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Chocolate Peanut Butter Caramel Cake

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A decadent layered chocolate cake combining rich chocolate cake layers with creamy peanut butter frosting and smooth caramel and chocolate ganache, creating a perfect blend of chocolate, peanut butter, and caramel flavors.

Ingredients

Scale
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened cocoa powder
  • 1 ¾ cups granulated sugar
  • ¾ cup brown sugar
  • 1 cup buttermilk
  • 3 large eggs
  • 1 cup vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup hot brewed coffee or hot water
  • 1 ½ cups creamy peanut butter
  • 1 cup unsalted butter, softened
  • 4 cups powdered sugar
  • ½ cup heavy cream
  • 1 cup caramel sauce (store-bought or homemade)
  • 8 ounces semi-sweet chocolate, finely chopped
  • 1 cup heavy cream (for ganache)
  • Optional garnish: chopped peanuts, mini peanut butter cups

Instructions

  1. Preheat oven to 350°F (177°C). Grease and flour three 8-inch round cake pans.
  2. In a large bowl, whisk together flour, baking powder, baking soda, salt, and cocoa powder.
  3. In a separate bowl, combine granulated sugar, brown sugar, buttermilk, eggs, oil, and vanilla. Beat until combined.
  4. Gradually add the wet ingredients to the dry ingredients. Stir in hot coffee or water until batter is smooth.
  5. Divide batter evenly among prepared pans and bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Let cool completely.
  6. For peanut butter frosting, beat peanut butter and softened butter together until creamy. Gradually add powdered sugar and heavy cream until smooth and fluffy.
  7. To assemble, place one cake layer on a serving plate. Spread about 1 cup of peanut butter frosting evenly over the top. Repeat with the second layer and frosting. Place the third layer on top and apply a thin crumb coat all over the cake. Chill for at least 30 minutes.
  8. Make ganache by heating heavy cream until it just begins to simmer. Pour over chopped chocolate and let sit for 2-3 minutes. Stir slowly until smooth.
  9. Pour ganache over the top of the chilled cake, allowing it to drip down the sides.
  10. Drizzle caramel sauce over the top or between layers as desired. Garnish with chopped peanuts and mini peanut butter cups if using.
  11. Refrigerate the cake to set before serving.

Notes

Use hot coffee instead of water to deepen the chocolate flavor. Chill the cake well between frosting steps to get smooth layering. For a richer caramel flavor, use homemade caramel sauce.

Nutrition

Find it online: https://www.receipster.com/chocolate-peanut-butter-caramel-cake/

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