Golden Peanut Butter Cake

Melding the smooth, nutty flavor of peanut butter with the warm butterscotch tones of golden syrup, this cake combines the ease of the stir-together formula with the elegance of a layer cake. Enrobed in a silky Swiss meringue buttercream and a cap of golden caramel, it looks like a masterpiece as well.

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.

Golden Meringue Buttercream
  • 4 large egg whites (120 grams), room temperature
  • 1½ cups (300 grams) granulated sugar
  • 1¾ cups (397 grams) unsalted butter, softened
  • ½ cup (156 grams) Golden Caramel (recipe follows)
  • 2 tablespoons (42 grams) golden syrup
  1. In the bowl of a stand mixer, whisk together egg whites and sugar by hand. Place bowl over a saucepan of simmering water. Cook, whisking occasionally, until mixture registers 155°F (68°C) to 160°F (71°C) on an instant-read thermometer.
  2. Carefully return bowl to stand mixer. Using the whisk attachment, beat at high speed until stiff peaks form and bowl is cool to the touch, about 8 minutes. Add butter, 2 tablespoons (28 grams) at a time, beating until combined. (If buttercream breaks, beat 2 to 3 minutes more, and the emulsion will come back together.) Gradually add Golden Caramel and golden syrup, beating until combined. Use immediately

Golden Caramel
  • 5 tablespoons (70 grams) unsalted butter
  • ¾ cup (165 grams) firmly packed light brown sugar
  • 3 tablespoons (63 grams) golden syrup
  • 1½ teaspoons (6 grams) vanilla extract
  • 1 teaspoon (3 grams) kosher salt
  • 6 tablespoons (90 grams) heavy whipping cream
  1. In a small saucepan, melt butter over medium heat. Add brown sugar, golden syrup, vanilla, and salt, whisking until dissolved. Add cream, and bring to a boil; boil for 3 minutes. Transfer to a small bowl. Let cool to room temperature before using.
If the Golden Caramel is too thick to pour, heat it in the microwave in 10-second intervals until pourable. You don’t want it hot, though, because it will melt your buttercream. All you are looking for is a slow pour.


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  1. This cake came out very fluffy, just like the photo. I love the subtle flavor of peanut butter in the cake. I have always wanted to make peanut butter cake. Thank you!

    • Hi Vanessa,

      You sure can! For the yogurt, just add small amounts of water to the yogurt mixture until you reach the consistency of buttermilk before using. For the milk, a ratio of one tablespoon of lemon or vinegar to one cup of milk is a good substitute for buttermilk. Happy baking!


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