and fluffy.
Once the cakes have cooled, place one cake layer on a serving plate. Spread a generous layer of marshmallow fluff on top, followed by a layer of peanut butter frosting.
Place the second cake layer on top and frost the entire cake with the remaining peanut butter frosting.
Optionally, garnish the cake with mini marshmallows and chocolate shavings for added texture and flair.
Refrigerate the cake for 30 minutes before serving to allow the frosting to set. Slice and enjoy!
Nutrition Facts
Calories |
824 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.8 g | 51% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.5 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 532 mg | 23% | |
| Total Carbohydrate | 114.5 g | 42% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 82.5 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 378 mg | 8% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
