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Peanut Butter Fudge Cake: A Sweet Symphony of Flavors

Indulge your taste buds in the heavenly delight of Peanut Butter Fudge Cake – a confectionery masterpiece that combines the richness of peanut butter with the irresistible allure of fudgy goodness. As you embark on this culinary adventure, let the enticing aroma of chocolate and peanut butter guide you through each step. If you’re a dessert enthusiast or just someone with a sweet tooth, this recipe is tailor-made for you. Get ready to create a delectable treat that will leave everyone craving for more.

History and Origins

The origins of Peanut Butter Fudge Cake can be traced back to the heartwarming kitchens of American households. Its roots are firmly planted in the tradition of combining simple ingredients to create a dessert that brings joy to family gatherings and celebrations. Over the years, this recipe has evolved, with each generation adding its own touch to enhance the flavors and textures, making it a beloved classic.

Tools, People, and Cooking Time

Tools Needed:

  • 9” x 13” baking pan
  • Whisk
  • Medium saucepan
  • Large bowl
  • Wire rack

Number of People:

Ideal for a family or a group of dessert enthusiasts.

Cooking Time:

Approximately 20 to 25 minutes for baking, additional time for cooling and icing.

Ingredients and Substitutions

For the Cake:

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1 teaspoon baking soda
  • 1 cup unsalted butter
  • 1/4 cup unsweetened cocoa powder
  • 1 cup water
  • 1/2 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1 teaspoon vanilla extract
  • 16 ounces creamy peanut butter

Ingredient Substitutions:

  • For a healthier alternative, consider whole wheat flour instead of all-purpose.
  • Coconut sugar can be used as a substitute for granulated sugar.
  • Almond milk can replace buttermilk for a lactose-free option.

For the Icing:

  • 1/2 cup unsalted butter
  • 1/3 cup buttermilk
  • 1/4 cup unsweetened cocoa powder
  • 16 ounces confectioners’ sugar, sifted
  • 1 teaspoon vanilla extract

Icing Substitutions:

  • Use plant-based butter for a vegan-friendly option.
  • Substitute almond or soy milk for buttermilk in the icing.


  1. Preheat Oven:
    • Preheat the oven to 350°F. Grease and flour a 9” x 13” baking pan.
  2. Prepare Dry Ingredients:
    • In a large bowl, whisk together the all-purpose flour, granulated sugar, and baking soda. Set aside.
  3. Melt Butter:
    • Place unsalted butter in a medium saucepan and melt over medium heat.
  4. Create Cocoa Mixture:
    • Stir in the unsweetened cocoa powder. Then, add water, buttermilk, and beaten eggs. Cook over medium heat, stirring constantly until the mixture boils.
  5. Combine Wet and Dry Mixtures:
    • Remove the mixture from heat and add it to the flour mixture. Stir until smooth. Incorporate vanilla extract.
  6. Transfer Batter:
    • Transfer the batter to the prepared pan, spreading it evenly.
  7. Bake:
    • Bake for 20 to 25 minutes or until a toothpick inserted into the center comes out clean.
  8. Cool and Peanut Butter Layer:
    • Cool in the pan on a wire rack for 10 minutes. Spread the creamy peanut butter over the cake and allow it to cool completely.
  9. Prepare Icing:
    • For the icing, place sifted confectioners’ sugar in a large bowl. Set aside.
  10. Create Cocoa Icing Mixture:
    • In a small saucepan, combine butter, buttermilk, and cocoa. Cook over medium heat, stirring constantly until it begins to boil.
  11. Finish Icing:
    • Remove from heat and pour over confectioners’ sugar. Stir until smooth, then add vanilla extract.
  12. Ice the Cake:
    • Spread the icing over the peanut butter layer. The cake can be served immediately or left at room temperature to allow the icing to set.

Top 4 Mistakes and How to Avoid Them

1. Overmixing the Batter:

  • Avoidance Tip: Gently fold the wet and dry ingredients together until just combined. Overmixing can result in a dense cake.

2. Inaccurate Baking Time:

  • Avoidance Tip: Regularly check the cake’s doneness with a toothpick. Bake until it comes out clean to ensure a perfectly moist texture.

3. Using Cold Ingredients:

  • Avoidance Tip: Ensure that ingredients like eggs and buttermilk are at room temperature. Cold ingredients can affect the batter’s consistency.

4. Rushing the Cooling Process:

  • Avoidance Tip: Allow the cake to cool for the specified time before adding the peanut butter layer. Rushing can lead to a messy application.


Q1: Can I use natural peanut butter instead of creamy?

  • A: While creamy peanut butter is recommended for a smoother texture, natural peanut butter can be used. Keep in mind that it may alter the consistency slightly.

Q2: Is it possible to make this cake gluten-free?

  • A: Yes, you can use a gluten-free flour blend as a substitute for all-purpose flour.

Q3: Can I skip the buttermilk?

  • A: Buttermilk adds a tangy flavor and moisture. If unavailable, mix 1 cup of milk with 1 tablespoon of vinegar or lemon juice as a substitute.

Q4: How should I store leftovers?

  • A: Store the cake in an airtight container at room temperature for up to 3 days or refrigerate for an extended shelf life.

Q5: Can I freeze the cake?

  • A: Yes, the cake can be frozen. Wrap it tightly in plastic wrap and aluminum foil, ensuring it’s well-sealed to maintain freshness.


In conclusion, Peanut Butter Fudge Cake is more than just a dessert; it’s a delightful journey into the world of rich flavors and indulgent textures. By following the detailed steps and avoiding common mistakes, you’ll be rewarded with a moist, peanut butter-infused masterpiece that will undoubtedly become a staple in your recipe collection. So, gather your ingredients, preheat your oven, and embark on this sweet adventure that promises to satisfy even the most discerning sweet tooth.

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