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Toasted Fluffernutter Sheet Cake

This Toasted Fluffernutter Sheet Cake features a fluffy peanut butter cake covered with a blanket of toasted meringue topped with a smattering of peanuts and a sprinkle of finishing salt.
Print Recipe
Prep Time 30 minutes
Cook Time 50 minutes
Servings: 12
Course: Dessert
Cuisine: American
Ingredients Equipment Method

Ingredients
  

Peanut Butter Sheet Cake
  • 1 cup unsalted butter softened
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • 3 eggs room temperature
  • 1 ½ cups smooth peanut butter divided
  • 1 tsp vanilla extract
  • 2 ¼ cups all purpose flour
  • 2 tsp baking powder
  • ½ tsp salt
  • 1 cup whole milk
Italian Meringue
  • ¾ cup granulated sugar
  • ½ cup water
  • 3 egg whites room temperature
  • ½ tsp cream of tartar
Garnish
  • whole peanuts for sprinkling
  • chopped peanuts for sprinkling
  • finishing salt for sprinkling

Equipment

  • Kitchen Torch
  • 9x13 baking pan

Method
 

For the Sheet Cake
  1. Preheat the oven to 350°F. Grease a 9x13" baking pan and line with parchment paper. Set aside.
  2. Place the butter, brown sugar and sugar in the bowl of a stand mixer fitted with a paddle attachment. Cream the sugar into the butter until light and fluffy. Beat the eggs into the butter mixture one at a time. Wait for each egg to be fully integrated before adding the next one.
  3. Once the eggs at integrated, add 1 cup of the peanut butter and the vanilla extract. Beat until well mixed.
  4. In a large bowl, whisk to combine the flour, baking powder, and salt. Add ½ of the flour mixture to the mixer and beat until combined. Add half of the milk and beat once more until combined. Repeat with the remaining flour mixture and milk until both are well-integrated.
  5. Pour the batter into the prepared pan and smooth the surface with an offset spatula. Dot the surface with ½ teaspoon dollops of the remaining peanut butter and swirl it into the batter using a butter knife. Transfer the cake to the oven and bake for 35-40 minutes or until golden and set in the middle.
  6. Let the cake cool for 10 minutes in the pan before inverting it onto a cooling wrack. Peel the parchment off of the cake and discard it. Let the cake cool completely.
For the Meringue
  1. Once the cake has cooled, make the meringue. Place the sugar and water in a saucepan and place over high heat. Heat the mixture until it registered 240°F on a candy thermometer.
  2. While the sugar/water mixture is heating up, place the egg whites in the bowl of a stand mixer fitted with a whisk attachment. Add the cream of tartar and whip on high until soft peaks form.
  3. Once the peaks have formed and the sugar water has reached the proper temperature, whisk the egg whites on high while carefully pouring the sugar water into the mixing bowl in a steady, thin stream. Whisk until stiff peaks form.
To Assemble
  1. Spoon the meringue onto the surface of the cake. Using an offset spatula, spread the meringue to form a relatively even layer with pleasing swoops and swirls.
  2. Using a kitchen torch, toast the meringue until golden. Top with whole and crushed peanuts and finish with a sprinkling of salt. Slice and serve immediately.