Chocolate Peanut Butter Cake is the ultimate dessert for any chocolate lover. This decadent cake combines rich chocolate, creamy peanut butter, and a soft, gooey center that melts in your mouth. If you’re looking for a dessert that feels indulgent yet easy to prepare, this recipe will quickly become a favorite in your household. Whether you bake it for a special occasion or a cozy night in, this cake promises to satisfy your sweet cravings. With layers of flavor and texture, it’s a treat everyone will remember.
Why You’ll Love This Chocolate Peanut Butter Cake
This cake is a dream come true for fans of chocolate and peanut butter. The base is a soft German chocolate cake, while the middle is loaded with a creamy peanut butter filling that stays delightfully gooey. Topped with a rich chocolate peanut butter ganache, every bite is pure indulgence. It’s a simple, no-fail recipe that turns out amazing every time. Plus, it feeds a crowd and makes for an unforgettable dessert at any gathering.
Ingredients
Chocolate Cake Layer
- 2 sticks (226 g) butter, melted
- 1 package (15.25 oz) German chocolate cake mix
- 3 large eggs (divided: 1 for the cake base, 2 for the filling)
Filling
- 1 package (8 oz) cream cheese, softened
- 1 cup peanut butter
- 2 cups confectioners’ sugar
- 1 teaspoon vanilla extract
- 1 stick (1/2 cup) melted butter
Topping
- 3/4 cup semi-sweet chocolate chips
- 1/4 cup peanut butter chips
- 1/2 cup creamy peanut butter
- 1/2 cup heavy cream
Step-by-Step: How to Make Chocolate Peanut Butter Cake
- Prepare your baking dish. Preheat your oven to 350°F. Grease a 9×9-inch baking dish for a thick cake or a 9×13-inch pan for a thinner version.
- Make the bottom layer. In a mixing bowl, combine the cake mix, 1 egg, and 1 stick of melted butter. Stir until well mixed. Press this mixture evenly into the bottom of your prepared pan.
- Prepare the filling. Using a stand or hand mixer, beat softened cream cheese until smooth. Mix in the remaining two eggs along with the peanut butter.
- Add sugar and butter. Slowly incorporate the confectioners’ sugar while mixing on a low setting. Pour in the remaining melted butter and vanilla extract, then beat until smooth and creamy.
- Layer and bake. Pour the filling over the cake base and smooth it out. Bake for 50 minutes. The center should remain slightly gooey, so avoid overbaking.
- Cool the cake. Allow the cake to cool slightly on a wire rack before adding the ganache topping.
- Make the topping. Combine the chocolate chips, peanut butter chips, and peanut butter in a mixing bowl. Heat the heavy cream until simmering, then pour it over the chocolate mixture.
- Stir the ganache. Gently mix until everything is melted and combined into a smooth ganache.
- Finish and serve. Pour the ganache over the warm cake. Allow it to rest at room temperature for about an hour to set. Slice and enjoy!
Helpful Tips
- Don’t skip softening the cream cheese for a smooth filling.
- A metal pan conducts heat better than glass for even baking.
- If your cake jiggles slightly in the middle after baking, that’s perfect—the gooey texture is what makes it special.
- Use a hot knife to get cleaner slices.
Substitutions and Variations
- Swap the German chocolate cake mix for a devil’s food or fudge cake mix for a darker chocolate flavor.
- Use almond butter instead of peanut butter for a different nutty twist.
- Add crushed pretzels or chopped peanuts on top for added crunch.
- Try mini marshmallows in the filling for a fluffier texture.
Storage Instructions
Keep any leftovers in a sealed container in the fridge for up to five days. To reheat, microwave individual slices for about 15 to 20 seconds. For longer storage, wrap slices tightly and freeze for up to two months.
Nutritional Information
Each serving contains approximately:
- Calories: 644
- Fat: 42g
- Carbohydrates: 58g
- Sugar: 45g
- Protein: 9g
- Fiber: 2g
Note: Nutrition values are estimates and may vary based on ingredient brands.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream or whipped cream.
- Garnish with chopped peanuts or a drizzle of extra peanut butter.
- Perfect for birthdays, holidays, or casual get-togethers.
- Serve in small squares for a sweet treat at bake sales or potlucks.
Frequently Asked Questions About Chocolate Peanut Butter Cake
Can I make this ahead of time? Yes! You can bake it a day in advance and add the ganache topping before serving.
Can I use a different cake mix? Absolutely. Any chocolate cake mix will work, but German chocolate gives a balanced sweetness.
How do I know when it’s done baking? The edges will be firm and slightly browned, while the center should jiggle slightly. That’s the gooey magic!
Can I make it gluten-free? Yes, by using a gluten-free chocolate cake mix and ensuring your other ingredients are gluten-free.
Is it freezer-friendly? Yes, cool completely, wrap tightly, and freeze for up to two months.
Final Thoughts
Thank you so much for trying this Chocolate Peanut Butter Cake recipe! It’s one of those magical desserts that never fails to impress with its creamy center and rich, chocolatey topping. I truly hope you find as much joy in baking and sharing this cake as I do. Whether you enjoy it with family or bring it to a party, it’s guaranteed to be a hit. Here’s to sweet moments, easy recipes, and a love for all things chocolate and peanut butter. Wishing you joyful baking, and thank you for being a cherished member of this food-loving community!
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Chocolate Peanut Butter Ooey Gooey Cake
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Chocolate Peanut Butter Cake is a rich, gooey, and crowd-pleasing dessert that’s easy to make and perfect for chocolate and peanut butter lovers. With a soft cake base, creamy peanut butter filling, and a smooth chocolate ganache topping, it’s a must-bake for any occasion. Save and share this delicious recipe today!
Ingredients
Cake Layer
2 sticks (226 g) butter, melted
1 package (15.25 oz) German chocolate cake mix
3 large eggs, divided (1 for base, 2 for filling)
Filling
1 package (8 oz) cream cheese, softened
1 cup peanut butter
2 cups confectioners’ sugar
1 teaspoon vanilla extract
1 stick (1/2 cup) melted butter
Topping
3/4 cup semi-sweet chocolate chips
1/4 cup peanut butter chips
1/2 cup creamy peanut butter
1/2 cup heavy cream
Instructions
- Prepare your baking dish. Preheat your oven to 350°F. Grease a 9×9-inch baking dish for a thick cake or a 9×13-inch pan for a thinner version.
- Make the bottom layer. In a mixing bowl, combine the cake mix, 1 egg, and 1 stick of melted butter. Stir until well mixed. Press this mixture evenly into the bottom of your prepared pan.
- Prepare the filling. Using a stand or hand mixer, beat softened cream cheese until smooth. Mix in the remaining two eggs along with the peanut butter.
- Add sugar and butter. Slowly incorporate the confectioners’ sugar while mixing on a low setting. Pour in the remaining melted butter and vanilla extract, then beat until smooth and creamy.
- Layer and bake. Pour the filling over the cake base and smooth it out. Bake for 50 minutes. The center should remain slightly gooey, so avoid overbaking.
- Cool the cake. Allow the cake to cool slightly on a wire rack before adding the ganache topping.
- Make the topping. Combine the chocolate chips, peanut butter chips, and peanut butter in a mixing bowl. Heat the heavy cream until simmering, then pour it over the chocolate mixture.
- Stir the ganache. Gently mix until everything is melted and combined into a smooth ganache.
- Finish and serve. Pour the ganache over the warm cake. Allow it to rest at room temperature for about an hour to set. Slice and enjoy!
Notes
Use a metal baking pan for best results.
Let the cake cool slightly before adding ganache.
A hot knife makes slicing cleaner.
Store leftovers in the fridge for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 644
- Sugar: 45g
- Carbohydrates: 58g
- Protein: 9g