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Salted Caramel Peanut Butter Chocolate Cake

A rich and decadent cake featuring layers of chocolate cake, creamy peanut butter frosting, and drizzled with salted caramel.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Cake, Dessert
Cuisine American
Servings 8 servings
Calories 450 kcal

Ingredients
  

For the Cake

  • 200 g flour A solid base for those luscious cake layers.
  • 50 g cocoa powder For that rich chocolatey flavor—no one wants a chocolate cake that’s just 'meh.'
  • 200 g granulated sugar Sweetness—because life needs a little!
  • 1 packet baking powder The magic ingredient that makes your cake rise and becomes fluffy.
  • 1/2 teaspoon salt Enhances the flavors of the cake.
  • 3 large eggs Helps hold everything together.
  • 120 ml milk Keeps the cake moist.
  • 120 ml vegetable oil Adds richness.
  • 1 teaspoon vanilla extract Uplifts the flavors.

For the Peanut Butter Frosting

  • 200 g butter At room temperature, for that creamy frosting.
  • 150 g powdered sugar Sweetness overload in the best possible way.
  • 150 g peanut butter The star ingredient—creamy or crunchy, your choice.
  • 2–3 tablespoons milk For texture adjustment.

For the Salted Caramel

  • 200 g granulated sugar Transforms into divine caramel.
  • 90 g butter Makes the caramel rich.
  • 120 ml cream For that silky finish.
  • 1 teaspoon sea salt To add that beloved salty kick.

For Garnish

  • to taste chopped peanuts For added crunch.
  • to taste chocolate shavings Optional, for a rich finish.

Instructions
 

Preparation

  • Preheat your oven to 180°C (350°F). Grease two 20 cm cake pans and line the bottoms with parchment paper.
  • In a large mixing bowl, sift together the flour, cocoa powder, baking powder, and salt.
  • In a separate bowl, whisk together the eggs, milk, oil, and vanilla extract until well combined.
  • Combine the wet and dry ingredients until just blended; do not overmix.
  • Pour the batter into prepared pans and bake for 25–30 minutes or until a toothpick inserted into the center comes out clean.

Make the Peanut Butter Cream

  • In a mixing bowl, beat together the butter and powdered sugar until creamy. Add the peanut butter and a bit of milk, adjusting for desired consistency.

Make the Salted Caramel

  • Melt the granulated sugar in a medium saucepan over medium heat, stirring until it turns amber.
  • Remove from heat and stir in the butter, then add the cream and sea salt, stirring until glossy.

Assemble the Cake

  • Place one layer of the cake on a serving plate. Spread a layer of peanut butter cream on top, then add the second layer.
  • Cover the top and sides with the remaining peanut butter cream, then drizzle with the salted caramel.
  • Garnish with chopped peanuts and chocolate shavings if desired.

Serving

  • Serve with a side of coffee or cocoa for a complete dessert experience.

Notes

Always keep your work surface clean when making caramel and be patient; it can be finicky but rewarding.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 60gProtein: 6gFat: 20gSaturated Fat: 7gSodium: 150mgFiber: 2gSugar: 35g
Keyword Baking, Chocolate Cake, Dessert Recipe, Peanut Butter Cake, Salted Caramel Cake
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