Name: Peanut Butter Marshmallow Meltaway Cake
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Ingredients: 1.5 cups all-purpose flour; 1 cups granulated sugar; 0.5 cups unsweetened cocoa powder; 1 tsp baking powder; 0.5 tsp baking soda; 0.25 tsp salt; 0.5 cups creamy peanut butter (For smooth texture); 0.5 cups vegetable oil; 2 large eggs; 1 tsp vanilla extract; 1 cups buttermilk (Can substitute with regular milk); 1 cups mini marshmallows

Step-by-step instructions

Preheat your oven to 350°F (175°C) and grease a 9×9 inch baking pan.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
In another bowl, mix the creamy peanut butter, vegetable oil, eggs, and vanilla extract. Stir until everything is blended smoothly.
Gradually add the wet mixture to the dry ingredients, alternating with the buttermilk. Be careful not to overmix; combine until just smooth.
Gently fold in the mini marshmallows, ensuring they’re evenly distributed throughout the batter.
Pour the batter into the prepared baking pan, spreading it out evenly.
Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Best ways to enjoy it

Once your Peanut Butter Marshmallow Meltaway Cake is fully cooled, it’s time to serve it up! Here are some delightful ways to present and enjoy this delectable dessert:

Warm with Ice Cream: Serve slices warm with a scoop of vanilla ice cream for a heavenly dessert experience.
Drizzled Chocolate Sauce: A light drizzle of chocolate sauce on top takes it to the next level.
Topped with Whipped Cream: Add a dollop of freshly whipped cream and a sprinkle of crushed peanuts for added texture.

Storage and reheating tips

To keep your Peanut Butter Marshmallow Meltaway Cake fresh:

Room Temperature: Store in an airtight container at room temperature for up to 3 days.
Refrigeration: If you want it to last longer, you can refrigerate it for about a week. Just be sure to wrap it well to maintain moisture.
Freezing: This cake freezes beautifully. Wrap individual slices in plastic wrap, then place in a freezer-safe container for up to 3 months. Thaw in the refrigerator when ready to enjoy.

Helpful cooking tips

Peanut Butter Choice: Use creamy peanut butter for smooth texture, but feel free to experiment with crunchy for added texture.
Buttermilk Substitute: If you don’t have buttermilk on hand, mix 1 tablespoon of lemon juice or vinegar with 1 cup of milk and let it sit for 5 minutes.
Avoid Overmixing: When combining the wet and dry ingredients, mix just until incorporated to keep the cake fluffy.

Creative twists

Want to mix it up? Here are some variations to try:

Nutty Add-Ins: Throw in some chopped nuts like walnuts or pecans for extra crunch.
Different Flavors: Substitute chocolate cake mix for a chocolate peanut butter cake or add a hint of coffee to enhance the chocolate flavor.
Dietary Adjustments: For a gluten-free version, you can use almond flour or a gluten-free cake mix as a base.

Common questions

How long does preparation and baking take?

The total time for preparation and baking is about 1 hour. You’ll spend around 15 minutes preparing the batter and 30-35 minutes baking.

Can I use alternative sweeteners?

Absolutely! Feel free to substitute granulated sugar with alternatives like coconut sugar or a sugar substitute that measures like sugar.

How do I ensure my cake is moist?

Using buttermilk and not overbaking will help maintain moisture. If the toothpick comes out clean, remove the cake from the oven immediately to prevent overcooking.

With this ultimate guide to Peanut Butter Marshmallow Meltaway Cake, you’re all set to create a dessert that brings joy to any gathering! Happy baking!