This cake is so much fun! Decadent!

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Serves 10


12 tablespoons salted butter, soft

1 cup light brown sugar

1⁄2 cup sugar

1 large egg

1 cup milk

1 teaspoon vanilla extract

11⁄2 cups plain flour

1 teaspoon baking powder

3⁄4 cup cocoa powder


4 tablespoons salted butter, soft

3⁄4 cup peanut butter

1⁄4 cup confectioners' sugar

1⁄2 teaspoon salt


3 1⁄4-ounce packages

unflavored gelatin

1⁄2 cup cold water

2 cups granulated sugar

2⁄3 cup light corn syrup

1⁄4 teaspoon coarse salt

1 teaspoon pure vanilla extract

  1. Preheat oven to 375°F.
  2. In a large bowl beat butter and sugars until creamy.
  3. Add the egg and mix well.
  4. Add milk, vanilla, flour, and cocoa and mix until you have a smooth dough.
  5. Pour batter into a 9-inch cake tin.
  6. Bake for about 1 hour, or until firm to the touch.
  7. Cool on a wire rack.
  8. In a large bowl beat together butter, peanut butter, sugar, and salt.
  9. Cut the cake in half and smear the cream on the bottom cake.
  10. In the bowl of an electric mixer fitted with the whisk attachment, sprinkle gelatin over 1⁄2 cup cold water; let stand for 10 minutes.
  11. In a medium saucepan, combine sugar, corn syrup, and 1⁄4 cup water.
  12. Place saucepan over medium-high heat and bring to a boil; boil rapidly for 1 minute.
  13. Remove from heat, and, with the mixer on high, slowly pour the boiling syrup down the side of the mixer bowl into gelatin mixture.
  14. Add salt and continue mixing for 12 minutes.
  15. Add vanilla extract; mix until well combined.
  16. Spray a rubber spatula or your hands with cooking spray.
  17. Spread marshmallow mixture evenly over cake.


Cut it with a warm knife.

Photography by Linda Pugliese

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