Salted Caramel Peanut Butter Chocolate Cake

Have you ever craved a dessert that combines rich chocolate, creamy peanut butter, and the sweetness of caramel? Look no further! The Salted Caramel Peanut Butter Chocolate Cake is a delightful treat that will satisfy your sweet tooth and impress your friends and family. This cake is perfect for birthdays, celebrations, or just as a fun weekend bake.

Why Make This Recipe

This recipe is not only delicious but also combines favorite flavors that everyone loves. The rich chocolate cake pairs perfectly with creamy peanut butter filling and salty-sweet caramel. It’s a crowd-pleaser that will leave everyone wanting more. Plus, making this cake from scratch is easier than you think and can be a fun activity to do with loved ones!

How to Make Salted Caramel Peanut Butter Chocolate Cake

Ingredients

2 cups all-purpose flour
1 3/4 cups granulated sugar
3/4 cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
1 cup buttermilk
1/2 cup vegetable oil
2 large eggs
1 cup hot coffee
1 cup creamy peanut butter
1/2 cup unsalted butter, softened
2 cups powdered sugar
1/4 cup milk
1 cup granulated sugar (for caramel)
1/2 cup heavy cream (for caramel)
1/4 cup unsalted butter (for caramel)
1 teaspoon vanilla extract (for caramel)
1/2 teaspoon sea salt (for caramel)
4 ounces semi-sweet chocolate, chopped
1/2 cup heavy cream (for ganache)

Directions

Preheat your oven to 350°F (175°C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together the buttermilk, oil, eggs, and hot coffee.
Add the wet ingredients to the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and bake for 30-35 minutes or until a toothpick inserted comes out clean.
Let the cake cool completely, then slice it in half horizontally to create two layers.
For the peanut butter filling, beat the peanut butter and softened butter until creamy. Gradually add the powdered sugar and milk, beating until smooth.
For the salted caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring constantly until it turns deep amber.
Slowly whisk in the heavy cream and butter until smooth. Stir in the vanilla and sea salt, then let cool slightly.
For the chocolate ganache, heat the heavy cream until simmering, then pour over the chopped chocolate and let sit for 2-3 minutes. Gently whisk until smooth.
To assemble, place one layer of cake on a serving plate, spread the peanut butter filling, then add the second cake layer. Pour the salted caramel sauce on top, followed by the chocolate ganache drizzle.

How to Serve Salted Caramel Peanut Butter Chocolate Cake

Serve this cake at room temperature for the best flavor. It’s great on its own, but you can also add a scoop of vanilla ice cream on the side for an extra treat!

How to Store Salted Caramel Peanut Butter Chocolate Cake

Store any leftover cake in an airtight container at room temperature for up to three days. If you want to keep it longer, you can refrigerate it for up to a week. Just make sure to cover it well to prevent it from drying out.

Tips to Make Salted Caramel Peanut Butter Chocolate Cake

Make sure your ingredients are at room temperature before you start to mix them for a smoother batter.
Don’t rush the caramel-making process; keep a close eye on it while it cooks to avoid burning.
If you don’t have buttermilk, you can make a substitute by adding 1 tablespoon of lemon juice or vinegar to 1 cup of milk and letting it sit for a few minutes.

Variation

If you want to change it up, try adding chopped nuts, like peanuts or pecans, into the peanut butter filling for added texture. You could also use a different nut butter if you prefer.

FAQs

1. Can I make this cake ahead of time?
Yes! You can bake the cake layers in advance and store them in the refrigerator for a few days before assembling.

2. Is it possible to freeze this cake?
Absolutely! After baking and cooling, wrap the cake layers tightly in plastic wrap and foil, then freeze for up to three months. Thaw in the fridge before using.

3. Can I replace the coffee in the recipe?
Yes, you may substitute hot water for the coffee. However, coffee enhances the chocolate flavor, so consider using it if you can!

Now you have all the information you need to make this delicious Salted Caramel Peanut Butter Chocolate Cake. Happy baking!