Golden Peanut Butter Cake
Makes 1 (8-inch) cake
  • 1 cup (220 grams) firmly packed light brown sugar
  • ⅔ cup (150 grams) unsalted butter, melted
  • ½ cup (128 grams) creamy peanut butter
  • ¼ cup (85 grams) golden syrup
  • 3 large eggs (150 grams), room temperature
  • 1½ teaspoons (6 grams) vanilla extract
  • 2¼ cups (281 grams) all-purpose flour
  • 1 tablespoon (15 grams) baking powder
  • 1 teaspoon (5 grams) baking soda
  • 1 teaspoon (3 grams) kosher salt
  • 1½ cups (360 grams) whole buttermilk, room temperature
  • Golden Meringue Buttercream (recipe follows)
  • ¾ cup (234 grams) Golden Caramel (recipe follows)
  1. Preheat oven to 350°F (180°C). Butter and flour 2 (8-inch) round cake pans.
  2. In a large bowl, stir together brown sugar, melted butter, peanut butter, and golden syrup until combined and creamy. Add eggs and vanilla, stirring just until combined.
  3. In a medium bowl, sift together flour, baking powder, baking soda, and salt. Gradually add flour mixture to sugar mixture alternately with buttermilk, beginning and ending with flour mixture, stirring just until combined after each addition. Divide batter between prepared pans.
  4. Bake until a wooden pick inserted in center comes out clean, 30 to 35 minutes. Let cool in pans for 10 minutes. Remove from pans, and let cool completely on wire racks. Spread Golden Meringue Buttercream between layers and on top and sides of cake. Refrigerate until set, about 30 minutes.
  5. Pour Golden Caramel over cake, letting it drip down sides of cake. Refrigerate until ready to serve.
Recipe by Bake from Scratch at