Salted Caramel Peanut Butter Chocolate Cake
If you’re in the mood for an indulgent dessert, look no further! This Salted Caramel Peanut Butter Chocolate Cake is a heavenly combination of rich chocolate, creamy peanut butter, and luscious salted caramel. It’s perfect for birthdays, celebrations, or simply a treat for yourself.
Why make this recipe?
This cake artfully blends beloved flavors that many of us adore—chocolate, peanut butter, and caramel. The moist chocolate cake serves as the perfect base for a creamy peanut butter frosting and a drizzle of homemade salted caramel. Each bite delivers a delightful mix of sweetness and savory flavors that will leave everyone asking for seconds!
How to prepare Salted Caramel Peanut Butter Chocolate Cake
Ingredients:
- 200 g flour 🌾
- 50 g cocoa powder 🍫
- 200 g granulated sugar 🍬
- 1 packet baking powder 🥄
- 1/2 teaspoon salt 🧂
- 3 eggs 🥚
- 120 ml milk 🥛
- 120 ml vegetable oil 🌻
- 1 teaspoon vanilla extract 🌼
- 200 g butter, at room temperature 🧈
- 150 g powdered sugar 🍭
- 150 g peanut butter 🥜
- 2–3 tablespoons milk (for frosting) 🥛
- 200 g granulated sugar (for caramel) 🍬
- 90 g butter (for caramel) 🧈
- 120 ml cream (for caramel) 🥛
- 1 teaspoon sea salt 🧂
- Chopped peanuts (for garnish) 🥜
- Chocolate shavings (optional, for garnish) 🍫
Instructions:
- Preheat the oven: Preheat your oven to 175°C (350°F). Grease and flour two 9-inch round cake pans.
- Mix dry ingredients: In a bowl, combine the flour, cocoa powder, granulated sugar, baking powder, and salt. Mix well.
- Combine wet ingredients: In another bowl, whisk together the eggs, milk, vegetable oil, and vanilla extract until smooth.
- Combine wet and dry mixtures: Slowly add the wet mixture to the dry ingredients and mix until just combined.
- Bake the cake: Divide the batter between the prepared pans and bake for 25-30 minutes or until a toothpick comes out clean. Let them cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
- Make the frosting: In a large mixing bowl, beat the room temperature butter until creamy. Gradually add the powdered sugar and peanut butter, mixing until smooth. Add the milk a tablespoon at a time until you reach your desired consistency.
- Prepare the caramel: In a saucepan over medium heat, melt the granulated sugar until it turns a golden amber color. Be careful not to burn it. Remove from heat and stir in butter and cream until smooth. Mix in sea salt. Allow to cool slightly.
- Assemble the cake: Place one cake layer on a serving plate. Spread a layer of peanut butter frosting on top, drizzle some caramel sauce, then add the second cake layer. Frost the top and sides with the remaining peanut butter frosting and drizzle with more caramel.
- Garnish: Top with chopped peanuts and chocolate shavings if desired.
How to serve Salted Caramel Peanut Butter Chocolate Cake
Slice the cake into generous portions and serve it with extra salted caramel sauce on the side. This treat pairs wonderfully with a cup of coffee or a glass of milk. Enjoy with friends and family!
How to store Salted Caramel Peanut Butter Chocolate Cake
Store the cake in an airtight container in the fridge for up to 3-4 days. If you have leftover caramel, keep it in a separate jar in the fridge. Reheat gently before serving.
Tips for preparing Salted Caramel Peanut Butter Chocolate Cake
- Ensure that your butter is at room temperature for easy mixing.
- Don’t overmix the cake batter; mix just until combined to ensure a light texture.
- For moist cake layers, make sure they are fully cooled before frosting.
Variations
- Gluten-Free Option: Substitute the flour with a gluten-free flour blend.
- Nut-Free Version: Omit the peanut butter and use an alternative such as sun butter or a simple vanilla frosting.
FAQs
Q: Can I use store-bought caramel instead of making my own?
A: Yes! Store-bought caramel can save time and still taste delicious.
Q: How can I make this cake more chocolatey?
A: You can add chocolate chips into the batter or increase the cocoa powder by an additional 25 g.
Q: Can I make this cake in advance?
A: Absolutely! You can bake the cake layers a day in advance and store them wrapped in plastic wrap. Just frost when ready to serve.
Dive into a slice of this decadent cake and enjoy the wonderful blend of flavors! 🎂🥜🍫