In the realm of sweet indulgences, few desserts can rival the allure of the peanut caramel cake. With its tantalizing layers of moist peanut cake, velvety caramel filling, and decadent chocolate ganache, this dessert masterpiece is an explosion of flavors and textures that will leave you craving for more. Whether you're celebrating a special occasion or simply looking to satisfy your sweet tooth, this article presents a culinary journey through various recipes to create the ultimate peanut caramel cake.
Here are our top 3 tried and tested recipes!
PEANUT BUTTER-CARAMEL POUND CAKE
Provided by Giada De Laurentiis
Time 2h34m
Yield 8 to 10 servings
Number Of Ingredients 11
Steps:
- Place an oven rack in the center of the oven. Preheat the oven to 325 degrees F. Spray a 9-by-5-by-3-inch nonstick, metal loaf pan with vegetable oil cooking spray. Line the bottom of the pan with a 14-by-3 1/2-inch piece of parchment paper. Spray with vegetable oil cooking spray. Line the sides of the pan with a 14-by-7-inch piece of parchment paper. Set aside.
- In a small, heavy saucepan, combine the caramel candies and heavy cream over low heat. Cook, stirring occasionally, until the candies have melted and the mixture is smooth, about 10 minutes. Set aside to cool slightly.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer fitted with the paddle attachment, beat the butter and sugar on high speed until light and fluffy, 2 to 3 minutes. Reduce the speed to medium and beat in the eggs and vanilla. With the machine running, gradually add the flour mixture in batches to form a thick batter. Beat in the peanut butter. Transfer half of the batter to the prepared pan. Pour 2 tablespoons of the caramel lengthwise along the center of the batter. Using the tip of a knife, swirl the caramel sauce into the batter. Place the remaining batter on top and pour another 2 tablespoons of the caramel sauce lengthwise along the center of the batter. Swirl the caramel sauce into the batter. Bake until a cake tester inserted into the center of the cake comes out with moist crumbs, 55 to 60 minutes. Cool for 10 minutes. Remove the cake from the pan and peel away the parchment paper. Cool completely on a wire rack, about 1 hour (center of cake will fall during cooling). Slice the pound cake and place on a serving platter. Warm the remaining caramel sauce over low heat. Drizzle the caramel sauce over the pound cake slices or serve alongside.
CHOCOLATE-CARAMEL-PEANUT POKE CAKE
This indulgent chocolate cake filled with salted caramel sauce is perfect for any special occasion. Whipped cream topping, peanuts and a chocolate-caramel drizzle add extra decadence.
Provided by Cindy Rahe
Categories Dessert
Time 3h15m
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350° F. Spray 13 x 9-inch pan with cooking spray; line with cooking parchment paper.
- Make cake as directed on box for 13 x 9-inch pan. Immediately after removing from oven, poke holes all over cake using chopstick. While cake is still warm, gently spread 1 1/2 jars of the caramel sauce over cake. Cool cake completely, then refrigerate 2 hours.
- In medium bowl, beat cream and powdered sugar to stiff peaks. Spread over top of cake; drizzle with remaining caramel sauce and chocolate syrup; sprinkle with peanuts.
Nutrition Facts : Calories 450, Carbohydrate 68 g, Cholesterol 60 mg, Fat 3 1/2, Fiber 2 g, Protein 5 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 460 mg, Sugar 45 g, TransFat 0 g
PEANUT CARAMEL CAKE
Provided by Food Network
Categories dessert
Time 4h20m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat oven to 350 degrees F.
- Grease and flour 2 (8-inch) round cake pans. Sift together dry ingredients including flour, sugar, baking powder, and salt. Add the shortening, milk, eggs, and vanilla. Beat mixture until smooth then add the peanut butter. In a microwave safe bowl, melt the caramel squares with whipping cream for about 1 minute. Add the caramel mixture to the batter and mix well. Pour the batter evenly into the pans and bake for 25 to 30 minutes or until a toothpick inserted into the center of the cake comes out clean. Cool in the pan for 10 minutes, then turn out onto on a wire rack until completely cool.
- Sprinkle chopped peanuts in between the layers and place on a freezer safe plate. Ice cake with caramel icing. Place in the freezer for 30 minutes. Place the cake back onto the wire rack with a cookie sheet underneath to catch the ganache. Pour the ganache over cake the cake, coating completely and allow to dry before placing on a serving plate. Garnish as desired while ganache is still wet.
- Melt almond bark or chocolate in a double boiler. Heat whipping cream in microwave for 45 seconds. Pour whipping cream and corn syrup into melted almond bark or chocolate until completely mixed.
Tips for Making the Best Peanut Caramel Cake
- Use fresh, high-quality ingredients. This will ensure that your cake has the best flavor and texture.
- Follow the recipe carefully. Don't skip any steps or substitute ingredients unless you know what you're doing.
- Don't overmix the batter. Overmixing can make the cake tough.
- Bake the cake in a preheated oven. This will help the cake rise evenly.
- Let the cake cool completely before frosting it. This will help the frosting set properly.
- Store the cake in a cool, dry place. The cake will keep for up to 3 days at room temperature or up to a week in the refrigerator.
Conclusion
This peanut caramel cake is a delicious and decadent dessert that is perfect for any occasion. With its rich chocolate flavor, creamy caramel filling, and crunchy peanut butter topping, this cake is sure to be a hit with everyone who tries it. So next time you're looking for a special dessert to make, give this peanut caramel cake a try. You won't be disappointed!
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