I feel like the combination of chocolate peanut butter is one that is perfect year round, and perfect for any special occasion. But I do think it is perfection for Father’s Day – why? I have no idea, but it just feels like the right dessert for all those dads! Or simply perfect for an ordinary day, for all those peanut butter lovers!

This rich, layered gluten-free chocolate peanut butter cake is ultra moist thanks to sour cream and hot coffee, layered with a fluffy peanut butter buttercream, and topped with a luscious chocolate ganache. It’s a showstopper dessert that’s perfect for birthdays, holidays, or any chocolate-lover’s celebration.

Ingredients

For the Cake:

4 cups gluten-free all-purpose flour
Use a high-quality blend with a rice flour base for best texture (e.g., King Arthur, Bob’s Red Mill 1-to-1).
1½ cups unsweetened cocoa powder
Use a good-quality cocoa powder for deep chocolate flavor. Dutch-processed or natural both work.
2¼ teaspoons baking powder
1½ teaspoons baking soda
1 tablespoon xanthan gum or guar gum
Omit if your gluten-free flour already contains a binder.
1½ teaspoons salt
Balances sweetness and enhances chocolate depth.

1 cup whole milk, at room temperature
½ cup sour cream, at room temperature
Adds moisture and richness.
1¼ cups granulated sugar
1¼ cups dark brown sugar, packed
Adds moisture and caramel notes.
5 large eggs, at room temperature
1½ teaspoons apple cider vinegar
Helps activate baking soda for a better rise in gluten-free batters.
1 cup avocado oil (or neutral oil like canola or grapeseed)
Oil helps create a moist, tender crumb.
1 teaspoon vanilla extract
1½ cups hot coffee
Enhances the richness of cocoa and helps develop flavor and structure in the cake batter.

For the Peanut Butter Buttercream:

1 cup creamy peanut butter
Use a commercial-style peanut butter like Jif or Skippy—not natural or oil-separated varieties. These have a stable consistency that blends smoothly into buttercream and prevents separation or greasiness.
1 cup unsalted butter (2 sticks), softened
Room-temperature butter is key for a fluffy, even mix. You should be able to press it with a finger and leave a slight indent—too soft and it won’t hold structure, too cold and it won’t blend properly.
1 lb. powdered sugar (about 3¾ cups, sifted)
Sifting helps prevent lumps and ensures a silky texture. Powdered sugar adds sweetness and structure, giving the buttercream its classic thick-but-spreadable consistency.
1 tablespoon pure vanilla extract
Adds depth and warmth to complement both the peanut butter and chocolate flavors in the cake. Use pure vanilla extract for best flavor—avoid imitation if possible.
1–2 tablespoons heavy whipping cream
Used to thin and smooth the buttercream after the sugar is incorporated. Start with 1 tablespoon and add more as needed to reach a spreadable or pipeable consistency.

For the Chocolate Ganache:

This rich, glossy ganache is incredibly versatile—perfect for drizzling over cakes, layering between cake tiers, or whipping into a fluffy frosting.

1 cup semi-sweet chocolate chips
Choose a high-quality brand like Ghirardelli or Guittard for the smoothest texture and richest flavor. You can also substitute chopped semi-sweet baking chocolate if preferred.
1 cup heavy whipping cream
The high fat content (at least 36%) helps create a thick, luscious ganache. Avoid using half-and-half or milk, which won’t emulsify as well.

Instructions

Make the Cake:

Prep:
Preheat the oven to 350°F (175°C). Grease three 8-inch cake pans and line the bottoms with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking powder, baking soda, salt, and gum (if using). Set aside.
Mix Wet Ingredients:
In the bowl of a stand mixer, combine granulated sugar, brown sugar, eggs, milk, sour cream, avocado oil, apple cider vinegar, and vanilla extract. Beat on medium speed until smooth and well combined.
Combine Wet & Dry:
With the mixer on low, gradually add the dry ingredients to the wet mixture. Scrape the bowl as needed to ensure it’s all incorporated.
Add Hot Coffee:
Slowly stream in the hot coffee while the mixer is on low. Mix until the batter is smooth (batter will be thin).
Bake:
Evenly divide the cake batter among the three prepared cake tins. Bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean (start checking at 20 minutes).
Cool:
Allow cakes to cool in the pans for 10 minutes before turning out onto a wire rack. Let them cool completely on the cooling rack. For best assembly, wrap and chill the cake layers in the refrigerator for at least 1 hour.

Make the Peanut Butter Buttercream:

Cream the fats:
In the bowl of a stand mixer fitted with the paddle attachment, combine the softened butter and creamy peanut butter. Beat on medium-high speed for about 2 minutes, until the mixture is smooth, uniform, and slightly lighter in color. This step ensures a creamy base and eliminates any graininess from the peanut butter.
Add powdered sugar gradually:
Reduce the mixer speed to low and slowly add the sifted powdered sugar, about ½ cup at a time. Let each addition incorporate fully before adding the next to prevent a sugar cloud and to ensure a smooth texture. Scrape down the sides and bottom of the bowl frequently to make sure all ingredients are well blended.
Add flavor and adjust texture:
Add the vanilla extract and 1 tablespoon of heavy cream. This loosens the frosting slightly and enhances flavor. Increase the mixer speed to medium and beat for a full 5 minutes for the fluffiest frosting. This long whip time introduces air, making the buttercream ultra fluffy and easy to spread or pipe.
Adjust consistency as needed:
If the buttercream feels too thick or stiff, add the second tablespoon of heavy cream a teaspoon at a time until the desired consistency is reached. For piping, you may want it slightly stiffer; for spreading, a softer texture is ideal.

Make the Most Perfect Ganache:

Heat the heavy cream in a saucepan over medium-low heat until it just begins to steam (do not boil), or microwave in 20-second intervals until hot.
Pour the hot cream over the chocolate chips in a heat-safe bowl. Let sit undisturbed for 3–5 minutes.
Stir until smooth and glossy. Let cool to room temperature before using.

Assembly Instructions

Base Layer:
Place a small dab of buttercream on the center of a cake board or plate to anchor the cake. Place the first cake layer on top.
Fill:
Spread a generous layer of creamy peanut butter frosting over the first layer. Optionally, sprinkle on mini chocolate chips or crushed gluten-free chocolate cookies for texture.
Repeat:
Add the second cake layer, more buttercream, and texture toppings if desired.
Top Layer:
Place the third cake layer upside down so the flat side faces up. This helps create a sharp, level top.
Crumb Coat:
Apply a thin layer of buttercream over the entire cake. Chill in the freezer for 10–15 minutes to set.
Final Frosting:
Apply the remaining buttercream and smooth using an offset spatula or cake scraper. You can go for a smooth, clean finish or a rustic swirled design.
Ganache Drip:
Transfer the cooled ganache to a squeeze bottle, piping bag, or plastic bag with the tip cut off. Carefully drip ganache around the top of the cake edges, then fill in the center and gently spread.

Optional Garnishes

Chocolate curls or shavings
Chopped peanut butter cups
Crushed peanuts
Mini chocolate chips

Check out the recipe card below for all the details in making this delicious cake recipe!