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Chocolate Caramel Peanut Cake

This indulgent cake features layers of moist chocolate cake, luscious caramel, and crunchy roasted peanuts for a delightful blend of flavors and textures.
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Prep Time 30 minutes
Cook Time 35 minutes
Total Time 1 hour 5 minutes
Servings: 8 slices
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1.75 cups all-purpose flour
  • 2 cups sugar
  • 0.75 cups unsweetened cocoa powder
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons baking soda
  • 1 teaspoon salt
  • 2 large eggs
  • 1 cup whole milk
  • 0.5 cups vegetable oil
  • 2 teaspoons vanilla extract
  • 1 cup boiling water
Toppings
  • 1 cup caramel sauce
  • 1 cup roasted peanuts

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. Grease and flour two 9-inch round cake pans.
  3. In a large mixing bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
  4. Add the eggs, milk, oil, and vanilla extract to the dry ingredients and beat on medium speed for about 2 minutes.
  5. Carefully stir in the boiling water, resulting in a thin batter.
  6. Divide the batter equally between the prepared cake pans.
Baking
  1. Bake in the preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean.
  2. Remove from the oven and cool in the pans for 10 minutes before transferring to a wire rack to cool completely.
Assembly
  1. Once the cakes are completely cool, drizzle caramel sauce between the layers and on top.
  2. Sprinkle with roasted peanuts.
  3. Slice, serve, and enjoy!

Notes

Store in an airtight container in the refrigerator for up to a week or freeze the cake layers separately for up to three months. Allow to come to room temperature before serving.