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Peanut Butter Marshmallow Meltaway Cake

A rich and fluffy chocolate cake with a delightful peanut butter and marshmallow surprise, perfect for any occasion.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 9 pieces
Course: Cake, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Dry 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
Wet Ingredients
  • 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
Add-ins
  • 1 cups mini marshmallows

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x9 inch baking pan.
  2. In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt until well combined.
  3. In another bowl, mix the creamy peanut butter, vegetable oil, eggs, and vanilla extract. Stir until everything is blended smoothly.
  4. Gradually add the wet mixture to the dry ingredients, alternating with the buttermilk. Be careful not to overmix; combine until just smooth.
  5. Gently fold in the mini marshmallows, ensuring they're evenly distributed throughout the batter.
Baking
  1. Pour the batter into the prepared baking pan, spreading it out evenly.
  2. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
  3. Allow the cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Notes

Store in an airtight container at room temperature for up to 3 days. Refrigerate for about a week to maintain freshness. This cake freezes beautifully for up to 3 months. To enjoy, thaw in the refrigerator.