Three-Layer Gluten Free Peanut Butter Cup Cake

The first time I made this cake, I used 5-1/2-inch round cake pans that I found on eBay for a steal of a deal. However, for my husband’s upcoming birthday party, I made an 8-inch three-layer version and froze it. I decorated this one differently as I needed to leave room for the birthday message. It’s a great cake to make in advance. You can defrost it the night before the event, covered, at room temperature. This cake is perfect for Valentine’s Day as well if your sweetheart is peanut-butter-cup-lover.

This is the 5-1/2-inch two-layer version…

Gluten Free Peanut Butter Cup Cake Recipe – 5 to 7-Inch

Scroll down for the 8 to 9-inch three-layer version. The photo represents the cake frozen. I took it out to write a birthday message.

Three-Layer Gluten Free Peanut Butter Cup Cake

Prep Time: 2 hours

Cook Time: 35 minutes

Total Time: 4 hours, 35 minutes

Yield: Serves 14

Three-Layer Gluten Free Peanut Butter Cup Cake


    For the Cake:
  • 2-1/2 cups + 2 tablespoons Carla's Gluten-Free Self-Rising Cake Flour Blend recipe
  • 1-3/4 cups granulated sugar
  • 1 cup + 2 tablespoons gluten-free Dutch processed cocoa powder (Rodelle) (or pure cocoa powder (Hershey's)
  • 1-1/2 teaspoons salt
  • 1-1/2 cups milk, at room temperature
  • 3/4 cup neutral-flavored oil (Light olive, grape seed, or canola)
  • 3 large eggs, at room temperature
  • 2 large egg whites, at room temperature
  • 1 cup + 2 tablespoons boiling water
  • 1 tablespoon pure vanilla extract
  • Superfine white rice flour, for dusting pan
  • For the Frosting:
  • 3/4 cup unsalted butter, at room temperature
  • 1-1/2 cups gluten-free natural creamy peanut butter, or as needed/desired
  • 6 cups confectioners' sugar, or as needed/desired
  • 1-1/4 cups heavy whipping cream, or more as needed


    To Make the Cake:
  1. Preheat the oven to 350°F. Oil three 8-inch round cake pans and dust with superfine rice flour; set aside.
  2. In the bowl of your mixer, combine the self-rising flour, sugar, cocoa powder, and salt.
  3. Add milk, oil, and eggs. Beat on medium speed until smooth.
  4. Add boiling water and mix on low speed until well blended. Add vanilla and beat on low for a few seconds.
  5. Distribute batter evenly between the two prepared pans. Bake for 30 minutes. The cake is done when a toothpick inserted near the center comes out clean.
  6. Remove cake from oven and cool for 10 - 15 minutes in pan. Remove from pan by turning it upside down onto your hand. Then transfer, bottom side down, to a wire rack. Allow to completely cool.
  7. To Make the Frosting:
  8. In the bowl of your electric mixer, cream together the butter and peanut butter until fluffy.
  9. Gradually add half of the confectioners' sugar. Mix in 1/2 cup of the cream. Beat in the remaining confectioners' sugar. Add 1/4 to 1/2 cup additional cream, or as needed, a little at a time and mix until the frosting reaches a good spreading consistency.
  10. Gradually mix in the remaining confectioners' sugar. If necessary, add a little more cream or milk, to your liking. You can add more peanut butter for a heavier and stronger peanut butter flavor. You may also make it stiffer by adding more confectioners' sugar. If you desire a softer frosting, add a tad bit more cream.

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