Fluffernutter Cake with Jam – Moss Berry Farm

Fluffernutter Cake with Jam

Resized Fluffernutter

It’s #fluffernutterday and we thought we’d be creative and make sure that jam was part of the celebration. The sane person would have just put together a #fluffernuttersandwich but no, we needed a cake! So here it is! A delicious cake with peanuts, a fluffernutter ganache, a layer of #mossberryfarm wild blueberry jam, freshly whipped cream and fresh berries. Lots of potential for creativity: almond butter, Italian Meringue, Genoise sponge,…  #keepitsimple #peanutbutter #farmlife #bakingwithjam


  • 1 c. coarsely chopped unsalted peanuts
  • 1 sponge cake (recipe below)
  • 1 jar marshmallow cream (such as Marshmallow Fluff)
  • 3/4 c. smooth peanut butter
  • 2 tbsp. confectioners’ sugar
  • 1/2 c. Moss Berry Farm jam
  • 1 c. whipped cream or frozen whipped topping
  • Garnish: Berries and Peanuts


  1. Heat oven to 350°F. Line a 15 1⁄2 x 10 1⁄2-in. rimmed baking sheet with wax paper. Coat with nonstick spray.
  2. Prepare and bake sponge cake.
  3. Cool cake in pan on a large wire rack 15 minutes. Invert on rack, remove paper; cool completely. Place cutting board on cake; flip both over to transfer cake to board.
  4. At least 2 hours before serving: Mix marshmallow cream, peanut butter and confectioners’ sugar. Refrigerate 1⁄2 hour.
  5. Trim cake edges. Cut cake crosswise in thirds. Place 1 layer on platter. Place 1⁄2 marshmallow mixture between sheets of wax paper; roll into a rectangle same size as cake layer. Peel off top paper; flip onto cake on platter. Spread 1⁄4 cup jam to within 1⁄2 in. of edge; sprinkle with 1⁄4 cup nuts. Repeat with another cake layer (still on board). Place on cake on platter. Top with remaining cake layer. Refrigerate.
  6. Shortly before serving: Swirl topping on cake and garnish.

Sponge Cake


  • 4 large eggs
  • 2 cups white sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup milk
  • ¼ cup unsalted butter, cut into pieces
  • 2 teaspoons vanilla extract


  1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
  2. Beat eggs in a stand mixer fitted with the whisk attachment on high speed until thick and lemon-colored, about 3 minutes. Gradually add sugar, beating until mixture is thick, about 5 minutes. Fold flour, baking powder, salt and peanuts into the batter by hand.
  3. Microwave milk in a microwave-safe bowl until it begins to bubble, about 1 minute. Add butter and stir until melted. Stir in vanilla.
  4. Pour hot milk mixture into the batter; blend on low speed until well combined and smooth. Pour into the prepared pan.
  5. Bake in the preheated oven until a toothpick inserted in the center comes out clean, 25 to 30 minutes.

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