This turned out really good but unfortunately the night we ate it on his birthday it was still too cold from the refrigeration. When the frosting has so much butter and cream cheese the refrigeration makes it so solid like butter that you feel almost sick eating it. The next day I warmed it up and it was a totally different cake! Lots of work, probably wouldn’t make again but the peanut butter cream cheese frosting was really good!
This recipe is from a site called bakerita. She adapted it from an awesome site called half baked harvest. If i were to make this again I would use kraft caramels which I couldn’t find in New York. Also would chop the peanuts fine before adding them to the caramel for the middle layers. The whole peanuts were disruptive to the texture. The cake can be refrigerated but definitely don’t eat cold! Must be eaten warm or at least room temperature for full flavor.
For the cake
3 cups (12.75 oz) all-purpose flour
3 cups (1 lb. 5 oz) granulated sugar
1½ cups (4.5 oz) unsweetened Dutch-process cocoa powder
1 tablespoon baking soda
1½ teaspoons baking powder
1½ teaspoons salt
4 large eggs
1½ cups buttermilk
1½ cups warm water
½ cup plus 2 tablespoons vegetable oil
2 teaspoons vanilla extract
For the frosting
1½ cups (3 sticks) unsalted butter, softened
8 ounces cream cheese, softened
3 cups powdered sugar
⅔ cup creamy peanut butter
2 teaspoons vanilla extract
For the caramel filling
1 (11 oz) bag Kraft caramels, unwrapped
½ cup heavy whipping cream
½ cup dry roasted peanuts, chopped (I didn’t chop them but regretted that decision)
For the ganache
8 ounces bittersweet chocolate, chopped
⅓ cup heavy cream
For the caramel topping
1 (11 oz) bag Kraft caramels, unwrapped
⅔ cup heavy cream
Peanuts & flaky sea salt, to garnish
Directions
For the cake layers
Preheat oven to 350ºF. Butter three 9-inch round cake pans, and dust with flour, tapping out excess.
Combine flour, granulated sugar, cocoa, baking soda, baking powder, and salt into the bowl of a mixer. Mix on low. Add eggs, buttermilk, 1½ cups warm water, oil, and vanilla. Beat on medium speed until smooth and completely combined.
Divide batter evenly among pans. Bake until cakes are set and a toothpick inserted into the center of each comes out clean, about 35 minutes. Let cool in pans set on a wire rack for 15 minutes. Turn out cakes onto racks, and let cool completely.
For the caramel filling
Place all of the unwrapped caramels and heavy whipping cream in a small saucepan. Heat on low-medium heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. Transfer to a small bowl or liquid measuring cup and let cool until warm. Stir in peanuts.
For the frosting
Add the butter and cream cheese to the bowl of stand mixer (or use a hand held mixer). Beat together until the light and fluffy, about 4 minutes on medium speed. Add the peanut butter and vanilla, beat until there are no streaks. Add the powdered sugar and beat for another 3 minutes on medium speed until smooth and fluffy.
To assemble
Once your cakes are completely cooled, level each cake so that the top is flat with a long, thin knife or cake leveler. Using the same knife, cut each cake layer into two thinner layers. You should have six thin cake layers.
Place about 1 cup of frosting into a small Ziploc or piping bag, fitting with a large round tip if you have one. If not, you can just cut a ½ inch hole in the corner of the bag.
Place 1 layer of cake, flat side up, on a plate or cake stand. Pipe frosting in a circle around the edge of the cake layer. Pour about ⅓ heaping cup of the caramel with peanuts in the center of the cake layer, and spread to cover the caramel up to the frosting border. Place another layer on top, and using a knife or offset spatula, spread evenly with a layer of frosting. Repeat with remaining layers of cake, switching between the caramel filling and the frosting filling. You should have 3 layers filled with the peanut caramel, and 2 filled with frosting. Frost the top and sides of the cake with the remaining frosting. Don’t worry about it being too perfect as you will be covering most of it up. Place the cake in fridge to allow the frosting to set for at least 30 minutes.
After the frosting has set, make the chocolate coating. In a microwave safe bowl add the chocolate and cream. Microwave on high for 30 second intervals, stirring between each until melted and smooth.
Allow the chocolate to cool for about 3-5 minutes, and then pour the sauce onto the middle of the cake and spread to just the sides, allow the sauce to drip down the sides of the cake. Place the cake in the fridge for at least 1½ hours (or overnight) until the chocolate is completely set and the frosting firm.
Once the chocolate has set, prepare the caramel topping. Place the unwrapped caramels and heavy cream in a saucepan. Heat on low-medium heat, stirring frequently, until the caramels are completely melted and the mixture is smooth. It should be thinner than the previous caramel. Transfer to a liquid measuring cup, and let cool for about 10 minutes. Stir, and then pour the caramel over the cake and allow it to fall down the sides of the cake over the chocolate ganache. Garnish with peanuts and a sprinkling of sea salt if desired.
Place in the fridge for at least 30 minutes to set before serving.
Store in the fridge for up to 1 week.