Peanut Butter Fudge Cake


Peanut Butter Fudge Cake.  No you are not dreaming.

Here we go again with that ultimate combination of Peanut Butter & Chocolate!

Two simple recipes to create one extravagant cake!

This peanut butter butter cake is moist and dense and is so perfect to hold up to the thick, rich & creamy fudge icing!

Garnished with lightly salted roasted peanuts it is all just the right balance of flavors!

Not too peanut-buttery and not too chocolate-y either!

And the best part is ~ no refrigeration required!

Peanut Butter Fudge Cake
The recipe for peanut butter cake was originally made into cupcakes, so you will simply make the recipe listed below but bake the batter divided evenly between 2-8" pans or 3-7" pans
Serves: 1-8" Cake
  1. Follow along in the video for how to assemble
Peanut Butter Fudge cake is best served at room temperature and can be stored at a cool 70°F.

The only reason you may find refrigeration is necessary would be if it is too warm where you are and the fudge seems to be drooping, otherwise nothing will go bad in this cake at room temperature for up to 5 days





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  1. Hi Gretchen – did you do these cake layers with or without the crushed peanut butter cups? Basically, can I do this without them? I want to try this cake but I don’t have non-dairy peanut butter cups on hand and I would make the cake without them if you think it works. Thanks!

  2. Hello Gretchen. How are you? Wanted to know with your butter cake recipe I can make cupcakes with that as well.

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