Salted Caramel Peanut Butter Chocolate Cake
A rich, crowd-pleasing cake that combines deep chocolate, creamy peanut butter frosting, and warm salted caramel, perfect for any celebration.
Ingredients
For the cake
- 200 g flour
- 50 g cocoa powder
- 200 g granulated sugar
- 1 packet baking powder
- 1/2 teaspoon salt
- 3 large eggs Use room temperature.
- 120 ml milk Use room temperature.
- 120 ml vegetable oil
- 1 teaspoon vanilla extract
For the peanut butter cream
- 200 g butter At room temperature.
- 150 g powdered sugar
- 150 g peanut butter
- 2-3 tablespoons milk To adjust consistency.
For the salted caramel sauce
- 200 g granulated sugar For caramel.
- 90 g butter For caramel.
- 120 ml cream For caramel.
- 1 teaspoon sea salt
For garnishing
- Chopped peanuts For garnish.
- Chocolate shavings Optional for garnish.
Instructions
Preparation
- Preheat the oven to 180°C. Grease two 20 cm cake pans and line the bottoms with parchment paper.
- Mix the flour, cocoa, baking powder, and salt in a bowl.
- In a separate bowl, whisk together the eggs, milk, oil, and vanilla. Add the dry ingredients and mix until smooth.
- Pour the batter into the pans and bake for 25-30 minutes. A toothpick should come out clean. Let cool.
Peanut Butter Cream
- Beat butter and powdered sugar until creamy. Add peanut butter and milk and mix well.
Salted Caramel Sauce
- Melt sugar in a pan, add butter and stir. Remove from heat, then add cream and salt. Stir until shiny and runny.
Assemble the Cake
- Place one cake layer on a serving plate, spread some of the peanut butter cream on top, then cover with the other layer.
- Spread the remaining cream on top and around the sides.
- Drizzle the salted caramel over the cake.
Garnish
- Top with crushed peanuts and chocolate shavings.
Notes
Let the cake sit in the refrigerator for a few hours so the cream and caramel set nicely. Serve slices slightly chilled. For a quicker version, consider a chocolate cake mix and follow the frosting and caramel steps.