Get ready to experience a mind-blowing dessert that will make your taste buds dance with joy! This Salted Caramel Peanut Butter Snack Cake is not just another ordinary treat – it's a decadent explosion of flavors that combines the rich, creamy goodness of peanut butter with the irresistible sweetness of salted caramel. Imagine sinking your fork into a moist, tender cake swirled with golden caramel, promising to turn any ordinary moment into an extraordinary culinary adventure. Whether you're looking for a show-stopping dessert or a comforting treat to satisfy your sweet tooth, this recipe is about to become your new obsession!
Prep Time: 20 mins
Cook Time: 35 mins
Total Time: 55 mins
Cuisine: American
Serves: 12 servings
Ingredients
- 1 cup all-purpose flour
- 1/2 cup peanut butter
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup salted caramel sauce
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x9-inch square baking pan with butter or line it with parchment paper, ensuring the sides are fully covered.
- In a medium mixing bowl, cream together the softened unsalted butter and granulated sugar using an electric mixer until light and fluffy, approximately 3-4 minutes.
- Add the peanut butter to the butter-sugar mixture and mix until well combined and smooth.
- Incorporate the eggs one at a time, beating well after each addition to ensure a uniform mixture.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix the batter.
- Pour the batter into the prepared baking pan, spreading it evenly with a spatula.
- Drizzle the salted caramel sauce over the top of the batter, using a knife to create a swirling pattern.
- Bake in the preheated oven for 30-35 minutes, or until a toothpick inserted into the center comes out clean with just a few moist crumbs.
- Remove from the oven and let the cake cool in the pan for 15 minutes.
- Transfer the cake to a wire rack and allow it to cool completely before slicing.
- Cut into 12 equal squares and serve. Optional: Drizzle additional salted caramel sauce on top before serving.
Tips
- Room Temperature Matters: Ensure all ingredients, especially butter, eggs, and peanut butter, are at room temperature for the smoothest, most well-incorporated batter.
- Don't Overmix: When combining dry and wet ingredients, mix just until they're incorporated. Overmixing can lead to a tough, dense cake.
- Caramel Swirl Technique: For the most beautiful caramel pattern, use a knife to create gentle swirling motions when adding the salted caramel sauce.
- Check for Doneness: Use the toothpick test – a few moist crumbs are perfect, but no wet batter should stick to the toothpick.
- Cooling is Crucial: Allow the cake to cool completely before cutting to ensure clean, neat slices.
- Storage Tip: Store the cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days.
- Serving Suggestion: For an extra indulgent touch, warm the cake slightly and add a scoop of vanilla ice cream or an extra drizzle of salted caramel sauce before serving.
Nutrition Facts
Calories: 380kcal
Carbohydrates: 42g
Protein: 7g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 75mg
