Peanut butter fudge cake icing is a rich, creamy topping made from cocoa powder, butter, confectioners’ sugar, buttermilk, and vanilla extract.
This delicious peanut butter fudge cake icing adds sweetness and smooth chocolate flavor to the moist peanut butter cake.
I made this peanut butter fudge cake icing because I was inspired by classic homemade chocolate-peanut butter desserts I had seen online.
The main specialty of this peanut butter fudge cake icing is its velvety texture and balanced sweetness that enhances the peanut butter flavor.
I will now show step-by-step how to prepare this peanut butter fudge cake icing.
The Secret To Super Moist Peanut Butter Fudge Cake Icing
The secret to super moist peanut butter fudge cake icing lies in balancing creamy butter, smooth peanut butter, and rich cocoa powder while slowly blending in buttermilk and confectioners’ sugar.
The taste is decadently sweet, nutty, and chocolatey, creating a luscious layer that melts slightly on the tongue. The peanut butter flavor enhances the chocolate, giving a deep, comforting richness that lingers pleasantly.
Soft and silky, this icing adds a velvety texture to the cake, making each slice indulgent. The gentle sweetness and creamy consistency make this frosting irresistible to both chocolate and peanut butter lovers.
How To Prepare Peanut Butter Fudge Cake Icing?
Recipe Overview
Preparation Time: 20 minutes
Cooking Time: 40 minutes
Total Time: 60 minutes
Course: Dessert
Cuisine: American
Yield: 10 servings
Kitchen Utensils Needed
- Mixing bowls
- Electric mixer or whisk
- Measuring cups and spoons
- Spatula
- 9-inch (23 cm) round cake pan or square pan
- Sieve for sifting
- Saucepan for icing
- Cooling rack
Ingredients
For the Cake:
- 210 g (1â…” cups) all-purpose flour
- 24 g (3 tbsp) cornstarch
- 3 large eggs, room temperature
- ½ tsp baking soda
- 2 tsp baking powder
- 150 g (Âľ cup) soft brown sugar
- 150 g (â…” cup) smooth unsweetened peanut butter
- ½ tsp salt
- 75 g (â…“ cup) unflavored vegetable oil
- 100 g (½ cup) white granulated sugar
- 80 g (â…“ cup) unsalted butter, room temperature
- 225 g (1 cup) buttermilk
- 1½ tsp vanilla extract
For the Cocoa Fudge Icing:
- 30 g (ÂĽ cup) unsweetened cocoa powder
- 80 g (â…“ cup) buttermilk
- 450 g (16 ounces) sifted confectioners’ sugar
- 113 g (½ cup) unsalted butter
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the oven
Set your oven to 175°C (350°F). Grease a 9-inch cake pan and line it with parchment paper so the cake won’t stick.
Step 2: Prepare the dry ingredients
In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Keep this mixture aside for later.
Step 3: Cream the butter and sugars
In a large bowl, use an electric mixer to beat the unsalted butter with both the brown and white sugars until the mixture becomes light and fluffy.
Step 4: Add peanut butter and eggs
Mix in the peanut butter first. Then add the eggs one at a time, beating well after each. Stir in the vanilla extract and vegetable oil until everything is smooth.
Step 5: Combine wet and dry ingredients
Add the flour mixture in parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined, being careful not to over mix.
Step 6: Bake the cake
Pour the batter into the prepared pan. Bake for 35–40 minutes. Test doneness by inserting a toothpick in the center if it comes out clean, the cake is ready. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack to cool completely.
Step 7: Make the cocoa fudge icing
In a saucepan over low heat, melt the butter. Stir in cocoa powder and buttermilk until smooth. Remove from heat. Gradually sift in the confectioners’ sugar and stir until well combined. Add vanilla extract and mix until creamy. Let it cool slightly before spreading.
Step 8: Ice the cake
Once the cake has fully cooled, use a spatula to spread the cocoa fudge icing evenly over the top and sides. Slice and enjoy.
Cooking Method Explained Simply
The cooking method for peanut butter fudge cake icing is simple. Start by gently melting butter in a pan, and then add cocoa powder and buttermilk, stirring until smooth.
Remove from heat and gradually mix in sifted confectioners’ sugar, followed by vanilla extract. Beat until creamy and glossy.
Let the mixture cool slightly, and then spread evenly over a completely cooled cake. No baking is needed, just careful mixing for a rich, smooth finish.
Nutrition Facts Of Peanut Butter Fudge Cake Icing
| Nutrition | Amounts |
|---|---|
| Calories | 430 kcal |
| Protein | 7 g |
| Carbohydrates | 55 g |
| Fat | 21 g |
| Saturated Fat | 10 g |
| Sugar | 36 g |
| Fiber | 2 g |
| Sodium | 220 mg |
Why You’ll Love This Recipe
You’ll love this peanut butter fudge cake icing because it creates a rich, creamy layer that enhances the cake’s flavor and texture.
The chocolate and peanut butter blend delivers a deep, indulgent taste that feels luxurious without being overly sweet. Its smooth, velvety consistency spreads easily over the cake, making every slice look as good as it tastes.
The peanut butter fudge cake icing is rewarding to make, giving a homemade touch that feels special. The result is a dessert that is both comforting and decadent, delighting anyone who enjoys chocolate and nutty flavors.
How It Works
This peanut butter fudge cake icing works by combining fat, sugar, and liquid to create a smooth, creamy texture that holds its shape on the cake.
Butter and peanut butter provide richness and structure, while confectioners’ sugar adds sweetness and helps thicken the icing. Cocoa powder gives a chocolaty depth, and buttermilk adds moisture and a slight tang, balancing the flavors.
When mixed properly, the ingredients emulsify, creating a glossy, spreadable frosting that clings to the cake without sliding. As it sets, the icing maintains its soft, luscious texture, enhancing every slice.
My Tips For Success!
1. Make sure the butter and eggs are at room temperature before mixing. This helps the icing blend smoothly and become creamy.
2. Sift the confectioners’ sugar and cocoa powder. It prevents lumps and gives a silky texture to the icing.
3. Mix the ingredients slowly at first, and then increase the speed. This keeps the icing smooth and prevents it from separating.
4. Add the buttermilk gradually. Too much at once can make the icing too runny.
5. Let the cake cool completely before spreading the icing. Warm cake will melt the frosting and make it messy.
6. If the icing becomes too firm, leave it at room temperature for a few minutes and stir gently to restore its spreadable consistency.
My Favorite Ways To Serve It Up
Serve a slice of peanut butter fudge cake icing slightly warmed for a soft, melt-in-your-mouth texture. Add a scoop of vanilla or chocolate ice cream on the side for extra indulgence.
Drizzle a little melted chocolate or caramel over the top to enhance the flavors. Pair with a hot cup of coffee, milk, or tea to balance the sweetness.
For special occasions, garnish with chopped peanuts or chocolate shavings for a decorative touch and added crunch. This peanut butter fudge cake icing works beautifully for birthdays, celebrations, or casual dessert treats.
Additions For A More Delicious
➤ Fresh Berries: Add raspberries, strawberries, or blueberries on top of the fudge icing. Their tartness balances the sweetness of the peanut butter and chocolate.
➤ Espresso Powder: Mix a small amount of espresso or strong coffee into the cake batter or icing. It intensifies the chocolate flavor without making it taste like coffee.
➤ Coconut Flakes: Sprinkle toasted coconut over the icing for a subtle nutty flavor and light crunch that complements peanut butter.
➤ Nutella Drizzle: Warm Nutella slightly and drizzle over the top for an extra layer of creamy chocolate-hazelnut richness.
➤ Crispy Cereal or Graham Cracker Crumbs: Sprinkle crushed cereal, graham crackers, or even pretzels on the icing. This adds texture and a slightly salty contrast to the sweet, creamy frosting.
Best Variations Of Peanut Butter Fudge Cake Icing
➢ Chocolate Peanut Butter Swirl: Mix melted dark chocolate into half of the icing and swirl it over the cake for a marbled effect and extra chocolate flavor.
➢ Salted Caramel Peanut Butter: Drizzle homemade or store-bought salted caramel over the icing for a sweet-and-salty twist.
➢ Coffee Infused: Add 1–2 teaspoons of instant coffee or espresso powder to the icing for a subtle mocha flavor that complements the peanut butter.
➢ Crunchy Peanut Topping: Fold in chopped roasted peanuts or peanut brittle pieces into the icing for added texture and nutty richness.
➢ White Chocolate Peanut Butter: Substitute half the butter with white chocolate in the icing for a creamy, sweet, and visually striking alternative.
Storage Instructions
Store peanut butter fudge cake icing in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate it for up to 1 week.
Before using refrigerated icing, let it sit at room temperature for 15–20 minutes and gently stir to restore its creamy, spreadable texture.
Avoid freezing, as it can alter the smooth consistency and make it harder to spread evenly on the cake. Keep it away from direct sunlight or heat to maintain its rich flavor and glossy appearance.
FAQs About Peanut Butter Fudge Cake Icing
How do I stop the cake from sticking to the pan?
Grease the pan well, line it with parchment paper, and lightly dust it with flour before pouring the batter in. This helps the cake come out cleanly.
What is the difference between baking powder and baking soda?
Baking powder already has acid and base mixed in, so it helps the cake rise on its own. Baking soda needs an acidic ingredient (like buttermilk) to activate it — both work together to make the cake light and fluffy.
Why did my cake sink in the middle?
Common reasons include not preheating the oven, opening the oven door too often while baking, or under‑biking. Make sure the oven is hot before the cake goes in and don’t open the door too frequently.
Can I bake without an oven?
Yes you can bake a cake using a heavy pot, pressure cooker, or pan on the stove by using a salt‑bed or steam method to distribute the heat evenly.
What can I do if my cake is too dry?
Make sure you don’t over‑bake it and measure your ingredients accurately. Adding ingredients like buttermilk or oil helps keep the cake moist.
Conclusion
This peanut butter fudge cake icing turned out absolutely delicious, and my guests and family loved it. Seeing everyone enjoy the rich, creamy, chocolaty, and nutty flavors made me very happy.
The peanut butter fudge cake icing was easy to follow, and the results were impressive, giving me a sense of success in the kitchen. I hope that anyone who tries this recipe experiences the same joy and satisfaction
Creating a peanut butter fudge cake icing that not only tastes amazing but also brings smiles and compliments from everyone who tastes it.
More Cake Recipes You’ll Love
Sugar Free Vanilla Cake Mix Recipe | Healthy Ideas
Peanut Butter Snack Cake Recipe | Healthy Idea
Moist Vanilla Olive Oil Cake Recipe
Lemon Chocolate Cake Recipe | Easy Homemade
Best Strawberry Butter Cake Recipe
Peanut Butter Fudge Cake Icing
Equipment
- Mixing bowls
- Electric mixer (or whisk)
- Measuring cups and spoons
- Spatula
- 9-inch (23 cm) round cake pan or square pan
- Sieve for sifting
- Saucepan for icing
- Cooling rack
Ingredients
For the Cake:
- 210 g 1â…” cups all-purpose flour
- 24 g 3 tbsp cornstarch
- 3 large eggs room temperature
- ½ tsp baking soda
- 2 tsp baking powder
- 150 g Âľ cup soft brown sugar
- 150 g â…” cup smooth unsweetened peanut butter
- ½ tsp salt
- 75 g â…“ cup unflavored vegetable oil
- 100 g ½ cup white granulated sugar
- 80 g â…“ cup unsalted butter, room temperature
- 225 g 1 cup buttermilk
- 1½ tsp vanilla extract
For the Cocoa Fudge Icing:
- 30 g ÂĽ cup unsweetened cocoa powder
- 80 g â…“ cup buttermilk
- 450 g 16 ounces sifted confectioners’ sugar
- 113 g ½ cup unsalted butter
- 1 tsp vanilla extract
Instructions
Step 1: Preheat the oven
- Set your oven to 175°C (350°F). Grease a 9-inch cake pan and line it with parchment paper so the cake won’t stick.
Step 2: Prepare the dry ingredients
- In a medium bowl, sift together the flour, cornstarch, baking powder, baking soda, and salt. Keep this mixture aside for later.
Step 3: Cream the butter and sugars
- In a large bowl, use an electric mixer to beat the unsalted butter with both the brown and white sugars until the mixture becomes light and fluffy.
Step 4: Add peanut butter and eggs
- Mix in the peanut butter first. Then add the eggs one at a time, beating well after each. Stir in the vanilla extract and vegetable oil until everything is smooth.
Step 5: Combine wet and dry ingredients
- Add the flour mixture in parts, alternating with the buttermilk. Begin and end with the flour mixture. Mix gently until just combined, being careful not to over mix.
Step 6: Bake the cake
- Pour the batter into the prepared pan. Bake for 35–40 minutes. Test doneness by inserting a toothpick in the center if it comes out clean, the cake is ready. Let the cake cool in the pan for 10 minutes, and then move it to a wire rack to cool completely.
Step 7: Make the cocoa fudge icing
- In a saucepan over low heat, melt the butter. Stir in cocoa powder and buttermilk until smooth. Remove from heat. Gradually sift in the confectioners’ sugar and stir until well combined. Add vanilla extract and mix until creamy. Let it cool slightly before spreading.
Step 8: Ice the cake
- Once the cake has fully cooled, use a spatula to spread the cocoa fudge icing evenly over the top and sides. Slice and enjoy.
Notes
Nutrition Facts Of Peanut Butter Fudge Cake Icing
Calories: 430 kcal | Protein: 7 g | Carbohydrates: 55 g | Fat: 21 g | Saturated Fat: 10 g | Sugar: 36 g | Fiber: 2 g | Sodium: 220 mgHi! I’m Sophia, your trusted cake guide with years of hands-on baking experience. I’m passionate about creating delicious and wholesome cakes that bring happiness to every occasion and home. Whether you’re a beginner or seasoned baker, I’m here to share tips, recipes, and inspiration to make your baking journey enjoyable and rewarding. From classic flavors to healthy twists, my goal is to help you discover the joy of baking and sharing beautiful cakes with family and friends.