How to Make a Showstopping Chocolate Peanut Butter Cake

Ingredients

For the Cake:

• 2 cups all-purpose flour

• 3/4 cup unsweetened cocoa powder

• 2 cups granulated sugar

• 1 1/2 tsp baking powder

• 1 1/2 tsp baking soda

• 1/2 tsp salt

• 1 cup buttermilk

• 1/2 cup vegetable oil

• 2 large eggs

• 2 tsp vanilla extract

• 1 cup hot water or coffee

For the Peanut Butter Frosting:

• 1 cup unsalted butter, softened

• 1 cup creamy peanut butter

• 2–3 cups powdered sugar

• 2–4 tbsp heavy cream (as needed for consistency)

For the Salted Caramel:

• 1 cup granulated sugar

• 6 tbsp unsalted butter, cubed

• 1/2 cup heavy cream

• 1/2 tsp sea salt

For the Garnish:

• 1 cup toffee bits

• Extra caramel drizzle

• Chopped peanuts or mini chocolate chips (optional)

Instructions

1. Bake the Cake
   Preheat oven to 350°F (175°C). Grease and line three 8-inch cake pans. In a large bowl, whisk together flour, cocoa, sugar, baking powder, baking soda, and salt.

   Add buttermilk, oil, eggs, and vanilla. Mix until smooth. Gradually stir in hot water or coffee. The batter will be thin. Pour evenly into prepared pans and bake for 28–32 minutes, or until a toothpick comes out clean. Cool completely.

2. Make the Peanut Butter Frosting
   Beat butter and peanut butter until smooth and fluffy. Gradually add powdered sugar, then cream, beating until light and spreadable.

3. Prepare the Salted Caramel
   In a saucepan, heat sugar over medium heat until melted and amber-colored. Carefully whisk in butter, then cream, and finally salt. Let cool before using.

4. Assemble the Cake
   Layer cake with peanut butter frosting between each layer. Spread frosting over the top and sides. Drizzle cooled salted caramel on top and let it drip down the sides.

5. Decorate
   Sprinkle toffee bits on top and around the sides. Add extra caramel drizzle, and optionally garnish with chopped peanuts or chocolate chips.