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Preheat your oven to 350°F (175°C). Grease and line two 8-inch cake pans with parchment paper.
In a large bowl, whisk together the dry ingredients: flour, cocoa powder, sugar, baking soda, baking powder, and salt.
Add the eggs, buttermilk, vegetable oil, and vanilla extract. Mix until smooth.
Stir in the hot water or coffee. The batter will be thin, but that’s perfect!
Divide the batter evenly between the two cake pans.
Bake for 30–35 minutes or until a toothpick comes out with a few moist crumbs. Let the cakes cool completely before assembling.
Prepare the filling:
In a mixing bowl, beat together the peanut butter, caramel sauce, butter, and powdered sugar until smooth and gooey.
If you want a looser texture, add a little more caramel sauce.
Assemble the cake:
Place one cake layer on a plate. Spread a generous layer of the caramel peanut butter filling, allowing it to drip slightly over the edges.
Place the second cake layer on top, and drizzle with more caramel or melted chocolate.
Optional: Sprinkle a pinch of flaky sea salt on top for that perfect balance of sweet and salty.
Serving and Storage Tips:
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