Salty Caramel Peanut Butter Cake
After school (or work) snacking doesn't get better than a slice of salty caramel peanut butter cake! This is incredibly easy to make and a real treat.
Yield: Serves 9
For the peanut butter cake
  • ¾ cup (150 g) brown sugar
  • 2 large eggs
  • ½ cup (125 g) smooth peanut butter
  • ½ cup buttermilk, well shaken
  • ½ cup neutral oil
  • 1 tsp vanilla extract
  • ½ tsp kosher salt
  • 1¼ cups (160 g) all purpose flour
  • 1½ tsp baking powder
  • ¼ tsp baking soda
For the caramel icing
  • ¼ cup (55 g) unsalted butter
  • ½ cup (100 g) brown sugar
  • ¼ cup heavy cream
  • 1 tbsp water
  • pinch of kosher salt
  • ½ cup (50 g) powdered sugar
  • flaky sea salt, to finish
For the peanut butter cake
  1. Heat oven to 350F. Grease an 8-inch square baking pan and line with parchment paper, leaving an overhang on two of the sides for easy cake removal later on. Set aside.
  2. In a large bowl, whisk together the brown sugar and eggs until pale, about 1 minute of hearty whisking. Add in the peanut butter and whisk again until smooth. Add in the buttermilk, oil, vanilla, and salt. Whisk until completely combined.
  3. Pour the flour, baking powder, and baking soda into the batter and whisk until well-combined.
  4. Pour the batter into the prepared pan, smoothing with an offset spatula into an even layer.
  5. Bake until golden and a toothpick inserted in the center comes out clean, 35-45 minutes. Allow to cool on a wire rack for 15 minutes, then remove the cake from the pan. Set it on a wire rack to cool completely.
For the caramel icing
  1. Combine the butter, brown sugar, cream, and water together in a medium saucepan over medium heat. Melt the butter and bring to a rolling boil. Cook for 3 minutes once boiling. Remove from the heat and let cool for 3 minutes, stirring once or twice. Whisk in the salt and powdered sugar until smooth and thick. Spread over the cooled cake and sprinkle with flaky sea salt before serving.
Recipe from Snacking Cakes
Recipe by Joanne Eats Well With Others at