Utterly Nutterly Caramel Layer Cake Recipe

Preheat the oven to 350°F (175°C). Grease and flour two 9-inch cake pans.

In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Stir in vanilla extract.

Gradually add the dry ingredients to the butter mixture, alternating with the milk. Mix until just combined.

Divide the batter evenly between the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Once the cakes are cooled, use a serrated knife to level the tops if necessary. Place one cake layer on a serving platter and spread half of the caramel sauce on top. Sprinkle crushed nutter butter cookies evenly over the caramel.

Place the second cake layer on top and spread the remaining caramel sauce. In a separate bowl, whip the heavy cream with powdered sugar until stiff peaks form. Spread the whipped cream on the top and sides of the cake.

Sprinkle chopped peanuts on top of the cake. Refrigerate for at least 1 hour before serving.