Fluffernutter Cake
Tender and fluffy white cake layers with banana cream filling, toasted marshmallow filling and peanut butter buttercream.
Ingredients
For the White Cake
- 1 1/2 cup (339 g) unsalted butter at room temperature and cut into cubes
- 2 5/8 cups (525 g) granulated sugar
- 8 large egg whites at room temperature
- 1 Tbsp (13 g) clear vanilla extract
- 1 1/2 cup (360 g) buttermilk at room temperature
- 4 1/2 cups (517.5 g) cake flour
- 1 1/2 Tbsp (21 g) baking powder
- 1 1/2 tsp (9g) salt
- 3/4 cup (180 grams) sour cream at room temperature
For the Banana Cream Filling
- 1.5 oz instant banana pudding mix
- 7 oz sweetened condensed milk
- 1/2 cup (120 g) milk
- 1 1/2 cups (346.5 g) heavy whipping cream
For the Peanut Butter Buttercream
- 5 cups (625 g) powdered sugar measured then sifted
- 1 1/2 cups (339 g) unsalted butter slightly chilled
- 1 cup (250 g) peanut butter smooth
- 1 Tbsp (13 g) vanilla extract
- 1/4 cup (57.75 g) heavy whipping cream
- Pinch of salt
For the Toasted Marshmallow Filling
- 24 marshmallows classic size
- 1 cup (125 g) powdered sugar measured then sifted
- 1 cup (226 g) unsalted butter at room temperature
- 1/2 tsp (2.1 g) vanilla extract
- 1 jar (200 g) marshmallow cream I use THIS brand
Instructions
For the Cake
- Preheat your oven to 325 degrees. Spray three 8-inch round cake pans with nonstick spray, line the bottom of each pan with parchment paper, and spray again. Set aside.
- In a medium bowl or measuring cup, combine and stir egg whites and the vanilla. Set aside.
- In a stand mixer fitted with the paddle attachment, combine the butter and the sugar. Beat until light and fluffy, about 3 minutes on medium-high speed.
- Turn the mixer to medium speed and add the egg mixture in three additions, scraping down the sides and bottom of the bowl between each addition.
- After the egg white mixture is added, scrape down the sides and bottom of the bowl again and then beat on medium-high speed for about 3 minutes. The mixture will become lighter in color and fluffier in texture.
- In a separate bowl, whisk together the flour, the baking powder, and the salt.
- With the mixer on low speed, alternately add the flour mixture and the buttermilk, starting and finishing with the flour.
- Gently fold in the sour cream until no streaks of white remain.
- Using a kitchen scale, divide batter evenly among your pans (about 22 to 24 ounces in each) and bake for about 40 to 45 minutes, or until a toothpick inserted in the center of the cakes comes out with a few moist crumbs on it.
- Let the cake layers cool on racks for 15 minutes before inverting onto greased wire racks to cool completely.
- Once the cakes are cooled completely, divide the layers in half with a cake leveler or serrated knife.
For the Banana Cream Filling
- In a medium size mixing bowl, combine the pudding mix, sweetened condensed milk and milk in a bowl until well blended. Cover and refrigerate until set, about 15 minutes.
- While the pudding sets, beat the whipping cream with the whisk attachment in the bowl of a stand mixer. Beat until stiff peaks form.
- Fold the whipped cream into the pudding mixture.
For the Peanut Butter Buttercream
- In a stand mixer fitted with the paddle attachment, beat the butter and peanut butter for about 3 to 5 minutes, until light in color and smooth in texture.
- With the mixer on low speed, gradually add the sifted powdered sugar, followed by the vanilla, salt and cream. Stir to combine.
- Turn the mixer to medium-high speed and beat for an additional 5 minutes, scraping down the sides and bottom of the bowl a couple times during the process. The buttercream will become lighter in color and should take on a “fluffy” texture.
For the Toasted Marshmallow Filling
- Place the marshmallows on a cookie sheet lined with parchment paper and sprayed with nonstick cooking spray.
- Place on the middle rack of the oven, and broil the marshmallows until golden brown on top, about 30-60 seconds. Keep your eye on them! They will cook fast. Remove the pan from the oven and gently turn the marshmallows over and broil them again until they are golden brown on the other side.
- In a stand mixer fitted with the paddle attachment, beat the butter and powdered sugar and beat on low until blended.
- Add the vanilla and mix on medium-high speed for about 3 minutes.
- Turn the mixer on low speed, add the marshmallow cream and (cooled) toasted marshmallows, and mix for about one minute.
For the Assembly
- Place the first of the 6 cake layers, top side up, in the center of a cake board or cake plate.
- Using an offset icing spatula, evenly spread about 1/2 to 3/4 cup of the banana cream filling over the cake layer. If serving same day, you can add sliced bananas on top of the filling.
- Pipe about 1/2 to 3/4 cup of the toasted marshmallow filling on top.
- Place the second cake layer on top and cover with 1 cup of peanut butter buttercream.
- Repeat these steps with remaining layers. You'll then place the final cake layer, top side down, on top.
- Cover the entire cake with a thin layer of peanut butter buttercream. Freeze the cake for 15 minutes to set the crumb coat.
- Once the crum coat is set, continue to frost the cake with the remaining buttercream.