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Salty Caramel Peanut Butter Snacking Cake

By: Lyndsay // Coco Cake Land
Makes: 8 slices


For the peanut butter cake

  • 3/4 cup light brown sugar
  • 2 large eggs
  • 1/2 cup smooth peanut butter
  • 1/2 cup buttermilk, well shaken
  • 1/2 cup neutral oil, like canola or grapeseed
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon kosher salt
  • 1 1/4 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon baking soda

For the caramel frosting

  • 1/4 cup unsalted butter
  • 1/2 cup light brown sugar
  • 1/4 cup heavy cream
  • 1 tablespoon water
  • Pinch of kosher salt
  • 1/2 cup confectioners’ sugar
  • Flaky salt, to finish (optional)


Make the cake

  • Position a rack in the center of your oven and preheat the oven to 350ºF. Butter or coat an 9-inch round cake pan with nonstick spray. Line the pan with a circle of parchment paper cut to size.
  • In a large bowl, whisk the brown sugar and eggs until pale and foamy, about 1 minute. Add the peanut butter and whisk until smooth. Add the buttermilk, oil, vanilla, and kosher salt. Whisk until smooth andemulsified.
  • Add the flour, baking powder, and baking soda and whisk until well-combined and smooth.
  • Pour the batter into the prepared pan, tap the pan gently on the counter to release any air bubbles, and smooth the top of the batter with an offset spatula.
  • Bake the cake until puffed and golden, and a tester inserted into the center comes out clean, 30 to 40 minutes depending on your oven. Set the pan on a rack to cool for about 15 minutes, then turn out the cake onto a wire rack to cool completely before frosting.

Make the frosting

  • Melt the butter, brown sugar, cream, and water together in a saucepan set over medium heat. Bring the mixture to a full rolling boil and cook for 3 more minutes. Turn off the heat and let the mixture cool for 3 minutes, stirring once or twice to release the heat.
  • After 3 minutes, whisk in the kosher salt and confectioners’ sugar until smooth and slightly thickened.
  • Spread the icing over the cooled cake and sprinkle with flaky salt, if using.
  • Let the icing set for about 20 minutes before slicing the cake. Store the cake, covered, at room temperature for up to three days.