Easy Father’s Day Dark Chocolate Peanut Butter Cake with Salted Caramel Drizzle Recipe
This Easy Father’s Day Dark Chocolate Peanut Butter Cake with Salted Caramel Drizzle combines rich chocolate cake layers with a creamy peanut butter frosting, topped with a luscious dark chocolate ganache and salted caramel sauce. Perfectly moist and decadently flavored, this cake is an ideal celebratory dessert to impress dad or any chocolate and peanut butter lover.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 5 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Cake Ingredients
- 1 1/2 cup all-purpose flour
- 1 cup unsweetened cocoa powder
- 1 1/2 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup granulated sugar
- 1 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 cup buttermilk
- 1 tsp vanilla extract
- 1 cup hot water
Peanut Butter Frosting
- 1/2 cup creamy peanut butter
- 1 cup powdered sugar
- 2 tbsp milk
- 1 tsp vanilla extract
Chocolate Ganache
- 1 cup dark chocolate chips
- 1/4 cup heavy cream
Additional Toppings
- 1/2 cup salted caramel sauce
- Crushed salted peanuts (optional)
Instructions
- Preheat and Prepare Pans: Preheat your oven to 350°F (175°C) and grease two 8-inch round cake pans with vegetable oil or line them with parchment paper to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, sift together the all-purpose flour, unsweetened cocoa powder, baking powder, baking soda, and salt. Set aside.
- Combine Wet Ingredients: In a separate bowl, whisk together granulated sugar, brown sugar, vegetable oil, eggs, buttermilk, and vanilla extract until the mixture is smooth and fully blended.
- Create Batter: Gradually add the dry ingredients into the wet mixture, stirring gently until well combined. Then, slowly pour in the hot water and stir until the batter is smooth. Expect the batter to be thin.
- Bake the Cake Layers: Divide the batter evenly between the prepared cake pans. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Cool the Cakes: Allow the cakes to cool in their pans for 10 minutes. Then, carefully transfer them to a wire rack to cool completely.
- Make Peanut Butter Frosting: While the cakes cool, beat together creamy peanut butter, powdered sugar, milk, and vanilla extract in a bowl until the frosting is light and fluffy.
- Prepare Chocolate Ganache: Heat the heavy cream in a small saucepan just until it simmers. Pour the hot cream over the dark chocolate chips in a heatproof bowl and let sit for 1-2 minutes. Stir gently until the ganache is smooth and glossy.
- Assemble the Cake: Once the cakes have fully cooled, spread the peanut butter frosting evenly over the top of one cake layer. Place the second cake layer on top, then frost the top and sides of the cake with the remaining peanut butter frosting.
- Add Ganache Drizzle: Drizzle the chocolate ganache over the top of the cake, allowing some to drip down the sides for a beautiful decorative effect.
- Drizzle Salted Caramel: Warm the salted caramel sauce slightly in the microwave or on the stovetop until pourable. Drizzle it generously over the cake.
- Add Crushed Peanuts: Optionally, sprinkle crushed salted peanuts over the top of the cake for added texture and flavor.
- Chill to Set: Refrigerate the cake for 30 minutes to allow the frosting and ganache to set before serving. Enjoy!
Notes
- Ensure cakes are completely cool before frosting to prevent melting.
- The hot water in the batter helps intensify the cocoa flavor and results in a moist cake.
- The peanut butter frosting can be adjusted in sweetness by adjusting powdered sugar amount.
- For refined presentation, use a spatula to smooth the frosting before adding ganache.
- Salted caramel and crushed peanuts add a lovely balance of sweet and salty flavors.
- Store cake covered in the refrigerator for up to 3 days.
