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Chocolate Peanut Butter Caramel Cake

Chocolate Peanut Butter Caramel Cake

Layers of gluten free rich Chocolate Peanut Butter Caramel Cake come together in a decadent celebration of flavors.
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Prep Time: 40 minutes
Cook Time: 30 minutes
decorating: 20 minutes
Total Time: 1 hour 30 minutes
Servings: 16 servings
Calories: 976kcal

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.

Notes

Note: The Peanut Butter Frosting thickness can be controlled by adding a tablespoon at a time of heavy cream to soften if needed. Additional peanut butter or powdered sugar will thicken it.

Nutrition

Calories: 976kcal | Carbohydrates: 59g | Protein: 15g | Fat: 81g | Saturated Fat: 36g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 30g | Trans Fat: 1g | Cholesterol: 179mg | Sodium: 524mg | Potassium: 483mg | Fiber: 8g | Sugar: 35g | Vitamin A: 1742IU | Vitamin C: 1mg | Calcium: 118mg | Iron: 4mg