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
I updated this recipe in 2024 to reduce ingredients which speeds up the process by default. Therefore, you may not need the heavy cream shown in the photos. Simply whipping the softened lightly salted butter with the creamy peanut butter creates a silky texture. The consistency and sweetness is easily controlled by gradually adding the powdered sugar. Keep in mind that you don't need to use all of it. If the frosting is a too stiff to spread easily on the cake, it can be softened by adding heavy whipping cream a tablespoon at a time until it reaches the consistency you like.
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 Gluten-Free Cake!
- Carrot Cake with Maple Cream Frosting
- Not So “Vanilla” Cupcakes
- Chocolate Banana Cupcakes
- Banana Cupcakes with Cream Cheese Frosting
- Irish Coffee Cupcakes
- Praline Cream Cupcakes
Chocolate Peanut Butter Caramel Cake
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 teaspoon baking soda
- 1 teaspoon 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 - add gradually to taste & texture
Salted Caramel Whipped Cream
- 1 ½ cups heavy whipping cream
- 1 11-ounce jar of 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, chocolate chips, 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 except for the chocolate chips.
- 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 tops if needed (to make a flat surface) and cut each cake in half to make four layers.
Peanut Butter Frosting
- Whip the peanut butter and butter with a hand mixer. Gradually add powdered sugar until the desired sweetness and texture are reached. *See note below.
- Whip on the highest speed until the frosting becomes smooth and light.
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.
- Whip with a hand mixer until it reaches soft peaks. Store covered in the fridge until ready to top the cake.
Assemble the Cake:
- Spread the peanut butter frosting between the layers, stacking them as you go.
- This cake is best at room temp, so do not store it in the fridge. Cover the layered cake with plastic wrap and store at room temp until you are ready to serve.
- When ready to serve, spread the Salted Caramel Whipped Topping on the top and sides of the cake. Drizzle with extra caramel sauce and peanuts for garnish.
Anonymous says
My family loved this!
Anonymous says
This worked exactly as written, thanks!
Shay says
So happy to hear that!! Thank you:-)