I made this gorgeous cake for my birthday in September. I know it’s pretty late for the recipe but you know how lazy I am sometimes. This post has been pending for a while. But seriously it’s probably my favorite cake in a very long time. It was so delicious that I felt proud of it :D. You know like you are proud of your kids when they do well, I was proud of this baby for it’s amazing taste.
This Peanut Butter Cake with Caramel Filling was apt to celebrate my birthday!!
I am really enjoying these nut butters lately. Though peanut butter has been a staple in our house for as long as I remember, but recently I tried almond and cashew butters from a local bakery nearby. They are such a treat for your tongue. Creamy,smooth and delicious. And if you use them in baked goods, they just gloriously magnify the taste of the entire dessert. This Peanut Butter Cake with Caramel Filling was such a fulfilling cake. I still remember how it melted in my mouth and the flavors of peanut butter, caramel and chocolate satiated my tastebuds 😉
I did only two layers of the peanut butter cake this time rather than my usual love for three layers. And a fat layer of the caramel filling. Also covered it in dark chocolate ganache 😀 Already sold, aren’t you 😛
The Peanut butter cake also had chocolate chips in it, but feel free to omit them if you want a strong peanutty taste. I think I enjoyed it like this 🙂 Let me know how you like yours.
I really want to try something with almond butter soon. After peanut butter, it’s my new love.
So let’s get down with the recipe now.
Ingredients
- 3 cups all purpose flour
- 3 tsp. baking powder
- 11/2 tsp. baking soda
- 2 cups yogurt at room temperature
- 2 cups granulated sugar
- 3/4 cup chocolate chips
- 2 tsp. vanilla essence
- 1/2 cup oil
- 1/2 cup heaped peanut butter
- 1 tin Condensed milk
- 1 cup brown sugar
- 1/2 cup unsalted butter
- 1 tsp. vanilla essence
- 1/4 cup honey
- 2 tbsp. whipped cream
Instructions
- Preheat the oven at 180 C and grease and dust two 8 inch baking tins.
- Sift the flour with the chocolate chips in a bowl.
- In a separate bowl mix the yogurt with the sugar till the sugar dissolves. Mix in the baking powder and the baking soda. Wait for 5 minutes till bubbles appear.
- Add the oil and peanut butter to the curd mixture and blend well. Add the vanilla essence and mix.
- Now fold in the flour mixture gently.
- Divide the batter evenly in the two tins and bake for 50-55 minutes.
- In a heavy bottom saucepan bring butter, brown sugar, honey and condensed milk to a boil.
- Add the vanilla essence and cream to it.
- Cook, stirring constantly for 4-5 minutes.
Assemble the cake spooning the caramel filling between the two layers of peanut butter cake and cover with dark chocolate ganache. You could present it as you please 🙂 I had put chopped reese’s peanut butter cups and caramel shards on mine!! I also gave it a little crunch with chopped peanuts all over the edges of the Peanut Butter Cake with Caramel Filling.
