October 14, 2021

Salted Caramel & Peanut Butter Cake

Name: Salted Caramel & Peanut Butter Cake
Prep time: 30 min
Cook time: 25 min
Ingredients: 6 eggs; 150 g butter; 450 g castor sugar; 30 ml peanut butter (smooth); 300 ml butter milk; 5 ml vanilla extract or essence; 350 g cake flour; 15 ml baking powder; pinch of salt; ½ cup brown sugar; 4 tbsp butter; 360 g condensed milk; 1 tbsp golden syrup; 5 ml vanilla extract or essence; 1 tsp flaky sea salt; 100 g peanut butter (smooth); 230 g cream cheese (at room temperature); 5 ml vanilla extract or essence; 250 g icing sugar (sieved); 80 ml sour cream; 60 g peanut brittle/ praline (store bought)

Salted Caramel & Peanut Butter Cake

This cake is a marriage between two of the most decadent flavours: peanut and caramel. Rich and indulgent as this cake might be, I think it is the salted caramel and roasted peanut brittle, scatered over the top, that provides the balance that really sets it apart.

I love making salted caramel but of course you can also use a good quality store-bought caramel.

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Prep Time 30 mins

Cook Time 25 mins

Course Baked, Cake, Dessert

Ingredients

Cake

6 eggs
150 g butter
450 g castor sugar
30 ml peanut butter smooth
300 ml butter milk
5 ml vanilla extract or essence
350 g cake flour
15 ml baking powder
pinch of salt

Salted Caramel (ignore if using store-bought caramel)

½ cup brown sugar
4 tbsp butter
360 g condensed milk
1 tbsp golden syrup
5 ml vanilla extract or essence
1 tsp flaky sea salt

Peanut Butter Icing

100 g peanut butter smooth
230 g cream cheese at room temperature
5 ml vanilla extract or essence
250 g icing sugar sieved
80 ml sour cream

Garnish

60 g peanut brittle/ praline store bought

Instructions

For the cake

Preheat the oven to 180°C.
Grease two 18-20 cm cake tins with butter and line with baking paper.
Beat the eggs, butter and sugar until light yellow and fluffy. Beat in the peanut butter, butter milk and vanilla.
Sieve the flour, baking powder and salt together. In small batches, gradually fold the flour mixture into the eggs and sugar mixture. Do not whisk.
Divide the mixture equally between the two cake tins and bake for 20-25 minutes or until slightly golden and a testing pin comes out clean. Turn the cakes out on a wired rack and allow to cool completely.

For the salted caramel (ignore if using store-bought caramel)

To a sauce pan, over medium heat, add the butter and sugar. Gently stir to allow the sugar to dissolve. Once the sugar has dissolved, cook for 3 minutes. Stir in the condensed milk, syrup and vanilla. Cook for 5 minutes more or until amber in colour. Remove from the heat and stir through the sea salt flakes. Allow to cool for 5 minutes.

For the peanut butter icing

Mix the cream cheese and peanut butter until soft. Add the vanilla and icing sugar. Mix well before gently folding in the sour cream.

Assembling the cake

On a cake stand, place one cake layer upside down such that the flat side is facing up. Dollop a thin layer of the peanut butter icing, spreading it evenly with a pallet knife. Drizzle lightly with the salted caramel.
Gently place the second layer of cake, turning it upside down again, on top of the first layer. Dollop with some more peanut butter icing. Using the pallet knife, work the icing towards the sides, allowing it to creep down the sides of the cake.
To garnish, drizzle with more salted caramel and scatter roughly chopped peanut brittle/ praline over the top. Allow to set for 20 minutes in a cool area or fridge.