Gold Rush Peanut Butter Cake
Velvety, rich, and irresistibly nutty, the Gold Rush Peanut Butter Cake is a dessert treasure you'll want to share with everyone—or keep just for yourself! This indulgent treat combines creamy peanut butter with a perfectly tender cake base, enhanced by a luscious drizzle of golden caramel sauce that seeps into every bite. With a balance of sweet and salty flavors, this easy-to-make cake is pure comfort food. Ready in under an hour and perfect for serving at gatherings or as a weeknight indulgence, this recipe is as eye-catching as it is delicious. Don't forget the optional sprinkle of powdered sugar for an extra touch of elegance to this crowd-pleasing dessert! Keywords: peanut butter cake, caramel glaze, easy dessert, sweet and salty cake, crowd-pleasing dessert.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 2 teaspoons Baking powder
- 0.5 teaspoons Baking soda
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, softened
- 1 cup Creamy peanut butter
- 1 cup Granulated sugar
- 0.5 cups Brown sugar, packed
- 3 pieces Large eggs
- 2 teaspoons Vanilla extract
- 1 cup Whole milk
- 0.5 cups Caramel sauce (store-bought or homemade)
- 2 tablespoons Powdered sugar (for garnish, optional)
Instructions
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking pan and dust it lightly with flour. Set aside.
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set the dry ingredients aside.
In a large mixing bowl, beat the softened butter, peanut butter, granulated sugar, and brown sugar together using a hand or stand mixer until light and fluffy, about 2-3 minutes.
Add the eggs one at a time to the peanut butter mixture, beating well after each addition. Stir in the vanilla extract.
Gradually add the dry ingredients to the wet mixture, alternating with the milk, beginning and ending with the dry ingredients. Mix until just combined, but avoid overmixing.
Pour the batter into the prepared baking pan and spread it out evenly with a spatula.
Bake the cake in the preheated oven for 30-35 minutes or until a toothpick inserted into the center comes out clean.
Remove the cake from the oven and allow it to cool completely in the pan on a wire rack.
Once the cake has cooled, drizzle the caramel sauce evenly over the top. Use a spatula or the back of a spoon to spread it if necessary.
Optional: Sprinkle the powdered sugar over the caramel glaze for added decoration.
Slice the cake into squares and serve. Store leftovers in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
5124 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 247.7 g | 318% | |
| Saturated Fat | 96.4 g | 482% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 4296 mg | 187% | |
| Total Carbohydrate | 647.8 g | 236% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 419.6 g | ||
| Protein | 111.1 g | 222% | |
| Vitamin D | 5.7 mcg | 28% | |
| Calcium | 714 mg | 55% | |
| Iron | 19.8 mg | 110% | |
| Potassium | 2568 mg | 55% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
