Midnight Peanut Butter Fudge Eruption Cake

Step-by-step instructions

Let’s get baking! Follow these easy steps to create your Midnight Peanut Butter Fudge Eruption Cake:

1. Preheat the oven to 350°F and grease a 9×13 inch baking pan.
2. Mix the dry ingredients: In a large mixing bowl, combine flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. Prep the wet ingredients: In a separate bowl, whisk together milk, vegetable oil, eggs, and vanilla extract.
4. Combine wet and dry: Pour the wet mixture into the dry ingredients and mix gently until just combined (don’t overmix!).
5. Pour into the pan: Spread the batter evenly into your greased baking pan.
6. Make the peanut butter mixture: In a small bowl, combine the peanut butter and powdered sugar until smooth. Drop spoonfuls of this mixture over the chocolate cake batter.
7. Prepare the fudge topping: In a small saucepan, melt butter, heavy cream, and chocolate chips over low heat, stirring until smooth and well blended.
8. Finish it off: Pour the warm chocolate fudge over the peanut butter dollops in the pan.
9. Bake: Place in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.
10. Cool and enjoy: Allow the cake to cool before slicing and serving.

Best ways to enjoy it

A slice of Midnight Peanut Butter Fudge Eruption Cake can stand alone, but why not add a little flair? Serve it warm with a scoop of vanilla ice cream on the side for a delightful contrast. You could also drizzle extra chocolate sauce or a sprinkle of chopped peanuts to enhance the presentation. This cake makes a fabulous centerpiece for potluck gatherings or birthdays, where it’ll surely steal the show.

Storage and reheating tips

You can store any leftovers (if there are any!) in an airtight container at room temperature for up to three days. If you’d like to enjoy it later, wrap individual slices in plastic wrap and store them in the refrigerator for up to a week. The cake can also be frozen; just wrap it tightly in foil and place it in an airtight container. To reheat, thaw overnight in the refrigerator and microwave slices for about 15-20 seconds or until warmed through.

Helpful cooking tips

Here are a few extra tips to help you nail this recipe:

• Room temperature ingredients: Ensure your eggs and milk are at room temperature for a better batter consistency.
• Don’t overmix: Mix the wet and dry ingredients until just combined to keep your cake light and fluffy.
• Adjust sweetness: If you prefer a less sweet cake, feel free to reduce the sugar in the peanut butter mixture.

Creative twists

Want to explore new avenues with your Midnight Peanut Butter Fudge Eruption Cake? Try swapping the peanut butter for almond or cashew butter for a different nutty flavor. For a tropical twist, add shredded coconut to the batter or top it off with a drizzle of caramel sauce. You could also experiment with adding crushed Oreos or chocolate chips into the batter for extra texture and flavor.

FAQs

How long does it take to make this cake?

The entire process, from prep to baking, takes about an hour, making it a quick and satisfying dessert option.

Can I substitute the regular peanut butter?

Absolutely! You can use crunchy peanut butter for added texture or swap it out for any nut butter of your choice, like almond or sun butter for a nut-free option.

How should I store leftovers?

Store any leftovers in an airtight container at room temperature for up to three days. You can also refrigerate them for up to a week or freeze for longer storage!

Get ready to delight your taste buds with this Midnight Peanut Butter Fudge Eruption Cake—it’s a recipe destined to become a favorite in your baking repertoire! Enjoy!

Midnight Peanut Butter Fudge Eruption Cake

A rich and decadent cake combining chocolate and peanut butter, perfect for sweet cravings and gatherings.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 12 servings

Course: Dessert, Snack

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

  

Dry Ingredients

• 2 cups all-purpose flour Can substitute with a gluten-free blend.
• 1 cup granulated sugar
• 1 cup unsweetened cocoa powder
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt

Wet Ingredients

• 1 cup milk At room temperature.
• 1/2 cup vegetable oil
• 2 pieces eggs At room temperature.
• 1 tsp vanilla extract

Peanut Butter Mixture

• 1 cup creamy peanut butter Can be substituted for crunchy if desired.
• 1/2 cup powdered sugar Adjust according to sweetness preference.

Fudge Topping

• 1/4 cup unsalted butter
• 1/4 cup heavy cream
• 1 cup semi-sweet chocolate chips

Method

 

Preparation

1. Preheat the oven to 350°F and grease a 9x13 inch baking pan.
2. In a large mixing bowl, combine the dry ingredients: flour, sugar, cocoa powder, baking powder, baking soda, and salt.
3. In a separate bowl, whisk together the wet ingredients: milk, vegetable oil, eggs, and vanilla extract.
4. Pour the wet mixture into the dry ingredients and mix gently until just combined (don’t overmix!).
5. Spread the batter evenly into your greased baking pan.
6. In a small bowl, combine peanut butter and powdered sugar until smooth. Drop spoonfuls of this mixture over the chocolate cake batter.

Fudging and Baking

1. In a small saucepan, melt butter, heavy cream, and chocolate chips over low heat, stirring until smooth and well blended.
2. Pour the warm chocolate fudge over the peanut butter dollops in the pan.
3. Place in the preheated oven and bake for 30-35 minutes. To check for doneness, insert a toothpick in the center; it should come out clean.

Cooling and Serving

1. Allow the cake to cool before slicing and serving.

Notes

Store leftovers in an airtight container at room temperature for up to three days. Refrigerate for up to a week or freeze for extended storage. For serving, add a scoop of vanilla ice cream or drizzle with extra chocolate sauce or chopped peanuts.