Chocolate Peanut Butter Caramel Cake
This Chocolate Peanut Butter Caramel Cake is what I call a “celebration cake.” It isn’t something I would make just any day. This cake is for celebrating something or someone special. In my case, I made it with my husband in mind for Father’s Day. And might I add, eating it, is a celebration in itself! The gluten free double chocolate cake is rich and moist. Peanut Butter frosting between the layers of chocolate cake is heavenly. To lighten it up a bit, I’ve topped the cake with a Salted Caramel Whipped Cream. Silky smooth and creamy perfection.
Let Them Eat Cake!
Although this Chocolate Peanut Butter Caramel Cake is super special, it isn’t all that difficult to make. Making the double chocolate cake layers boils down to putting the dry ingredients in one bowl, the wet in another. Combine them well and stir in the chocolate chips. Then bake! Nothing to it, right?!?!
Cake Tips
By lining the cake pans with parchment paper and greasing the bottom and sides, you will be almost guaranteed easy removal from the pan. After the cakes have cooled and you’ve removed them from the pans, it is time to cut the layers. I use a cake cutting tool made by Wilson that makes cutting even layers fool proof. If you have the skills to cut even layers with a knife, rock on! And call me jealous! If you don’t want to cut the cake into layers, that’s totally fine too! You can absolutely make this a two layer cake, you’ll just have some leftover Peanut Butter Frosting. Oh my, what will you do with it??? I don’t think you will have a problem figuring it out;-)
Peanut Butter Frosting
There are two things to keep in mind when making the Peanut Butter Frosting. The first thing, is that there is salt in the mixture. Be sure to add the salt to the cream and stir it well to help it dissolve before adding it to the rest of the ingredients. If the salt doesn’t dissolve, you may get a grain of salt in your bite of cake.
The second thing to keep in mind- the Peanut Butter frosting can be stiff. If you find that it won’t spread easily once the ingredients are mixed together, add a little more cream. Try adding just a tablespoon at a time until it softens up enough to spread easily.
Salted Caramel Whipped Cream
I use Smucker’s Salted Caramel Topping. If you can’t find this, be sure to substitute with a caramel topping that is very thick. You can add salt to the cream before whipping the mixture, just be sure it dissolves well or you might end up with noticeable grains of salt in your topping.
Since this topping is made with milk, it can’t be left at room temp for very long. However, you want to serve the cake at room temp. My solution is to assemble the cake and store it covered at room temp. Make the Salted Caramel Whipped Cream ahead of time, keep it covered and store in the fridge. When ready to serve the cake, top with the Salted Caramel Whipped Cream, drizzle with remaining caramel sauce and chopped peanuts.
More Cake!
Another “celebration cake” that I just love is my Carrot Cake with Maple Cream Frosting. You can also turn any of my cupcake recipes into cakes as well. Check out Not So “Vanilla” Cupcakes, Chocolate Banana Cupcakes, Banana Cupcakes with Cream Cheese Frosting, Irish Coffee Cupcakes and Praline Cream Cupcakes.
Chocolate Peanut Butter Caramel Cake
Click Stars to Rate Recipe:Ingredients
For the Chocolate Cake Layers
- 2 ½ cups gluten free flour blend with xantham gum (I use Bob's Red Mill 1 to 1 GF Flour Blend)
- 1 ½ cups cocoa powder
- 1 cup sugar
- 2 tsp baking soda
- 1 tsp kosher salt
- 1 cup canola oil
- 4 large eggs
- 3 cups Heavy Whipping Cream
- 1 cup mini chocolate baking chips
- ½ cup roasted salted peanuts, chopped (*optional for garnish)
Peanut Butter Frosting
- 1 ½ cup creamy peanut butter
- ¾ cup softened lightly salted butter
- 2 cups powdered sugar
- ⅓ cup Heavy Whipping Cream
- ½ tsp fine sea salt
Salted Caramel Whipped Cream
- 3 cups Heavy Whipping Cream
- 2 11oz jars Smucker's Salted Caramel Topping
Instructions
For the Chocolate Cake Layers
- Preheat the oven to 350 degrees. Grease two round cake pans and line the bottom and sides with parchment paper.
- In a large bowl combine flour, cocoa, sugar, baking soda and salt. Mix to combine them well.
- In a small bowl, combine oil, eggs and cream. Add the wet ingredients to the dry ingredients and stir by hand or with a mixer until combined and there are no lumps. Add the chocolate chips and stir with a spatula to combine them.
- Pour half of the batter into each of the cake pans. Smooth the tops the best as you can. Bake in the middle of the oven for 25-30 minutes. Once they have risen and are set in the middle, they are done. Don’t wait for the dry toothpick test or let them over-bake because they will get dry and crumbly very quickly.
- Remove from the oven and let cool completely before assembling. Once cool, you can trim the top if needed (to make a flat surface) and cut each cake in half to make four layers if you’d like.
- To assemble the cake, trim the tops of the cakes if needed (to make a flat surface) and cut each cake in half to make four layers if you’d like. Spread the peanut butter frosting between the layers, stacking them as you go. Then spread the Salted Caramel Whipped Topping on the top and sides. Drizzle with extra caramel sauce and peanuts for garnish.
- This cake is best at room temp, so don’t store it in the fridge. You can store it in a covered container at room temp until you put the Salted Caramel Whipped Topping on. Once the Salted Caramel Whipped Topping is on, it can be stored in the fridge, but let it come to room temp before serving or the cake will likely be dry & crumbly. The other option would be to wait to put the topping on until an hour or two before serving.
Peanut Butter Frosting
- While the cakes are cooling you can make the Peanut Butter Frosting. Start by combining the butter and peanut butter on a medium speed with a hand mixer. On a low speed, gradually add the powdered sugar and cream alternating them to help prevent the powdered sugar from flying everywhere.
- Once all of the ingredients are combined, turn the speed to high and whip until the frosting becomes smooth and lightens up a bit in color. Taste and adjust with more sugar if needed or more cream if the mixture is too stiff to spread easily.
Salted Caramel Whipped Cream
- Pour the heavy cream and almost all of the caramel sauce in a medium bowl. Reserve the extra caramel sauce for garnish.
- Begin on a low speed with a hand mixer to combine the ingredients to prevent splashing, as the mixture begins to thicken, increase the speed and whip until it reaches soft peaks. Store covered in the fridge until ready to top the cake.
