Peanut Butter Chocolate Layer Cake

Reese's lovers unite! Three layers of moist chocolate cake are sandwiched between rich peanut butter frosting and studded with crumbled peanut butter cups in this deliciously decadent dessert.

Peanut Butter Chocolate Layer Cake
Yield: 3 layer cake

Ingredients
Chocolate Cake:

• 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa
• 2 1/4 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 cup milk
• 1/2 cup vegetable oil
• 2 tsp vanilla extract
• 2 large eggs, room temperature
• 1 cup hot water (or coffee for deeper flavor!)

Peanut Butter Frosting:

• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 1/4 cups creamy peanut butter (I use Jif)
• 1/8 tsp salt
• 7 cups powdered sugar
• 6–7 Tbsp milk
• 12 full size Reese's peanut butter cups

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper; set aside.
2. Add flour, sugar, cocoa, baking soda, baking powder, and salt to large mixer bowl fitted with paddle attachment and combine. Set aside.
3. In medium-sized bowl, whisk together milk, vegetable oil, vanilla extract, and eggs.
4. Add wet ingredients to dry ingredients and beat on medium-low speed until well combined.
5. Slowly add hot water to batter and mix on low speed until well combined. Scrape down sides of bowl as needed to make sure everything is well combined.
6. Divide batter evenly between prepared cake pans. Bake for 17-20 minutes, or until toothpick comes out with a few moist crumbs.
7. Remove cakes from oven and allow to cool for 2-3 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Once cakes are cooled, prepare frosting. In stand mixer fitted with whisk attachment, cream together butter, peanut butter, and salt until smooth.
9. Add about half of powdered sugar and 3 Tbsp milk; mix until smooth.
10. Add remaining powdered sugar and milk; mix until smooth. Keep an eye on frosting consistency - add more powdered sugar if too thin or more milk if too thick.
11. To assemble cake, place one cake layer (dome side down) on platter and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
12. Add second cake layer and top with about 1 cup of frosting. Smooth frosting into an even layer. Top with 4 crumbled Reese's peanut butter cups and gently press into frosting. Spread a small amount of frosting on top of Reese’s so that it’s sticky on top for the next cake layer.
13. Add third and final cake layer to top of cake. Smooth remaining frosting over top and sides of cake. Crumble remaining 4 Reese's peanut butter cups over top of cake and gently press into frosting.
14. Cake doesn't need to be made a day in advance, but do allow a few hours after assembly before serving for moisture and flavors to combine.
15. Serve at room temperature. Cake is best for 3-5 days.

Recipe adapted from Life, Love and Sugar.

Snickerdoodle Cake

Three layers of vanilla cake are studded with crunchy cinnamon streusel and topped with creamy brown sugar cream cheese buttercream frosting. My 6 year old daughter has already decided that this will be the cake she requests for her birthday in October!

Snickerdoodle Cake
Yield: 3 layer cake

** Note: This recipe needs to be made one day in advance! **

Ingredients
Cake:

• 3 1/4 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup corn starch
• 1 tsp salt
• 1 tsp baking powder
• 1 tsp baking soda
• 1 1/2 cups (3 sticks) unsalted butter, room temperature
• 1 2/3 cups granulated sugar
• 3 large eggs + 2 additional egg whites, room temperature
• 1 Tbsp pure vanilla extract
• 1 1/2 cups buttermilk (or substitute 1.5 Tbsp lemon juice plus enough milk to equal 1.5 cups, stir & let stand 5 minutes)

Streusel:

• 1/2 cup packed light brown sugar
• 1/3 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 Tbsp ground cinnamon
• 1/4 cup (1/2 stick) unsalted butter, melted

Frosting:

• 1 1/4 cups (2 1/2 sticks) unsalted butter, room temperature
• 8 oz block full-fat cream cheese, room temperature
• 3/4 cup packed light brown sugar
• 1 Tbsp ground cinnamon
• 6 cups powdered sugar
• 1/4 cup milk
• 1 tsp pure vanilla extract
• 1/8 tsp salt

Directions

1. Preheat oven to 350°F. Grease three 9-inch cake pans with nonstick cooking spray, line with parchment paper, then grease parchment paper.
2. Sift flour, corn starch, salt, baking powder, and baking soda together; set aside.
3. Using stand mixer fitted with paddle attachment, beat butter and sugar on high speed until smooth and creamy, about 3 minutes. Scrape sides and bottom of bowl as needed.
4. Beat in 3 eggs, 2 egg whites, and vanilla on high speed until combined, about 2 minutes. (Mixture will look curdled.) Scrape sides and bottom of bowl as needed.
5. With mixer running on low speed, slowly add dry ingredients. With mixer still running on low speed, slowly pour in buttermilk; mix just until combined. You may need to stir by hand to ensure no lumps remain at bottom of bowl. Batter will be slightly thick. Pour batter evenly into cake pans; set aside while making streusel.
6. With a fork, mix brown sugar, flour, and cinnamon together until combined. Pour melted butter on top and mix just until combined. Immediately crumble streusel over batter in cake pans; gently pat down with hands.
7. Bake 23-26 minutes, or until toothpick inserted in center comes out clean. Allow cakes to cool in pans 15 minutes, then turn out from pans, remove & discard parchment paper, and cool completely on wire racks. Cakes must be completely cool before frosting and assembling.
8. Using stand mixer fitted with whisk attachment, beat butter and cream cheese on medium speed until creamy, about 2 minutes. Add brown sugar and cinnamon; beat on medium-high speed until combined, about 1 minute. Stop mixer and add powdered sugar, milk, vanilla, and salt. Turn mixer on low speed and beat for 30 seconds, then turn mixer up to medium-high speed and beat until completely smooth and creamy. (Scrape sides and bottom of bowl as needed.)
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving. (This cake ages well!)

Recipe adapted from Sally's Baking Addiction.

German Chocolate Cake

My grandma used to bake the best German chocolate cake ever! Given our dietary restrictions, I adjusted her recipe to make it gluten free. I think she would be proud. :) I will be celebrating her, along with my birthday (it's tomorrow), this year!

German Chocolate Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups plus 3 Tbsp Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1/3 cup cornstarch
• 1 tsp baking soda
• 1/2 tsp salt
• 4 oz German chocolate
• 1/2 cup boiling water
• 1 cup (2 sticks) butter, room temperature
• 2 cups sugar
• 4 egg yolks, room temperature
• 1 tsp vanilla
• 1 cup buttermilk*
• 4 egg whites, room temperature

Frosting:

• 2 (12 oz) cans evaporated milk
• 3 cups sugar
• 1 1/2 cups (3 sticks) butter, room temperature
• 8 egg yolks, room temperature
• 3 tsp vanilla
• 14 oz bag sweetened shredded coconut
• 3 cups finely chopped pecans

*Buttermilk substitute: 1 Tbsp lemon juice plus enough (almond) milk to measure 1 cup, stir & let stand 5 minutes.

Directions

1. Preheat oven to 350°F.
2. Grease bottoms and sides of three round cake pans with Crisco. Line bottoms with wax paper rounds and lightly flour sides.
3. Sift together flour, cornstarch, baking soda, and salt.
4. Melt chocolate in boiling water; let cool.
5. In stand mixer fitted with paddle attachment, cream butter and sugar until fluffy. Add yolks, one at a time, beating well after each addition. Add melted chocolate and vanilla. Add flour mixture alternately with buttermilk until smooth.
6. In stand mixer fitted with whisk attachment and fresh bowl, beat egg whites on high speed until stiff, about 3 minutes. Fold lightly into cake batter.
7. Divide batter evenly between prepared pans. Bake 25-30 minutes, or until toothpick inserted in center comes out clean.
8. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard wax paper. Cool completely before frosting.
9. While cakes are cooling, prepare frosting. Stir together evaporated milk, sugar, butter, yolks, and vanilla in large saucepan. Stirring constantly, cook on medium heat about 30 minutes, or until thick and golden brown. Remove from heat.
10. Stir in coconut and pecans. Cool to spreading consistency in refrigerator, uncovered, for about an hour.
11. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.
12. Store covered in refrigerator. Cake ages well!

Note: Cake is best prepared one day in advance to allow frosting to set.

Chocolate Oreo Cake

My daughter requested a "Cookies & Cream" cake to celebrate her 6th birthday, and this recipe did not disappoint: three layers of moist chocolate cake covered in sweet buttercream frosting filled with (literally) an entire package of crumbled up gluten free "Oreo" cookies!

Chocolate Oreo Cake
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 cups sugar
• 3/4 cup cocoa powder
• 2 tsp baking soda
• 1 tsp salt
• 2 eggs, room temperature
• 1 cup sour cream
• 1 cup vegetable oil
• 1 cup brewed coffee
• 2 tsp vanilla

Frosting:

• 1 1/2 cups butter, room temperature
• 1 1/2 cups shortening
• 8-9 cups powdered sugar
• 10.5 oz package gluten free "Oreo" cookies (crumbled, about 3 cups)
• 1 tsp clear vanilla extract
• 4-6 Tbsp almond milk

Directions

1. Preheat oven to 300°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Add flour, sugar, cocoa, baking soda, and salt to large mixing bowl; whisk together. Add eggs, sour cream, vegetable oil, coffee, and vanilla to dry ingredients; mix well.
3. Divide batter evenly between prepared cakes pans. Bake 25-30 minutes, or until toothpick inserted in center comes out with a few crumbs.
4. Remove cakes from oven and allow to cool in pans for 10 minutes. Turn cakes out of pans onto cooling rack and discard parchment. Cool completely.
5. Once cakes are cooled, prepare frosting.
6. In stand mixer fitted with whisk attachment, beat together butter and shortening until smooth. Slowly add 4 cups of powdered sugar and mix until smooth, scraping down sides of bowl as necessary. Add vanilla and cookie crumbs; mix until smooth. Add another 4-5 cups of powdered sugar and mix until smooth. Add almond milk 1 Tbsp at a time until spreadable consistency is reached.
7. To assemble cake, place dollop of frosting in center of cake platter and place one cake layer on top, spread with 1 cup frosting, top with second cake layer, spread with 1 cup frosting, and end with third cake layer. Spread remaining frosting over top and sides of cake.

Note: Cake is best prepared one day in advance to allow cookie crumbs to soften.

Recipe adapted from Life, Love and Sugar.

{Triple Layer} Carrot Cake with Cream Cheese Frosting

When frost threatens to kill all of your husband's hard work in growing carrots over the summer, you spend the afternoon picking, washing, peeling, and shredding carrots to make carrot cake!

The original recipe makes a beautiful three-layer cake that is a show-stopper for any holiday event (think Christmas or Easter). But somehow I managed to get called for jury duty the entire month of October, so being pressed for time, I cut the recipe in half to make a 9x13 pan which requires less hands-on work but tastes equally as delicious. I have included both versions of the recipe below in case you aren't much of a math whiz!

Carrot Cake with Cream Cheese Frosting
Yield: 9x13 pan

Ingredients
Cake:

• 1 cup sugar
• 3/4 cup sour cream
• 2 large eggs, room temperature
• 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/4 tsp salt
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 1/2 cups finely grated/shredded peeled carrots
• 1/4 cup chopped pecans
• 1/4 cup raisins

Frosting:

• 8 oz package cream cheese, softened
• 1/4 cup (1/2 stick) unsalted butter, softened
• 2 cups powdered sugar
• 2 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease 9x13 pan with nonstick cooking spray.
2. Using stand mixer fitted with paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pan.
6. Bake 30 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pan.
7. Cool completely on wire rack.
8. Once cake has cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy. Spread frosting evenly over top of cake.
9. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Tripe Layer Carrot Cake with Cream Cheese Frosting
Yield: 3-layer cake

Ingredients
Cake:

• 2 cups sugar
• 1 1/2 cups sour cream
• 4 large eggs, room temperature
• 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 2 tsp baking powder
• 2 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 3 cups finely grated/shredded peeled carrots
• 1/2 cup chopped pecans
• 1/2 cup raisins

Frosting:

• 2 (8 oz) packages cream cheese, softened
• 1/2 cup (1 stick) unsalted butter, softened
• 4 cups powdered sugar
• 4 tsp vanilla

Directions

1. Preheat oven to 325°F. Lightly grease three 9-inch cake pans with nonstick cooking spray. Line bottom of pans with parchment paper. Lightly grease with nonstick cooking spray again.
2. Using stand mixer with fitted paddle attachment, beat sugar and sour cream until combined. Add eggs, one at a time, beating well after each addition.
3. Sift flour, baking powder, baking soda, salt, cinnamon, and nutmeg into wet ingredients. Stir until just combined.
4. Fold in carrots, pecans, and raisins.
5. Pour batter into prepared pans, dividing equally.
6. Bake 45 minutes, or until toothpick inserted into center comes out clean and cake begins to pull away from sides of pans.
7. Cool in pans for 15 minutes, then turn out from pans, remove parchment paper, and cool completely on wire racks. (Cakes can be made 1 day in advance, simply wrap cooled cakes tightly in plastic wrap and store at room temperature.)
8. Once cakes are cooled, prepare frosting by beating all ingredients in stand mixer fitted with whisk attachment until smooth and creamy.
9. To assemble cake, place one cake layer on platter, spread with 3/4 cup frosting, top with another cake layer, spread with 3/4 cup frosting, and end with final cake layer. Spread remaining frosting over top and sides of cake.
10. Cover and refrigerate overnight before serving.

Note: This recipe needs to be made one day in advance!

Mocha Layer Cake

My middle daughter turned 7 last week and requested a chocolate cake to celebrate her birthday. This recipe is one that I've made many times before, so we dressed it up with some store-bought decorative frosting (gluten free, of course!) to make it extra special.

Mocha Layer Cake
Yield: 3-layer cake

Ingredients
Cake:
 1 cup butter, softened
 3 cups packed brown sugar
 4 eggs, room temperature
 3 tsp vanilla
 3 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 3/4 cup baking cocoa
 3 tsp baking soda
 1/2 tsp salt
 1 1/2 cups brewed coffee, cooled
 1 1/3 cups sour cream

Frosting:
 2 (8 oz) packages cream cheese, softened
 1/2 cup butter, softened
 8 (1 oz) squares unsweetened chocolate, melted and cooled slightly
 1/2 cup brewed coffee, cooled
 3 tsp vanilla
 7 cups powdered sugar

Directions
1. Arrange oven racks so that pans will fit on two levels. (You will need to cook two pans on center rack and one pan on top rack.) Preheat oven to 350°F. Coat three 9" cake pans with nonstick cooking spray, line bottom of pans with wax (or parchment) paper, and spray again; set pans aside.
2. In large mixing bowl, cream butter and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
3. Combine flour, cocoa, baking soda, and salt; add to creamed mixture alternately with coffee and sour cream, beating well after each addition.
4. Pour into prepared pans. Bake 30-35 minutes, or until toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans (be sure to discard wax/parchment paper) to wire racks to cool completely.
5. In large mixing bowl, beat cream cheese and butter until fluffy. Beat in chocolate, coffee, and vanilla until blended. Gradually beat in powdered sugar. Spread between layers and over top and sides of cake.
6. Cover and refrigerate overnight before serving. (Frosting needs time to set up.)

Note: This recipe needs to be made one day in advance!

Recipe adapted from Taste of Home.

Coconut Pecan Cream Cake

What better way to celebrate Easter than with an extravagant three-tiered cake! Packed with coconut and pecans on the inside, this delicious dessert is enrobed with cream cheese frosting and is sure to impress your holiday guests.

Coconut Pecan Cream Cake
Yield: 3-layer cake

Ingredients
Cake:
 8 Tbsp unsalted butter, softened
 2 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
 1 tsp baking soda
 1/2 tsp salt
 1 cup sour cream
 1 tsp vanilla
 1/2 cup coconut oil
 2 cups sugar
 5 eggs, separated
 1 1/4 cups unsweetened shredded coconut
 1 cup finely chopped pecans

Frosting:
 2 (8 oz) packages cream cheese, softened
 8 Tbsp unsalted butter, softened
 6 cups powdered sugar
 2 tsp vanilla

Directions
Make the Cake:
 1. Preheat oven to 350°F. Coat three 8" cake pans with nonstick cooking spray, line bottom of pans with wax paper, and spray again; set pans aside.
 2. Whisk flour, baking soda, and salt in bowl. Whisk sour cream and vanilla in separate bowl.
 3. Cream butter, coconut oil, and sugar in bowl of stand mixer fitted with paddle attachment until fluffy, 2–3 minutes. Add egg yolks, one at a time, beating well after each addition. On low speed, alternately add dry ingredients in 3 batches and wet ingredients in 2 batches. Increase speed to high, and beat until batter is smooth, 5–10 seconds.
 4. Whip egg whites in fresh bowl until stiff peaks form. Fold egg whites, coconut, and pecans into batter. Divide batter evenly between prepared pans and smooth top with spatula.
 5. Bake cakes 20–22 minutes, or until toothpick inserted in center comes out clean. Let cakes cool for 20 minutes in pans; invert onto wire racks, remove wax paper from bottoms, and let cool completely.

Make the Frosting:
 1. Using stand mixer, beat cream cheese and butter until smooth.
 2. With motor running, slowly add sugar and vanilla; beat until smooth.
 3. To assemble, place one cake layer on cake stand and spread with frosting; top with another cake layer and spread with frosting. Top with remaining cake layer. Cover top and sides with remaining frosting. (Optional: Sprinkle top/sides with additional coconut and/or pecans.)
 4. Chill cake at least 1 hour, or overnight, until frosting is firm.

Recipe adapted from Saveur.