Salted Caramel Peanut Butter Chocolate Cake

Introduction

Salted Caramel Peanut Butter Chocolate Cake is a delightful dessert that brings together the rich flavors of chocolate, creamy peanut butter, and sweet caramel. This cake is perfect for special occasions, family gatherings, or any time you want to treat yourself to something truly indulgent.

Why Make This Recipe

You should make this cake because it combines three beloved flavors: chocolate, peanut butter, and caramel. It’s a crowd-pleaser that satisfies sweet cravings and offers a beautiful presentation. Plus, who can resist a moist chocolate cake layered with creamy peanut butter filling and topped with luscious chocolate ganache and salted caramel? This recipe has the potential to become a family favorite!

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 sauce)
1/2 cup heavy cream (for caramel sauce)
1/4 cup unsalted butter (for caramel sauce)
1 teaspoon vanilla extract (for caramel sauce)
1/2 teaspoon sea salt (for caramel sauce)
4 ounces semi-sweet chocolate (for ganache)
1/2 cup heavy cream (for ganache)

Directions

Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9×13 inch baking pan.
In a large bowl, whisk together flour, sugar, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, whisk together buttermilk, vegetable oil, eggs, and hot coffee.
Add the wet mixture to the dry ingredients and mix until just combined.
Pour the batter into the prepared pan and bake for 30 to 35 minutes or until a toothpick inserted into the center comes out clean.
Let the cake cool completely.
Once cooled, slice the cake in half horizontally to create two layers.
For the peanut butter filling, beat together peanut butter and softened butter until creamy. Gradually add powdered sugar and milk, beating until smooth and fluffy.
For the salted caramel sauce, melt the granulated sugar in a saucepan over medium heat, stirring until it becomes a deep amber color. Carefully whisk in heavy cream and butter. Stir in vanilla extract and sea salt, then let cool.
For the chocolate ganache, heat heavy cream until it’s simmering, then pour it over chopped chocolate. Let sit for a moment before whisking until smooth.
To assemble the cake, place one cake layer on a serving plate. Spread the peanut butter filling over the top, add the second cake layer, then pour salted caramel sauce over the top and drizzle with chocolate ganache.

How to Serve Salted Caramel Peanut Butter Chocolate Cake

Cut the cake into slices and serve it on plates. This rich dessert pairs wonderfully with a glass of milk or a scoop of vanilla ice cream. You can also add some crushed peanuts or chocolate shavings on top for extra texture and decoration.

How to Store Salted Caramel Peanut Butter Chocolate Cake

Store any leftovers in an airtight container in the refrigerator. The cake will stay fresh for up to 3 days. If you want to keep it longer, you can freeze individual slices wrapped in plastic wrap and then in foil for up to 2 months.

Tips to Make Salted Caramel Peanut Butter Chocolate Cake

Measure your ingredients accurately to ensure the best texture.
Use room temperature eggs and butter for a smoother batter.
Don’t rush the cooling process; letting the cake cool completely will make it easier to assemble.
For easier handling, chill the cake before slicing.

Variation

You can switch the peanut butter for almond butter or sunflower seed butter for a different flavor. You can also add chopped nuts into the cake batter for added crunch.

FAQs

Q: Can I use a different type of flour?
A: Yes, you can use whole wheat flour or a gluten-free flour blend, but the texture may vary slightly.

Q: Is it okay to make this cake in advance?
A: Absolutely! This cake can be made a day ahead. Just store it in the refrigerator.

Q: Can I make mini cakes instead of one large cake?
A: Yes, you can pour the batter into smaller cake pans. Adjust the baking time as needed.

Enjoy your delicious Salted Caramel Peanut Butter Chocolate Cake!