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.
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 1⅔ cups all-purpose flour
- 24 g 3 tbsp cornstarch
- 3 large eggs room temperature
- ½ tsp baking soda
- 2 tsp baking powder
- 150 g ¾ cup soft brown sugar
- 150 g ⅔ cup smooth unsweetened peanut butter
- ½ tsp salt
- 75 g ⅓ cup unflavored vegetable oil
- 100 g ½ cup white granulated sugar
- 80 g ⅓ cup unsalted butter, room temperature
- 225 g 1 cup buttermilk
- 1½ tsp vanilla extract
For the Cocoa Fudge Icing:
- 30 g ¼ cup unsweetened cocoa powder
- 80 g ⅓ 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 mg